Easy and quick to make this old fashioned favorite!

Ginger Snaps everybody loves. When's the last time you had a proper, home-baked GINGER SNAP? You owe it to your self to try this one! Warming, just the right amount of sugar, with a lovely "SNAP!" when you break one in half!
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Ingredients
1¾ cups (225g) all-purpose flour
2 tsp ground ginger
½ tsp baking soda
7 tbsp (100g) butter, softened
½ cup (100g) superfine sugar
⅓ cup (100g) Lyle's golden syrup
Sift the flour, ginger and baking soda together into a large bowl. Add the butter, sugar and golden syrup and mix, using a hand-held electric whisk or wooden spoon, to form a smooth dough.
Wrap the dough in plastic wrap or parchment paper and chill in the fridge for about 30 minutes to firm up.
Heat your oven to 375°F. Line two large baking sheets with parchment paper.
Break off small pieces of dough, each about 1 heaping tablespoon (30g), and roll into balls. Put on the prepared baking sheets, leaving enough room for the cookies to spread. Bake for 10-12 minutes until they are golden with a cracked surface.
Leave the cookies to cool on the baking sheets for a few minutes until firm, then transfer to a wire rack to cool completely.