Sieve the flour, ginger and baking soda into a large mixing bowl.
Add the sugar and stir well. Use your fingers to rub in the butter, until the mixture resembles breadcrumbs.
Add the golden syrup and use a mixing spoon to bring it all together into a solid dough.
Divide the dough into 8 even balls and arrange them on a large baking tray.
Flatten each one out to 1.5 centimetres, then bake for 12-15 minutes, until spread out and cracked on top.
Put the coconut oil into a large heavy saucepan with a lid.
Add 3 corn kernels, put the lid on, and heat over a medium heat. When the kernels pop, add the rest of the corn and put the lid back on. You will start to hear all of the corn pop - once it slows down, remove the pan from the heat.
Give it a gentle shake and leave the lid on for 1 minute.
Pour the popcorn into a large serving bowl. Add the melted butter, if using, and salt to taste.
White Chocolate Festive Rocky Road
Melt the chocolate in a bain-marie - a large heatproof bowl over a saucepan of just simmering water. Don’t let the bowl touch the water.
Line a 20 centimetre square tin with baking paper. Cut a spare square of baking paper, 20cm square, and put to one side. Put the berries, nuts seeds, biscuits and popcorn into a large mixing bowl and mix together.
Once the chocolate has melted, take the bowl off the heat and add the coconut oil. Mix well, then tip it into the lined tin. Use a spoon to spread it out evenly. Put the square of baking paper on top of the mixture and use your hands on the bottom of a sturdy glass to compact and flatten out the mixture. Remove the paper from the top then put it into the fridge for at least 2 hours.
When the chocolate has set, take the rocky road out of the fridge. Take it out of the tin, remove the baking paper and use a sharp knife to cut it into 16 even squares.