• Preheat the oven to 180°C or 150°C fanbake. Line baking tray/s with baking paper.

For Wet Ingredients:

• Add softened butter and sugar to the bowl of a Stand Mixer and using the beater or whisk attachment, cream the butter and sugar on medium speed until it changes colour (5-10 minutes). Scrape down the sides of the bowl a couple of times with a spatula to enable everything to be incorporated.

  Then add the eggs, one at a time and beat well after each addition. Lastly add the golden syrup and beat again until combined.

For Dry Ingredients:

• While the butter and sugar are creaming, sift together all the dry ingredients into a bowl and mix together with a spoon to combine.
• Once the eggs and golden syrup have been added and combined to the wet ingredients, it’s time to mix the dry ingredients into the butter mixture. This can be done in 2 ways:

  Stand Mixer: Change the attachment on the Stand Mixer to the Dough Hook. Add approximately half the dry ingredients to the creamed butter and sugar and mix through for a few seconds, then add the remainder of the dry ingredients and mix again until it is well combined and forming a dough. Scrape down the sides of the bowl a couple of times with a spatula. Add any optional extras at this stage and mix again for a few seconds.

  By Hand: Using a large spoon, add half the dry ingredients to the creamed butter mixture and mix through. Add the rest of the dry ingredients, along with any optional extras and mix until combined. It’s quite a firm dough, so make sure you get everything from the bottom mixed in as well.
• Once dough is made, refrigerate for 15-20 minutes to allow the dough to firm up a little. This makes it easier to roll into balls and it also solidifies the butter a little which helps in the baking process.
• Once rested, roll the dough mixture into walnut sized balls and place them on the lined baking trays, leaving 5cm between each ball as they will spread (do not flatten the balls). Repeat with remaining dough until you've filled your trays. As this recipe makes approximately 40 biscuits, you might have to bake them in batches if you don’t have enough trays, so pop any remaining dough back into the fridge until your first biscuits are baked.
• Cook at 180°C or 150°C fanbake, for 15-20 minutes or until slightly coloured and little cracks are on top of the biscuits. See notes for baking times for chewy vs crispy biscuits. If you prefer a chewier biscuit, don’t let them colour too much.

  Remove from the oven and allow the biscuits to rest for 2-5 minutes on the baking tray. For chewier biscuits, only rest them on the trays for 2 minutes.

  Once rested on the trays, carefully place them onto a wire cooling rack to continue cooling to room temperature.

  Storage: Once cooled, store the biscuits in an airtight container for up to 1 week. Biscuits can also be frozen for up to 3 months in an airtight container or a glad snap lock freezer bag.