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Preheat your oven to 160°C and line a baking tray with baking paper.
Melt butter, sugar and golden syrup together in a medium saucepan, stirring frequently.
Remove from the heat and whisk in the flour.
Stir all of the remaining ingredients except the chocolate into the caramel sauce until well-combined.
Scoop out level tablespoons of the mixture, roll into balls and place on the baking sheet, leaving about 10cm in between each. Use the back of the spoon to flatten into 5cm discs.
Bake for 10 minutes. Remove from the oven and shape into perfect circles while they're still hot. Allow to cool until firm enough to transfer to a wire rack.
Once completely cool, flip them over and cover with melted dark chocolate. Place back on the baking sheet, chocolate side up. When the chocolate is almost set, use a fork to lightly trace squiggle marks.