Since I do undertake a considerable amount of baking and my dad is borderline diabetic, I was keen to attend the Splenda event to get an insight on using artificial sweeteners for baking, and well, drink some rather different, experimental and interesting tea, including a deep ultramarine tea, and sage tea! Despite not dousing my tea with Splenda, I must admit that I thouroughly enjoyed the tea trail, and it reminded me of my visit to the Glenburn Tea Estate in Darjeeling. The event left me still in want of recipe/technique of using sweeteners to bake, but I was assured by the competent organisers of the event that Splenda would soon be entering the Indian market with their sweetener that can be used to bake, and not just sweeten beverages, as is currently the case.
Did that stop me from baking a batch of dense brownie like walnut and double chocolate cookies using real sugar? Nope. And thank God not, because these cookies/brookies/croonies or whatever name you wanna give them are quite a success story- boasting a brownie like moist and intensely chocolatey centre, all the while maintaining a crisp and firm circumference, for ease in handling (i.e. raising to your mouth without crumbling) and perfect texture. Heard enough? Now try them yourself!
- 2 cups all purpose flour (I used Bluebird Maida)
- 2/3 cup cocoa powder (I used Hintz)
- 1 tsp baking soda
- 1/2 tsp salt
- 2/3 cup canola oil (Hudson or Saatvic)
- 1 1/2 cups granulated sugar
- 1 tsp excellent quality vanilla extract/beans from 1 vanilla pod
- 4 tsp ground flaxseed (I grind the ones available at any local heath shop)
- 3/4 cup chocolate chips (semi sweet or milk, either works)
- 3/4 cup toasted wanuts, cut into small chunks
- Preheat the oven to 175*c and line 2 large baking trays with parchment paper or silpat.
- Sift together the flour, cocoa powder, baking soda and salt.
- In a separate bowl, combine the oil, sugar and flaxseed. Slowly add in the dry ingredients, in half cup portions. Once it starts to get a bit sticky, ditch the tools and get your hands dirty! Gently pour over the vanilla, and fold in the chocolate chips and walnuts.
- Use a greased tbs measure to make even dough balls, and press down on the baking tray with your palm or a cookie stamper.
Feedback:
- I picked up my adorable ‘Homemade’ cookie stamper when I was in London this summer from Liberty.
- If you like the taste of almond extract, add in just a 1/2 tsp to the recipe for powerful result.
- These can be crumbled and served with ice cream, successfully mimicking a brownie sundae!
