3/4 cup golden syrup 1/2 teaspoon baking soda 3/4 cup unsalted butter cut into cubes 1 teaspoon baking powder 3/4 cup firmly packed dark brown sugar 3/4 teaspoon salt 1/2 tablespoon vanilla essence 3/4 tablespoon ground ginger 4 1/2 cups plain unbleached flour 1/2 tablespoon ground cinnamon 1 large egg (room temperature, lightly beaten) sultanas
Heat golden syrup and butter in a saucepan until melted. Pour into a large bowl and stir in the sugar and vanilla extract. When cool beat in the eggs. Sift the dry indredients and beat them into the butter mixture on low speed in four additions, stopping as soon as the flour particles are absorbed. Wrap the dough in waxed paper and chill 3 - 4 hours until it is firm enough to roll.
Preheat the oven to 175°C. On a lightly floured board roll out the dough a fourth at a time, to a thickness of 7 - 8 millimetres. Cut out the people and place three inches apart on parchment paper-lined cookie sheets. Decorate with sultanas.
Bake in the middle of the oven for 12 - 15 minutes or until just firm to the touch. Cool for a few minutes before removing them from the paper with a spatula. Store in an airtight container.