Preheat oven to 180c/350F/gas mark 4 and line 2 solid baking sheets with non stick baking parchment.
Cream together the softened butter and caster sugar until light & fluffy.
Add the golden syrup, treacle & beaten egg, mix until smooth.
Sift together the dry ingredients & stir into the mixture. Add the chopped crystallised ginger and mix again until thourally combined.
Using a piping bag with a large No.17 round nozzle, place the mixture into the bag. Pipe out 16 cookies to a sheet, they will spread a little during cooking.
Bake in batches in the middle of the preheated oven for 10-12mins, or until the cookies are golden brown - the edges should be crisp & the middle still slightly soft.
Cool completely before packing...and apply to face!
Stored in an airtight container or tin, will keep for 4-5 days....if they last that long!