Cream butter and sugar until pale and creamy.
Add honey and syrup and shifted flour with Baking soda to the above batter.
Add ground ginger and combine it into a soft dough.Wrap it in plastic wrap and refrigerate for at least 30 minutes.
Remove the dough and using a rolling pin, roll it into a thick circle. Use cutters of your choice to cut different shapes and sizes.
Arrange the cookies on a lined baking tray and bake them for about 10 to 12 minutes at 175"C.
Transfer them into a rack and using royal icing and wilton's tip no-2, pipe accordingly.