I grew up on this fabulous syrup, also Henry Tate of Tate & Lyle was born in my home town, Chorley, Lancs, so I have always had an affinity to both the golden syrup and their black treacle, which were always a big feature in cakes and puddings, especially among the winter months in North West England.
This is a variation of a cookie from India, probably from the days of the Raj, and is still just as delicious as it was then.
It reminds me of a small oatmeal flapjack.
The cookies are small..but pack big flavors, sweet and nutty, and packed with sunflower seeds.
These are perfect for hikes or lunchboxes.
MAKES ALMOST 3 DOZ COOKIES:
1 cup tahini (this is sesame seed "butter"/paste, it has to be stirred well in the pot as the sediment seems to form at the bottom and the oil at the top)
3/4 cup golden syrup
3/4 cup hulled sunflower seeds
2 1/4 cups quick cook oatmeal (not instant and not old fashioned)
1 cup raisins
PREHEAT OVEN 350F
Soak the raisin in hot boiled water ( I like to add a black tea bag and soak them overnight)
Over low heat in a heavy bottomed pan, mix the tahini and golden syrup together.
Add the oats and sunflower seeds and mix well.
Add the drained raisins and continue to mix well.
Remove from heat.
Drop by tablespoonfuls onto greased cookie sheets, and press them down with tines of a wet fork.
Bake 15-20 mins in batches or until bases are light brown.
Remove from oven and allow to cool slightly before removing to wire rack
This recipe is best NOT doubled.
Variations:
add peanut butter or any roasted nut butter in place of tahini
use any dried fruit, if large ones like apricots cut with scissors into small sizes
you may add any spice you like, I like ground cardamon in these.
in place of sunflower seeds add hulled pumpkin seeds, or any raw nut chopped.
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