Preheat the oven to Gas Mark 4, 180°C, fan 160°C. Line 2-3 baking sheets with nonstick baking paper.
Melt 125g (4oz) cubed unsalted butter and stir in 175g (6oz) light muscovado sugar. Then mix in 2 tbsp golden syrup, 1⁄2 tsp bicarbonate of soda, a pinch of salt, 3⁄4 tsp ground ginger and 3 finely shredded balls of stem ginger (drained). Stir in 150g (5oz) each of plain flour and rolled oats to form a firm dough.
Divide into 20 and roll into rounds. Space out on the trays and bake for 12-15 minutes, until lightly golden. Leave on the trays to firm up, then transfer to a rack to cool completely.
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