About this recipe: These cookies have a crumbly shortbread style texture and are egg-free, perfect if you're out of eggs but have a cookie craving! They are not overly sweet, but the golden syrup and brown sugar gives them a lovely hint of caramel. You can add any chocolate you prefer; I have tried crushed mini eggs at Easter, dark chocolate chips, and my family's favourite of milk chocolate chopped into fairly large chunks :D Really hope you enjoy these as much as we do! You should get nine cookies out of this dough.
You can alter their appearance: if you like rounded smooth cookies you can leave the dough to bake the full time, but for a crackled top (as seen in the second picture) follow step 5 in the instructions. This is my personal favourite method as it makes the texture even more melt in the mouth :)
These cookies are amazing and so easy to make thank you - 29 Jul 2013
These cookies were really easy to make and very yummy. I used honey instead of syrup and they were lovely. An easy recipe to make with my little boy, who also enjoyed demolishing them! - 12 Jul 2013
yep, liked these. Used soya marg and demerera sugar, no problem. I made a dozen with the quantity. Used mix again and substituted choc with cranberries and walnuts to same weight. Yum. - 11 Nov 2014