So I promised to make her some egg free ones. The mixture I use (with the egg) works quite well, so I thought all I needed to do was to swap the egg for something else that would bind the mix. Checking out my cupboards I had a tin of condensed milk and a jar of syrup.
I decided on the syrup and added a couple blobs, mixing it in well.
Now, how much would they spread when cooking? Not too much as it happens, but they did have to be a good golden brown otherwise they were a bit chewy.
I sandwiched them together with all three of these yummy icing pots, made with real fruit juice.
Want the recipe?
- 6oz golden caster sugar
- 8oz margarine
- 12oz self raising flour
- 4 tbsp golden syrup
Beat the sugar and butter together well, chuck in flour and syrup and mix well until fully blended.
Pile onto a greasproof paper lined tray in conker sized blobs, leaving room for a little spreading.
Bake at Gas 4 for around 20 mins, until golden brown.
Leave to cool on the tray, then transfer to a cooling rack.
Sandwich with fruity icing then dust with icing sugar.
As I sandwich the cookies I make this amount otherwise you only end up with about 9 portions. (No good in my sweet-toothed family)
Shona reckons they taste like flapjacks without the oats - must be the syrup. They are rather sweet though, so not for the faint-hearted :)