Home Sweet Home Bakealong 69: Syrup Crunchie Cookies
It’s been far too long since I’ve blogged about sweet things and especially since I’ve done anything from HSH. Sorry about that. Too busy running and then inhaling food before it gets anywhere near a camera. Actually, these could *almost* class as healthy given the oat content….almost.
I was meant to be doing Rose-Chocolate cupcakes next but I don’t really like rose flavoured things (especially turkish delight) and it involved making custard which I’m getting progressively worse at, so I skipped ahead to the cookies. I then turned too many pages together (stuck together with sugar) and ended up making these crunchie lumps of joy. Turns out they are actually 17 recipes ahead of where I should be. I promise I’ll go back and fill in the gaps.
Anyway, they are incredibly easy to make and pleasinlgy chewy. They didn’t flatten out nearly as much as in the photograph from the book and indeed the recipe itself states only that they spread “slightly” so I’m not sure why the pictures ones are so flat. Either way, a good recipe and would be really easy to make with kids if you want some Easter / half term baking entertainment.
Syrup Crunchie Cookies
from Home Sweet Home by the Hummingbird Bakery
220ml condensed milk
180g golden syrup
1 tsp vanilla extract
250g plain flour
90g custard powder
2 tsp bicorbonate of soda
180g porridge oats
30g dememrara sugar for sprinkling
Melt together the top three ingredients, stir the rest (except demerara) in a very large bowl. Combine the two and mix thoroughly. Place large blobs onto a lined baking tray and bake for 15 mins at 160c.
Join Beckie and me in our Epic 100 part bakealong. Next: probably rose-chocolate cupcakes