Pre-heat your oven to 170 degrees celsius (fan-forced) and line the two baking trays with baking paper - set aside until needed.
Place the softened butter, caster sugar and golden syrup into your Thermomix bowl. Mix for 1 minutes, speed 2.
Scrape down the sides of the bowl and mix for a further 30 seconds, speed 3 or until pale and creamy.
Add the flour, bicarbonate of soda and ginger. Mix for 10 seconds, speed 4.
Select the kneading function and mix for 40 seconds.
Remove the bowl from the Thermomix and use a tablespoon to scoop up the mixture and roll into balls. Place onto your prepared baking trays. Repeat until all of the mixutre has been used.
Using the back of your hand or a spoon, lightly flatten the tops of the biscuits and press down with the back of a fork to create the criss cross patten. Place the trays into the oven and bake for 12 - 15 minutes or until the biscuits begin to turn golden at their edges.
Let the biscuits cool on the baking trays for 10 minutes before transferring to a wire rack to cool completely.