• Preheat the oven to 180°C (160°C fan bake).

Cookie dough

• In a large mixing bowl, whisk together the butter, sugars, cinnamon, ginger and salt until combined. Then whisk in the egg.
• Switch to a spatula and fold in the flour and rolled oats.
• Remove 100g of the cookie mixture, pop it into a separate bowl and into the fridge for the time being (this will be for the crumble topping).
• Split the remaining mixture into 8 equal-sized portions (they should each be 65g if you want to weigh them). Shape each portion into a thick disc shape, approx. 2cm thick.
  

To Assemble

• Use a sharp knife to slice the green apple into thin semi-circle slices (1-2mm thick).
• Take 5 slices of apple and shape them into a fan. Press the apple fan firmly into a cookie until the cookie spreads around the edges of the apple. Repeat with each of the remaining cookies.
• Crumble the set-aside cookie dough evenly over the cookies. I like to leave some quite large chunks.
  
• Bake for 20 minutes or until they are golden brown and the apple is cooked through. When you take the cookies out of the oven, lightly drizzle them with golden syrup, then allow them to cool before enjoying. Store in an airtight container.