Lot’s o Fruit
I love a good challenge.
Not a challenge like, “I challenge you to a bug eating contest”.
A challenge like, “I had the best cookie today, I challenge you to bake them”.
I didn’t even get to taste the cookie. All I got was the crumpled up bag.
So I checked out the ingredients and believe it or not I could pronounce all of them. That’s a plus. What’s not a plus is the added Vegetable oil, Golden syrup (which is a nice way of saying HFCS, High Fructose Corn Syrup) and raising agents (isn’t Viagra a raising agent?).
Here’s what I came up with…
I used Martha Stewart’s Raisin filling only I added 1 tbsp of lemon rind and 1 tbsp of orange rind. I also added a tbsp of each fruits juice and left out the cinnamon. Follow her directions and let the mixture cool while you prepare the crust.
For the cookie I modified this recipe by doubling it and using 1/2 splenda for the white sugar.
2 cups whole wheat flour
2 cups white flour
1 tsp baking powder
1/2 tsp salt
1 cup splenda
1 cup white sugar (or skip the splenda and use 2 cups white)
1 cup butter
4 tsp vanilla
Following the recipe be sure to divide dough and wrap each piece in plastic wrap to cool in the fridge. This hardens the dough and really helps to roll it out. I left it for 1/2 hour.
Since I was using this dough for a bar cookie, I rolled each half in between baking paper so that I could get it really thin. You also avoid using any more flour this way. Roll the dough into a rectangle and using a sharp knife, cut the ragged edges off to form straight lines.
Place the first rectangle on a parchment lined cookie sheet and roll out the second one (the top). Once that’s done, spread a layer of raisin filling over the bottom and carefully place the top layer over that. Don’t try removing the dough from the paper instead use the paper to make the transfer.
Score dough into long thin pieces and sprinkle with a little sugar.
Bake at 350 degrees until cookie is lightly browned. For the second batch I poked little holes in the raw dough before baking just to get the original cookies look.