i received a recipe book this February from my friend, Pea.
it is a pretty good book that spurs baking inspirations, this was one of it.
i spun up a healthier cookie recipe by substituting butter with healthy soyabean oil, reducing the sugar and throwing in some heart-healthy flax seeds for that extra crunch as well !
here it is....
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| sieve the flour, crush the cereals, cream the butter oil & sugar, stir in the egg yolk
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Ingredients
- Butter, unsalted, 100g, softened
- Soyabean oil, 70g (I substituted the butter with some healthy oil)
- Sugar, 140g
- Egg yolk, 1
- Plain flour, 170g
- Baking soda, 1 teaspoon
- Salt, a pinch
- Rolled oats, 55g
- Cereals, 40g
- Flax seeds, 15g
Methods
1. Cream the butter and oil till smooth.
2. Add the sugar and cream till light and fluffy.
3. Stir in the egg yolk.
4. Sift the flour, baking soda and salt, stir this into the butter mixture.
5. Combine the oats, cereals and flax seeds, stir into the rest of the mixture.
6. Chill in the refrigerator for at least 20 minutes.
7. Preheat oven to 190°C and line a baking tray with greaseproof paper.
8. Use a tablespoon of dough and roll it into a ball, repeat for the rest of the dough mixture.
9. Place the dough balls on the tray with at least 2 inches apart (the cookie will expand in the oven).
10. Use the bottom of a floured glass and flatten each dough (i didn't think that this is necessary, so i ditched that method and just use my fingers to press the dough until its slightly flat).
11. Bake until golden brown for 10-11 minutes.
12. Allow to cool on hot tray for 5 minutes before transferring to a wire rack (otherwise cookies would too soft to remove from tray).
How was it?
mmm-hmm yummy. a tad too sweet even though i've reduced the sugar. & very crunchy indeed, credits to the breakfast cereals!
Better it up!
reduce sugar to 100g.
replace cereals with nuts.
The Verdict
Recipe Adapted from...
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