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Mix the flaxseed with 2.5 tablespoons of hot water. Mix well and set aside to thicken.
Melt butter, sugar and golden syrup in a pan on a low heat stirring slowly until all runny and melted. Set this aside in a mixing bowl to cool down a bit.
Stir in the flaxseed mixture thoroughly.
Add in the sieved flour, bicarbonate of soda, pinch of salt and all the spices and mix until a smooth dough is formed.
Wrap or place in container and chill in fridge for 30 minutes.
Heat oven to 180C.
Roll the dough out onto a lightly floured surface to about 0.5cm and start stamping out the gingerbread.
Place on parchment paper on a baking tray.
Cook for about 15 minutes (slightly more or less according to your oven).
Remove from oven when cooked. Leave on sheet to cool down for 15 minutes then transfer to a cooling rack.
Once fully cold then you can keep in an airtight container for about a week or so.
Decorate with icing sugar when fully cold. If no icing sugar available dent the dough before cooking to form eyes, mouth and buttons! Or just decorate with anything you’ve got!