Preheat the oven to 180C/350F/gas 4.
Grease the baking sheets with butter.
In the large mixing bowl, sift the flour, baking powder, bicarbonate of soda, mixed spice.
Add the butter and rub into the flour mixture until you have a fine breadcrumb consistency.
You can do this in a food processor if you want to save time, but then transfer the mixture to the large mixing bowl once processed.
Add the sugar and candied peel and stir in.
Place the golden syrup in the small saucepan and heat until the syrup is runny.
Add the syrup to the flour, butter and sugar mixture and mix to a stiff dough.
Transfer the dough to a lightly floured work surface and divide into 16 equal pieces.
Using your hands, roll each piece into a ball.
Place the balls on the prepared baking sheets (6 on each), spacing them well apart to allow for spreading.
Place in the oven and bake for 7 to 8 minutes, until a rich golden brown – it’s a good idea to turn the trays round in the oven halfway through baking so the biscuits cook evenly.
Remove from the oven and allow to cool on the trays for a minute until firm, then lift on to a wire rack and leave to cool completely.
