My recipe for Anzac biscuits calls for it.\ Anzac Biscuits � Dark and Crispy 350 degree oven 1 � cups flour 1 � cups sugar 2 cups rolled oats 2 cups dessicated coconut 1 cup butter 2 tablespoons golden syrup 1 teaspoon baking soda 4 tablespoons boiling water Bring small amount of water to a boil. Mix together flour, sugar, oats and coconut in a large bowl. Melt butter in a small bowl. Add golden syrup and baking soda dissolved in boiling water. Make a well in the dry mixture and add wet mixture. Mix thoroughly. Roll small, uniform pieces of dough into balls and place on a lightly greased baking sheet. Bake for about 12 or 13 minutes. These cookies are flat and crispy and would make good sandwich cookies. Excellent with tea.

Nancy, here's a good bread recipe that uses a lot more than a couple of tablespoons of maple syrup. I love it, and the coffee does not add a discernable coffee flavor but it does add a nice "secret ingredient" flavor. MAPLE OATMEAL BREAD 3 3 ¼ cups flour 1 pkg dry yeast ¾ cup prepared coffee 1/2 cup quick cooking rolled oats ½ (scant) cup maple syrup 2 tbls butter 1 tsp salt 1 egg Combine a cup of flour and the yeast. Heat coffee, oats, syrup, butter and salt until just warm and butter is almost melted. Add to flour mixture along with egg. Beat with electric mixer on low for 30 seconds. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can. Turn dough out onto lightly floured surface, knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (3-5 minutes kneading). Shape dough into a ball, place in lightly greased bowl, and turn over once to grease surface of dough. Cover and let rise in a warm place until double in size, about an hour. Punch down dough, cover and let rest 10 minutes. Meanwhile lightly grease a 9x5x3 inch loaf pan. Shape dough into a loaf and place into prepared pan, cover and let rise in a warm place until nearly double in size (30 to 45 minutes). Bake at 350 F about 30 minutes or until bread sounds hollow when lightly tapped. Remove from pan immediately and cool on wire rack. Makes 1 loaf (14 slices) Each slice contains 149 calories, 3 grams total fat, 2 grams sat. fat, 1 gr fiber, 26 gr. Carbs, 196 mg sodium, 4 gr protein. (Contains 8% of daily requirement of iron) And here's a really nice maple scone... Maple Cream Scone 2 cups all-purpose or unbleached flour 1 tablespoon baking powder 3/4 teaspoon salt 4 tablespoons cold butter, cut into 1/4-inch pieces, plus 2 tablespoons butter, melted 3/4 cup heavy cream 1/4 cup plus 2 tablespoons pure maple syrup 1. Preheat oven to 425 F. Lightly grease a baking sheet (I used silpat on the baking sheet). 2. Combine the flour, baking powder, and salt in a large bowl. Cut the butter pieces into the flour until the mixture resembles coarse crumbs. Make a well in the mixture. 3. Blend the cream and 1/4 cup of the maple syrup and pour the mixture into the well. Stir, just until the dough coheres. 4. Lightly flour a work surface; turn the dough onto the surface and knead four or five times, gently. Pat or roll to a thickness of about 3/4 inch. Cut into 2-1/2-inch to 3-inch rounds with a biscuit cutter and place on the prepared baking sheet. 5. Stir together the melted butter and remaining 2 tablespoons maple syrup, then brush a little on each scone. Keep the remaining syrup mixture warm. Bake the scones for about 15 minutes, until golden. Serve hot. Spoon the remaining warm syrup mixture over the scones. Yield: About 12 scones. Source: Maple Syrup Cookbook, copyright 1989, 2001 Mmmmm, love maple syrup. Like other kids, Ashley'd rather have Mrs. Butterworth. Have I mentioned that she's a heathen when it comes to food, LOL? Annie

"Sugars" are not just one thing, nor are they from one source when dealing with bread making. You don't say what type of bread you are making that requires barley malt syrup, and that would be helpful information. -Table (white) sugar is 50% fructose and 50% glucose. -A bread making favorite of mine because it retards mold, staling, and aids in keeping bread "fresh" longer is agave nectar, which is between 56% and 92% fructose. -Honey, a great choice if you are going to freeze your bread (a well-documented topic in bread science), is 20% water, 30% glucose, 40% fructose, 1% sucrose. Sugar is hygroscopic and attracts and bonds to moisture. It keeps water from evaporating and reduces staling which is why enriched breads last much longer than lean breads. However, too much sugar in a bread recipe can damage gluten development as well as damaging yeast because sugar draws water from yeast and inhibits its growth. That why some sweet dough recipes include extra yeast to compensate for the higher percentage of sugar. They often require more kneading to develop gluten when they have a high percentage of sweetener in them; and they also take much longer to rise. You could use Osmotolerant Instant Active Dry Yeast (Fermipan Brown or SAF Gold), which is recommended for use in dough characterized as sweet, salty or low absorption. The osmosis is the means by which yeast cells absorb oxygen and nutrients and give off enzymes and other substances. This type of yeast is beneficial in certain types of recipes because osmotic tolerance is called for because the amount of available water in the dough is limited. Two tablespoons of sugar per cup of flour is about the maximum you can add without major gluten damage. "When dough contains a lot of sugar, the two gluten proteins link with sugar instead of with each other. Glutenin combines with sugar, gliadin combines with sugar, and very little gluten is formed." So what about barley malt syrup....? It's primarily maltose. You often find barley malt, barley malt syrup, or malted flour in sweet breads like Hawaiian Bread or Portuguese Sweet Bread to not only add sweetness, but it's not as detrimental to gluten formation as table sugar. Barley also contains enzymes that help break down big molecules of starch into the simple sugars that yeast can use. All sugars interfere with gluten development, but all sugars are not identical. Glucose, which is corn syrup, browns at lower temperatures than many sugars. Most sugars are hygroscopic and absorb water from the atmosphere. BUT, fructose, which is one of the two sugars in white table sugar, is more hygroscopic than most. That's why agave nectar and honey helps keep bread moist longer - they have higher amounts of fructose than sugar. FYI (free of charge information) - Yeast doesn't like lactose, the sugar in milk, so I avoid proofing yeast in milk, although you will find recipes that do that. Breads that contain milk/dairy products have more residual sugars than those containing only sucrose. You'll have to do your own research on the nutritional aspect. I'm in the middle of making potato soup for lunch and it needs my attention. Good luck on your studies. -Grainlady

Strange recipe. That is a ton of sugar for that mix. And another 1/4 cup white sugar?! My recipe uses just one Tbsp. Bugles?, lol. Cheddar goldfish with all that sweet? So weird but I would taste it maybe. Do you have the furakaki yet? A packaged container usually has salt and sugar already in the mix so I would check the ingredient list. I make my own since I stock the ingredients in my pantry. Maybe check a few other recipes to compare and adjust to your flavor likes. I suppose if you like the roasted sweet spiced nut mixes so many seem to like over a roasted savory nut it might just suit. (we like savory over sugar-coated) I like more of a kick and use wasabi peas, much more soy, ginger/lime powder, white miso, sesame oil, a few different flake seaweeds, bonito flake, white and black sesame seeds..... I wish I had thought of the pretzel goldfish! Would have been great in my mix I made for the seven fishes party x-mas eve. I like this Italian one for another savory option, HERE