Hey Everyone
These are a variant of full fat ones I usually make and they actually turned out really nice for only 5.3 syns each - you really feel you have had a treat after one. Takes around 10 mins to prepare and 7 to cook.
125g extra light/ very low fat margarine (something like I can't believe it's not butter light) 15.65 syns
115g splenda - 0
1 egg, lightly beaten - 0 syns
1 tsp vanilla extract – 0 syns
175g self-raising flour - 28 syns
50g cocoa powder – 10.5 syns
½ tsp salt - 0 syns
200g chocolate chips (100g white, 100g dark) - 53.5 syns
Makes 20 cookies so 5.3 a cookie (ingredients can easily be halved to make 10 at a time)
The dough keeps well in fridge or freezer too.
1. Preheat the oven to 180°C, 355 F, gas mark 4. Lay out a cookie tray with greaseproof paper on it.
2. Mix margerine and splenda. Don't worry will not mix fully like butter and sugar but will mix best if you get in there with your hands and mush it all together. Then combine in the egg and vanilla.
3. Sift in the flour and salt, then the chocolate chips. Again mix with hands. At this point it could be really, really sticky as in can't get it off hands for love nor money! If so just add in a bit of water till you can get it into little balls. Its ok to have extra water at bottom of bowl that you can dip into if needed.
4. Divide into 20 balls and place balls on baking tray. Flatten with hand/ spatula (good to have wet hand/ spatula or they will try to stick to hand). Overall will look messy but just go with it - water is your friend
5. Bake for 7 minutes, till the cookies are just setting. Everyone's oven is different so this can vary but should be soft to touch.
6. Take out of the oven and leave to harden for a few minutes before transferring to a wire cooling rack with a fish slice.
Da da - enjoy!
These are a variant of full fat ones I usually make and they actually turned out really nice for only 5.3 syns each - you really feel you have had a treat after one. Takes around 10 mins to prepare and 7 to cook.
125g extra light/ very low fat margarine (something like I can't believe it's not butter light) 15.65 syns
115g splenda - 0
1 egg, lightly beaten - 0 syns
1 tsp vanilla extract – 0 syns
175g self-raising flour - 28 syns
50g cocoa powder – 10.5 syns
½ tsp salt - 0 syns
200g chocolate chips (100g white, 100g dark) - 53.5 syns
Makes 20 cookies so 5.3 a cookie (ingredients can easily be halved to make 10 at a time)
The dough keeps well in fridge or freezer too.
1. Preheat the oven to 180°C, 355 F, gas mark 4. Lay out a cookie tray with greaseproof paper on it.
2. Mix margerine and splenda. Don't worry will not mix fully like butter and sugar but will mix best if you get in there with your hands and mush it all together. Then combine in the egg and vanilla.
3. Sift in the flour and salt, then the chocolate chips. Again mix with hands. At this point it could be really, really sticky as in can't get it off hands for love nor money! If so just add in a bit of water till you can get it into little balls. Its ok to have extra water at bottom of bowl that you can dip into if needed.
4. Divide into 20 balls and place balls on baking tray. Flatten with hand/ spatula (good to have wet hand/ spatula or they will try to stick to hand). Overall will look messy but just go with it - water is your friend
5. Bake for 7 minutes, till the cookies are just setting. Everyone's oven is different so this can vary but should be soft to touch.
6. Take out of the oven and leave to harden for a few minutes before transferring to a wire cooling rack with a fish slice.
Da da - enjoy!
