This recipe yields a soft, delectable cookie and ideal for high altitude. Reduce flour to three and a quarter cups and add the baking powder to two teaspoons to adjust for normal altitude.
| Prep Time: | 5 mins |
| Cook Time: | 30 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
Ingredients
- 1 (12 fluid ounce) can or bottle dark beer (such as Goose Island® Oktoberfest)
- 1 ½ cups white sugar
Instructions
- Combine beer and sugar in a saucepan over medium heat; bring to a gentle simmer. Cook, skimming off any foam that forms on the top, until reduced to a light syrup consistency, 30 to 45 minutes.
- Try not to stir the mixture too much, or you may end up with beer-flavored rock candy.
Reviews
I made it when Demerara sugar and brown sugar so it resulted in a molasses/honey consistency. Smells like stout but doesn’t give any flavors.
I’ve been making this stout syrup recipe for about 6 months now. We use it is an “old fashioned” drink. I use 1/2 white sugar, and 1/2 brown sugar. It may been the heat I cook it on, but only takes about 35 minutes from start to finish.