Ingredients 50g butter (nuttelex if lactose free)
4 tbsp golden syrup
1/3 cup brown sugar
1 1/2 cups self raising flour (gluten free if required)
Preheat the oven to 190 degrees. Line 3 baking trays with baking paper.
Melt the butter, golden syrup and brown sugar in a saucepan on medium heat. Stir until the sugar has dissolved. Set aside to cool slightly for 2 minutes.
The caramel will be smooth and thicken slightly as it cools
Sift the flour into the saucepan and stir until combined.
I sift the flour over the sink to reduce the mess
Use wet hands to roll walnut sized pieces of dough into balls, place on the baking tray 4 - 5 cm apart and gently press with you fingers or a fork in the centre of each ball. Leave enough room between the balls for the biscuits to spread.
Roll walnut sized pieces and press with fingers or a fork
Bake for 12 - 15 minutes or until golden brown. Cool on wire racks.