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. Pre-heat oven to 150°C.
2. In a saucepan over low-medium heat, melt the butter, golden syrup, soft brown and granulated sugars.
3. Once melted remove from the heat and add the Loprofin Mix, Loprofin Egg Replacer, custard powder and bicarbonate of soda stir to combine.
4. It will be a thick dough press the dough together with the back of a wooden spoon, place in sandwich bag and allow to cool for 20 minutes.
5. Take small walnut size piece of the cookie dough place on a lined baking tray, allowing room between each cookie as they will spread when baking.
6. Bake for 8–10 minutes.
7. Allow the cookies to cool on the tray.

Chef tips:

• To change the flavour make the following changes when making the basic mixture:

For chocolate chip cookies:

• Take the basic cookie recipe: Replace 25g of Loprofin Mix and add 20g of cocoa powder.
• Stir in 50g of low protein chocolate chipsbefore cooling.

For fruit cookies: 

• Add dried fruit 50g before cooling. 

For spiced cookies:

• Take out the vanilla from the recipe and replace it with 1 tsp of ground, cinnamon, ginger or mixed spice.