I have always been wondering if I can make children's favourite after school snack in a less guilty form? Like, add in a bit more fibre?
This is just a play on the recipe, as I've never tried making cookies with wholemeal flour before. However, children love them, they couldn't taste if they have got some different flour in them... Shhhh... do not tell... I hope they are not reading my blog...
Wholemeal Chocolate Chip Cookies
100g fine wholemeal flour (I used Roti Flour from Indian grocery shop)
85g self raising flour
3 tablespoon brown sugar
2 tablespoon white sugar
1 tablespoon golden syrup
2 tablespoon fresh cream
2 egg yolks
125g butter
40g cocoa powder
50g dark chocolate chips
Icing mixture
Cream butter with sugars, until smooth and ribbony, mix in the egg yolks, mix in the cream - roti flour is dryer and the bit of cream made it a bit easier. Fold in golden syrup, and sift in flour and cocoa powder.
Mix in the dark chocolate chips.
Shape the cookies... It works best if it can be shaped in a long log and rolled up in cling wrap, sit in fridge for half an hour and cut into 0.5cm - 1cm slices, it will expand a bit so place the cookies on the baking paper a bit apart from each other.
However as I was watching the shows on TV, I just rolled them out into little balls and pressed down.
Dust with icing sugar and in the pre-heated 200C oven for 12-15 minutes.
Enjoy!
It was a rough weekend last weekend, not only because of the storm and flood in Melbourne - Thank God, we are safe from the floods, but some of our friends are not so lucky - but mainly due to the medical reports hubby brought home Friday night.
The report wasn't pretty, high cholesterol, high blood pressure and possible diabetes. So, the quick plan is ditch the plan of making more macarons (there's no cholesterol, I think, but enough sugar for diabetic fear), and start making some wholemeal bread....
I have read some fellow blogists writing about No Knead Bread. Without thinking straight, I have been throwing things together and made a semi sourdough wholemeal "No Knead" loaf.
I didn't measure, so it's just approx....
500g flour, roughly, about half all purpose and half wholemeal.
120g sourdough starter - 100% hydrate.
1.5 tbsp salt
400g water
1/4 tsp yeast
It's a very wet and sticky dough, and I just left it there in a lightly greased container to proof... I was specitical about it and didn't think it would've worked. I had to make a smaller white loaf for the children's lunches anyway, so I thought, it doesn't matter... I wasn't thinking much about the loaves, I haven't been making a lot of bread since the holidays, and the news about hubby's health just alarmed me that no more excuses to slack off and use shop bought items!
The result was pretty good, takes a longer time to bake, I did set the loaf in greased and lined loaf tin instead of just the loaf tin as I normally would and baked the bread in different stages, lower heat and higher heat with the white loaf...
I guess I might make them again, very minimum amount of work and a healthy cholesterol free loaf.
