I have tried to make a low protein cookie many times before, but I have never had the results I wanted. Until now !!
I wanted a cookie that not only looked and tasted just like ordinary cookies, but they had to be crisp on the outside but still have a chewiness in the middle. These are exactly that. Also, they are delicious, so please be warned, they are extremely moreish!
They are easy to do, but there are just a few points to remember when making these:
*Golden syrup can be tricky to weigh, but if you use a metal spoon and dip it into very hot water first, it will make it easier as the syrup will just slide off.
*For best results, weigh the cookie dough pieces to make sure they are the same size, then all your cookies will look the same and bake evenly.
*Do a test bake with one cookie before you shape all the mixture. This will tell you how much to flatten it before baking. The cookies will spread during baking, so the more you flatten them, the thinner they will be. A test bake will also tell you if you need to alter the baking time. If your cookies are too crisp when cooled, you know not to cook them as long next time, or don’t make them as flat.
Makes 12. Total 1 exchange for 12 cookies.
INGREDIENTS
225g Fate Low Protein All Purpose Mix
75g block butter
1 tsp baking powder
35g soft dark brown sugar
85g golden syrup (the old-fashioned kind in a tin)
1 exchange of dark chocolate chips
Preheat the oven Gas 4. 170 °C 350°F
Place the Fate All Purpose Mix into a mixing bowl. Rub in the butter until it resembles breadcrumbs.
Stir in the baking powder and dark brown sugar.
Carefully weigh the golden syrup into a small dish and then scrape it into the bowl. Mix well, then using your hands, bring it all together into a dough. Be careful to incorporate any syrup that sticks to the spoon.
Turn the dough out onto a work surface and knead it a little until it is an even colour. The dough will be smooth but still slightly crumbly.
Grease two baking trays very lightly with butter.
Divide the mixture into 12 even sized pieces, this is best done by weighing pieces of 35-36g.
Weigh 1 exchange of chocolate chips, then divide them into 12.
Take a piece of dough and mix in the allowed number of chocolate chips. Press it a little to keep it together and to keep the chocolate in place. Put it onto the baking tray. Flatten it slightly. It doesn’t have to be a perfect round shape. It should be about 5cms in diameter and 2cms deep. If you like you can do a test bake with this one, to see how it turns out.
Then shape the rest of the dough pieces, adding the correct number of chocolate chips to each one. Place onto the baking trays, keeping a space of about 3cm between them.
Bake in a preheated oven for about 12 mins. The cookies should be light golden brown and very soft to the touch, although a little firmer at the edges.
Leave on the tray to cool for at least 5 mins, in which time they will firm up. Carefully remove to a wire rack to cool completely.
Cookies can be frozen. Or kept in an airtight container for 3-4 days (if you can resist them that long)