Syrup Cookies

Makes 16: Melt 180g butter (or use 180g vegetable oil unheated). Mix with 100g sugar. When cooled add 1 egg, 60ml maple syrup (or rose hip syrup), 240g plain flour, 2 tsp baking powder, pinch salt & 1tsp vanilla extract (optional). Mix well. Place in fridge for 1 hour. Use tablespoons of mixture and roll into balls, roll in sugar; place on lightly oiled baking trays and flatten slightly. Bake 180C / 160fan for 15 mins. Cool on tray.

Rosehip Syrup:

Blend 1 kilo rosehips (only prep is remove stalks) with 1pt of hot water. Place in a large wok or pan with 2pts boiling water. Stirring for 5 mins bring to boil on full heat. Turn the heat off and leave 15 mins. Strain through a teatowel over a large bowl. Use the collected liquid and place in cleaned wok with - for every 2pts liquid add 700g sugar. Ensure there is at least 3 inches above liquid to allow for boiling rise during next phase.

Using full heat stir 5 mins dissolving sugar. Discontinue stirring and boil rapidly on full heat for 10 minutes. Do not leave unattended. Skim froth at end of cooking time if any forms. Allow to cool enough to bottle whilst still warm in glass bottles or jars which have been washed in soapy water, rinsed then placed sideways in oven to dry and sterilise 150 C / 130fan for 15 mins. Keeps 1yr unopened in a cool, dry place. Once opened fridge.

The process can be repeated again with the same rosehips placed in a wok with 2pts boiling water to make more syrup.