170g butter, softened
1 1/4 cups firmly packed brown sugar
1/4 cup golden syrup
2 cups plain flour
2 teaspoons bicarbonate of soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 cup raw caster sugar
2 tablespoons sliced glace ginger
Lining baking trays with baking paper prevents cookie bases from over-browning and burning during cooking.
Standing cookies on trays for 5 minutes after baking gives them time to firm up.
Arrange cookies on trays in a zigzag pattern. This allows room for spreading and for the heat to circulate around the cookies.
source – taste.com.au