1 Tbsp Chelsea Golden Syrup
1 Tbsp Meadow Fresh Original Milk
1 tsp Edmonds Baking Soda
125g Tararua Butter, softened
1/2 cup Chelsea White Sugar or Chelsea Raw Sugar (113g)
1 1/4 cups Edmonds Standard Grade Flour (188g)
1/4 cup Chelsea Coffee Sugar Crystals 

Preheat oven to 180°C conventional / 160°C fan bake. Line two large oven trays with baking paper.

Microwave Chelsea Golden Syrup & milk together in a cup for 20 – 25 seconds, until warm. Stir in baking soda.

In a medium bowl, beat the butter and Chelsea White Sugar or Raw Sugar until creamy. Mix in flour plus warm soda and milk mixture.

Roll heaped teaspoonfuls of the mixture into small balls. Flatten each ball in your hand, then press into a saucer of Chelsea Coffee Sugar Crystals and place on the prepared trays, allowing room to spread.

Bake for 15–20 minutes, until deep golden brown. Leave to cool on trays for a few minutes before transferring to a wire cooling rack.