125g / 1 stick unsalted butter
115g / ½ cup plus 1 tablespoon (caster) sugar
1 generous tablespoon golden syrup/light corn syrup
1 tablespoon milk
175g / 1 1/3 cups plus 1 tablespoon plain/all-purpose flour
1 teaspoon baking powder
2 baking sheets (ungreased)
Makes about 20
Preheat the oven to 180C (350F) gas 4.
Put the butter, sugar, syrup and milk in a saucepan. Heat, stirring constantly, until the butter is melted and the mixture is nearly boiling. This can also be done in a microwave: put the ingredients in a bowl and heat in short bursts, stirring between each, until the mixture is ready. Remove from the heat and allow the mixture to cool to lukewarm.
Sift the flour and baking powder together into a large bowl. Pour the butter mixture into the bowl and stir well to combine. Take generous teaspoonfuls of the mix and, with another spoon, drop onto the baking sheets, leaving about 5cm/2 inches between each biscuit. Lightly press with a fork to flatten (dip the fork in water to stop it sticking to the dough) and bake in the preheated oven for 15-20 minutes or until golden.
Remove the biscuits from the oven and allow to stand for a few minutes before transferring to a wire rack to cool completely.
The biscuits are best eaten on the day but will keep for 2-3 days in an airtight container.