Add the golden syrup, brown sugar, butter and vanilla into a small saucepan and melt on a low heat until sugar has dissolved. Set aside or in the fridge to cool for 10 minutes.
In a large mixing bowl sift the flour, baking powder, almond meal and spices.
Once the sugar mixture has cooled, whisk in the egg, working quite quickly so not to cook the egg. Note: If your mixture is too hot you risk cooking the egg in the process and you may notice small lumps of white. This will be the egg white cooking. All is not lost, just sieve this and in most cases you can recover it.
Pour this mixture over your flour mixture and mix well to combine. Place the dough in plastic wrap to cool in the fridge for 2 hours (or overnight if preferred). You can also chill it in the freezer if you are feeling time poor and impatient.
Preheat the oven to 175°C and line 2 large baking trays with baking paper.
Once your dough is chilled roll it out into approximately a 1" wide strand/log. Cut the strand into sections approximately ½" and roll each section into a ball. Spread the balls evenly onto the prepared baking trays. Be sure to leave room for the balls to spread as they will expand slightly in the oven. This recipe makes about 40-50 depending on how large you roll the cookies.
Bake for approximately 10-15 minutes depending on the size of your Pfeff's. They should start to golden up and may crack on top that is normal and what you want to see. Don't let them get too dark as you will lose the chewy/fluffy factor.