Melt the butter, golden syrup and brown sugar together over a low heat, stirring continuously until the sugar has melted. Make sure it does not reaching boiling stage as it will then turn the mixture into a hardened caramel.

Take of the heat to cool for a few minutes then add the rest of the ingredients mixing in well until it has a smooth consistency.

Heat your over to 180 degrees centigrade. Line a baking tray with grease proof paper.

Add 4 teaspoonfuls of mixture spread out on the tray and place in the oven to bake the biscuits for 4-6 minutes or until they spread out, resembling  a circular disc of lace as they cook.

Do not let them go too dark brown and remove from the oven as soon as they start turning from golden to brown as they will continue to cook as you remove them from the oven .

I use the large wooden handle of my stirring spoon to roll these so have it oiled with butter and ready for the next step.

Now these are a little tricky to roll no doubt and it’s a little like getting the first few pancakes wrong and then suddenly you figure out what technique works for you.

Let the biscuits cook only for 45 seconds or so then start to try and lift them quickly with a spatula. Lift each disc gently and place over the oiled handle. Working quickly – start to press and roll the biscuit around the handle and as the biscuit cools – carefully press the biscuit to shape itself around the handle until you feel it is hardened. Slide it off the handle and leave to cool.

When I first started to make these – I used to use a clean cloth to hold the biscuit as they can become very hot and difficult to handle but as you get used to shaping and handling them it becomes much easier!

Repeat with all the biscuits.

Once cooled , fill with thickly whipped cream and serve immediately ! Be prepared for these to devoured without any delay!