My family and I love a simple recipe that I was taught at school...many moons ago. It is for small chocolate cookies called melting moments (or bats droppings at halloween :-D ). Since going low carb, and more recently ketogenic, I assumed my days of melting moments were over, until today! My very talented daughter worked out a way to make my little chocolate cookies with erythritol and fiberflour. She ground the flour finer in a spice grinder, and the result is amazing!
The ingredients are:
50g Fiberflour (ground finer)
1/2 tbsp dark chocolate coco powder
50g butter
25g erythritol
a drop of vanilla essence
This amount makes 8 small cookies. When making the original melting moments i would almost always double or triple the recipe.
When they come out of the oven they are very soft, but get firmer as they cool. We are going to experiment more, and the thought of scones, rock cakes and even pasta has encouraged me to buy 5kg of Fiberflour today!
What temp to cook , any method, or just bung it all in , ive cooked these before but forgotten how i did it ??
Ufff works these are lovely , all my family love them !
I may have to invest! The spice grinder only worked because of the small amount of flour needed for the cookies. Lower carb sounds even better to me! Thanks for the advice on the pasta, will be trying that soon. Have invested in a 5kg bag, so expect more posts soon!
Interesting you discovered the trick of finer grinding the flour, clever daughter. I just bought a 1kg seed grinder for £64 on line to experiment along these lines. I have made a lot of pasta using finer ground fiberflour as it does not work for pasta in the original granularity. Makes better sponge cakes when finer as well.
We will have an ultra fine version very soon and this version is only 5% carb, the balance with resistant starch.
Looks amazing, Clan! Thanks for sharing :)
I'm gonna experiment with these this weekend! I've only made chocolate chip cookies, pumpkin pie, and peanut butter cookies with Fiberflour so far but have been looking to diversify my repertoire of sweets.