• 1 cup caster sugar
  • 1 egg, at room temperature
  • 2 tablespoons golden syrup
  • 2 teaspoons ground cardamom
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1 teaspoon bicarbonate of soda
  • 250g butter, melted, cooled
  • 3 1/2 cups plain flour
  • Using an electric mixer, beat sugar, egg, golden syrup, cardamom, cinnamon, cloves and bicarbonate of soda until pale and creamy. Slowly add butter, beating until just combined. Sift flour over spice mixture. Stir until dough comes together. Transfer to a lightly floured surface. Knead dough until smooth. Wrap in greaseproof paper. Refrigerate for 30 minutes or until firm.
  • Preheat oven to 180°C. Line 2 flat baking trays with baking paper. Roll out dough between 2 sheets of baking paper until 5mm thick. Using a 6cm round fluted biscuit cutter, cut shapes out of dough (see hint). Press leftover dough together and repeat. Divide biscuits between baking trays.
  • Bake biscuits for 10 to 12 minutes, swapping trays after 6 minutes, or until light golden. Allow biscuits to cool on trays for 5 minutes before transferring to a wire rack to cool completely.