Pre-heat the oven to 175°C (350ºF) and line a baking tray with grease-proof paper.
Beat the butter and sugar together until nice and fluffy and then beat in the syrup.
Sift the flour, cinnamon and baking powder together and then stir into the butter/sugar mixture. You should be left with a dough that comes together easily and can be rolled out (albeit a little sticky).
Divide the dough into two equal parts and roll them both out into long rectangular shapes around 25cm long and 14cm across (you will probably find it easier to roll the dough out on the grease-proof paper and then transfer to the baking tray). The thinner the dough, the crunchier the cookie. Leave a little space in between both, as the cookies do spread out.
Take a fork and press down all over the top of the dough to create a pattern. Bake for around 10 minutes until the cookies are a golden brown colour (slightly darker at the edges). Do not overbake! Remove from the oven and immediately cut them diagonally into strips. The cookies will be soft but slightly crumbly, so cut gently (do not leave them to cool before cutting). Allow to cool completely before eating. Enjoy!