Giant Ginger Cookies with Cream Cheese and Strawberries

1. In a large bowl, with an electric mixer, beat butter, margarine and 225 grams brown sugar, until combined. Add golden syrup that has been slightly heated in advance (just a few seconds in the microwave). Then add the egg and mix until combined.
2. Sift flour together with baking soda, salt and spices. Add flour mixture to butter mixture and beat on low speed until combined.
3. Cool the dough in the refrigerator for an hour. Preheat oven to 180 C about 10 minutes before baking. Using a ice cream scoop, mold the dough into 12 equal sized cookies and coat the scoops with the remaining 100 grams of brown sugar. Place them on a baking sheet that has been sprinkled with a few drops of water.
4. Bake cookies for 15 minutes. Cool slightly on baking sheets before transferring to a wire rack to cool completely.
5. Mix cream cheese with vanilla extract. Carefully fold in whipped cream. Decorate cookies with cream cheese mixture and top with strawberries and almond flakes.