It was a rainy, blustery day here in the PNW. For me, it was the perfect storm for baking. There is nothing like a buttery, caramel shortbread to go with an afternoon cup of coffee or tea. I LOVE Lyle's Golden Syrup for baking. This stuff is even fantastic on pancakes in place of syrup.
I think our family first learned of it from my sister who lived in Ireland for a few years. It's a bit pricy, but it will last if you ONLY use it for cookies once in awhile. A little goes along way. Tom and I used to hide it from the kids, as they were addicted to the flavor. In fact, they used to ask for it for CHRISTMAS as a gift! It gives baked goods a crispy, caramel "snap".
Lyle's Golden syrup is vegetarian, gluten free, and free from artificial colors, flavors and preservatives. It's a great alternative to corn syrup (especially the high fructose variety) and sugar. If you want to make these RIGHT NOW, you could use honey. But I say wait until you find the Lyle's.
Lyle’s Golden Syrup Shortbread Cookies
1 cup room temperature butter
1 cup powdered sugar (I've been using Trader Joes Organic)
4 tablespoons Lyle’s Golden Syrup
2 teaspoons Vanilla Bean Paste
2 cup all-purpose flour
Preheat the oven to 350-degrees, and line a 9x12 cookie sheet with parchment paper. You may also spray the pan with nonstick instead of parchment.
Cut the butter into chunks and add it to the stand mixer. Add the powdered sugar, Lyle’s Golden Syrup, and vanilla bean paste. Beat on medium speed until homogeneous, about 1 minute.
Add the flour and beat until just combined. Do not over mix.
Transfer the dough to the lined cookie sheet. Dip your fingers in flour, and use them to push the dough out into an even circle. It should be about 1/4” thick; making sure it’s an even height across the pan.
Prick the dough all over with a fork, which is more of a tradition for shortbread more than a must for quality.
Place the cake pan in the preheated oven and bake for 30-35 minutes. Bake until the shortbread is a nice golden caramel color.
Let the shortbread cool for a few minutes. Lifting the parchment out of the pan, Use a large knife, cutting the dough into 1 1/2 inch slices or however big you like your shortbread cookies.
Once the shortbread has cooled completely, you can dip or drizzle melted chocolate on the ends of the cookies. Let dry before putting away.
Inspired by the loves of my life. the hunger in my stomach and my SPONTANEOUS nature.