Recipe: 17 Recipes Using Golden Syrup

ms. singh: here are some recipes using golden syrup.
i noticed your name -- are you thai?
enjoy your syrup!

HOKEY POKEY BISCUITS (NEW ZEALAND CRUNCHY SUGAR COOKIES)
1/2 lb. butter
1 c. sugar
2 tsp. milk
2 tsp. golden syrup (Karo)
2 tsp. baking soda
2 1/4 c. flour
Cream together the butter and sugar. Heat syrup and milk. Add soda. This mixture will foam up, add it to the creamed butter and sugar. Blend in flour. form into balls the size of walnuts. Place on cookie sheet leaving 2 inches of space between each. Dip a fork in flour and press down each ball. Bake at 350 degrees for 7 to 8 minutes or until golden. makes 3 dozen. Flavorings such as vanilla, lemon or almond may be added; also chopped nuts, raisins or chocolate chips.

ANZAC BISCUITS
1 c. rolled oats
1 c. plain flour
1 c. sugar
3/4 c. dessicated coconut
2 tbsp. golden syrup
1/2 c. margarine or butter
1/2 tsp. bicarbonate of soda
1 tbsp. boiling water
Pinch salt
1. Mix oats, flour, sugar and coconut together. 2. Melt syrup and butter together. 3. Mix soda with boiling water and add to melted butter and syrup. 4. Add to dry ingredients. 5. Place tablespoonfuls of mixture on greased slide. 6. Bake in slow oven at 300-325 degrees for 20 minutes.

SYRUP BISCUITS FROM IRELAND
1/2 lb. margarine
1 c. plain flour
1 c. sugar
2 c. quick cook oats, uncooked
1 tsp. baking soda
1 good pinch cream of tartar
1 good tbsp. Lyles Golden Syrup
Slowly melt margarine and syrup in a saucepan. Mix all dry ingredients in a bowl. Last of all soda and cream of tartar. Pour the margarine/syrup mixture over the dry ingredients. Mix well. Place small lumps (1 good teaspoon) on a gresed baking tray, widely spaced for they spread a lot. Bake at 250 to 300 degrees for 7 to 10 minutes. Slip off baking trays with spatula and leave to cool on piece of cardboard or paper. Store in air-tight tin. Two things make the difference; cream of tartar and Tate & Lyles Golden Syrup.

STICKY ORANGE GINGERBREAD
100 g. or 4 oz. butter or margarine
50 g. or 2 oz. soft brown sugar
50 g. or 2 oz. black treacle
(molasses)
175 g. or 6 oz. golden syrup
Grated rind and juice of 1 orange
100 ml. or 4 oz. milk
2 eggs (lg.)
225 g. (8 oz.) plain flour
1/2 tsp. baking soda
1 tsp. ground ginger
100 g. or 4 oz. sultanas (larger
raisins)
Preheat oven to 150 degrees C. (300 F.). Put the butter or margarine, sugar, treacle and syrup in a saucepan and heat gently until dissolved. Pour the orange juice into a jug and make up to 150 ml. (1/4 pint) with milk, then beat the eggs. Stir into the pan.

PANCAKES
8 oz. flour
Pinch of salt
1 tsp. cream of tartar
2 oz. caster sugar
1 egg
1 oz. warmed golden syrup
Milk to mix
Sieve dry ingredients, add syrup and milk to mix to a thick cream batter. Heat greased griddle or frying pan. Drop spoonfuls of mixture onto griddle. Turn pancakes and serve warm.

YORKSHIRE BUN LOAF
1 lb. plain flour
4 oz. sugar
1 tsp. baking powder
1 tbsp. golden syrup
6 oz. dried fruit (currants, raisins,
cherries)
4 oz. margarine
1 egg
1/2 tsp. baking soda
1/2 tsp. mixed spice
Milk to mix
Sift together the flour, spice, baking powder and baking soda. Rub in salt, add sugar and fruit.

BELGIAN BISCUIT CAKE
6 oz. bitter chocolate or chocolate
chips
2 tbsp. golden syrup (maple syrup
would do)
4 oz. butter
6 oz. semi-sweet cookies (biscuits to
us British), Carr's home wheat or
graham crackers, coarsely
crushed
3 oz. raisins
3 oz. glazed cherries or candied peel
and 2 oz. toasted flaked almonds
(about
1 c. in total will do)
Sunflower oil (or other oil) to grease
5 oz. white chocolate
Place chocolate, syrup and butter in bowl and set over pan of simmering water (or put in microwave for 30 seconds on high). Heat until melted. Stir in biscuits (cookies), raisins, cherries or candied peel and almonds. Turn into 7-inch oiled loose bottomed cake tin and flatten down with back of spoon. Chill for at least 1 hour until firm. Melt white chocolate and pour over top of cake, swirling the surface. Chill until set. Cut into thin wedges (tends to shatter). Cuts into 16; 240 calories a slice; no cooking.

