GOLDEN SYRUP BUTTER COOKIES
Make and share this Golden Syrup Butter Cookies recipe from Food.com.
Provided by Evie3234
Categories Dessert
Time 25m
Yield 18 cookies
Number Of Ingredients 6
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.
Nutrition Facts : Calories 112.9, Fat 5.7, SaturatedFat 3.6, Cholesterol 15, Sodium 120.6, Carbohydrate 14.5, Fiber 0.3, Sugar 5.9, Protein 1.2
SOFT GINGERBREAD
Love gingerbread with a soft centre and crisp edges? This recipe is for you. It isn't meant for decorations or gingerbread houses - just bake, ice and enjoy!
Provided by Katie Hiscock
Categories Afternoon tea
Time 1h11m
Yield Makes 20-25 depending on the size of cutter
Number Of Ingredients 10
Steps:
- Beat the butter in a stand mixer or with electric beaters until it is soft and then beat in, one by one, the sugar, golden syrup and treacle. Beat in the egg and vanilla extract and scrape down the sides of the bowl. Tip in the flour, baking powder and ginger along with a pinch of salt and beat in the flour on a slow speed until it is just combined. The dough will be very soft at this point. Scrape the dough into a container and chill it in the fridge for about 8 hours or overnight. You don't have to leave it for this long but it does improve the flavour.
- To roll out the dough you'll need a non-stick work surface that is lightly dusted with flour. Scoop out a small batch of the dough (it will still be very soft) and roll it out carefully to about 2mm thick. Cut out gingerbread people or circles and transfer them to a lined baking sheet. When you have filled the sheet (leaving enough room for spreading) put it into the fridge for 30 mins along with the remaining dough (you can freeze the dough in batches, if you like).
- Heat the oven to 170C/150C fan/gas 3. Cook the gingerbread for the 10-12 minutes depending on level of crispness don't try and remove them from the sheet until the gingerbread shapes have cooled enough. Cool completely and then decorate if you want. You can freeze the cooked gingerbread if you like, or keep for up to 3 days in an airtight container
Nutrition Facts : Calories 163 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 12 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium
QUICK COOKIES
Chewy on the outside and soft on the inside - these are a doddle to make!
Provided by sarahpzzz
Time 20m
Yield Serves 10
Number Of Ingredients 0
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
Sweet and crunchy, these biscuits are a perfect sweet-tooth snack!
Provided by HollyKirby777
Time 50m
Yield Makes Biscuits
Number Of Ingredients 0
Steps:
- Turn your oven up to 150ðC (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!!!
SUPER GOOEY COOKIES
Delicious cookies with a soft centre.. simple recipe loved by many
Provided by leanneb1990
Time 35m
Yield Makes Cookies
Number Of Ingredients 0
Steps:
- Cream the butter and sugar in a bowl until light and fluffy
- Add the Golden Syrup, Milk and Chocolate Chips and mix (it may look a bit like scrambled eggs, but as long as they are mixed evenly it will work out well)
- Add the flour slowly and mix until the whole mixture is even
- It should be medium in consistency.. not too runny and not too thick. Add more flour/milk to even out if needed.
- Spoon out onto two greased baking trays to make about 10 large cookies (don't worry about the shape of the cookies.. they will all end up the same)
- Put the trays into a pre-heated oven of gas mark 5/170C/ fan 150C
- Keep an eye on the cookies and after about 10 minutes they should start to brown up.. when they are a browny-golden colour take out and allow to slightly cool. The cookies are best eaten when warm because the slightly un-baked centre will warm up and create the 'gooey' part.
- Just pop into the microwave for about 30 seconds to re-warm and they have the same effect!
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