Preheat oven to 180°C. Line 2 large oven trays with baking paper.
Place the Rama, golden syrup and sugar in a medium saucepan over medium heat. Cook, stirring, for 3 minutes or until sugar dissolves. Bring to the boil. Remove from heat. Add bicarbonate of soda and stir to combine. Transfer to a large heatproof bowl. Set aside to cool.
Sift flour, ginger, cinnamon, nutmeg, cloves and baking powder over butter mixture. Add the egg and stir until combined. Turn onto a lightly floured surface and gently knead until smooth. Divide dough into two portions. Shape each portion into a disc and cover with plastic wrap. Place in the fridge for 45 minutes or until firm.
Roll one portion between 2 sheets of baking paper until 5mm thick. Using a 3cm diameter fluted cookie cutter, cut cookies from dough, re-rolling scraps. Place on the lined trays, 3cm apart to allow for spreading. Repeat with remaining dough.
Bake in the preheated oven, 1 tray at a time, for 8 minutes or until just firm to touch. Remove from oven and set aside on trays for 5 minutes to cool before transferring to a wire rack to cool completely.
For the caramel, combine the sugar and water in a heavy-based saucepan. Stir the mixture until the sugar is dissolved. Brush the sides of the pot with hot water and a pastry brush to make sure no sugar crystals stick to the sides.
Allow to simmer until it is a golden caramel colour, remove from the heat and dip the gingerbread cookies half way or completely into the caramel. Place on a wire rack lined with baking paper and allow to set