Golden Syrup Cookies Recipes

GOLDEN SYRUP BUTTER COOKIES

Steps:

• Melt butter, sugar, syrup and milk together.
• Cool to lukewarm and sift in flour and soda.
• Roll into balls and flatten with a fork onto an ungreased tray.
• Bake 15-20 minutes at 180°C.

HOW TO MAKE GOLDEN SYRUP

Steps:

• Place the sugar and water in a saucepan and stir to combine. Bring it to a boil, stirring regularly to prevent burning until the sugar is dissolved. Stir very gently to prevent sugar water from splashing up the sides of the saucepan. Once boiling gently stir in the lemon juice or citric acid. Reduce the heat to a very low and gentle simmer (I use "3" on my induction cooktop but this will vary from cooktop to cooktop) Leave the saucepan uncovered. DO NOT STIR the syrup again. Let it simmer on very low for 40-60 minutes or longer until the sugar is a rich amber color. If you're using a thermometer the temperature should be about 240-250 degrees F.Note: If your syrup is too thick and stiff you can reheat it, adding a little bit of water. If your syrup is too runny then you need to let the syrup caramelize longer.
• Turn off the heat, let it sit for a few minutes, then pour the hot syrup into a glass jar and let it cool completely before closing the jar with tight sealing lid.Store your golden syrup at room temperature where it will keep for several months. This makes approximately 3 cups of golden syrup.

SOFT CHEWY CRISP CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°F (175°C). Microwave the butter for about 30 seconds to just barely melt it (half soft and half melted).
• Beat the butter with the brown and white sugar/s until creamy and pale in colour and sugar has dissolved. Pour in the syrup, vanilla and the egg, and lightly beat until just mixed through.
• Add the flour, baking soda, and salt, mixing until combined. If needed, add in one tablespoon of the 'extra' flour at a time until the dough is still soft but easy to handle and firm enough to form one large ball (the dough should not be dry. I only needed 3 tablespoons of the extra flour).
• Fold in half of the chocolate chips with your hands.
• Scoop out 18-20 balls and arrange them on a lined baking sheet with parchment paper. Press the remaining chocolate chips onto the tops of each cookie.
• Bake for about 10-11 minutes. The cookies will look pale and puffed up, but should be golden around the edges. DO NOT OVER BAKE or your cookies will become hard once they have cooled.
• Allow to cool on the baking sheet for about 30 minutes.

QUICK COOKIES

Steps:

• Pre-heat the oven to 180 degrees. Mix the sugar and butter together to make a paste.
• Add the golden syrup.
• Add the first 75g of flour and whatever you are adding to your cookies (i.e. chocolate chips). Mix together.
• Add and mix the last 75g of flour.
• Arrange on a baking tray in 10-12 blobs, don't flatten them.
• Put them in the oven at 180 degrees for 12-15 minutes.

GOLDEN SYRUP BISCUITS

Steps:

• Turn your oven up to 150°C (gas mark 2) and grease a baking tray ready to put the biscuits on. Place to one side.
• Place the butter and syrup into a saucepan and heat into a liquid then leave to cool in a safe place.
• Once reasonably cool, pour into a glass bowl and add the raising flour, vanilla essence and baking soda.
• Place in the fridge for at least an hour to become thicker then take out. Once taken out, sprinkle some plain flour over a flat surface.
• Check that the mixture is thick enough to roll, if not, add some plain flour.
• Take the mixture out and roll around and knead slightly with fists to stop it sticking, then roll out to about 3 to 5 mm thick and cut into biscuit shapes.
• Place the biscuits on the greased tin and bake for about twenty minutes. Take out at the twenty minute mark and check its cooking well, then cook for another ten minutes , supervising the cooking.
• Once golden brown, take the biscuits out and cool in the tray until cool enough to place onto a cooling rack until cold, then eat or store in a sealed box. Yum!!!