125g unsalted butter
200g LYLE’S golden syrup
125g caster sugar
110g flour
40g cognac

Weigh the butter, sugar and golden syrup into a saucepan and place it on medium heat. Whisk constantly until the mixture boils and immediately the sugar is dissolved remove from the heat – do not reduce. Remove from the heat, allow the bubbling to just subside, then whisk in the flour and finally the cognac.

Return to the heat and whisking constantly bring to the boil. Turn off the heat and scrape into a storage container, cover and refrigerate when cool until you are ready to cook.

pre heat oven to 160°C
Using silicon forms gives you many options for shapes. We like to work out the perfect weight for each form, then site the form on a scale and fill them to the weight. This will give you evenly sized [and thickness] shapes. Bake until lightly coloured and cooked through to the centres, cool until just pliable, but not set hard and remove them from the forms and cool on racks.