This is an adaptation of a recipe for molasses cookies from The Silver Palate Cookbook. I tried it yesterday and the cookies are delicious, soft and chewy. Using golden syrup was an emergency measure, since I couldn’t get molasses anywhere (not even treacle, which is the same thing, only in British English), but it worked out fine. I will make them again when I manage to find some molasses/treacle and report on the difference. I think they would also be great made with honey.
170 g (12 tbs or 1 1/2 sticks) unsalted butter
1 cup granulated sugar
1/4 cup Lyle’s Golden Syrup or molasses/treacle
1 3/4 cups unbleached all-purpose flour
1/2 tsp ground cloves
1/2 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp salt
1/2 tsp baking soda
Preheat oven to 175°C/350°F (165°C/330°F if you have a convection oven).
Melt the butter and add the sugar and molasses. Mix throughly. Lightly beat egg and add to butter mixture; blend well.
Sift the flour with the spices, salt and baking soda, and add to butter mixture mixture; mix. Batter will be wet.
Lay a sheet of foil or baking paper on a cookie sheet. Drop tablespoons of cookie batter on foil, leaving 3 inches between the cookies. They will spread during baking.
Bake until cookies start to darken, 8 to 10 minutes. Remove from oven will still soft. Let cool on foil.