These are a bit like ‘Anzac’ biscuits.
4oz self-raising flour
2.5 tblsp golden syrup
- Melt butter and syrup together.
- Add to dry ingredients and combine thoroughly.
- Mould into approximately 24 golf-ball size balls, place on two greased baking sheets (leave plenty of room between for spreading, or you’re heading towards one big, square biscuit!) and press slightly.
- Bake at 160° for 15 minutes. Allow to cool slightly on the tray, then move to a cooling rack to completely cool off. Store in an airtight tin. They will go a bit soft, but are still delicious!