Preheat the oven to 190C/375F/Gas mark 5
Sift together the dry ingredients. Cream together the oil, butter, golden syrup, molasses and milk separately. Pour into the dry ingredients, and mix to form a stiff dough. Refrigerate for 1 hour. Grease a few baking trays.
Take one fourth of the dough out of the refrigerator at a time and roll on a well floured surface. Roll ¼ inch thick for chewy biscuits and 1/8 inch thick for crispy ones. Cut into 7 cm rounds. Transfer with a spatula onto the oiled, floured baking trays, arranging them close together but not touching. Bake for 10 minutes. Cool on the trays.
