This is the very last cookie in my never-ending Christmas cookie adventure. Hooray!
I’ve saved the best one for last. After few successes and a whole bunch of failures, I decided to make this recipe. And oh boy do they taste fantastic! Designed to use whole wheat flour and chock full of dried fruits, nuts, and chocolate, this cookie disappeared quickly. I only managed to grab a small handful of them for one of the cookie tins. If I wasn’t on this strict diet I would make these ones again in a heartbeat.
Cranberry-Apricot Chocolate Chews
Sugar-free Chocolate and Jam Cookies
This will be the 2nd last post about Christmas cookies. I’m so close to the end of them that I can almost taste it!
After the epic failure of the sugar-free shortbread, I tried a couple of other low sugar and sugar-free recipes.
The first one was sugar-free chocolate cookie recipe, made with jam. Unfortunately I had a hard time finding sugar-free jam for some strange reason, and ended up using a “no sugar added” jam instead. Not ideal, but not bad for a diabetic. Continue reading
One person who received a cookie tin this past Christmas is diabetic and needed cookies that could be dipped into coffee and was completely sugar-free if at all possible. I dislike Splenda, so when I saw Wholesome Sweeteners’ Organic Zero sugar substitute at a visit to Planet Organic, I thought it would be a perfect substitute. Zero is actually erythritol – a natural sugar alcohol that is marketed as a zero calorie product (actually 0.2 calories per gram).
Erythritol can cause a minty flavour when mixed with water or chocolate. It is also not as sweet tasting as sugar, so if you’re using it and looking for the same sweetness you have to add more erythritol.
It was hard to find a recipe that used only just erythritol; most mixed it in with Splenda or other sugar substitutes. I was happy to find a shortbread recipe on the actual Wholesome Sweetener web site.
I ended up having to toss the whole thing.
I followed the recipe to the letter, except that I used whole wheat all-purpose flour instead of white. In both taste and texture, the baked cookies tasted nothing like shortbread. Instead, it was more like bread or more moist oatcakes. They weren’t sweet at all. In fact, they were pretty bland. These weren’t going to work at all.
I am determined to finish these Christmas cookie posts. This post will be talking about three different recipes, one of which isn’t actually a cookie.
For gifts I placed cookies in tins, with a few different cookies in each tin. This one had a chocolate chip cookie made with Christmas chocolate Smarties (for you U.S. people, Smarties are like M&Ms but better ;D), white chocolate peppermint bark, and soft ginger cookies.
Coraline poster - see the button eyes?
One year ago today, I posted my first food blog entry here at The Brûlée Blog. I picked this date on purpose as it’s also my birthday. (And this way I remember when I started the blog. Anything that overcomes my horrible memory is always a bonus.)
I’ve made 144 posts (or 145 if you include this post) and had people find me by the most interesting search terms. I’ve never actively advertised this blog, but I’ve gotten more visitor stats than I originally expected.
To celebrate my birthday, I’m dragging my friends to go see the movie Coraline. The movie is based on a book by one of my favourite writers, Neil Gaiman, and today is the opening day. I figure it’s fate.
And to celebrate this blog’s birthday, I baked cookies. Chocolate almond button cookies in honour of Coraline, to be exact. I based the recipe on the Almond Apricot Cookies and changed it up. They’re wonderfully chocolatey, not too sweet, and nutty.
Coraline button cookies