Preheat your oven to 350°F.

In the bowl of a stand mixer fitted with the paddle attachment, beat together the softened butter, brown sugar, golden syrup, and spices on low speed until soft and creamy.

Scrape the walls of the mixing bowl and add the all-purpose flour. Mix on medium speed until the dough forms a cohesive ball.

Transfer the dough to a baking mat and roll it into a ball.

Cut the dough into four equal pieces.

Take three pieces and cut them in half to make six smaller pieces; set these aside.

From the last remaining piece, cut it into four equal parts and add one of each fourth to four of the six smaller pieces.

Use the two smallest pieces to form the side walls of your gingerbread house.

Use the four larger pieces for the front and back walls and the roof pieces.

Firmly press all the dough pieces into the portions of the mold, ensuring that every nook and cranny is filled.

Pat the dough firmly to release any air bubbles.

Use a knife to straighten and clean the borders and edges.

Place the filled gingerbread house molds on a baking sheet and bake for 20 minutes, rotating the pans halfway through baking.

Once done, allow them to cool completely before decorating and assembling.