Ingredients**

225g butter
40g soft brown sugar 
40g granulated sugar
25g golden syrup
225g Loprofin Mix 
1 tsp Loprofin Egg Replacer 
1 tsp bicarbonate of soda
2 tsp vanilla extract 
25g custard powder

Method

1. In a saucepan over medium/low heat melt the butter, golden syrup, soft brown sugar, and granulated sugar
2. Once melted together, add the Loprofin Mix, Loprofin Egg Replacer and bicarbonate of soda stir to combine (it will be a thick dough)
3. Press the dough together with the back of a wooden spoon, place in a sandwich bag and allow to cool for 20 minutes
4. Once cooled, take small walnut-size pieces of the cookie dough and place these on a lined baking tray, allowing room between each cookie as they will spread when baking 
5. Bake at 150oc for 8/10 minutes allowing the cookies to cool on the tray. Store in a cookie jar or airtight container - you can freeze the cookie dough for 3 months until needed 

Chef tips:

• For chocolate chip cookies take out 25g of Loprofin Mix and add 20g of cocoa powder or you can stir in 50g of low protein chocolate chips.
• To the basic cookie dough, you can also add 50g of dried fruit 
• Take out the vanilla from the recipe and replace it with 1 tsp of ground cinnamon, ginger, mixed spice, nutmeg, and the zest of an orange, lemon or lime to change the flavour
• You can also take out the vanilla from the basic cookie dough and add almond or orange extract to change the flavours