Swedish golden syrup biscuits

Have you ever noticed how when you bake, the most delicious aromas seem to seem to collect and congregate in the coldest corners of the house? I just made a batch of these Swedish golden syrup biscuits from Mum’s recipe book, then headed out to do something in the garden and found that our little boot room at the front door had become a capsule of the delicious aroma of these biscuits baking. This aroma is what both my Gran and Mum’s kitchen smelt like every time they baked, mostly because every time – it was and is a variation of the below recipe, always starring butter, sugar and vanilla.

If you’d like to learn how to turn family favourites into recipes you can share and pass along, please consider taking one of the 2 spots left for the upcoming recipe writing workshop I’m hosting here in Orange on June 23 with BakeClub’s Anneka Manning! More details follow the recipe!

Swedish Golden Syrup Biscuits

Prep time 10 mins
Cook time 15 mins
Makes about 30

Have you ever noticed how when you bake, the most delicious aromas seem to seem to collect and congregate in the coldest corners of the house? I just made a batch of these Swedish golden syrup biscuits from Mum’s recipe book, then headed out to do something in the garden and found that our little boot room at the front door had become a capsule of the delicious aroma of these biscuits baking.

This aroma is what both my Gran and Mum’s kitchen smelt like every time they baked/bake, mostly because every time – it was and is a variation of the below recipe, always starring butter, sugar and vanilla.

These biscuits are my favourite thing. When I make them they make me feel happy and loved and the taste and smell catapults me back to Gran’s little kitchen in the Blue Mountains where we each had our own mug and chair and the kitchen always smelt as per above or of some delicious chicken in white sauce dish bubbling away.

A super simple recipe, please give this one a try at home. I hope you find it as delicious and comforting as we do!

200g unsalted butter, room temperature
1 cup (220g) caster sugar
1 tsp vanilla paste
2 tbsp golden syrup
2 cups (300g) plain flour
1 tsp baking powder
A pinch of salt

Preheat oven to 180C and grease and line two baking sheets.

In the bowl of an electric mixer with the paddle attachment, or in a bowl with a wooden spoon and your very own arm, cream together the butter, sugar, golden syrup and vanilla until pale and fluffy.

Sift the flour, baking powder and a pinch of salt together then add this to the butter mixture, tip mixture out into a work surface aand bring together until just combined.

Split the dough into about six balls and roll each into an sausage shape, about a thumb’s width. Place these on the baking trays. Pop in the oven for 15 minutes or until golden and slightly risen. They will flatten and spread quite a bit, don’t worry! Remove from the oven and let cool for a few minutes before cutting into biscuits about 3-4cm in width.

June 23, How to write, test, style and photograph your own recipes with Anneka Manning

Join Anneka Manning, me, Sophie Hansen and Pip Farquharson for a day of food writing, styling and photography. Anneka has 27 years experience writing and editing recipes, has written four best-selling books and I can’t think of a better, more generous or experienced person to teach this workshop. Our location is the beautiful Old Convent here in Orange, and we’ll start the day with morning tea then a session on how to evolve your own ideas and kitchen experiments into recipes that are clear, easy to follow and work a treat. Anneka will demonstrate the process of turning an idea into a recipe that works. Then we’ll break for lunch together and come back for an afternoon session on how to style and photograph your creations so people will be compelled to make them too! We’ll finish with afternoon tea and a chat by the fire about how to share your photos and words on social media or blogs and how to get them noticed.
Location – The Old Convent
Date and time – June 23, 10am-3,30pm
Cost – $300pp, includes morning tea, afternoon tea, lunch, all day workshop and notes.

Please click here to book.