Like a Snickerdoodle but... This sugarcane syrup cookie recipe comes from my chef friend's small batch family sugar cane farm in Sopchoppy, Florida! And, of course, we only use their Lazy H's kettle cooked pure sugar cane syrup in this recipe. They squeeze the juice of the cane, then boil it down just like maple syrup.
These cookies are so yummy and chewy. The dusting of sugar on the outside gives just the right amount of texture!
Ingredients: Hillside Grain AP flour (local), Cache Meadow Creamery raw butter (Preston), Lazy H small batch sugarcane syrup (Sopchoppy, FL), organic sugar, organic dark brown sugar, Late Bloomer Ranch pasture raised egg (Driggs), Redmond Salt (Utah), Burlap & Barrel cinnamon, Burlap & Barrel ginger, cardamom and baking soda.
Food Shed Idaho is a "cottage food operation" that is not subject to routine safety government food safety inspections.
Cookies baked to order.
Weight: approx 1.1 oz each x 6