Melt butter, sugar and golden syrup together in a saucepan, stirring until smooth. Cool slightly

Whisk egg and butter mixture in a large bowl. Sift flour, spices and soda over the butter mixture and mix until combined into a smooth dough. Flatten into a disc shape, cover with cling wrap and refrigerate for 30-40 minutes or until just firm

Roll out dough on a floured surface to 1/2 cm thickness. Cut 20 x 5cm rounds of gingerbread dough and transfer onto lightly buttered baking trays

Bake at 180°C for 8-10 minutes or until cooked and lightly browned. Cool for 5 minutes on trays before transferring to a wire rack to cool completely

Whip thickened cream with muscat or tokay. Spread 1-2 tablespoons of whipped cream on each biscuit and stick biscuits together on a serving platter in a wreath shape

Spread remaining cream over the cake to cover. Cover with plastic wrap and refrigerate overnight to soften