Preheat oven to 180 degrees celsius.

Line 2 baking trays with baking paper and set aside.

Place the butter, golden syrup and brown sugar into the TM bowl.

Melt for 2 minutes, Speed 2, 80 degrees.

Scrape down the sides of the bowl.

Melt for a further 2 minutes, Speed 2, 80 degrees.

Leave to cool slightly.

Add the self-raising flour to the TM bowl and mix on Speed 2 for 20 seconds.

Scrape down the sides of the bowl and repeat.

Form tablespoon sized balls with the dough and place onto the baking trays.

Press down lightly with a fork.

Bake for 10 minutes or until just golden.

Leave on the baking trays for 5 minutes before transferring to a wire rack to cool completely.

Store in an airtight container at room temperature for up to 5 days (the cookies will soften over time).