Spiced ginger cookies

Method

• 1
  Preheat oven to 170C/150C fan-forced. Line 2 large baking trays with baking paper.
• 2
  Using an electric mixer, beat butter and sugar until light and fluffy. Add egg and golden syrup. Beat until combined. Sift flour, bicarbonate of soda, ginger and cinnamon over butter mixture. Using a wooden spoon, stir until combined and a soft dough forms.
• 3
  Place raw caster sugar in a shallow dish. Roll level tablespoons of mixture into balls. Roll balls in sugar to coat evenly. Place on prepared trays, 5cm apart, to allow room for spreading.
• 4
  Using the palm of your hand, flatten slightly. Lightly press 1 piece of ginger into the top of each cookie. Bake for 15 to 18 minutes, swapping trays halfway, or until light golden. Cool on trays for 5 minutes. Transfer to a wire rack to cool completely. Serve.