Preheat the oven to 180C/350F/Gas mark 4
Combine the butter and golden syrup in a pan. Stir over low heat until the butter is melted, bring to boil. Remove from the heat; stand for 10 minutes. Stir in almonds and the sifted dry ingredients. Add the milk. Cover and stand at room temperature for about 2 hours until the mixture thickens.
Turn the mixture onto a floured surface. Knead lightly until smooth. Divide the mixture into quarters. Roll each quarter into a long 1 cm thick roll. Cut into 6cm lengths, shape the ends slightly.
Place the fingers about 4cm apart onto greased baking trays, bake for about 8 minutes or until lightly browned. Stand for 5 minutes before lifting onto wire racks to cool. Spread the Cookies with icing, stand on racks until set. Makes about 55.
Golden Syrup Icing: Sift the icing sugar into bowl, stir in milk, golden syrup and butter.
