Preheat oven to 170C/340F, fan forced is fine, it’ll be just a couple of minutes faster to cook.
Get 2 baking trays out and line with grease proof paper / parchment.
Mix your flour, flakes, ginger, spices and sugar into a big bowl.
Melt the butter into the maple syrup on the stove in a pan on medium heat.
Add the bicarb soda and water to the bubbling butter / maple pan and stir through for 20 seconds or thereabouts.
Then pour that liquid mixture into the dry bowl and stir through well – I like to use my hands, given I’m about to roll into balls anyway for the tray!
Now ball into your hands about a bliss ball size and press to flatten to about 0.5cm thick on your hands, then onto the tray. Leave good space between the cookies for a little expansion. 12 per standard baking tray is perfect.
Place in the oven and bake until the cookies start to brown a little around the edges – about 13-14 minutes.
Take out and DO NOT TOUCH or at this stage they’ll fall apart. Let them cool for 10 minutes on the tray itself and THEN transfer to the cookie cooling rack.
Done. They are mega crunchy, textural, spicy and absolutely perfect with a cup of tea.