Heat the spread with the syrup in a saucepan over a low heat, stirring, until melted. Remove from the heat, add the remaining ingredients and mix well.
Spoon the mixture on to a large baking sheet lined with baking parchment into 12 large mounds and press down slightly with the back of a spoon. Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 8–10 minutes until the edges are golden but the centres are still soft.
Leave to cool for 2–3 minutes on the baking sheet before transferring to a wire rack to cool completely.