• Line 2 half sheet pans with parchment paper.
• In a medium bowl, whisk together flour, salt, baking soda and spices.
• In a stand mixer with paddle attachment, cream butter and sugar on medium speed until light and fluffy, about two minutes.
• Lower speed and add egg; mix until well incorporated. Scrape down bowl.
• Add molasses and golden syrup (if using) and mix well.
• On low speed, gradually add flour mixture and mix just until incorporated (don't over-mix).
• Stir in the dried fruit (on the mixer’s lowest setting).
• Scrape dough onto a large piece of plastic and wrap well; place in a ziploc and refrigerate 1 - 2 hours (or up to 24).
• Twenty minutes or more before baking, preheat oven to 350°F/180°C REGULAR or 325°F/160°C CONVECTION/FAN.
• With a bench scraper or sharp knife, divide the dough into 4 even pieces (I weigh the dough and divide by 4). Working with one piece at a time (refrigerate the rest), roll into a ball between your (lightly floured) hands and then lengthen on your lightly floured board into a rope/log about 12 inches/30 cm long and 1 inch/2 1/2 cm wide. Use bench scraper to help if it sticks and sprinkle a little flour on board and hands. Use as little flour as necessary to stop the dough from sticking or falling apart. Make sure to brush off any excess flour so it isn't bitter. (SEE MY YOUTUBE VIDEO FOR HOW TO DO THIS)
• Use a ruler or bench scraper to help scoot two rolls onto each prepared baking sheet, about 3 inches (7 1/2 cm) apart. (They will puff up and out quite a bit) Square off sides and edges with ruler or your fingers.
• Bake one tray at a time in the middle of the oven (for non-convection) or two sheets at a time in a convection oven for 18 – 22 minutes until the logs are golden but the middles are still soft to touch. Rotate and switch trays after 13 – 14 minutes.
• Place on a cooling rack and sprinkle with sugar while still hot (about 1 1/2 tablespoons for all).
• Cool for 10 to 15 minutes and then slide parchment onto a cutting board. With a sharp, serrated knife, cut off crispy ends on a slight diagonal, and cut each log crosswise, into 1 ½ inch/3 ½ cm wide bars (10 – 11 per log). Slide parchment onto wire racks to cool completely.
• Store up to five days in an airtight container or freeze for up to three months. Believe it or not they will be even more delicious on day two or three.

NOTES:

• A kitchen scissors works great for chopping the fruit into equal sizes.
• You can soak the fruit in boiling water for 20 minutes to plump it up. Drain and pat dry with paper towels and chop as directed.