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A question about a recipe: Buttery Lemony Lace Cookies

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I have a question about the recipe "Buttery Lemony Lace Cookies" from Allison from Haute Box. Have you tried using brown rice syrup or golden syrup in place of corn syrup? Do you think it would be a 1:1 substitution?

asked by PaigeBakes over 4 years ago

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2 answers 1154 views
Greenstuff
Greenstuff

Chris is a trusted source on General Cooking

added over 4 years ago

I used Scandinavian light syrup (made from sugar beets) at 1:1. It worked great, but my cooking time was closer to 6 minutes rather than the 10 in the recipe.

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Cynthia Hodges
added over 4 years ago

I'm wondering why you are doing this - is it because you are opposed to high fructose corn syrup? It's not the same thing as corn syrup. Just use the real thing! Brown rice syrup is strongly flavored and will provide a different texture in baking

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