Need ideas for using Golden Syrup!
I just ordered a one pound jar of Lyle's golden syrup on Amazon before realizing I don't have that many ideas on what to do with it! For those of you that are unfamiliar with this syrup, it is a pale treacle, meaning that it's a few steps before molasses in the sugar-refining process. Does anyone have any ideas about what to do with the stuff?
ingredient in Australia's best loved biscuit (or cookie).. ANZAC biscuits.
ANZAC stands for Australian and New Zeland Army Corps. and these biscuits were baked for the troops during WW11. They're an aussie staple and delicious!
1 cup (150g) plain flour
1 cup (90g) rolled oats
1 cup (85g)desiccated coconut
3/4 cup (155g) brown sugar
2 tbs golden syrup
1 tsp bicarbonate of soda
reheat the oven to 160°C. Line baking trays with non-stick baking paper. Sift the flour into a large bowl. Stir in the oats, coconut and brown sugar.
Put the butter, golden syrup and 2 tbs water in a small saucepan. Stir over a medium heat until melted. Stir in the bicarbonate of soda.
Pour the butter mixture into the flour mixture and stir until combined.
Roll level tablespoons of mixture into balls. Place on the trays, about 5cm apart.
Press with a fork to flatten slightly. Bake for 10 minutes or until golden brown.
Set aside on the trays for 5 minutes, then transfer to a wire rack to cool completely.
Makes about 24.
(recipe off the back of a tin of goldensyrup, btw)
<edit:aal measurements in metric, soz>
Great question. I have a jar in my pantry that I bought for a recipe (not a memorable one) and would love to use it again.
Drizzled on anything you'd normally use honey for.
I particularly like it on Greek yogurt.
I have had it on buttered toast too... maybe a touch too sweet.
And the obvious recipe is treacle tart - Google any UK cooking site for a recipe. Serve with clotted cream for the full effect.
(remember to dip the spoon in hot water before dipping it into the syrup can, unless you plan to eat it off the spoon).
Try this Sticky Toffee Pudding recipe. It's one of my most requested:
STICKY TOFFEE PUDDING
For the cake
8 ounces (225g/generous 1 cup) chopped dates
½ pint (300ml/1¼ cups) brewed tea
4 ozs. (110g/1 stick) unsalted butter
6 ozs. (170g/scant 1 cup) castor (superfine) sugar
8 ozs. (225g/scant 1½ cups) self-rising flour
1 rounded teaspoon bread soda (baking soda)
1 teaspoon vanilla essence
1 teaspoon Espresso coffee or 2-3 teaspoons instant espresso
Hot toffee sauce
4 ozs. (100g/1 stick) butter
6 ozs. (170g/3/4 cup) dark brown sugar
4 ozs. (110g/generous ½ cup) granulated sugar
10 ozs (285g/3/4 cup) golden syrup
8 fl. ozs. (225 ml/1 cup) heavy cream ½ teaspoon vanilla essence
8-inch (20.5cm) spring form tin with removable base
Set the oven to 350 degrees.
Soak the dates in hot tea for 15 minutes. Brush the cake tin with oil, flour, then put oiled parchment on the base.
Cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, and then mix in the sifted flour. Add the baking soda, vanilla essence and coffee to the date tea and stir this into the flour mixture. Pour into prepared pan, and cook for 1-1½ hours or until a cake tester comes out clean.
To make the sauce, put the butter, sugars and golden syrup into a heavy bottomed saucepan and melt gently on a low heat. Simmer for about 5 minutes, remove from heat, and gradually stir in the cream and vanilla. Put back on the heat for 2-3 minutes until the sauce is absolutely smooth.
To serve, pour some hot sauce around the cake and pour some additional sauce over the top. Put the remainder in a sauceboat, and serve with the pudding as well as softly whipped cream.
This recipe (from back when SlashFood had an actual personality and was a wonderful resource) makes a great chocolate shortbread layered with caramelized nuts. These bar cookies ship very well. If it isn't decadent enough as is (and I bet it is) you can drizzle it with white or dark melted chocolate or even caramel syrup. It's one of my go-to recipes and the folks I've shared it with before tell me it is for them too.
