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Preheat Oven to 180C Bake, 355F
Prepare a large baking tray (or two smaller ones) with baking paper and set aside
In a large bowl add the flour, brown sugar, baking soda and ground ginger and stir well to combine.
Add to this the diced room temperature butter and rub this into the flour using your fingertips until it resembles a fine crumb
Using a pull chopper (see above) food processer or sharp knife finely chop the crystallised ginger to a minced texture and add to the flour mixture
Finally pour over the golden syrup and using a strong wooden spoon combine all of the ingredients until fully mixed
Take a walnut sized amount of mixture and roll into a ball, roll this in a few tablespoons of white sugar to coat and place on the prepared tray.
Gently flatten the ball and prepare the next one, placing 2-3 cm apart on the baking tray.
Repeat until all the dough used and bake for 13 minutes, until golden brown.
Remove from the oven and allow the biscuits to cool completely on the tray. They will firm upon standing.
Store in an airtight container for up to 5 days or freeze.