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Preheat oven to 160°C fan.
Mix the dry ingredients with the butter until crumbly.
Add the golden syrup (warmed, if it is very cold weather) and mix to a soft dough.
Either divide into 24 or, using a teaspoon, scoop out small walnut sized portions, roll and gently flatten on a baking sheet (lined with baking paper).
Cook for 10 minutes in the preheated oven, remove and tap the tray firmly on the bench before returning to the oven for a further 5 minutes.
The biscuits should be golden.
Cool on a wire rack and store in an airtight container. They will easily last 3-4 days.