Sieve flour and bicarbonate of soda into a large mixing bowl. Combine all dry ingredients and mix together. Add in butter and rub the mix until it resembles the consistency of a crumble.
Make a well in the centre and stir in the egg and Lyle’s Golden Syrup®. Mix with a wooden spoon to make a soft, smooth dough. Cover with cling film and allow to rest in the fridge for an hour.
Preheat the oven to 160°C/Gas Mark 5. Roll dough out to 5mm thickness and stamp with a 3-5’’ gingerbread man cutter. Transfer to two lightly greased baking trays. Re-roll the remaining dough and repeat.
Leave the cut out gingerbread men to rest for 20 minutes before baking. Bake on the top and middle shelves for 10 minutes.
Leave for a few minutes to firm up, then transfer to a wire rack until they are completely cool.
Combine the marshmallow fluff with Tate & Lyle Icing Sugar® in a large mixing bowl. Place mixture into a piping bag with a fine, plain nozzle.
Place the dark chocolate into a mixing bowl over simmering water. Allow this to melt and then remove from heat.
Dip the ginger bread men half way into the melted chocolate. Sprinkle with popping candy and allow to cool on a cooling rack.
Carefully pipe the marshmallow fluff mixture onto the underside of half of the ginger bread men. Place another gingerbread man on top of the fluff to create a sandwich.