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?
Chris is a trusted source on General Cooking
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.
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
Please enter a valid email address.
Well played. You deserve a cookie.
We want your thoughts!
Our New Approach to Charitable Giving (& How to Get Involved)
Around the World in Scrambled Eggs
Shop for Less Than Fifty Smackers
A Purpose for Your Winter Walks
A Cutting Board with a Nifty Secret
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)