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.