• Pre-heat oven to moderate (170 degrees celsius, fan forced).
• Sieve flour, bicarb soda and ginger together into a bowl.
• Chop butter into cubes and rub into dry mixture.
• Add sugar and stir through mixture.
• Add enough of the golden syrup to bind the mixture together to form a dough. Add a little additional syrup if required.
• Turn onto a lightly floured surface and roll out as thinly as possible.
• Use a small round cutter (about 5cm diameter) to cut out biscuits.
• Place onto a baking tray lined with baking paper.
• Bake for 7-10 minutes.
• Allow to cool.

Nutella Buttercream Frosting

• Beat sugar, butter and milk on med-high speed until light and fluffy.
• Add Nutella and beat on medium to combine.
• Pipe frosting into middle of a cooled ginger biscuit and add another biscuit to the top. Push down gently to create a cookie sandwich.

Choc Nutella Drizzle

• Melt chocolate and then add Nutella and stir to combine.
• Drizzle over cookies and allow to set.