Instructions: Pre-heat the oven to 180 C/350 F/gas mark 4

Melt the butter with the sugar and golden syrup over a low heat. Once everything has melted, remove from the heat and add the remaining ingredients and leave to cool off slightly.

Spread 1/2 tsp of the mixture onto non-stick baking sheets and spread in a circular motion. Repeat this to fill the entire tray, but leaving large enough spaces between each circle as the mixture will spread. Bake in the oven for 6-7 minutes or until the snap is golden.

Remove from the tray with a palette knife and place onto a mould to bend the biscuit into the desired shape.

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