In a saucepan melt butter, sugar, treacle, golden syrup and milk
When cooled, stir through lightly beaten egg yolk
Add in the sifted dry ingredients and stir well. The mixture should be a fairly sticky consistency
Wrap up the dough in cling wrap and put and refrigerate overnight or for at least a couple of hours
When you are ready to bake the biscuits, warm up the oven to 160C
Roll out the dough onto a baking sheet. Roll the dough really thin, about half the thickness of a coin. The biscuits should be thin and crispy. Use your favourite cookie cutter and cut out the shapes on the baking sheet
Lift the dough from outside the cookie cutter instead of lifting the cookies itself. As the dough is really thin, this makes it much easier to handle
Bake the cookies on the top shelf for about 10 minutes. If they are not crispy enough, leave in the oven for a few more minutes. You will need 3-4 baking trays depending on the size of your cookie cutters
Transfer the first tray to a lower shelf and place the next tray on the higher shelf and repeat previous step
Cool biscuits on a wire rack then store in an airtight container. They will last several weeks if stored this way
