• 180g butter, at room temperature, chopped
• 55g (1/4 cup) caster sugar
• 60ml (1/4 cup) golden syrup, plus extra, to drizzle
• 4.40 gm vanilla extract
• 225g (1 1/2 cups) self-raising flour
• Vanilla ice-cream (optional)
• 25.00 gm custard powder
• 60ml (1/4 cup) golden syrup