Over medium heat melt the butter and golden syrup in a small sauce pan with 3 tbsps of cold water.
When melted stir in the bicarb, it will fizz and foam.
Add the wet ingredients to all the dry ingredients and mix well.
Take tbsps of the mixture and roll into balls.
Flatten slightly on lined trays. Add 5-6 mini m&ms to the tops.
Bake for 10-12 minutes or until starting to golden.
Cool on the tray for 3 minutes.
Cool on a wire rack until crispy.
Chewy biscuits: cook for 10 minutes, then cool on the tray for a couple of minutes before transferring to a wire rack.Crunchy biscuits: cook for 12 minutes, cool completely on the tray.Freezing: freeze flat on a tray in the freezer then transfer to a container when solid.