Golden Syrup
Chelsea Golden Syrup in the...
- Ingredients
- Method
Ingredients
- 125g butter, softened (or Olivani Spread)
- ½ cup Chelsea White Sugar (113g)
- 2 Tbsp Chelsea Golden Syrup
- 1 ½ cups Edmonds Standard Grade Flour (225g)
- 1 tsp Edmonds Baking Powder
- ½ cup chocolate chips (100g)
Chelsea Products in Recipe
White Sugar
The uniform size of the...
Reviews
131
What did you think of this recipe?
Louis Jacobs
Absoulote worst thing I have ever made! Not trying to be annoying but do not reccomend. They came out dense, hard and undercooked! Would never ever make them again. I do not know what these other people are saying. Cookies took years to make and were awful
1
Manda
These cookies are amazing my daughter can't eat eggs so this recipe perfect
5
Sila
Perfect, delicious and scrumptious
5
Rory
good!
5
Kaleb and Sabelle
Very great and easy while my mum was watching Tv
4
Kathryn
Doubled recipe and used half flour and half ground almonds. Used quarter of the sugar but right amount of golden syrup and half white amd milk chocolate chips. They were THE BEST cookie. Texture was crumbly but buttery similar to a shortbread texture. Made these because we had no eggs. Very good.
5
Ana N
WOW 🤩 the method was very good and also tasted very good! I will use it every time👏
5
Earl
It's tasty just a little flat. CHELSEA: Glad you liked the taste! If they turned out a little flat, try chilling the dough for 20–30 minutes before baking as cooling the butter helps the cookies hold their shape better. You could also check your baking powder is fresh, as that can affect how much they rise. Still tasty, though and that’s the main thing! :)
5
Evelyn
Amazingggg
5
Andrew
Really nice and not dry at all. Easy too, which was ideal for a novice
4
Method
Preheat oven to 180°C bake and line two large baking trays with baking paper.
Cream the butter and Chelsea White Sugar until pale and fluffy. Beat in the Chelsea Golden Syrup.
Sift in the flour and baking powder. Stir to combine, then add the chocolate chips and mix well to form a dough. The mixture is a little crumbly but you should be able to form it into balls with your hands.
Roll into balls and place on prepared trays. Press down with a fork (the mixture doesn't spread much on cooking).
Bake for 9-10 minutes, until golden brown and crispy.
Chelsea Products in Recipe
Golden Syrup
Chelsea Golden Syrup in the...
White Sugar
The uniform size of the...
Reviews
131
What did you think of this recipe?
Louis Jacobs
Absoulote worst thing I have ever made! Not trying to be annoying but do not reccomend. They came out dense, hard and undercooked! Would never ever make them again. I do not know what these other people are saying. Cookies took years to make and were awful
1
Manda
These cookies are amazing my daughter can't eat eggs so this recipe perfect
5
Sila
Perfect, delicious and scrumptious
5
Rory
good!
5
Kaleb and Sabelle
Very great and easy while my mum was watching Tv
4
Kathryn
Doubled recipe and used half flour and half ground almonds. Used quarter of the sugar but right amount of golden syrup and half white amd milk chocolate chips. They were THE BEST cookie. Texture was crumbly but buttery similar to a shortbread texture. Made these because we had no eggs. Very good.
