To sum it up, the best golden syrup substitutes are light corn syrup and brown rice syrup. However, agave nectar, honey and maple syrup are also quite good alternatives. Making your own homemade version of golden syrup is also a great option!
What is golden syrup? It's a thick, smooth golden-colored syrup made from cane sugar that has a unique buttery scent and a light caramel flavor. It's less sweet than, say, corn syrup.
In the U.S.A. you can buy Lyles Golden Syrup (11.46 ounce) in the International Foods section at Publix.
Honey and golden syrup are both liquid sweeteners but they are not the same ingredient. Golden syrup is a very thick liquid sweetener which is a by-product of the sugar refining process.
Likewise, you may replace golden syrup with honey. But, honey can be expensive and may give you a slightly different flavor. Another problem with honey is that as compared to golden syrup, it reacts differently to heat and so may affect the flavor of the dish.
The main difference between maple syrup and golden syrup is that golden syrup contains a higher sugar content than maple syrup. Therefore, golden syrup is sweeter than maple syrup, but maple syrup has a stronger and richer flavour.
but what does it really mean, and is maple syrup even any better for you than straight up sugary golden syrup? Next time you come across a recipe that asks for pure maple syrup, you might think just using golden syrup is the same, not to mention cheaper, more readily available and, as a syrup, there's no difference.
Can I use maple syrup instead of golden syrup in gingerbread? Sure! You can substitute the golden syrup for corn syrup or maple syrup.
Best substitute for golden syrup is a combination of light molasses or treacle, plus honey. I use 1 part molasses or treacle, and 3 parts honey – the flavour is nearly identical, and the colour is very similar (a bit darker).
Golden syrup is much stickier than maple syrup but doesn't have the strong flavor of honey, so you could try mixing up both maple syrup and honey to make sure the cookie dough stays together when cooked without the strong honey flavor.
Anzac biscuits also traditionally use golden syrup, but it seems as if it is a little harder to find here than it is in Australia and New Zealand. So, I switched it out and used Honey instead, going with this super flavourful Raw Native Bush Honey from Steens Honey, which is perfect for baking!
According to taste.com.au Food Editor Miranda Payne, the traditional Anzac biscuit was the harder, crunchy version. Over time, the original recipe was modified with variations being cooked for less time (making them chewier) or adding more sugar (so they're super crispy).
So, if you can't get baking soda, you can try substituting baking powder in its place: just double the amount to 2 teaspoons and don't dissolve it in the boiling water.
This iconic flavour actually tells us a lot about when they were first made in 1915 during World War I. Australian and New Zealand women used golden syrup to bind the biscuits — not eggs — so that the biscuits could survive the two- to three-month trip to troops in France.
So, make sure you roll and bake the mixture as soon as possible after mixing to make rolling and flattening of the biscuits easy. If it does get a little dry you can just mix in another tablespoon or two of water to help make it a little more pliable before shaping. Leave enough room between biscuits for spreading.
Too wet and they will be very flat, too dry and they will be crumbly. Add a little more flour, coconut or oats if the mixture is sloppy, add a little melted butter if it is too dry. Remember to deduct 20 degrees if you are using a fan-forced oven. For a soft, chewy Anzac, change brown sugar to castor sugar.
Nearly all biscuit and cookie doughs benefit from being chilled before they are rolled out or shaped. This helps to solidify the butter, meaning the biscuits hold their shape better during cooking. It also stops them from being too greasy.
Anzac biscuits have long been associated with the Australian and New Zealand Army Corps (ANZAC) established in World War I. It has been claimed that biscuits were sent by wives and women's groups to soldiers abroad because the ingredients do not spoil easily and the biscuits kept well during naval transportation.
There is actually nothing wafer-like about hardtack biscuits. Soldiers often devised ingenious methods to make them easier to eat. A kind of porridge could be made by grating them and adding water. Or biscuits could be soaked in water and, with jam added, baked over a fire into "jam tarts".
The first instance of the Anzac dawn service, according to many scholarly sources, occurred in Martin Place, Sydney in 1927 just as Perth 1929 has been long established as the first documented dawn service in Western Australia.
But the food that these nations most proudly boast is one that you may have never heard of: the Anzac biscuit. Of all the “bikkies” in Australia and New Zealand, Anzac biscuits are perhaps the most beloved, perfect for storing in decorative tins and dunking into a hot cup of tea.