SHOOFLY CAKE
4 c. flour
1 c. margarine
1 lb. light brown sugar
2 tsp. baking soda
2 c. boiling water
1 c. Turkey Golden table syrup
Combine flour, margarine and brown sugar and mix and take out 1 cup for crumbs. Then mix boiling water and baking soda together and golden table syrup. Add to flour mixture and mix well (batter will be thin). Pour into 3 nine inch cake pans that are greased and floured. Then sprinkle crumbs on top. Bake at 350 degrees 35 minutes.

PECAN TARTLETS
CREAM CHEESE PASTRY:
1 c. unsifted all purpose flour
1/2 c. (1 stick) unsalted butter,
slightly softened
1 pkg. (3 oz.) cream cheese, softened
1/4 tsp. salt
PECAN FILLING:
1 egg, slightly beaten
1/2 c. golden syrup or dark corn syrup
1/3 c. firmly packed, dark brown sugar
2 tbsp. unsalted butter, melted
1 tsp. vanilla
1 pinch of salt
1 c. coarsely broken pecans
In a large bowl, blend together all ingredients (with a mixer or finger tips) until blended and dough forms a ball. Divide into 24 small balls and press with a floured finger into mini muffin pans, being careful not to let sides show over the top of the pan. (If dough becomes too soft-chill slightly) Combine egg, syrup, sugar, butter, vanilla and salt together until well blended. Stir in pecans. Spoon carefully into pastry and fill about 3/4 full. Do not spill on exposed top of pastry. Bake in preheated 350 degree oven for 25-30 minutes, or until filling is set at the edges and the center is still soft. Cool pan on wire rack. When cool loosen tartlets gently with tip of knife and remove from pan carefully. Makes 24 tartlets

BETSY CAKE
8 tbsp. butter, softened
1/2 c. sugar
1 tbsp. English golden syrup
3 c. barley flour
2 c. flour
1 c. milk
2 c. golden raisins
1 1/2 tsp. baking powder
1/2 tsp. salt
Beat the butter and sugar to a cream. Add the English golden syrup, then the flour and milk alternately, the raisins, baking powder and salt last. Mix into a dough, put into a buttered and floured pan and bake in a preheated 325 degree oven for 1 1/2 to 2 hours until the cake shrinks from the sides of the pan. Cool the cake for 10 minutes in the pan before turning it out onto a wire rack to cool completely.

ENGLISH TOFFEE
2 c. sugar
2 tbsp. vinegar
1/4 c. water
1 c. butter
1/4 c. Safeway gourmet golden syrup
Combine all ingredients in large saucepan. Bring to a boil, stirring until all dissolved, then boil without stirring until the mixture is dark golden. Test by spooning a few drops into a cup of cold water. The toffee is done when it hardens at once into a crisp ball. Take off heat and pour into a flat oiled pan to make a layer about 1/2 inch thick. When toffee is tepid, score into squares, and when cool break with a hammer and store in an airtight container. Makes 1.5 pounds.

CHOCOLATE COOKIE BARS
4 oz. butter
1 heaped tbsp. cocoa, sieved
1 tbsp. golden syrup
8 oz. Digestive biscuits (Peak
Frean's)
--TOPPING:--
2 oz. plain chocolate
1/2 oz. butter
Place butter, cocoa and syrup in a saucepan over low heat. Stir until the butter has melted. Remove from heat. Crush the biscuits and add to the mixture in the saucepan, mix well. Grease an 8 inch baking tin. Place mixture in tin. Press down mixture into the tin with the back of a spoon. Melt chocolate and butter and pour over the top. Leave in the refrigerator to set. Cut into squares.

BRANDY SNAPS
1/4 c. butter
1/4 c. sugar
1/3 c. golden syrup
1/4 c. plain flour
1 level tsp. ground ginger
2 tsp. lemon juice
Put butter, sugar and syrup into a pan and melt over low heat. Sift together flour and ginger. Add to melted mixture with lemon juice. Drop mixture by teaspoons well apart on buttered baking tray (4 per tray). Bake at 325 degrees for 8 minutes. Leave one minute, then lift with knife and roll quickly and loosely around buttered handle of wooden spoon. Leave until firm. Fill with stiffly whipped cream.

