I would like to make these cookies for Book Club, http://toriavey.com/toris-kitchen/2012/04/anzac-biscuits/, but not sure what to use as a substitute for treacle, aka golden syrup. Someone commented molasse. Any one familiar with this recipe?
Golden Syrup is a light treacle, so molasses will not substitute. I find golden syrup in the ethnic aisle of supermarkets, or hidden amongst the syrups. If you can't find it then equal measures honey and corn syrup can almost approximate it.
Do you have World Market? They carry Lyles Golden Syrup.
It only calls for 4 tsp, so honey and corn syrup would be fine or even straight honey. Golden syrup is worth looking around for though. It has such a nice flavor. I found it next to the maple syrup at my store. Agave would also work.
Lucia from Madison - have not made these cookies, but I have cooked with Lyle's Golden Syrup. It is great in Delia Smith Damp Gingerbread recipe, cited by Laurie Colwin (see Cookbook Club this month).
It is delicious, with a warm, sort of burnt sugary taste but no distinctive flavor profile like maple syrup or molasses, both of whose flavors are too strong & too different to substitute. Options include corn syrup or a pourable honey without a heavy flower taste profile. see this helpful article on substitutes. http://cooking.stackexchange.com/questions/43920/what-is-the-us-equivalent-of-golden-syrup-uk
also, check your local grocery for international section or a specialty store that might carry the Lyle produce. Or amazon
Karo makes a 'golden' corn syrup.