I love trying out the recipes from Baking School, a Korean baking site. The recipes are always flawlessly formulated with the sugar level always falling on the median scale. Not too sweet, not too bland and as Goldilocks would say, this "______" tastes just right.
This weekend, I tried my hand on making 무설탕 유기농 초코 롤리팝쿠키 or "Sugar free organic chocolate lollipop cookie". I think it means white sugar free as muscovado sugar is still sugar but a healthier version.
Chocolate Lollipop Cookies
- Rice flour, 220 grams ( I used all-purpose flour since I only have glutinous rice flour available)
- 1 egg
- Unsalted butter, 70 grams
- Muscovado sugar, 70 grams
- Baking powder 1/2 tsp
- Cocoa powder, 2 tbsp
- Handful of organic chocolate chips (I used ordinary chocolate chip morsels)
- Wooden popsicle sticks
1. Cream butter and sugar. Add egg.
2. Sift together flour, cocoa powder, salt and baking powder. Add to butter mixture.
3. Blend well until mixture forms a firm dough.
4. Form in balls (use a 1/8 cup scoop).
5. Insert wooden popsicle stick into the center of cookie dough ball. Transfer to a parchment lined cookie sheet. Flatten surface using a the bottom of glass tumbler.
6. Bake in a preheated 350F oven for 12-15 minutes or until bottom is nicely browned.
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