Sift all the dry ingredients into a medium-sized bowl.

Add the room temperature butter and rub it into the dry ingredients with your fingers until the mixture ressembles breadcrumbs.

Mix the egg and golden syrup together then add it to the dough.  Mix in with your hands until the ball forms.  If the dough is too dry and won't stick together, add a tiny bit of water and keep kneading the dough.  Continue adding a teaspoon of water at a time until it sticks together.

Wrap the dough in plastic wrap and place in the fridge for 30 minutes.  You can keep it like this for at least two days.

Heat the oven to 180°C (350°F). Take the dough out of the fridge and let it softn on the bench for 10 -15 minutes.

Roll it out on a floured bench until it is about 1 cm thick.  Use cookie cutters or a glass to cut out the cookies and place them on a cookie tray lined with baking paper.

Bake for 8 - 10 minutes.