Cream together the butter and sugar until light and fluffy. Add in the dry ingredients, flour, spices, bicarbonate of soda, baking powder, salt, white chocolate chips and fudge pieces.
Add the egg and golden syrup and mix until a dough is formed.
Roll the cookie dough into balls, around 100g-110g each and place them on a lined tray. Chill the dough balls in the fridge for 30 minutes to an hour or freeze them for 20–30 minutes. Chilling helps the fats firm up, which prevents the cookies from spreading too much and ensures bakery-style gingerbread cookies.
Preheat your oven and bake at 190°C (Gas mark 5) for 14 minutes. The edges should be set but the centres still soft, they will firm up while cooling.
If they have come out and have spread too much for your liking, use a cookie ring to circle them back to shape. Once removed from the oven, add your gingerbread biscuit decoration (optional). Allow to cool and enjoy!
