Mix together 425g sugar (50/50 white/brown), 150ml dark syrup, and 150ml water in a pot. Bring to a boil, then pour over 350g butter and spices (3 tbsp of a mix like 1 part clove, 2 parts ginger, 3 parts cinnamon, ground). Stir until melted and cooled to finger warmth.
Next, mix 1 tbsp bicarbonate of soda with some flour, then gradually add 700-800g all-purpose flour until you get a batter. Let it rest overnight in the fridge—it will thicken.
The next day, bake at 175°C for 6-8 minutes. Dust lightly with flour for super-crisp cookies or add more flour for a fluffier texture.
Feel free to swap 1-2 tbsp of syrup with molasses or try adding some treacle for extra flavor! Enjoy baking! 