Syrup cookies
Thin, crisp diamonds with pepper and syrup.
- Program
- Bake
- Temperature
- 160 °C
- Time
- 6–8 min
24 pcs · Do not flip
Recipe
Servings
24 servings
(1 serving = 1 diamond)
24
Allergens
Flagged from the ingredients in this recipe.
- Gluten
- Milk
Bake without
Tap what you need to avoid. Ingredients swap so anyone can bake.
Gluten
Instead of wheat flour, wholemeal and other grains: Gluten-free flour blend 1:1. For yeast dough: + 1 tsp xanthan per 500 g. Oats must be labelled gluten-free.
Milk
Instead of milk, butter, cream, sour cream and cheese: Oat drink and plant margarine. Cream: coconut cream or soy-free plant cream. Cream cheese: plain oat-based.
Ingredients
Amounts follow the servings above.
- Butter100 g
- Sugar1.5 dl
- Golden syrup1 dl
- Wheat flour4 dl
- Bicarbonate of soda½ tsp
- Ginger1 tsp
- White pepper½ tsp
- Cinnamon1 tsp
Method
Step by step.
- 1Melt butter, sugar and syrup. Stir in dry ingredients. Rest cold 1 hour.
- 2Roll out tynt. Cut squares or stikk out.
- 3Set the air fryer to Bake and preheat 2 min. Bake at 160 °C for 6–8 min. Cool on shake.
Flavour and filling
Pepper
- White pepper
- Sirup
- Ginger
Icing
- White icing
- Pepper
Timer · Bake · 6 min at 160 °C
6:00
Start once the basket is in.
Along the way
- Roll thin. They darken fast — check after 5 min.