5
Ana N
WOW 🤩 the method was very good and also tasted very good! I will use it every time👏
5
Earl
It's tasty just a little flat. CHELSEA: Glad you liked the taste! If they turned out a little flat, try chilling the dough for 20–30 minutes before baking as cooling the butter helps the cookies hold their shape better. You could also check your baking powder is fresh, as that can affect how much they rise. Still tasty, though and that’s the main thing! :)
5
Evelyn
Amazingggg
5
Andrew
Really nice and not dry at all. Easy too, which was ideal for a novice
4
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ingredients
- 200g butter (or Olivani Spread)
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 125g butter, softened (or Olivani Spread)
- ½ cup Chelsea Soft Brown Sugar (lightly packed) (100g)
- ½ cup Chelsea Caster Sugar (113g)
- ½ tsp vanilla essence
- 1 egg
- 1 ¾ cups Edmonds Self Raising Flour (263g)
- ½ tsp salt
- ½ cup chocolate chunks or chips (100g)
ingredients
- 2 cups Edmonds Standard Grade Flour
- ¾ cup Chelsea Soft Brown Sugar (packed firmly)
- 1 tsp Edmonds Baking Powder
- 1 tsp Edmonds Baking Soda
- 1 ½ to 2 tsp ginger (depending on taste)
- 1 ½ to 2 tsp cinnamon (depending on taste)
- 2 - 3 mashed bananas
- ½ cup Olivani Pure Olive Oil
- ½ cup Meadow Fresh Original Milk (can substitute soy, rice milk if needed)
ingredients
- ⅓ cup cooking oil
- 3 Tbsp peanut butter (or Olivani Spread)
- 1 cup Chelsea White Sugar
- 1 egg
- 1 ¼ cup self raising flour or standard flour with 1 tsp baking powder
- ½ tsp baking soda
- ½ cup rolled oats
- ½ cup chocolate chips
ingredients
- 125g butter (or Olivani Spread)
- ½ cup Chelsea Soft Brown Sugar (lightly packed)
- ½ cup Chelsea Caster Sugar
- ½ tsp vanilla essence
- 1 egg
- 1 ¾ cups self-raising flour
- ½ tsp salt
- ½ cup chocolate chunks or chips
ingredients
- 185g unsalted butter, softened to room temperature
- 1¼ cups lightly packed Chelsea Soft Brown Sugar
- 2 extra large eggs
- 1½ cups gluten free plain flour
- 1 tsp gluten free baking powder
- 1½ cups desiccated coconut
- ½ cup ground almonds/almond meal
- 230g dark chocolate chips
ingredients
- 225g butter
- 350g flour
- 225g Chelsea White Sugar
- 2 tsp baking powder
- 1 egg
- ½ cup of chocolate chips
ingredients
- 220g unsalted butter, softened (1 cup)
- ¾ cup Chelsea Soft Brown Sugar, packed
- 1 cup Chelsea White Sugar
- 2 eggs
- 1 tsp vanilla
- 3 ½ cups plain flour
- 1 ½ tsp salt
- 1 tsp baking soda
- 1 ½ cups chocolate chips
- 1 block of caramel centred chocolate
ingredients
- 200g butter, softened
- ¼ Cup Chelsea White Sugar
- 1½ Cups plain flour
- 4 Tbsp cocoa powder
- 1 Cup cornflakes
Chocolate Icing
- ½ Cup Chelsea Icing Sugar
- 1 Tbsp water
- 2 Tbsp cocoa powder
ingredients
- 2 cups cornflakes
- 2 cups flour
- 1 cup cocoa powder
- 1 cup Chelsea White Sugar
- 250g of butter
- 2 eggs
- 3 tsp baking soda
ingredients
- 1 cup of butter (225g)
- ¾ cup Chelsea White Sugar
- ¾ cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 teaspoons vanilla
- 2 ¼ cups plain white flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups chocolate chips
ingredients
- 125g butter, cubed
- 200g dark chocolate, broken
- 3 eggs, lightly beaten
- 1 cup Chelsea Soft Brown Sugar
- 1¼ cups Edmonds Gluten Free Plain Flour
- ½ cup cocoa
- 200g dark chocolate chips
- ½ cup roasted hazelnuts (optional), coarsely chopped
ingredients
- 1 Tbs soft salted butter
