- 225g self raising flour
- 1 tsp bicarbonate soda
- 2 tsp ground ginger
- 1 tsp cinnamon
- 125g butter, chilled, cut into cubes
- 100g soft dark brown sugar
- 100g golden syrup
- 100g dark chocolate (optional)
My daughter made these cookies over the weekend following one of Mary Berry’s recipe (all credit to Mary Berry for this amazing recipe). The recipe stated you could get 34 cookies but she made them slightly bigger and only got 18 cookies out of the mixture. The whole recipe is 135 syns (using light margarine, more syns if you use regular margarine), if you make more or less cookies then you can adjust the syns accordingly (divide the total syns value by the amount of cookies made to find out individual syn value).
These cookies were absolutely delicious – crunchy on the outside and a soft cake like texture in the middle. I am so glad I took the time to work out the syns, I honestly thought these would work out at much higher syn value! And the size she made them were just perfect and one was enough, even for me who has the worst sweet tooth ever! Not sure if I would have eaten more if I had not been fasting that day but I think if they were smaller I could have easily had a few more in one sitting.
If you do make these and make 34 out of the mixture then each cookie is only 4 syns which is not bad at all for homemade cookies.
Someone on Instagram suggested using Crunchy Nut Cornflakes instead of regular, which sounds absolutely divine and I thought the syns would be higher but it is not! So if you replace cornflakes with crunchy nut cornflakes let me know how they turn out please. I haven’t bought crunchy nut cornflakes in years, it used to be one of my fave cereals. I could easily just eat bowlfuls of them pre SW.
These cookies will be a fab addition to our Eid bakes this year, they’re perfect to give as gifts to friends and neighbours too. Everyone loves home baked goodies and these are super easy to make.
Feel free to let me know how your cookies turn out and tag me on your bakes. Happy baking!
Pre heat the oven to gas mark 4 and grease or line a baking sheet.
Beat the margarine and sugar together with a wooden spoon until light and fluffy then add the egg.
Slowly mix in the flour until combined. If the mixture is too soft to handle, wrap in cling film and chill in the fridge for about 15 minutes.
Wet your hands lightly and roll the mixture into balls. Coat with cornflakes. Arrange on the baking sheet with enough space to flatten slightly with your hand (the cookies will slightly spread during baking).
Bake for around 20 minutes until browned around the edges. Cool on the sheet for a few minutes before transferring to a cooling rack. The cookies will get crunchier as they cool.