In a small heatproof bowl, combine golden syrup, sugar, ground ginger, and cinnamon. Place mixture over a saucepan of boiling water. When the sugar has dissolved, stir through bicarbonate soda.
Remove mixture from heat when it begins to bubble. Transfer to a large bowl and stir through cubed butter.
Add egg and 1 cup of sifted flour. Stir with a butter knife to combine. Add the remaining flour and continue to mix until dough forms.
Turn dough onto a floured bench and lightly knead through macadamias until soft. Divide into two halves and cover with cling wrap before popping into the fridge for 30 minutes.
Preheat oven to 180°C (fan-forced) and line two trays with baking paper.
Remove dough from fridge and roll each portion between two sheets of baking paper until approximately 5mm thick. Use cutters of your choice to cut out shapes and place on baking trays.
Bake for approximately 9 to 11 minutes (please note baking times will vary depending on the size of the cutter used).
Allow to cool before decorating if you wish, or transfer to an airtight container.
Macadamia Gingerbread Biscuits
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