|250 ml||butter — softened|
|1 tsp||vanilla essence|
|375 ml||white sugar|
|½ cup||golden syrup|
|2||eggs — large|
|500 ml||cake flour|
|1 tsp||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
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
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
Recipe extract from My Food, My Journey by Lesego Semenya.