Preheat the oven to 190°C/gas mark 5 and line 2 baking trays with non-stick greaseproof paper.
Melt the butter and syrup in a saucepan over a low heat until dissolved.
Add the flour, sugar, ginger and bicarbonate of soda and give it a good mix with a wooden spoon.
Leave the mixture to cool for a few minutes as you will need to be able to handle it.
Using your hands, form handfuls of the warm mixture into balls about 4cm across; you should make about 15.
Place them on the lined trays, making sure that there’s plenty of space for them to spread in the oven.
Bake in the oven for 12–15 minutes until the dough has spread into cracked looking biscuits.
Halfway through the cooking process, take out the tray of cookies and give a band on the worktop. This gives a better 'cracked' biscuit.
If you like your biscuits with a bit of ‘chew’ (more cookie-like) then take them out when only the sides are brown, otherwise for a crunchier biscuit allow to cook completely to a golden brown.
Let them cool on the baking tray for a few minutes then transfer to a wire rack to cool completely.