Mix together the coffee, baking soda, salt and ginger in a cup with about 1 tablespoon of water. Cream margarine, sugar and golden syrup in a small bowl. Add the eggs and milk and beat until smooth. Add the baking soda mixture to this and stir again.

Put the flour in a large mixing bowl and make a well in the middle. Pour the wet ingredients in a little at a time and stir to combine. If the dough is too wet add up to 1/2 a cup more flour.

Chill the dough for a few hours or over night.

Roll out the dough between two sheets of greased cookie paper to a thickness of 3mm. Remove top sheet and cut dough with gingerbread man cutter. Place on lightly greased cookie sheets.

You can draw on them at this stage with a metal skewer so that you don't need to decorate with sweet icings.

Bake at 180°C for 8 to 10 minutes or until lightly browned and firm to touch. Cool on rack. Store in airtight container in refrigerator.