ANTONIA AND NIKKI'S TREACLE TART
8 oz. (2 c.) flour
1/2 tsp. salt
2 oz. (1/4 c. butter)
2 oz. (1/4 c.) shortening
3 to 4 tbsp. iced waterFILLING:
6 tbsp. dark treacle or molasses
4 tbsp. golden (light) corn syrup
1 lemon, grated rind and juice
2 c. fresh white bread crumbs
Custard or vanilla ice cream
Sift flour and salt together. Add butter and shortening and cut into small pieces with knife. With fingertips, rub shortening into flour until mixed (resembles coarse bread crumbs). Add 3 tablespoons water and mix into flour with knife. Knead dough with hands until smooth. Add more water if dough is too dry. Form into ball, wrap in greaseproof paper and chill 30 minutes in refrigerator. Combine together treacle or molasses, syrup, lemon rind and lemon juice in pan. Cook over moderate heat, stirring often for 2 minutes until mixture is thinned slightly. Remove from heat. Place shortcrust pastry in a 1x9 inch flan dish and trim edges, retaining the trimmings. Sprinkle bread crumbs over the pastry. Pour treacle mixture over the bread crumbs. On slightly floured board roll out trimmings. Cut dough into 9 x 1/2 inch strips. Moisten end and lay across pie to form lattice design. Trim ends and press on to flan case.

YORKSHIRE PARKIN
6 oz. flour
3 oz. brown sugar
3 oz. margarine
1 1/2 tsp. bicarbonate of soda
2 oz. oatmeal
4 oz. golden syrup
1 egg
1 tsp. ground ginger
Milk
Sift the ingredients into a bowl. Melt sugar, syrup and margarine in a saucepan and pour over dry ingredients. Add the milk to make a soft consistency. Pour into a well greased flat tin and bake for one hour at 325 degrees F.

PECAN TARTLETS
CREAM CHEESE PASTRY:
1 c. unsifted all purpose flour
1/2 c. (1 stick) unsalted butter,
slightly softened
1 (3 oz.) pkg. cream cheese, softened
1/4 tsp. saltPECAN FILLING:
1 egg, slightly beaten
1/2 c. Lyle's Golden Syrup or dark
corn syrup
1/3 c. firmly packed dark brown sugar
2 tbsp. unsalted butter, melted
1 tsp. vanilla
Pinch salt
1 c. coarsely broken pecans (4 oz.)
Chocolate Topping (opt., recipe
follows)
1. Preheat oven to 350 degrees. 2. Prepare Cream Cheese Pastry. Blend together flour, butter, cream cheese and salt in large bowl with mixer or finger tips until well blended and dough forms a ball. Divide dough into 24 equal pieces. Roll each piece into ball. Press into small brioche pans or mini muffin tins. If dough gets too soft, chill briefly. Use floured fingers to press dough up against sides of tins. Be careful not to let tin show since filling will stick. 3. Prepare Pecan Filling. Combine egg, syrup, sugar, butter, vanilla and salt in medium size bowl; stir together until well blended. Stir in pecans. Spoon filling into pastry lined tins. Filling should come almost to top of tins, but not touch any exposed area. 4. Bake in preheated moderate oven, 350 degrees, for 25 to 30 minutes or until filling is set but center is still soft. Cool tartlets in tins on wire racks. Loosen sides with tip of knife, if necessary. Carefully unmold tartlets. 5. Decorate with drizzles of Chocolate Topping, if you wish. Store in an air tight container at room temperature. CHOCOLATE TOPPING: Melt together 2 squares (1 ounce each) semi-sweet chocolate and 2 teaspoons flavorless oil in top of double boiler over hot, not simmering water, stirring constantly, until melted. Use parchment paper cone or spoon to drizzle chocolate over top of tartlets. ANZAC BIKKIESITALIAN FROSTING
1 c. rolled oats (Quaker quick oats)
1 c. all purpose flour
1 c. sugar
3/4 c. coconut
1 tbsp. golden syrup (Lyle's golden
syrup)
4 oz. butter
1 1/2 tsp. bicarb of soda
2 tbsp. boiling water1 stick butter or margarine
1/2 c. Crisco
1/2 c. warm milk
1/2 c. sugar
2 tbsp. flour
1 tsp. vanilla
Mix oats, flour, sugar and coconut in a bowl. Melt butter and syrup, mix bicarb soda and water together, add to syrup mixture. Mix in to dry ingredients. Place small balls of mixture onto greased trays. Allow room to spread. Oven temperature: 350 degrees for 10 to 12 minutes. (Australians) Mix ingredients in medium size bowl on high speed until thickens.