Crunchy Cookies

 in Diabetic Friendly / Uncategorized by

To survive the Christmas School Holidays, my husband and I  devised a plan we call “Divide and Conquer”.  Unbeknown to the kids we secretly directed them towards separate activities around the house and outside, therefore avoiding fights over iPads, colouring pencils, barbies, trampolines etc.  You understand what I am getting at – Noise Reduction!

When most of the kids are outside happily riding bikes, jumping on the trampoline etc. I like to give  the lucky inside kids a chance to bake with me in the kitchen.  Don’t worry, the “What about Me’s?” outside will get their turn.  I try to keep the recipes fairly simple so the kids don’t need too much parent intervention until the oven is needed.  My kids still need mum’s help when it comes to the baking part.  This recipe is great for getting the kids involved.

Crunchy Cookies are a great little recipe that you can change to suit your kid’s tastes, for example, The Vegemite Kid likes them without any fruit,  so before we add fruit we roll some balls and place them on the tray for him.  The girls love all fruit, so we divide the left-over mixture and add Craisins to one bowl and sultanas or apricots to the other, giving us a variety of biscuits when we are finished.  If you’re not in a fruit mood you could go with chocolate chips.  You have probably guessed that I usually make a double batch.

CRUNCHY COOKIES

Makes:  15 Cookies

Ingredients:

6 Tbl (90g) Flora Light Margarine

1/3 Cup Sugar

1 Egg White

2 Tbl Dessicated Coconut

1/2 Cup Sultanas or Craisins (optional)

1 Cup Self-Raising Flour

2 Tbl Skim Milk

2 Cups Corn Flakes

Cooking Spray

Directions:

Preheat oven to 180C fan forced.

In a large mixing bowl, cream margarine and sugar.

Add egg white and beat.

Fold in corn flakes until ingredients are combined.

Drop a dessertspoon of mixture onto a baking tray that has been coated with cooking spray or lined with baking paper.

Flatten each cookie.

Bake 20 minutes or until golden brown.

Cool on wire rack.

LunchBox Tips….

Make sure your cookies are golden before removing from the oven, otherwise the corn flakes will be chewy and you won’t end up with a crunchy cookie.

VARIATIONS:  For a plain biscuit omit sultanas/craisins.

You could replace the fruit with 1/2 Cup of Chocolate Chips.

NUTRITIONAL INFORMATION:

PER COOKIE

CRUNCHY:  3.5g Total Fat, 1.0g Saturated, 0.8g Fibre, 1.7g Protein, 18.2g Carbs, 8.5g Sugar, 142mg Sodium, 463 Kilojoules (cals 110), GI Rating:  Medium

PLAIN:  3.5g Total Fat, 1.0g Saturated, 0.6g Fibre, 1.5g Protein, 14.0g Carbs, 4.4g Sugar, 140mg Sodium, 390 Kilojoules (cals 93), GI Rating:  Medium

CHOCOLATE CHIP:  5.0g Total Fat, 2.4g Saturated, 0.6g Fibre, 1.7g Protein, 16.9g Carbs, 7.0g Sugar, 141mg Sodi8um, 497 Kilojoules (cals 118), GI Rating:  Medium

I worked out the Carbs per Craisin Cookie to be 18.6g per Cookie.

Source:  Annette Sym, Symply Too Good To Be True, Book 1

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