I also use Lyle's in bread when thing like sugar, honey or agave are called for.
Scotish Perkins - a ginger oatmeal cookie (a precursor to ANZAC biscuits?)
Technically Golden Syrup is an invert sugar, a white sugar syrup that is a mix of fructose, glucose and sucrose. While it can be used as a mild flavored molasses, it isn't a precursor to the dark stuff. It is closer to American corn syrup in character (may be more 'buttery' in flavor).
1/2 cup caster sugar
4 tbsp golden syrup
1 1/2 tsp bicarbinate of soda
Put the sugar and syrup into a saucepan and stir together to mix. DO NOT STIR ONCE ON THE HEAT! Place the pan on the heat and let the mixture melt on its own without stirring, and let it go gooey and then to a bubbling caramel colour which will take approx 3 mins. Remove the pan from the heat, whisk in the bicarbonate of soda and the mixture will turn to a golden foam. Turn this immediately onto a piece of non stick, reusable baking parchment or greased foil. Leave until set hard and then hit it gently with a toffee hammer or rolling pin, so that it breaks into a mixture of chunks & dust. Great as a gift, sweets for kids or crumbled over ice cream, sundaes or hot chocolate. A big British fairground & seaside tradition. You can also dip the chunks (once cooled) in melted chocolate & leave to set. This is how it is mostly sold in the UK now.
Im not a huge fan of them but I had a quick google & found this http://duramecho.com/Food/Flapjack/ Gives alternatives for outside the UK & both chewy & crunchy versions. Also I have listed recipes by Mary Berry & Delia Smith, as they are both British Institutions when it comes to baking.
225g (8oz) margerine
225g (8oz) demerara sugar
75g (3oz) golden syrup
275g (10oz) rolled oats.
grease 2, 8 inch tins (20cm
)put margerine, sugar and golden syrup into a medium saucepan and heat gently untill the margerine is melted and the butter is dissolved.
remove from the heat and stir in the oats.
press firmly into the greased tins. press down with a sppon to level the surface.
cook for 30 mins at 160 degrees/325 F/ gas mark 3.
cook untill just golden brown, do not over bake or they will be hard.
when cooked, loosen the edge of the flap jack around the tin and leave to cool for 10 mins. then cut and cool on wire racks.
have fun baking.
Certainly! Note this recipe specifies "currents" rather than "currants"! Funny. Anyway, I am not a currant or raisin fan so use pecans. But this recipe does use golden syrup....
http://www.acanadianfoodie.com/2010/0... It is not exactly the recipe I have used but very similar (cannot recall at the moment where mine is).
Yes! I know what you mean about the syrup on ice cream! I had forgotten about that.
Thank you, Chefathome! I am going to make these this weekend, I think, and feed them to various children, adults and maybe some spoiled dogs. I share your dislike of raisins/currants (that's a funny typo, tho, I wonder what grocery store one purchases 'currents' at?) and will def. be using pecans. I am not a savage!
I am not from Australia, but was raised in another southern hemisphere country.
I’m don’t know what my mother’s recipe was, but here’s an approximation of what I do (in practice I kinda wing it instead of using a recipe precisely):
For the corned beef:
3-4 lb corned beef
2 Tbsp golden syrup
1 Tbsp balsamic vinegar
6 whole cloves
1 small orange, quartered
4 carrots, chopped
2 small or 1 large onion, chopped
water (as needed)
Cover the meat in water and boil for an hour to reduce the salt. Tip the water out then add fresh water and the rest of the ingredients to finish cooking. Bring back to the boil, then reduce heat and simmer for 2-3 hours. Remove cloves. Reserve 1/2 cup liquid (see below).
1 Tbsp golden syrup
4 tsp dry mustard
1/2 cup vinegar
1/2 cup water in which the corned beef has been boiled
arrowroot (as needed)
Blend the syrup, egg, and mustard. Add the liquids. Heat gently to a simmer. Thicken with arrowroot if desired.
Typically served with mashed potatoes.
Adapted from http://www.justbestrecipes.com/sauce/...