preheat the oven to 170°C.
melt the butter, sugar and syrup in a pan until smooth and the sugar has dissolved.
remove from the heat and allow to cool for a few minutes.
beat in the sieved flour, bicarb and ginger until a dough forms.
allow it to cool until it’s okay to handle.
dust a work surface with flour and roll the dough out to a thickness of 1cm. It may feel a little crumbly but that’s what makes it crisp when brittle when baked.
cut out whatever shapes you want and arrange on a non-stick baking tray.
bake for 10 minutes, then remove from the oven.