Preheat the oven to 180°C / gas mark 4 / fan oven 160°C.
Line two baking trays with baking parchment or silicone mats.
Place the flour in a bowl with the ginger and bicarbonate of soda and mix together.
Place the butter, sugar and golden syrup in a jug, and heat in the microwave for 30 seconds on medium until liquid (do not allow the mixture to boil). Alternatively, melt together in a saucepan over a gentle heat.
Add the butter, sugar and warmed syrup to the dry ingredients in the bowl and stir until the mixture comes together as a dough.
Tip the dough onto a chopping board and shape into a log with your hands.
Divide the dough into 16 pieces with a knife and roll each piece into a ball, around the size of a walnut – if you prefer smaller biscuits, divide the dough into 24.
Place the balls on the baking tray, making sure there’s plenty of space between them as the biscuits will spread when baking.
Place the trays in the oven to bake for 10–12 minutes until golden
Remove from the oven. Leave to cool on the tray for 5 minutes, then transfer to a wire rack to cool further. The cookies will harden as they cool.