Method

1. Melt the butter, then stir in the golden syrup, sugar and ginger. Pour mixture into a bowl, then beat in the egg.

2. Stir in the flour, cocoa and bicarb, then mix to a smooth paste.

3. Scoop heaped teaspoons of the mixture onto a baking tray lined with non-stick paper spaced about five centimetres apart and bake at 160C/140C fan forced for about 18 minutes until crisp at the edges. Leftover dough can be rolled into a log, wrapped in non-stick paper, and frozen to use at another time.

These cookies can be eaten as is, or crushed for the base of my classic cream cheesecake.