Place all your dry ingredients apart from the sugar in a large mixing bowl and use a hand whisk to combine together.

Using an electric hand whisk, beat the butter and sugar together in a large mixing bowl until light and creamy. Add the egg and the golden syrup and combine.

Add the dry ingredients, and knead it into a dough using your hands. Wrap the dough in cling film and place in the fridge to chill for 20 minutes.

Preheat your oven to 180°C and line two baking trays with baking parchment. Take roughly a tablespoon of cookie dough, and using your hands, roll it into a ball, then flatten the top ever-so-slightly. Place 9 balls of cookie dough to a tray, with plenty of space between them to spread out. Bake for 15-16 minutes, until a warm golden colour. Leave them to cool on the tray for 5 minutes before transferring to a wire rack to cool. These will keep for up to 3 days if stored in an airtight container.