This recipe, adapted from Bigger Bolder Baking by Gemma Stafford, uses the British ingredient golden syrup to make a uniquely sweet, lightly spiced cookie.
Course: Dessert, Snack
Cuisine: British
Keyword: cookies, golden syrup
Servings: 33cookies
Author: Beth Cato
Equipment
parchment paper
baking sheet
food processor
teaspoon scoop
Ingredients
1/2cupunsalted butter 1 stick
1 1/2cupsall-purpose flour
1/2cuplight brown sugar packed
2teaspoonsground ginger
2teaspoonsbaking powder
1teaspoonbaking soda
1teaspoonground cinnamon
1/2teaspoonsalt
6Tablespoonsgolden syrup
Instructions
Preheat oven to 400-degrees. Line a baking sheet with parchment paper.
Using a food processor, dice up butter. Add flour, brown sugar, ginger, baking powder, baking soda, cinnamon, and salt, and pulse to mix, scraping the blades clean as needed. Add golden syrup and pulse to incorporate.
Use a teaspoon scoop to dole out dough, spaced out, on parchment paper. Bake for 7 to 9 minutes, until cookies are set and crackled across the top. Cool on sheet for a few minutes, then transfer to a rack to completely cool. Store in an airtight container at room temperature; they will get stiffer in texture after a day, but the flavor is still wonderful.