To be fair, this is actually a Donna Hay recipe from "Modern Classics Book 2", with a few minor modifications. I like my gingerbread super-spicey.
125 g (4 oz) butter, softened (ie, leave out on the bench in summer, and it will be fine)
1/2 cup brown sugar
1/2 cup golden syrup
2 1/2 cup plain flour
1 1/2 tbs ground ginger
2 tsp cinnamon
1 dash nutmeg
1 tsp bicarb of soda (baking soda)
Cream the butter and sugar. Add the other ingredients and mix until it forms a smooth dough. Roll into a ball, wrap in cling film, and put in the fridge for 10 mins or so until firm. If you have the time, leave it in there longer - the longer the flour has to rest, the less tough the gingerbread will be at the end.
Roll out between sheets of non-stick baking parchment (to about 4mm thick), and cut out into whatever shapes you desire. Place on parchment lined trays, and bake at 190oC for 8-10 minutes; until golden brown, but before the edges scortch. Cool on trays or, if pressed for tray space, until firm enough to be lifted off with a spatula then on racks.
Traditionally, gingerbread is had with either plain egg-white based icing or lemon-based icing. Personally, I prefer lime with my gingerbread. So, start with your icing sugar (I don't know, maybe 1/4 cup?) and add either water, milk, lemon juice or lime juice a little at a time to get it to the right consistency. Another trick - wait until the gingerbread is completely cool before icing. If you wack it into the fridge for a few minutes before icing, even better. It'll help the icing set properly.