Sieve the ginger, bicarbonate of soda and flour into a large bowl.
Melt the butter, sugars, syrup and treacle in a saucepan, then stir into the dry ingredients.
When the mixture has come together, roll out between two sheets of baking parchment, to about 5mm thick. Place on a baking tray and leave in the fridge to chill for approximately 20 minutes.
Preheat oven to 180°C/160°C fan. Use a large gingerbread man cutter to cut approximately ten cookies. Place the cookies on a lined baking tray and bake for 12 minutes, or until the edges are just starting to darken.
Once the cookies have cooled, pipe royal icing bones and faces on the cookies, and allow to set.