How do I replace sugar with golden syrup in a cookie recipe?
I made Toll House Cookies using this recipe this recipe. They turned out fine, but you could feel the sugar crunching under your teeth (I used half brown, half normal granulated sugar). Next time I want to try for a more chewy texture and I read that this can be achieved by using golden syrup instead of sugar. What is a good ratio for replacing sugar in my recipe? I'm assuming that by adding syrup (= more liquid), I could be throwing off the balance between wet and dry ingredients. Also, should I use powdered sugar instead of granulated. Or maybe I just didn't cream my butter with sugar properly?
Best Answer
If you use golden syrup to make biscuits, they come out harder than they would with sugar, they don't come out chewy.
That's why most recipes for ginger nuts include syrup.
Corn syrup would give you the chewy texture you are seeking.
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Can you use golden syrup instead of sugar in cookies?
Golden syrup can be used to make cookies, rice crispies, caramel snack mixes, nutritional bars, ice creams and sorbets. It is a common ingredient for chocolates, fudges, cakes and biscuits. If you'd like to substitute light golden syrup, use equal parts of honey or corn syrup, which is made out of corn starch.Can you use golden syrup instead of sugar in baking?
Golden syrup has rich honey and caramel tones, which are excellent for baking, particularly in puddings, sauces, biscuits and flapjacks. Black treacle/molasses is less sweet than golden syrup and the darker the molasses, the less sugar it contains.Can you replace sugar with syrup in baking?
Because it's in a liquid state, you'll have to reduce the amount of liquid in your recipe by 3 tablespoons. For every cup of white sugar, try \xbe cup of syrup. Be sure to read the label, though: Genuine maple syrup is different from pancake syrup, which does contain added sugar.What can I substitute for sugar in a cookie recipe?
To replace 1 cup of white sugar you can substitute it for 3/4 cup honey, or 3/4 cups maple syrup or 2/3 cup agave or 1 teaspoon stevia.How to make GOLDEN SYRUP
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Answer 2
You answered your own question. You didn't cream the butter/sugar properly. And no, don't use granulated powdered sugar; the sharp edges of sugar crystals actually help to create air pockets in the butter, making the cookie slightly lighter.
Answer 3
Also, golden syrup will make your cookies cook faster be aware of it!
Answer 4
The best way would be to substitute by weight: remove X grams of sugar, replace with X grams of syrup. However...
I think your real problem was with the brown sugar. Older brown sugar can develop lumps in it that don't cream properly, and stay as hard chunks in the finished cookie. I look out for these lumps while creaming the butter, and crush them with the back of a spoon to break them up. If your sugar has a lot of these lumps, you might consider either sifting it before use, or blitzing it in a food processor.
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