This is a great recipe for a classic biscuit, the famous chocolate chip cookie! What’s nice about this recipe is that it’s not “death-by-sugar” because the sugar is substituted with Canderel Yellow making this delicious treat far less calorific.
According to Wikipedia, the world famous chocolate chip cookie was accidentally developed in 1930 by Ruth Graves Wakefield. Wakefield was the owner of a very popular restaurant in Witman, Massachusetts called the Toll House Inn, which featured home cooking in the 1930’s.
Ingredients:
- 100g low fat spread (margarine)
- 10g Canderel Yellow
- 125g plain flour, sifted
- 2 tsp low calorie cocoa, sifted
- 75g dark chocolate, chopped into small pieces
Before you Begin:
- Serves: 8
- Preparation time: 15 minutes
- Cooking time: 15 minutes
- Per serving: 310.8 kJ
Step by step:
- Preheat the oven to 180°C. You will need 2 baking sheets, lined with wax paper.
- Add the low fat spread and Canderel Yellow to the mixer bowl of a food mixer and beat until creamy.
- Now add the flour and cocoa and beat together until it comes together as a soft dough.
- Stir through the chocolate pieces then scoop up a little of the dough, about the size of a walnut and roll in your hands into 16 balls.
- Sit them on the baking sheet, and then press down with a fork, making an imprint on the dough.
- Put in the oven and bake for about 15-20 minutes, they may still be a little soft, but will continue to firm up as they cool. Remove from oven and transfer to a wire rack and leave to cool completely.
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