Cream the butter and sugar together in a bowl using either a stand or handheld mixer. Once pale and fluffy, add the golden syrup and mix to combine.
In a separate bowl, add the remaining ingredients and mix until well combined. Add the dry ingredients to the wet ingredients and mix with the mixer until all ingredients are well combined and the dough starts coming together. Scoop out the dough and shape it into a ball. Wrap it in cling film and refrigerate for at least 1 hour.
Preheat the oven to 160°C fan-forced and line a tray with compostable baking paper. Remove the dough from the fridge, line a work surface with compostable baking paper and dust it lightly with flour. Place the dough on the floured surface and roll it out to be about 4mm thick. Use a 7cm wide round cookie cutter to cut out your biscuits and gently place them on the prepared baking tray. 4. Bake in oven at 160°C for 5 minutes, then reduce the temperature to 120°C and bake for a further 10 minutes. Remove the oven and allow the biscuits to cool completely before dusting with icing sugar if desired, and storing in an airtight container.
