I am officially back to school, no more lazy days or dossing I am into the full swing of 5th year work and study. Home work has been a foreign word to me for over a year. Somebody described the transition from 4th year to 5th as “stepping out into bright light after spending the last year in a dark room. Last year I didn’t even have a pencil or pen in my pencil case but as I have been reminded by teachers and relatives I now begin a two year course that ends with the big LC- Leaving Certificate. I shudder at the thought. I have two years of left in my little school where teachers know my name and people look out for me then it is out into the big bad world. This time next year I will be filling out my CAO form and deciding what path to take, it all seems so scary. I have no idea what I want to do or be, the options are limitless but yet I seem constrained in the choices can make. I can wait one more year before I really have to worry about all of that.
I am only two days into school and it seems just like I never left. My evening are now packed with homework but I still have tim e to make these cookies which are not really sugar free at all because as one of my teachers used to say “what do you call nearly right? …. wrong”, they contain maple syrup and chocolate chip, but you don’t have to litterly but sugar into them so I like to think they are that little bit healthier.
“Kinda” Sugar Free Cookies- adapted from Leon: Baking and Puddings
- 280g plain flour
- 2 teaspoons baking soda
- ½ teaspoon sea salt
- 200g chocolate chips or chunks ( I used half dark and half milk)
- 50ml honey
- 200ml maple syrup
- 75g unsalted butter, melted
- 75ml of sunflower oil
- 1 tablespoon vanilla extract
1. Heat the oven to 180°C. Line a baking tray with baking paper.
2. Mix together all the dry ingredients in a medium bowl (including the chocolate chips or chunks).
3. Mix together all the wet ingredients in a small bowl.
4. Add the wet ingredients to the dry ingredients, and stir until they are well combined, but do not over-mix.
5. Drop spoonfuls of the cookie dough on to the prepared baking tray.
6. Bake in the oven for only 11 minutes ( I tried 10 and they just need that extra one), and allow the biscuits to cool on the tray for 1 minute before transferring to a cooling rack.