I tried for a long time to create the perfect low protein cookie recipe. I wanted cookies that not only looked and tasted great, but they had to be crisp on the outside but still have a chewiness in the middle. These are exactly that. They are delicious, so please be warned, they are extremely moreish!! This recipe uses 1 exchange of chocolate chips and makes 12. Cookies can be kept in an airtight container for 3-4 days. Fate Cookies freeze well.
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. 180 °C 350°F
Place the Fate Low Protein 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 5cm in diameter and 2cm deep.
Bake this cookie as a test. The cookies will spread during baking, so use this test to determine how much to flatten before baking. This test will also tell you if you need to alter the baking time. If the cookie is too crisp when cooled, either shorten the baking time or don’t flatten them as much.
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.