- 2 Tbs Chelsea Soft Brown Sugar
- ¼ tsp vanilla extract
- ½ tsp whole milk
- 3 Tbs flour
- 2 Tbs chocolate chips
ingredients
- 250g butter
- ¾ cup Chelsea White Sugar
- ¾ cup Chelsea Soft Brown Sugar
- 1 tsp vanilla essence
- 1 tsp water
- 2 eggs
- 3 cups plain flour
- 1 tsp baking soda
- 350g chocolate chips
ingredients
- ½ Cup dark chocolate
- 1 Cup plain flour
- ¼ Cup cocoa powder, sifted
- 1 Tsp baking soda
- ½ Tsp salt
- ½ Cup butter
- ¾ Cup Chelsea White Sugar - optional
- ⅓ Cup Chelsea Brown Sugar
- 1 Tsp vanilla essence
- 1 large egg, cold from the fridge
- 2 Cups chocolate chips, add more if you prefer
ingredients
- 125g Butter
- 1C Chelsea White Sugar
- 100g Carrot, grated
- 1Tbs Cocoa
- 100g Chocolate Chips
- 1¼ Plain Flour
- 1Tbs Milk
- 1 Egg
ingredients
- 2 cups flour
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup butter, softened
- 1 cup (packed) Chelsea Soft Brown Sugar
- ½ cup Chelsea Raw Sugar
- 1 Tbsp vanilla extract
- 1 egg
- 1 egg yolk
- 2 cups dark chocolate chips
- 1 cup nuts (optional)
ingredients
- 125g butter, softened
- 1¼ cups (275g) Chelsea Raw Caster Sugar
- 2 large eggs, lightly beaten
- 1 cup (150g) self raising flour, sifted
- 1 cup (150g) plain flour, sifted
- ½ cup (45g) rolled oats
- 125g dark chocolate, roughly chopped
- 125g milk chocolate, roughly chopped
- 2 tbsps Chelsea Raw Caster Sugar (extra)
ingredients
- 125g butter, softened and chopped
- ½ tsp vanilla essence
- 1 cup Chelsea Soft Brown Sugar
- 1 egg
- 1 cup plain flour
- 1 cup self raising flour
- 1 cup chocolate chips/chunks
ingredients
- 250g butter (at room temperature)
- ⅔ cups Chelsea Caster Sugar
- ⅔ cups Chelsea Soft Brown Sugar
- 1 tsp vanilla essence
- 2 eggs
- 2 cups flour
- 1 tsp salt
- 1 tsp baking soda
- 1 cup chocolate chips
- ½ cup almonds
- ½ cup apricots
- ½ cranberries
ingredients
- 150g butter, diced and softened
- ¾ cup Chelsea Brown Sugar
- ¼ cup Chelsea Caster Sugar
- 1 extra large egg
- 1 tsp vanilla extract
- 1½ cups self-raising flour
- ½ cup plain flour
- 100g dark cooking chocolate, chopped
ingredients
- 180 grams butter, softened
- ⅓ cup Chelsea Caster Sugar
- 125ml sweetened, condensed milk
- 1 ½ cups gluten free self-raising flour
- 1 tsp guar gum
- 250 grams dark choc bits
ingredients
- 200g butter, softened
- ½ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (113g)
- 1 tsp vanilla essence
- 1 ¼ cups Edmonds Standard Grade Flour (188g)
- ¼ cup cocoa powder (20g)
- 1 ½ cups cornflakes (or crushed Weetbix)
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp cocoa powder
- 1 Tbsp butter, softened
- 2-3 Tbsp boiling water
- Walnut halves, to decorate (optional)
ingredients
- 125g butter, chopped and softened
- 1 tsp vanilla essence
- 1 ¼ cups Chelsea Soft Brown Sugar
- 1 egg
- 1 ½ cups plain flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 Tbsp cocoa powder
- 1 cup chocolate, chopped into small pieces
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 1 cup Chelsea White Sugar (225g)
- 1 cup self raising flour (150g)
- 100g butter, cubed
- 2-4 Tbsp peanut butter (depending on how strong you like the peanut butter flavour)
- 1 egg
- 1 tsp vanilla essence
- 1/2 tsp olive oil
- 1 cup chocolate chips or roughly chopped eating chocolate (milk or dark) (200g)
sea salt, to sprinkle (optional)
learn about baking
How to Choose SugarFor Baking?
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