Curiously for a blog on diabetes, you'd think that we do nothing but bake sweet things. Considering the diet constraints, it's more about proving that it's possible than the actual eating part. Anyway, there's always exercise to burn through the glucose and make room for more.
This recipe basically from Hugh Fearnley Whittingstall so the solicitors will know who to represent. I think we used the Doves Farm gluten-free plain flour here and thankfully it performed really well - these are seriously nice biscuits (ok, cookies) that go nice and crispy and strangely lasted well (well, they were gone in 4 days and just as crispy by then). They're not gooey in the middle if that's your thing but plenty chocolaty none-the-less. I took the usual 60% of the recommend sugar and it wasn’t missed.
- 125g unsalted butter
- 60g caster sugar
- 50g soft light brown sugar
- 1 medium egg, lightly beaten
- 2 tsp vanilla extract
- 150g plain flour (Doves Farm Gluten-free plain flour)
- ½ tsp baking powder (Barkat gf)
- Pinch of salt
- 100g dark chocolate, chopped into smallish chunks
- Preheat the oven to 190°C and line 2 baking sheets with baking parchment.
- Melt the butter in a small saucepan. Put both sugars into a mixing bowl, pour in the melted butter and beat well with a wooden spoon. Beat in the egg and vanilla. Sift the flour, baking powder and salt into the bowl and stir them in, then add the chocolate. It’s somewhat sloppy at this point.
- Drop heaped teaspoons of the mixture on to the baking sheets, leaving a good 4cm between them as they really spread out. Bake for 8-10 minutes, until the cookies are turning pale golden brown.
- Remove from the oven and leave on the baking sheets for a couple of minutes to firm up. Then carefully lift the baking parchment on to a wire rack and leave to cool completely.
First time around we made big ones (see picture) and these I worked out at around 18g CHO, so you need to plan ahead with these puppies or negotiate sharing one (good luck with that). I’d go with half the size for around 10g CHO.