Gingersnap Cookie Sandwiches

Preheat the oven to 160°C fan bake.

Whisk the golden syrup, fresh ginger, orange zest, egg, both of the sugars and the oil together in a large bowl.

Sift over the flour, baking soda and all the spices and stir to make a soft, smooth dough.

Roll heaped teaspoons of the dough into balls and place on a flat, lined baking tray, spacing them well apart. I put 9 on a tray.

Using damp fingertips, flatten the biscuits to approximately 7cm circles. Sprinkle each one with crystallised ginger.

Bake for about 9 minutes or until a good golden colour, turning the trays for even cooking if needed. The biscuits will be soft when hot but will become crisp when cold.

Cool for a few minutes then transfer to a cooling rack.

Repeat with the remaining dough until it is all cooked.

To finish: If using a filling, spread half of the biscuits with jam or dulce de leche and sandwich together with the remaining biscuits.

Filled biscuits need to be eaten the same day and unfilled biscuits will keep for 4–5 days in an airtight container.Makes about 28 single cookies