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  • 100 g Butter
  • 100 g Caster Sugar
  • 150 g Self-Raising Flour
  • 1 tbsp Lyle's Golden Syrup
  • 50 g Toffee (I used Thorton's Original Special Toffee)


  • Pre-heat your oven to 180° (160° for fan ovens). Line your baking trays with parchment paper
  • Cream together your butter and sugar until combined
  • Add your golden syrup and stir
  • Measure out half your self-raising flour and sieve into your mixture
  • Whizz up your toffee in a food processor until you have small chips. Add to your dough and stir
  • Mix in your remaining flour. Then, using your hands, form your dough into a ball
  • Arrange your dough on your baking tray in 9-18 small balls (depending on the size you want your cookies). It'll be tempting to flatten them, but don't!
  • Bake for 12-15 minutes or until golden brown. Leave to cool completely so the cookies harden. Serve and enjoy!