Melt the butter, sugar, syrup and treacle together over a gentle heat until the sugar is dissolved.
Leave to cool for 20 minutes.
Sift the flour, baking powder, ginger and cinnamon into a large mixing bowl.
Make a well in the middle and pour in the cooled liquids. Stir together until a dough forms. Draw it together with your hands, knead briefly and form it into a flat disc. It will be sticky to the touch.
Refrigerate for at least 6 hours (preferably overnight) to allow the dough to firm up.
Preheat oven to 180C/350F
Line 3 baking sheets with non stick baking parchment.
Remove the dough from the fridge and divide in half.
Lightly flour your work surface and rolling pin and roll one half out to between 1/4 and 1/2cm. It will be sticky, add more flour as needed.
Cut out your gingerbread people and lay them on your prepared baking sheets.
Roll up the extra dough, re roll and cut out more shapes until you have no dough left.
Bake in the preheated oven for 5-8 minutes until browning. Check regularly as ovens are all different and cooking time will depend how thin you have rolled your dough. If you have made them very portly they may need a couple more minutes.
Cool on the tray for a few minutes to allow them to firm up.
Transfer to a wire rack to cool completely before decorating.
Repeat with the remaining dough.