Makes about 16

125g butter, softened

½ cup caster sugar

1 tbsp golden syrup

1 tbsp milk

1 tsp bicarbonate of soda

1⅓ cups plain flour

hokey pokey ice-cream, to serve

1 Preheat oven to 180°C. Line 2 large baking trays with baking paper.

2 Using an electric mixer, beat butter and sugar until light and creamy. Place golden syrup and milk into a heatproof microwave-safe jug. Microwave for 20-30 seconds on high or until hot. Stir in bicarb – take care as mixture will bubble up.

3 Add warm milk mixture to butter mixture. Stir until well combined. Sift flour over batter. Mix well. Roll 2 teaspoonfuls of mixture into balls. Place onto prepared trays, allowing room for spreading. Gently press biscuits down with a floured fork.

4 Bake for 12-15 minutes or until golden and firm to the touch. Stand on trays for 3 minutes. Transfer to a wire rack to cool.

5 Store in an airtight container at room temperature. To serve, sandwich biscuits together with 
hokey pokey ice-cream.