| 70 g | butter |
| 80 ml | golden syrup |
| 1 tbsp | caster sugar |
| 2 tbsp | brown sugar |
| 250 g | self-raising flour |
| 3 tsp | ground cinnamon |
| ¼ tsp | salt |
Preheat oven to 190°C (170°C fan-forced). Line two large oven trays with baking paper.
In a small/medium-sized pan, combine butter, golden syrup and sugars. Stir with a wooden spoon over a low heat until butter is melted.
Sift flour, cinnamon and salt in a bowl and stir with a spoon until incorporated.
Transfer the butter mixture to a large bowl and beat for 2-3 minutes. Beat in the flour mixture in small increments, until well combined. Mould into a dough with hands.
With lightly-floured hands, roll dough into tablespoon-sized balls and place on baking sheet. Leave ample space between them to expand slightly. Flatten well with a floured fork.
Bake for approximately eight minutes or until biscuits are a deep golden colour, but not burnt. Remove from oven and transfer biscuits to a wire rack after one minute. Allow to cool.
