Preheat oven to 180 degrees Celcius.
Line a large baking tray with baking paper.
Whisk together the flaxseed with the 2 tablespoons of water and place in the fridge to thicken into an egg-like consistency.
Beat the margarine, sugar and golden syrup in a bowl until light and creamy. Add the ‘egg’ and beat well.
Transfer into a large bowl and sift in the flour, ginger, baking powder and baking soda. Mix until combined.
Knead the dough and roll out with a rolling pin. The dough can feel quite dry, just keep kneading! Make sure the bench has a bit of flour on it to stop the dough sticking.
Cut shapes and transfer carefully to your prepared tray.
Bake for 10 minutes or until lightly browned.
Optional: Ice once your cookies have cooled completely.