Start the red liquorice recipe greasing and lining the base and sides of a 23 cm x 23 cm / 6 cm baking tin with greaseproof paper. Whisk together the flour and salt in a small mixing bowl, setting it to one side.
Combine the butter, sugar, corn syrup and Golden syrup in a saucepan. Cook over a medium heat, stirring, until the sugar has dissolved.
Increase the heat and boil until the syrup registers 116°C on a sugar thermometer. Remove the syrup from the heat and beat in the flour mixture, working quickly and efficiently.
Add the flavouring and a few drops of dye, mixing well, until uniformly red. Pour into the prepared tin, and cover and chill for 30 minutes.
Carefully turn out the sheet of liquorice and place on a flat cutting board. Cut in half with a sharp chef’s knife and then slice each half into ½ cm / ¼” strips.
Twist the ends of the strips in opposite directions to create spirals. Leave them to set at room temperature before serving and enjoy your red liquorice recipe.