You will need...
2 cups plain flour
1 cup caster sugar (I use raw caster, tastes better)
1/2 teasp bicarbinate soda
1/2 teasp cinnamon
4 teasp ground ginger (I also add 1 of dried diced. Mmm - bits)
pinch salt
1/2 cup cold butter
1 small egg
2 tablespoons golden syrup
fond childhood memories of pinball and yoyos

What you do...
First clip your fingernails and wash your hands REALLY well.  Use soap. rinse twice.  Dry them as hygienically as you can. (Wiping them on your the grubby tee that you been wearing all week is NOT an option here people)
Pre-heat your oven to 150 degrees Celsius.  Put flour, sugar, bi-carb, cinnamon, ginger and salt in a bowl, (the bigger the better) and rub the butter through till it starts to look like breadcrumbs. (basically this means that you roll up your sleevies, and using your niiice clean hands, you squish the butter, mushing it into the dry ingredients until there are no slippery, slimy bits left, and it feels like clouds should.)

You should prolly get yourself a big bowl, cos it has a tendency to get everywhere. It tastes pretty good at this stage, but doesn't
really look like biscuits...
So! grab yourself another bowl, beat that egg good, then add the golden syrup. (Mmmm liquid sugaaaar) Once it's sufficiently disciplined, tip it into the buttery mess you made earlier. (see your hands, they once were clean) squoosh it all together until it is a firm dough. (Hey! - dough tastes even better!) pull chunks of it out, and roll them into little balls. hmm... about as big as a pinball. then squish them between your palms so they look like one half of a yoyo. Then lay them out on a baking tray (baking paper is your friend.) THEY say that you should sprinkle them lightly with a little raw sugar at this point. I say get your hands on some coffee crystals or demerara sugar and dump a pinch each on there... but then again... THEY also say that I shouldn't be eating too much sugar...
So yeah, put them in the oven (which you should have preheated to 150 deg... I told you to... I remember doing it...) and bake them for aboots 15 min. (I find that the aroma sends me crazy before then and I will tell you that hellishly hot, half cooked gingernuts taste even better than the dough!)

Makes about 50
You are sposed to let them cool before storing in an air tight container, but I can tell you that they never last that long when I make them... nope.
OhOh!! and if you crush  them up, they make good bikkie crumbs for the base of your vanilla cheesecake. aMmmm - sooo good. Or add them to the top of apple crumbles....