Golden syrup is used in many cake and biscuit / cookie recipes. It can be quire expensive, depending on where you live. But did you know you can make your own? All it takes is sugar, water, a bit of lemon juice and about an hour.
Making golden syrup is a 2-stage process - an initial caramel, and then bulking it up and cooking.
Let the syrup simmer on low heat for 45 minutes, at which point it should be a bit runnier than honey, and a medium gold colour. If it is, congratulations, you are a natural born syrup-maker! Stick it in a jar and use as required. The syrup will become a bit thicker as it cools. Everybody else, see below.
If it's too runny, cook for a bit longer, maybe about 15 minutes. If it's too hard, make up a half batch of sugar and boiling water, dissolve that into original syrup and cook until you get that not-quite-honey consistency.