Ingredients**

• 200g Loprofin chocolate cake mix
• 120g melted and cooled butter
• 25g soft brown sugar
• 25g custard powder
• 25g coco powder

Method

1. Pre-heat the oven to 180°C.
2. Place the Loprofin Cake Mix, sugar, cocoa powder and custard powder into a bowl. Mix with a wooden spoon.
3. Mix the cooled melted butter into the dry ingredients. It will look crumbly at this stage.
4. With your hands bring the crumbly mixture together wrap in a freeze bag. Chill for 30 minutes.
5. Pinch off a teaspoon size of the cookie dough and roll into a ball. Slightly flatten and place on a lined baking sheet. Place the cookies 1 inch apart on the tray to allow them to spread.
6. Bake at 180°C for 8-12 minutes until the cookies spread out and have a cracked top.
7. Allow to cool on the tray for 10 minutes before you place them on a wire rack to fully cool.

Chef's Tips

• You can add 50g of milk/white/dark low protein chocolate chunks.
• You can add 20g of freeze-dried raspberries to the basic dough.
• Add 1 tsp of vanilla or almond extract.
• Add the zest of 1 orange or lime to change the flavour.
• You can sandwich 2 cookies together with my easy low protein ice cream recipe to make a cookie sandwich. Place in the freezer until needed great for BBQs or parties.
• You can sandwich together with low protein jam or butter cream to make a sandwich cookie.
• You can decorate the top of the cookies with low protein royal icing and sprinkles.