|250 ml||butter — softened|
|1 tsp||Robertson's vanilla essence|
|375 ml||white sugar|
|½ cup||golden syrup|
|2||eggs — large|
|500 ml||cake flour|
|1 tsp||Robertson's baking powder|
|1½ tsp||ground cinnamon|
|½ tsp||ground nutmeg|
Cream the butter with the vanilla, sugar and golden syrup until fluffy and smooth.
Whisk the eggs and add to the mix slowly until fully combined.
Mix the dry ingredients in a separate bowl.
Scoop the butter mix into the dry ingredients and mix it all properly.
Cover with plastic wrap and store in the fridge until firm (about an hour and a half).
Pre-heat the oven to 180°C.
With clean hands, scoop golf-ball-sized amounts from the batter and roll into balls.
Place on a greased oven tray, evenly spaced.
Bake the cookies for about 5 to 10 mins or until the base of the cookies begins to brown.
Remove the pan from the oven.
Leave the cookies to cool on the hot oven tray for 5 mins before removing.
They should be slightly soft and chewy when cooled.
Recipe extract from My Food, My Journey by Lesego Semenya.
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