Tuesdays With Dorie – Golden Syrup Cornmeal Biscuits

by Jessica on May 17, 2011

Golden Syrup Cornmeal Biscuits

I’m not a big maple syrup fan, and I rarely eat pancakes, so keeping a jar of the stuff in the cabinet just doesn’t happen around here. It’s also crazy expensive – since I halved the recipe and only needed two tablespoons, I just didn’t feel that it warranted a new bottle. Luckily though, I had something that would fit the bill perfectly.

I ended up substituting Lyle’s Golden Syrup, which worked like a charm. I first found out about Lyle’s last March, when I made British Flapjacks, a yummy granola bar-type treat that’s extremely popular in Great Britain. Golden syrup is rich and sweet, almost like honey. The ‘biscuits’ were tender and completely crumbly, but not flaky like a traditional biscuit. It was a super-simple recipe that would be wonderful with a nice, hot bowl of chili. File this one away for Fall!

Golden Syrup Cornmeal Biscuits 2

Lindsay from A Little Something… Sweet is our hostess this week. To see the recipe and make a batch of your own, click over to her blog… and to see all the other Maple Cornmeal Biscuits, check out the ‘Leave-Your-Link’ post on TWD!

Golden Syrup Cornmeal Biscuits (pg. 24)
Adapted from: Baking – From My Home to Yours by Dorie Greenspan

Golden Syrup Cornmeal Biscuits 3


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{ 15 comments… read them below or add one }

1 Margaret May 17, 2011 at 11:41 am

These were good. Will have to try with Golden Syrup.


2 yummychunklet May 17, 2011 at 11:49 am

These look great! I’ll definitely have to make some your way because I have some Lyle’s for a British cake I’m making.


3 Pamela May 17, 2011 at 12:37 pm

Very pretty! Great idea to use the golden syrup, too.


4 cindy May 17, 2011 at 1:23 pm

My daughter discovered Lyles Golden Syrup when she served a mission in Australia. We found some at World Market last week–along with TimTams!
The biscuits were excellent! We will make them often.


5 tia May 17, 2011 at 2:04 pm

they look great, especially the tops of them. i used honey instead of maple 🙂


6 Katrina May 17, 2011 at 4:33 pm

Great sub with the Lyle’s. I like maple, but like you said, it’s super expensive, and these biscuits are not what I’d make with it. I think I’d even use honey instead next time because I love cornbread with honey.
They look great.


7 Tracey May 17, 2011 at 7:17 pm

Good idea on the substitution – definitely too expensive to buy a whole bottle for 2 tablespoons! Your biscuits look perfect 🙂


8 Chaya May 17, 2011 at 10:06 pm

That was a great idea to substitute the golden syrup. I remember the first time, I heard of that and had no idea what it is. We do learn as bloggers.


9 Nicole May 17, 2011 at 10:29 pm

We usually have golden syrup at home too and that would have been good! Your biscuits look so light and fluffy.


10 Jules May 17, 2011 at 11:28 pm

I have Golden Syrup in my pantry, and I’ve never used it. I may have to break it out.


11 Cakelaw May 18, 2011 at 4:29 am

Golden syrup is an excellent sub in – I bet these tasted like Aussie damper!


12 rachel May 19, 2011 at 12:21 am

yum i bet these were delicious–and i love your photos!


13 Susan May 19, 2011 at 1:18 am

Hi, Jessica – these look wonderful – I’ll have to try them. I would like to give you Awards Galore which is 8-in-1. You can pick it up on my blog: http://www.createamazingmeals.com/2011/05/awards-galore.html


14 steph (whisk/spoon) May 19, 2011 at 3:35 pm

those look terrific! i use golden syrup all the time. it’s a perfect sub for corn syrup as well.


15 Jessica May 20, 2011 at 2:33 pm

What a great substitution! Had I known that the maple flavor of these biscuits would be so subtle, I might have saved my maple syrup and used some Lyle’s. They look great!


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