Put butter, golden syrup and sugar in a mixing bowl. Beat until mixture turns pale. Sift in flour, bicarbonate of soda and cream of tartar and add salt, ground ginger and nutmeg to mix. Stir until a soft dough is formed. Wrap in cling film and refrigerate for 15-20 minutes.
Make small cherry-sized balls of dough and place them on lightly-greased trays, well spaced.
Bake in preheated oven at 180°C for 12-14 minutes or until golden brown. Leave the cookies on the tray for 5-6 minutes before transferring them onto a wire rack to cool.