Preheat oven 180°C. Line 2 baking sheets with baking paper.

Cream butter and sugar until light and fluffy.

Add egg and golden syrup and mix well.

Sift in flour, bicarb and spices. Mix until combined.

Roll mixture into small balls and roll in raw sugar.

Place balls on baking sheet and flatten slightly (I fit 12 per baking sheet).

Bake for 10-12 minutes until lightly golden.

Dissolve the sugar into the water in a heavy bottomed saucepan and let it bubble away over a medium heat.

The mixture should turn a golden caramel colour after around 5 minutes. DON'T stir the caramel mixture - the sugar will crystallize.

Once the caramel has reached the desired colour, take it off the heat and add the salt and cream. Stir furiously as the caramel will want to harden quickly.

Pop the caramel cream mixture in a small bowl and put it in the fridge to help cool down quickly.

Using an electric mixer, cream the butter and icing sugar for 5 minutes until fluffy.

Add the cooled caramel cream mixture and continue beating until well combined.

Dollop a generous amount of the buttercream (about 1 tablespoon) on half of the cooled cookies and sandwich the cookies together with the remaining ones.