Preheat oven to 180°C. Line two baking trays with baking paper.
Combine flour, baking soda, ginger and mixed spice in a large bowl.
Combine butter, brown sugar, golden syrup and vanilla in a small pot over a low heat, stirring regularly until melted (about 3 minutes). Add to dry ingredients and stir well until a firm dough forms.
Halve the dough, shape into two balls and wrap each in plastic wrap. Refrigerate for 30 minutes to allow dough to cool and firm up slightly (it will be easier to handle this way).
Roll each ball out onto a lightly floured surface until about 5mm thick. Use your bunny cookie cutter (or whatever shape you wish) to cut out shapes. Transfer to trays and bake for 10-12 minutes or until golden; swap shelves in the oven halfway through cooking. Once cooked, take out of oven and allow to cool for 5 minutes before carefully transferring biscuits to a wire rack to cool completely.
To make fondue, use a double boiler or sit a medium bowl over a slightly smaller pot containing a few centimetres of water. Add fondue ingredients to the bowl and gently melt over a low-medium heat, stirring until well combined. Allow to cool for a few minutes.
To serve, transfer fondue to a small serving bowl and invite guests to dip in the spiced bunny biscuits.