½ cup (100g) firmly packed brown sugar
125g butter, softened
1 tbsp golden syrup
½ tsp vanilla extract
2 cups (300g) self-raising flour
1 tsp bicarbonate of soda
¼ tsp ground cardamom
125g white chocolate bits or good quality chopped chocolate
80g (½ cup) dried figs, finely chopped
¼ cup (40g) almonds, finely chopped
Preheat oven to 180°C. Line two oven trays with baking paper.
Beat the sugar and butter together until pale and creamy. Add the milk, golden syrup (or treacle), vanilla and beat until well combined.
Add the flour, bicarbonate of soda and cardamom and stir with a wooden spoon until combined. Add the white chocolate, figs, and almonds and stir to combine.
Roll heaped tablespoons of mixture into balls and place on lined trays, leaving 3cm between balls. Use the back of a fork to gently press the mixture down.
Bake in preheated oven, swapping trays halfway through cooking, for 20 to 25 minutes or until golden brown. Remove from oven. Allow cookies to cool for 5 minutes on trays and then transfer to wire racks to cool completely.