Melt down the butter and golden syrup on a low heat on the hob or in the microwave.
Add the beaten egg to the bowl of butter and syrup.
Carefully tip in the flour with the ground ginger and bicarbonate of soda.
Now fold in the dried ingredients.
If the mixture seems too thick, add a little milk until you get a light creamy texture.
Divide the mixture into 16 portions and roll each into a ball.
Take each ball of the dough and drop on the baking sheet about 8 cm apart.
Gently pat down with your fingers.
If you are making the smaller ones, allow plenty of space in-between, at least 4 cm apart.
Place in the oven for about 10-15 mins.
Once golden, take out of the oven and leave to cool down before you transfer them onto a plate or biscuit jar.