Whilst tidying out the cupboard over the recent bank holiday weekend, I found a jar of golden syrup just gathering dust at the very back. Not only was I surprised to find the jar unopened, but I also found that attached to it was a small paper recipe for these cookies. Since I had no other plans for the syrup, I decided to give them a go and they were actually really nice!
GOLDEN SYRUP CHOCOLATE CHIP COOKIES
115g Unsalted Butter, Softened
1 tsp Vanilla Extract
50g Caster Sugar
3 tbsp Golden Syrup, levelled spoonfuls
175g Self-Raising Flour, Sifted
75g Chocolate Chips
75g Chopped Almonds (I used the flaked almonds left over from my Cherry Bakewell Sponge, just chop them up a little!)
1. Preheat the oven to gas mark 5, ensuring the shelving is centre. Grease and line two baking trays with greaseproof paper.
2. In a bowl, cream together the softened butter, vanilla extract and caster sugar.
3. Add in the golden syrup and the egg and mix.
4. Gradually sift in the self-raising flour.
5. Finally add in the chocolate chips and almonds and give a final stir to ensure all the ingredients have combined together.
6. Place small spoonfuls of the mixture onto your baking trays. I managed to make 15 cookies. However, I made mine quite big so you’d be able to get a LOT more if you make them small!
7. Bake in the oven for 10 to 12 minutes until golden brown. (Don’t be tempted to cook them longer even if they are soft as biscuits harden when they cool down.)
8. Leave to cool before transferring to a wire rack.
– Charlotte x
| Original Recipe Golden Syrup Cookies |
| Previous Recipe Cherry Bakewell Sponge |