Very much changed and adapted from the given recipe...
Preheat oven to 150. Then begin by sifting the rye flour, white flour, ground ginger, cinnamon, baking powder and bicarbonate of soda into a mixing bowl.
Blend sugar into fresh ginger quite well in stand mixer with paddle.
Melt butter with golden syrup. Add to stand mixer. Gently mix in dry stuff and chocolate.
Rest the dough. Make into small balls and roll each portion in sugar.
Place on the lined baking sheet, very well spaced out as they will spread out quite a bit during cooking, flatten each one slightly with a fork.
Bake for 25-30 minutes, or until they have spread out and turned golden and cracked. Cool on the baking tray for a few minutes before moving.
