Pre-heat oven to 180°c (160°c for fan assisted ovens or Gas Mark 4) and line a couple of baking sheets with grease-proof paper.

In a large bowl, sift the flour, bicarbonate of soda, ginger, cinnamon and spices. Add the butter and rub until the mixture resembles bread crumbs.

Add the sugar and oats and mix to combine.

In a small saucepan, warm the golden syrup until it is of a pouring consistency - this will only take a few minutes.

Add the golden syrup to the bowl and mix to form a stiff dough.

Roll a heaped teaspoon of the dough into a small ball before placing onto your pre-lined trays. Repeat with the rest of your dough to make about 22 biscuits, arranging them on the trays with a little space between each.

Gently press the tops of your biscuits with the back of a fork and top each with a blanched almond.

Bake in your pre-heated oven for 10 minutes, until the biscuits have spread and are golden.

Leave to cool on the tray until cool enough to touch before transferring to a wire rack to cool completely.