I got this recipe from my father in law. It belonged to his mom Sonja. These are the best and crunchiest ginger bread cookies.
2 2/3 golden syrup (light)
500g butter (room temperature)
4tsp ground cinnamon
4tsp ground cloves
2tsp ground ginger
2 tsp bicarbonate soda
Mix all the ingredients together in a mixing bowl. This dough may be a bit runny. Roll it into long sausage shapes (about 30 cm long, 3 cm in diameter). And put them in the fridge to cool down over night.
The next day you take the sausage out and slice it and place them on a baking tray lined with baking paper. Leave plenty of space between each biscuits as they will rice quite a bit. Place another baking paper over the slices and roll each biscuit with a little rolling pin to make them as thin as possible before baking.
Bake in the oven at 200-225 degrees for about 8 minutes.
Slide the baking paper of the tray and let them cool down before eating. Keep in a closed container so that they remain nice and crunchy.