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Roughly chop the crystallised ginger into small pieces and set aside for in a bit.
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Place the butter and golden syrup in a saucepan, while stirring constantly, melt the butter and golden syrup together, once all melted take off the heat and set aside.
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In a mixing bowl place the flour, sugars, bicarb, ground and crystalised ginger and thoroughly mix together.
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Add in the melted butter mixture and mix together along with the beaten egg. Bring together into dough with your hands.
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Sprinkle some flour on a work surface, roll into a long sausage (around 5cm thick) then slice into 16 pieces (to get the equal the easiest way to cut it to cut into half, half the halves, half the quarters and so on until you have 16 slices).
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Place on the baking tray, lined with baking parchment, a few inches apart as they spread slightly, press down a little (i did 6 on a tray).
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Place in an oven preheated to gas mark 4/180c, bake for 25 mins until golden brown and the edges are firming up.
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Remove from oven, allow to cool on the tray for 5 mins to firm up before moving to a cooling rack.
NB: Nutritional content is based of the ginger cookie version
