Syrup Biscuits
From ‘And the Love is Free’ Print Book page 118.
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The golden syrup gives them a lovely caramely flavour without being too sweet and the butter makes for that incredibly moreish melt-in-the-mouth texture. Try stopping at just one.
If you don’t have access to golden syrup you could substitute with dark corn syrup or maple syrup or even honey, although each will give a slightly different flavour.
125g (4oz) butter
1/2 cup sugar
drop vanilla extract
1 tablespoon golden syrup
1 cup self raising flour
pinch salt
glace cherries, optional
Preheat oven to 200C (400F).
Cream butter with sugar and vanilla.
Add golden syrup and beat well.
Sift together flour and salt. Add to mixture.
Form into small balls and decorate with cherries if using.
Place on a greased oven tray. Press with a fork to flatten slightly.
Bake for 10 minutes or until golden. Allow to cool on the tray.
Will keep in an airtight container in a cool dry place for at least a week.
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