100g/4oz softened butter
100g/4oz muscovado sugar
1 tbsp golden syrup
150g/6oz sr flour
75g/3oz smarties (about 3 tubes)
Pre-heat the oven to 180°C, gas mark 4.
Beat the butter and sugar in a bowl until light and creamy, then beat in the syrup.
Work in half the flour, stir in the smarties with the remaining flour and work the dough together with your fingers.
Divide into 14 balls and place them well apart on baking sheets but do not flatten them.
Bake for 12 minutes until pale golden at the edges. Leave to cool on a wire rack.
These cookies will keep for up to 4 days in an airtight tin.
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