Cut the crystallised ginger into small (approx ½ cm) pieces.
Place in a large bowl the flour, sugar, ginger, cinnamon and baking soda. Stir it all together really well.
Cut the butter up into very small cubes and add it to the dry ingredients.
Use the tips of your fingers (or if you have one, a pastry cutteto blend the cold butter cubes into the dry ingredients until it looks like very fine bread crumbs.
In a small bowl whisk the egg and the golden syrup together.
Make a rough well in the centre of the dry ingredients and pour the egg mixture into it.
Mix it together with a large spoon and then finish it off with your clean, dry hands until it’s a firm dough.
Place an oven rack in the centre of the oven and turn it to 150°C fan/convection oven or 170°C conventional oven.
Weigh out the dough to 10 x 35 g pieces (just doing half for noand then roll the pieces in between your palms into balls.
Line a baking tray with non-stick baking paper and then lightly spray it with non-stick cooking spray.
Place the balls of dough on the paper and then lightly press them down with a fork.
Press a piece of crystallised ginger into the centre of each one.
Bake them for 20 minutes until they are just firm to touch and are golden brown on the bottom.
Whilst they are baking weigh out and roll the remaining dough.
Leave them on the tray for 5 minutes and then transfer them to a cooling rack to thoroughly cool down.
Repeat with the remaining cookie dough.
Store them in an airtight container, in the pantry, for up to 5 days.