Preheat your oven to 190⁰C/Fan 170⁰C/Gas Mark 5 then lightly grease 2 baking trays.
Sieve the flour, bicarbonate, ground ginger and cinnamon into a bowl. Rub in the butter to a breadcrumb then stir in the sugar.
Beat the syrup together with the egg and crystallised ginger then stir into the crumb mix.
Mix to form a dough then knead until smooth on a lightly floured surface.
Roll out to 4mm thick, cutting out 24 rounds using a 78mm cutter.
Place onto the baking sheets then bake for 12-13 minutes until golden.
Loosen with a palette knife whilst still warm, cool slightly before transferring onto a wire rack.
To build the s’mores... place a gingerbread round onto a baking tray, place a tablespoon of salted caramel mix ‘n’ bake mix onto it, then a tablespoon of marshmallows.
Top with another gingerbread round, press down lightly then repeat.
Bake (200⁰C/Fan 180⁰C/Gas Mark 6) for 4 minutes, cool slightly then serve and enjoy!
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