My brother has been talking about a book he just read, The Sugar Fix which seems to have made a strong impression on him; written by a physician, the book exposes the toxic effects of high fructose corn syrup on the American diet; it attributes many major diseases to its long-term consumption.
I was on a mission to create a cookie that I could proudly say ” does not contain one gram of corn syrup” and is still sweet and delicious.
We live in the Chouf mountains in the summer, a beautiful region with mild weather, clean air and lush nature, with a flank of its mountains covered with cedars; this area is protected and called the Al Shouf Cedar Nature Reserve; some foodie products can be bought there and this is how I discovered apple molasses.
I made simple cookies using butter, apple molasses, one egg and some flour. Foolproof; had my four-year old niece Marie and her Danish cousins help with the cutting of the cookies. These cookies are reminiscent of gingerbread cookies. Totally sweet, and crunchy or chewy depending on the length of baking time.
- 1 egg
- 1/2 cup of apple molasses (measured in a cup with volumes)
- 1 stick of unsalted butter (4 ounces)
- 2 cups of all-purpose flour with a teaspoon of baking powder and a dash of salt (add more flour if needed)
- 1/2 teaspoon of ground nutmeg (optional)
NOTE: The apple molasses can be replaced with grape molasses or carob molasses.
- In a mixer, food processor or bowl, place the butter and molasses; mix for one minute; add the egg and mix until well-mixed.
- In a bowl, mix the flour, salt, baking powder and nutmeg with a wire whisk; sift into the bowl with the butter and molasses mixture. Mix in for one or more minutes until the mixture is doughy; if necessary, add more flour just keep in mind that the dough should be moist and hold its shape. Gather into a compact ball and wrap in plastic or foil and place in the fridge or one hour or longer.
- Roll out the dough between sheets of wax paper or plastic wrap and cut with the rim of a glass or a cookie cutter. Bake in a 350F (180C) oven till dry and crunchy or slightly less if you prefer your cookies chewy; this should take 15 minutes, give or take a few minutes and will depend on your oven and your taste preferences.
Above are views of a palace in the Chouf mountains.
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