Preheat oven to 180 degrees celsius (fan-forced). Line 2 baking trays with baking paper and set aside.
Place the butter, golden syrup and brown sugar into the TM bowl. Melt for 2 minutes, Speed 2, 80 degrees. Scrape down the sides of the bowl.
Melt for a further 2 minutes, Speed 2, 80 degrees. Leave to cool slightly.
Add the self-raising flour to the TM bowl and mix on Speed 2 for 20 seconds. Scrape down the sides of the bowl and repeat.
Form tablespoon sized balls with the dough and place onto the baking trays. Press down lightly with a fork.
Bake for 10 minutes or until just golden. Leave on the baking trays for 5 minutes before transferring to a wire rack to cool completely.
Store in an airtight container at room temperature for up to 5 days (the cookies will soften over time).