Heat the oven to 180C/160C fan/gas 4. Put the butter, sugar and vanilla in a bowl, and cream together until light and fluffy. Add golden syrup and mix well. Stir together the remaining dry ingredients, plus a pinch of salt, in another bowl. Add the creamed mixture to the dry and fold together until thoroughly combined.

Tip the dough onto a lightly floured worksurface. Use your hands to divide and roll the dough into 38 balls, roughly the size of golf balls. Put on two baking trays lined with baking paper and gently flatten with your palm to make a round shape – make sure to leave about ½ inch between biscuits. Bake for 10-12 mins or until golden. Leave to cool on the tray for 15 mins before removing. The biscuits can be stored in an airtight container for up to two weeks.