Sorghum Syrup was a staple in southern households in the days before refined sugar became available. Our Bourbon Barrel Aged Pure Cane (“Sweet”) Sorghum is estate grown by a fifth-generation farmer in Eastern Kentucky. It is harvested by hand and then aged in a bourbon barrel to draw out the intensity of flavors. This all-natural sweetener is a favorite of chefs and adds an earthiness and hint of spice that other sweeteners cannot provide. We love adding a drizzle of Bourbon Barrel Aged Sorghum with a sprinkle of pepper over local goat cheese or serving as a condiment to an artisan cheese tray.
8 fluid ounces (240 ml)
Bourbon Barrel Sorghum Cookie Mix Recipe:
- 1 bag Sorghum Cookie Mix
- 1/4 cup Bourbon Barrel Aged Sorghum
- 1 beaten egg
- 3/4 cup melted butter
- Matt’s Tip – 1/2 cup Bourbon Smoked Sugar or Mint Julep Sugar for rolling before baking
Combine Sorghum Cookie Mix, Bourbon Barrel Aged Sorghum, and beaten egg. Blend with a mixer to form the dough. Chill dough for 1 hour. Shape chilled dough into 1-inch balls. Roll the dough balls in sugar and place on a lightly greased cookie sheet about 2-inches apart. Bake at 350-degrees Fahrenheit for 8-10 minutes, or until lightly brown.
Yield: 28-30 cookies.
Ingredients: Unbleached wheat flour, evaporated cane sugar, baking soda, cinnamon, ginger, cloves, Bourbon Smoked Sea Salt and Bourbon Smoked Pepper.
Manufactured by: Old School Mill Inc.
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