Sorting through all my cookery books, The Australian Women’s Weekly Biscuits (brownies & biscotti) booklet was a great find. These cinnamon biscuits are ideal for serving with teas and coffees when the French group meets.

30g butter
55g golden syrup (or 45g golden syrup and 10g treacle)
1 tbsp brown sugar
1 tbsp caster sugar
100g self-raising flour
1 heaped tsp cinnamon

Oven at 200°C.

Using a heavy bottomed saucepan, combine the butter, sugars, syrup and treacle (if using). Stir over a gentle heat until the butter has melted. Put to one side to cool for five minutes.

Stir in the flour and cinnamon. Using a wooden spoon, mix until the flour is absorbed. Roll into balls, teaspoon size (approx 11g in weight), and place, well spaced, on a baking sheet on a baking tray. Flatten each biscuit with a fork to 1 cm thick.

Bake in the oven for 10 minutes or until browned. Let stand for five minutes before lifting onto a wire rack to cool.

Makes 20 biscuits.

Store in a biscuit tin.