100g caster sugar
2 tbl sp golden syrup
220g flour (I used half wheat and half spelt)
1 tsp bicarbonate of soda
30g cocoa powder
Cream together the butter and sugar. If your butter is straight out of the fridge, cut it up into slices or blocks and microwave for 10-15 seconds to soften.
Beat in the golden syrup.
Knead the dough, then split in half, as it's easier to roll out. Lightly flour your board then roll out to about the thickness of a £1 coin (4-5mm).
Cut out your shapes and use a palette knife or fish slice to transfer to a lined baking tray, so the shape doesn't distort. Small biscuits will spread slightly, but bigger shapes will spread more, so leave space on the tray.
Cool on a wire wrack.
This recipe can be used for any shape and can be iced, or filled with buttercream between two biscuits.