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Preheat the oven to 170°C(Fan)/340F/Gas Mark 5.
In a large bowl mix together plain (all-purpose) flour, baking powder, baking soda, ground ginger and ground cinnamon.
Put butter, both types of sugar, golden syrup and oil in a medium saucepan and warm it up on a medium low heat (stirring gently with a spatula) until butter melts and you get a smooth mixture.
Pour butter mixture over the flour, add chopped stem ginger (if using) and start mixing it with a silicone spatula or a spoon.
Towards the end of mixing, use your hand to bring the dough together into rough oval/ball shape.
Line couple of baking trays with some baking paper.
Divide biscuit dough into approximately 20 equal balls (roughly size of a walnut) and place them on prepared baking sheets making sure you leave enough room for biscuits to spread.
Flatten each biscuit gently with your hand and bake in preheated oven for 10-15 minutes, depending on desired crispness.
Ginger cookies will be quite soft when you take them out of the oven hence it's important to let them rest on the baking tray for 5-10 minutes before transferring them onto wire rack to cool completely.