From molasses to golden syrup, here is my Aussie version of Canadian Bear Paws soft cookies!
I wanted to make some “Pattes d’Ours” (bear paws) cookies, a cute version of the old-fashioned soft molasses cookies that all Canadians would know about. There was a problem: molasses was in short supply in Australia, and at that time I did not know about treacle (the English product similar to molasses). So, as I often do, I found a substitute. Australians know the golden syrup very well, but it was new to me. Golden syrup is also made with sugar cane, but it is lighter in colour and taste than molasses. It is sometimes even referred to as light molasses. Perfect! The recipe trial ended well, with a lighter taste and colour than the original and with more ginger flavour. So, with no bears or molasses here, I named them the Wombat Paws, and here they are with crunchy hazelnuts* as claws, rawwww!!
Happy wombat hazelnut claws • Photography © Bottle and Brush Studio 2021-22
*For Snowy Valleys locals, hazelnuts of Happy Wombat Hazelnuts are grown near us in Batlow. Their products are all fabulous and available in various local food shops in the region. Your cookies will undoubtedly be happy wombats with their raw hazelnuts. For a nut-free version, you can shape paws with a knife.
RECIPE
INGREDIENTS for about 14 large cookies::
120 g butter, melted
6 tbsp golden syrup
1/2 cup brown sugar
1/2 cup milk
1 tsp baking powder
2 2/3 cup flour
2 tsp ginger ground
28 hazelnuts, halved
PREPARATION:
Preheat the oven to 190C (375F).
Line one large or two medium baking sheets with compostable parchment paper (unless using non-stick sheets).
In a bowl, mix baking powder, ginger powder and flour.
In another bowl (for mixing), beat the butter, golden syrup and brown sugar.
Add milk and beat with a mixer until the texture is creamy.
Slowly add the dried mixture and mix until it forms a dough.
Use an ice cream spoon and scoop and divide the mixture into 14 balls on the baking tray.
Shape into ovals with your hands.
Top with four hazelnut halves on each cookie side to make the wombat claws (or shape them with a knife).
Bake for about 15 minutes* and allow to cool for at least 5 minutes.
*This is for a conventional small oven, adjust the cooking time for a fan-forced oven.
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