Sieve the dry ingredients into a large mixing bowl and add the butter or margarine. Rub the fat into the flour until it resembles breadcrumbs.
Add the maple syrup or golden syrup or milk (depending on which version you want to make) and bring the mixture together into a ball using your hands.
Flatten the dough into a thick disc ready for rolling out. Cover with cling film and place in the fridge for at least 30 minutes.
Preheat oven to 190°C / 170°C fan / 325°F / Gas Mark 4
Remove your biscuit dough from the fridge and roll out to about 3 to 4 mm thick.
I used a 6 cm circle cutter and although you can use whatever shape you like, this may mean adjusting the cooking times.
Place the biscuits onto your baking trays – I used a fork to make a basic pattern on the biscuits.
Bake in the oven for 12 to 15 minutes until lightly browned. If you like a really crisp biscuit, switch the oven off and leave them in for another 5 minutes or so.
Remove from the oven and leave to cool for a few minutes before transferring to a wire rack.
Optional: decorate with melted chocolate.
Store in an airtight container.