In a saucepan melt the butter, sugar, syrup and treacle. Once fully melted set to one side in order to cool slightly.
Sieve the flour into a large mixing bowl and add the ginger.
Crush the cardamom pods with the side of a large knife and remove the seeds. Use a pestle and mortar to grind up the seeds, or chop as finely as you can with a knife.
Add the ground cardamom seeds to the flour and ginger, then mix well.
Make a well in the flour mix and pour in the melted butter mix. Stir well and bring together to form a pastry. The pastry should be slightly sticky, if it appears too dry add 2 or 3 tablespoons of water and knead well.
wrap the pastry in cling film and chill in the fridge for at least 30 minutes. This will make it easier to roll out the pastry.
Pre-heat the oven to 180 degrees C and line 2 baking trays with grease proof paper.
After chilling, lay a piece of cling film on the work surface and put the pastry in the middle. Cover the pastry with another sheet of cling film and use a rolling pin to roll out. The cling film will stop the pastry sticking to the work top and to your rolling pin. It will also make it easier to transfer the cut out shapes to your baking sheet by simply peeling off the cling film.
Roll out the pastry to around the thickness of a £1 coin, then use pastry cutters to cut out shapes. Bring together the left over pastry, re roll and cut out more shapes.
Download my templates at the end of this post if you you wish to make the 3D biscuits.
Transfer the biscuits to the lined baking trays and place in the oven for 8-10 minutes.