As I said last Friday, I’ve got to use my golden syrup up since I didn’t have a glass jar to sterilize. I thought I’d share the recipes I chose to use the stuff up. I’m using it as a sweetener in my tea and coffee of course, but I also made these cookies, and I thought you’d enjoy them too.
I’ve decided I need a really good kitchen scale because doing all the conversions is a real pain. Luckily, I’ve done all the work, and you get all the reward with these complex, flavorful cookies.
Chewy Dark Chocolate, Orange, and Ginger Cookies, makes about two dozen
adapted from Ruby Tandoh’s recipe for The Guardian
- 3 rounded tbs of golden syrup
- 2/3 cup packed brown sugar
- 3 tbs canola oil
- 1 tsp vanilla
- 2 tbs milk
- 1 cup flour
- 1/4 tsp baking soda
- 1/4 tsp salt
- 2 tbs candied ginger
- 1/4 cup chocolate chips
- zest of one orange
Preheat oven to 350F.
Mix together the syrup, brown sugar, oil, vanilla, and milk in a bowl with a spatula until well combined. Add the salt, baking soda, and flour and then the ginger, chocolate chips and orange zest.
Spoon cookies onto a prepared cookie sheet (with either a silpat or parchment paper) with lots of space between the cookies. The cookies will spread a lot, so try to keep the cookies around the size of a tablespoon. Bake the cookies for twelve-fifteen minutes.
I’m sorry to say I don’t have any pictures of these cookies to share with you. I made mine way too big and the edges burned… but if you make yours nice and small, you shouldn’t have any trouble.
What’s your favorite cookie to bake around the holidays?
**Edit Note: So I’ve come to the conclusion that I don’t really love orange zest–pretty much in anything. I love orange juice and oranges and things that are meant to taste citrus-y but I’m not an orange zest lover. If I made these again, I’d definitely omit the orange. And unless you write odes to orange zest in your spare time, I suggest you do so as well.
Also, the cookies were a little oily, so I’ve changed the ingredients to reflect a slightly lower amount of oil.