1/3 cup golden syrup
1/3 cup brown sugar
1 1/2 cup self raising flour
Caramel toffees halved
Oven at 180c, line baking tray with baking paper.
Heat butter, golden syrup and sugar on low in pot until sugar dissolved. Cool
Then add sifted flour mix well and form into balls tablespoon size. Press caramel toffee into cookie dough. Bake for 15 minutes.