Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

Almost forgot about this gem from :B

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This is about as 'Artisanal' as my baking gets.
Note - I doubled up on the recipe in the picture included.

Recipe (makes 20, estimated)

50g Plain Flour, Sifted
50g Butter / Margarine
50g Golden Syrup
50g Caster Sugar
1tsp Brandy

1. Preheat your oven to 180*C and grease or lay baking parchment over several large baking trays, as the biscuits spread out a lot when they cook and you'll likely be doing them in separate batches.

2. Melt the butter/margarine in a saucepan, then add the golden syrup and sugar heat until the ingredients are dissolved, but don't bring it to a boil.

3. Add the flour and the brandy, and combine fully.

4. Drop teaspoon measures of the mixture onto the trays, giving at least 5cm of space between each drop.

5. Bake each tray for 7-8 minutes, until they turn a deep gold colour, and allow them to cool for at least one minute, until you can remove the biscuits with a palette knife or a similar tool.

5.5. The biscuits should still be hot and loose enough for you to drape them over the back of a wooden spoon (or a similar, thin, tube-shaped object), twirl the biscuit around and carefully remove.
Do them one at a time. If they start to firm up too much before twirling, return them to the oven for a few seconds to loosen them up again.

6. I'd heavily advise doing one tray at a time. If the biscuits are left on the tray for too long, they may prove difficult to remove, so large® batches may be an issue.