Preheat the oven to 180ºC and line 2 baking tray with baking paper.

In a large bowl combine the flour, bicarbonate of soda and the spices.

Melt the butter, sugar and golden syrup in a small pot over low heat and stir until the sugar dissolves. Add it to the dry ingredients. Stir in until it forms a stiff dough, then cut it in half.

Take one sheet of baking paper from the baking trays and place on your benchtop. Place one half of the dough in the middle. Cut a second piece of paper the same size and place on top of the dough. Roll out the dough sandwiched between both sheets of paper until 5mm thick. Remove the top layer of paper then using cookie cutters, cut out directly on the paper, leaving a 2cm gap between each. Gently remove the cuttings to make more ginger biscuits. Repeat with the remaining dough.

Carefully lift the paper back onto the baking sheets and bake in the oven for about 10-12 minutes, or until lightly golden.

Leave to cool on the sheet for a few minutes before transferring to a wire rack to finish cooling.