In a large saucepan, melt the butter, treacle and golden syrup together until combined; leave to cool for 5 minutes
Mix together all the other ingredients and add to the saucepan and mix everything together until combined
Roll the dough into 4cm balls and place them on lined baking sheets about 4cm apart; chill in the fridge for 20 minutes
Preheat the oven to 180C/Gas4 and bake the biscuits for 10 minutes, until the biscuit surface has cracked; leave to cool on the trays for 5 minutes, then transfer to wire racks to cool completely
22 servings