Yummy, chewy golden syrup cookies. Also an easy recipe to make vegan!
Following the success of using golden syrup in my gingerbread cake, I did a search for biscuits made using this magic ingredient. I found this super-simple golden syrup cookie recipe on the BBC Good Food website.
Ingredients (makes 12-24 cookies depending on how big you make them)
- 100 g / 3.5 oz butter or, if you’d like to make a vegan version, baking margarine
- 100 g / 3.5 oz caster sugar
- 1 tbsp golden syrup
- 150 g / 5.3 oz self-raising flour
- Approx. 50 g / 1.5 oz optional cookie extras (chocolate chips for example or, if you’re going for vegan cookies, nuts and dried fruit)
Method
Pre-heat the oven to 180 degrees C / 160 degrees C fan/ Gas Mark 4 / 350 degrees F. Grease and line two baking sheets with greaseproof paper. As I decided to make small cookies I had to reuse each of my sheets twice, baking the quick golden syrup cookies in two batches.
Blend the sugar and butter together to get a smooth paste.
Add the golden syrup, half the flour and whatever optional extra you want and mix together. I had about 50 g of milk chocolate chips to use up. However, when I make these again I think I’ll use more chocolate. You can change this part of the recipe to suit you. If you’re vegan, you could add nuts or dried fruit at this point.
Add the remaining flour and blend until all the ingredients are combined and you have a smooth dough.
Shape the dough into small balls. Put the balls on a baking sheet, leave at least an inch between them. Don’t flatten them! They will spread out in the oven.
Bake for 12-15 minutes. Take the golden syrup cookies out when they start to brown. Keep an eye on them as they can start to burn quickly.
Transfer the golden syrup cookies to a wire rack to cool completely.
Store your finished golden syrup cookies in an airtight container. When cooled the cookies are crunchy on the outside and chewy on the inside.
Looking for some other cookie recipes? Try these!
Melting moments: custard powder and icing sugar butter cookies.
Chocolate melt cookies, featuring Rolos and Smarties!
Art and Soul 
These look so delicious.
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They were really nice, especially when still warm from the oven 🙂
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yum proper comfort food
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They were particularly nice when just out of the oven! 🙂
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Oh gosh these look and sound delicious!! I used to have a flatmate that made golden syrup cookies and have wanted to try making some for years!! 😀 Thank you for sharing!
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They were very nice 🙂 I hope yours turn out well!
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Thank you!
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I have a tin of golden syrup here too, sounds like the next recipe I should be trying. Thanks for sharing Claire.
Amanda.
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I hope they turn out well for you! It’s a lovely easy recipe with great results 🙂
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Oh yes… This is on my ‘to make’ list
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I hope they turn out well for you too 🙂
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I’m sure they will! 🙂
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howe many days will these keep for?
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Hello! They’ll be at their best the day they are made and the next day.
But if you keep them in an airtight container in a cool, dry place they should be fine for 3-4 days.
You could also freeze them if you need to make them a long time in advance.
I hope that helps! 🙂
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IN the oven and waiting eagerly, I have added some ground ginger and turmeric for some autumnal flavours.
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Oooo! I bet that smells fantastic! 😊
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These are delicious, I had a couple spread too thin and even they were gorgeous but crunchy. I think I’ve found my new go to/control cookie recipe!
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Yay! That’s great news 😊 I’ve learned to make double-size batches of these because they always disappear so fast! 🤣
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