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Home Sweet Home Bakealong 67: Syrup Crunch Cookies

November 10, 2016

I am not sure what number I’m on. I think it’s 66 but I got the ingredients for what I thought was 65 (cookies and cream cake) and then realised that it should be Red Velvet Roulade. So I’m all of a dither.

Anyway. I’ve made these ‘cookies’ twice now. You might wonder why the inverted commas. Well, if you’d asked me for the definition of a cookie I would have included the word said they were round and individual items. Both times I’ve baked these they’ve spread so much that I’ve ended up with several tray-sized ‘cookies’ which had to be cut into sections with a pizza wheel and then proceeded to disintegrate into a sticky, crumbly, tasty mess.


Fear not though (if you were) because Wikipedia suggests that I can still call them cookies. Its definition of cookie is as follows: A cookie is a small, flat, sweet, baked good, usually containing flour, eggs, sugar, and either butter, cooking oil or another oil or fat. So, thanks Wikipedia. I’m now feeling reassured.

*** KLAXON***  I’ve just googled the title of the recipe. I noticed that The More Than Occasional Baker ‘s version looked better and was comparing the recipes when I though ‘well she’s got flour in her recipe, that’ll be it’. Checking back in my recipe book there was flour in my recipe too. I can’t for the life of me remember whether I put it in. So, er, yes. That might be it.


Syrup Crunch Cookies
from Home Sweet Home by the Hummingbird Bakery

Makes 20 cookies or 3 baking tray sized ones.
150g unsalted butter
220ml condensed milk
180g golden syrup
1 tsp vanilla extract
180g cornflakes (slightly crushed)
250g plain flour
90g custard powder
2 tsp bicarb of soda
180g porridge oats
30g demerara sugar for sprinkling OR some sea-salt flakes for grown-ups

Melt everything meltable together hen add vanilla extract.
Mix the dry stuff together.
Add wet mix to dry mix and combine.
Distribute on baking trays, a large blob per cookie. Leave plenty of space between them (!)
Bake at 160c for 10-15 mins then leave to cool.

Join Beckie and me in our Epic 100 part bakealong. Next: going out of order – Red Velvet Roulade or Cookies and Cream Cake.

One Comment leave one →
  1. Joan Bland permalink
    November 10, 2016 3:57 pm

    Who cares what shape they are? They look yummy – my kind of cookie!

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