Note: This recipe uses speculaas spice, a traditional spice blend from the Netherlands. You can buy it from Dutch shops or online, or make it yourself from the recipe provided.
Preheat an oven to 160°C.
Cream the butter, golden syrup and brown sugar in a mixer. Add the eggs one at a time until incorporated. Slowly add the flour, salt and spices, then beat for 1-2 minutes until combined. Fold through the chocolate and set aside.
Line an oven tray with baking paper. Transfer heaped tablespoons of cookie dough onto the tray, leaving a few centimetres between each. Bake in the oven for 18 minutes, or until golden. Cool on a wire rack before serving.
dark chocolate and ginger cookies
200g butter, softened
300g plain flour
215g brown sugar
215ml golden syrup
2 large eggs
½ teaspoon salt
1½ teaspoons baking powder
3 teaspoons ground ginger
2 teaspoons ground cinnamon
2 teaspoons speculaas spice
250g dark chocolate buds
speculaas spice
4 teaspoons cinnamon
1 pinch white pepper
1 pinch cardamom
1 teaspoon cloves, ground
1 teaspoon nutmeg, ground
⅓ teaspoon ginger, ground
1 pinch coriander seeds, ground
1 pinch anise seeds, ground