Making our own golden syrup

Golden syrup is not optional in an Anzac biscuit. It is what gives the caramel note and part of what holds the whole thing together.

The sourcing problem

For a long time we bought it imported — Tate & Lyle from the UK, CSR from Australia, Chelsea from New Zealand. All good products. All expensive, and all subject to whether a shipment turned up.

So we started making it. It took roughly six months of adjusting before a batch came out the way we wanted.

What is in it

Natural sugar cane, water and citric acid. That is the entire list. Most pancake syrups made here use corn syrup or maple additives, which is a different product entirely.

It keeps in a cupboard for two years or more, it costs less than half what the imported tins do, and it is very probably the only golden syrup actually made in the Philippines. It works on hotcakes and sponges as well as it works in our biscuits.