Home-made HobNobs and Golden Syrup Substitute

dipdip

Help boardsies!

I am making home-made HobNobs using this apparently excellent recipe:

8oz self raising flour
8oz sugar
8oz porridge oats
8oz margarine
1tbsp golden syrup
1tbsp hot water
1/2 tsp bicarbonate of soda

Mix flour, oats and sugar. Melt marg, syrup and water in a pan. Stir in bicarbonate of soda and add to dry mix and mix well. Make smallish balls and put on greased tray and flatten slightly with a fork. Bake at 180 C for 15 mins until just golden, and allow to cool on the tray.

The problem though is I have no golden syrup. I do have a range of sugars, honey and maple syrup in the house though.

How essential would the golden syrup be? Could I use something else and still have a good result?

Prenderb

Honey would probably be a substitute, but its flavour will probably come through in the cookies a little.

Also it's only a tablespoon - so I'd try either honey or maple syrup, and expect that you'll have a slightly different taste (but not a bad one!) which might be awesome.

ElleEm

I would personally go with maple syrup cos I love that smokey taste.

dipdip

I'm concerned using a different syrup will alter the texture of the biscuit. Will it?

I don't mind if the taste is slightly different.

ElleEm

Honey would be a similar consistency to golden syrup but would be sweeter. It is only a tablespoon though so probably won't make that much of a difference. What about half honey and half maple syrup? God, I would murder one of them biccies now!

Dizzyblonde

I wouldn't imagine that substituting honey for golden syrup would make much difference, since the amount is so small in comparison to the other ingredients. How did they turn out?
You've got me longing for them now...

dipdip

Dizzyblonde wrote: »

How did they turn out?
You've got me longing for them now...

Not having golden syrup made me feel insecure...so I haven't made them yet. Gonna go for it tomorrow or Monday. I may try to pick up the syrup too if I can!

Rosy Posy

I substitute honey for golden syrup all the time. I would use the amount stated in the recipe as it will effect the texture as well as the taste. The only thing is that baking with honey tends to burn quickly so watch it like a hawk the first time at least.

Mellor

Golden syrup, honey, maple etc will most likely be lost in the 8oz of plain sugar. Use which ever is handy.

Faith

I'm assuming the golden syrup is involved in maintaining the structure of the biscuit. Honey and maple syrup are much runnier so you could use them, but your biscuits would fall apart more.

dipdip

I did make these, and they were absolutely delicious.



The mixture was a little hard to work with, but it produced a beautiful biscuit, if a little thick.

dipdip

Also I used butter, not margarine, and added 1/2 teaspoon of salt.

The recipe made 24.