Friday, October 5, 2012

Chewy Golden Syrup Cookies

A couple of weeks ago I was having dinner with a friend and she made this amazing cookie slice for dessert. The mixture was like a stiff dough, which was shaped into two long logs. When they were baked they flattened out and came out of the oven all golden and crispy. They were sliced into rectangles - the outside was crispy and the inside really chewy and I just couldn't stop eating them! So I asked for the recipe, which we had to translate into English as I copied it down, as my friend Salla is Finnish and this is clearly some sort of Finnish recipe. She told me they were called 'Wilhemina's' but when I googled it to double check the recipe I didn't find any sort of cookie slice with that name. So I estimated everything, on account of my scales being broken and the dry ingredients of Salla's recipe being in decilitres. Do people actually measure stuff in decilitres? Well luckily I had taken a nibble of the unbaked mixture and watched as Salla rolled the dough so I had a rough idea of what taste and texture they should have. I got my dough to the right texture and then rolled it into cookies. Then came one of my usual excessive additions to make a really cavity inducing treat - I made them into something like thumbprint cookies with a dollop of caramel in the centre. It was really not necessary because these cookies are amazing plain, but it definitely didn't do them any harm. It may do my waistline harm though.

Chewy Golden Syrup Cookies

200 grams butter
1 cup sugar
1 egg yolk
2 tablespoons golden syrup (this is an approximation, I used a very heaped dessert-spoon)
1 teaspoon vanilla extract
2 teaspoons baking soda
2 cups plain flour

Preheat the oven to 180 degrees and line a cookie tray with paper.

Soften the butter and add the sugar. Mix together well and then add all of the remaining ingredients one at a time.

By the time you have added all of the flour you won't be able to mix it with a spoon any more. Use your hands and mix to a stiff, kneadable dough.

Roll the dough into balls. Don't flatten, because they will spread so much on their own, but press thumb into centre after you place them on the tray. Then place a small dollop of caramel into each hole.

Bake the cookies for 12 minutes per batch. When you remove them from the oven leave them on the tray until they have cooled, at least 5 minutes, because they will be very soft when they first come out of the oven.

Try not to eat them all at once, because they're just as good cold the next day.

1 comment:

  1. thank you for the recipe. they look great :)
    will try them this weekend. greetings from germany... tanja


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