Beat butter and Chelsea White Sugar until pale, mix in the Chelsea Golden Syrup followed by the egg. Sift dry ingredients and combine with the butter mix to form a dough.
Roll out dough between two sheets of baking paper to roughly 3mm thick. Remove top paper layer, press out shapes using a using a biscuit cutter, remove excess dough. Place biscuits (on the paper) onto a baking tray.
Press remaining dough together and roll out again, pressing out shapes until mixture is used up. Bake for 15 minutes, cool on a wire rack before decorating.