Golden Syrup
Chelsea Golden Syrup in the...
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Biscuits
Chocolate Chip Cookies - Egg Free
15 mins
9 mins
Easy
12
Easy chocolate chip cookies that are egg free!
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- Ingredients
- Method
Ingredients
- 125g butter, softened
- 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
90
What did you think of this recipe?
Natalie O'Flaherty
I doubled the recipe and they were perfect. Make sure you really cream the butter and sugar. The end mixture should be soft and easily able to be rolled into balls without being sticky.The result is a nice crispy biscuit.
5
Fletch
This is really bad
1
Airini
These cookies are so yummy!! I'm so glad we made a double batch
5
oliver w
this is the worlds best eggless cookies
5
yvonne
Easy recipe for the kids to make. As i didnt have golden syrup or chocolate chips. put in honey and rasins. came out like shortbread with rasins in. kids love it.
5
Jo
These biscuits were super easy to make, and very delicious! Impossible to stop at one (or two lol)
5
Stacey
Followed the recipe exactly how it said and it was still really dry. Really hard to roll into balls as it would break into little pieces. Mixture tasted good uncooked through
2
Amber
BAD!!!!!!!!!!!!!!!!!!! DO NOT TRY IN WILL FAIL AND A WASTE OF INGREDEANTS
1
Bella
It took ages to cook and tasted nasty
3
Tesha pevy
These cookies are bit dry and overly sweet second batch i added 1/4 cup more butter and reduced sugar by 1/4 much preferred
3
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
90
What did you think of this recipe?
Natalie O'Flaherty
I doubled the recipe and they were perfect. Make sure you really cream the butter and sugar. The end mixture should be soft and easily able to be rolled into balls without being sticky.The result is a nice crispy biscuit.
5
Fletch
This is really bad
1
Airini
These cookies are so yummy!! I'm so glad we made a double batch
5
oliver w
this is the worlds best eggless cookies
5
yvonne
Easy recipe for the kids to make. As i didnt have golden syrup or chocolate chips. put in honey and rasins. came out like shortbread with rasins in. kids love it.
5
Jo
These biscuits were super easy to make, and very delicious! Impossible to stop at one (or two lol)
5
Stacey
Followed the recipe exactly how it said and it was still really dry. Really hard to roll into balls as it would break into little pieces. Mixture tasted good uncooked through
2
Amber
BAD!!!!!!!!!!!!!!!!!!! DO NOT TRY IN WILL FAIL AND A WASTE OF INGREDEANTS
1
Bella
It took ages to cook and tasted nasty
3
Tesha pevy
These cookies are bit dry and overly sweet second batch i added 1/4 cup more butter and reduced sugar by 1/4 much preferred
3
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ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
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To serve
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Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
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learn about baking
How to Choose SugarFor Baking?
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