300g plain flour
200g golden syrup
85g vegetable oil (I used rice bran oil)
2 teaspoons baking soda water*
Combine golden syrup, oil and baking soda in a medium sized bowl.
Stir vigorously until completely combined and smooth.
Place flour in a large mixing bowl, and make a well in the centre.
Pour golden syrup mixture into well, and using your hand, slowly mix in a circular motion, gradually combining all the flour.
You should end up with a soft, smooth dough. Be careful not to over-knead.
Wrap in plastic film, and set aside in a cool place (but not in the refrigerator) for 6 hours, or overnight.
Preheat oven to 170C.
Crack the egg into a small bowl, and lightly whisk to make an eggwash.
Roll dough out to approximately 1cm thick, cut into desired shapes using a cookie cutter and place onto a baking tray.
Bake for 5 minutes, then remove from oven and brush with eggwash.
Bake for a further 5 minutes until golden brown.
Remove from oven and allow to cool on a wire rack.
Store in a non-airtight container once completely cool. The biscuits should not be crunchy.
* Make baking soda water by dissolving 1 teaspoon of baking soda in 1/2 cup water.