- ½ stick (60 g) unsalted butter
⅓ cup (115g) golden syrup
⅓ cup (60g) brown sugar
1½ cup (225g) self-raising flour (sifted)
|Preheat oven to 180 degrees celsius (350 deg fahrenheit). Line 2 baking trays with baking paper and set aside.|
Melt the butter, golden syrup and brown sugar together in a saucepan over low heat. Stir until all of the sugar has dissolved. Set aside to cool.
Sift the self-raising flour on top of the caramel liquid. Stir until a soft dough forms.
Form tablespoon sized balls with the dough and place onto the baking trays. Press down lightly with a fork.
Bake for 10 minutes or until just golden.
Leave on the baking trays for 5 minutes before transferring to a wire rack to cool completely. Store in an airtight container at room temperature for up to 5 days (the cookies will soften over time).