Heat oven to 350F/180C/gas 6.
Melt the margarine, sugar and syrup in a pan.
Mix the flour, bicarbonate of soda and ground ginger into a large bowl, then stir in the margarine mixture to make a dough.
Wrap in a cling film and chill in the fridge for 1 hour.
Cut out the template.
Put a sheet of parchment paper on your work surface and roll about one quarter of the dough to a ¼" thickness.
Cut out one of the sections, then slide the gingerbread, still on its baking paper, onto a baking sheet. Repeat with remaining dough, re-rolling the trimmings, until you have two side walls, a front and back wall, two roof panels and the chimney pieces.
Any leftover dough can be cut into Christmas trees.
Bake in the preheated oven for 15 minutes.
When the gingerbread parts are baked, take them out of the oven, place a template over them while still hot and trim the expanded pieces so they are exactly the original size with a sharp knife.
Cool on a wire rack until hard.