Place the softened dairy-free spread and sugar in the bowl of an electric mixer and whisk until light and fluffy. Then mix in the large egg and golden syrup.

In a separate large bowl whisk together the gluten free all purpose flour, ground ginger, cinnamon, baking soda, ground cloves, ground nutmeg, salt, and xanthan gum until well combined.

Mix the wet and dry ingredients together until well combined.

Line two cookie trays with baking paper. Scoop the mixture onto the trays – you should fit about 12 cookies per tray (make sure to leave some space between them, as they will spread while baking).

Flatten each cookie slightly and sprinkle the tops with granulated sugar.

Bake in a pre-heated oven at 180°C – 355°F for 10 to 12 minutes, until the cookie bases turn slightly golden and the tops start to crack.

Remove from oven and leave to cool for two minutes on the cookie tray before transferring to a wire rack to cool.