You need to cream the butter with a generous 1/2 cup of sugar. If you can manage to get raw castor sugar, it's better. (more molasses in the crystals. Mmmmm... molasses)

Then you add the 2 dessertspoons of golden syrup. Now for those of you, like me, who don't own a dessertspoon, just use the force, and pour till it 'feels' right. If you underpour, your cookies will be more crumbly, which is nice sometimes, but if you overpour, you end up with niice gooey bikkies.

Add flour slowly till you get a dough.

Now you get to use your fingers... Oohhhh! - texture!

Roll the dough into little balls, aboots as big as a mouse ball. (That's a mouse that is attached to your computer, not one that goeth "squeek-squeek") And I blow big rasberries at the poor poor people who are looking at the underside of their 'optical' mice at this point, and say "Ha!-Pretentious you and your gadgetry!!"

Ahem - so space them on a baking tray about a mouse-width apart, and squish them down flat. (You're sposed to use a wet fork, but that's no fun, use your knuckles and skip therapy this week!)

To make things easier to clean, invest in some baking paper. it's groovy stuff that you put on your baking tray. you can use it more than once, and cleaning up just means picking up the paper and throwing it in the bin. It beats standing at the sink with a scourer for 30 minutes while you scrape burnt cheese from your flatmate's pizza offa your trays, when all you want is a little sugar in your life...

Yeah - so bake them babies for 15 min at 180C. (longer iffen you want then crunchy.)

Let them cool, the lift with a spatula. Unless you like to burn your fingers getting at them sooner.