Trying to recreate a cookie recipe

[ringsandcoffee]

While in England, I found these delicious cookies.

Comments

[mickey_sixx]

Skimmed Milk is 2% milk, not dried, but I guess you could use dried?

[frkyjenn]

It says "dried skimmed milk"

[mickey_sixx]

Ah, fair enough. Your best option is to probably find a basic cookie recipe and then go from there, re-making things that are mass produced is going to be tricky.

[ringsandcoffee]

True, but at least there are no weird chemicals or preservatives in the ingredients.

Side note - I saw your bucket list. I live in the American desert. It's 112 degrees out right now. Driving through here in a convertible might not be as awesome as it sounds.

[ringsandcoffee]

The ingredients say dried skimmed millk. I found powdered milk in the baking aisle, so I got some.

I have never used fluid milk in a cookie recipe, so that would be uncertain in amount as well.

[anais_pf]

My inclination, rather than reinvent the wheel, would be to try a few of these recipes and see how close they get to the ones you brought home: https://www.google.com/webhp?sourceid=chrome-instant&ion=1&espv=2&ie=UTF-8#q=all%20butter%20cranberry%20%26%20orange%20cookies%20recipe

[ringsandcoffee]

I did google some recipes to see if any had the new ingredients. So far I only found one with corn starch. Since I like the texture of the packaged ones, I am determined to try and match it.

[annaonthemoon]

The cornflower isn't being used as an ingredient, it's likely just been used as a preservative or to keep the cookies from sticking to each other.

found this one, which ought to be similar: http://www.myrecipes.com/recipe/cranberry-orange-shortbread-cookies

[ringsandcoffee]

Thanks. I'll add it to my bookmarks.

[silme]

Glucose syrup indeed may be made with corn, but in the UK, it most likely is made from wheat or a mixture of wheat and corn, not just pure corn. Corn isn't nearly as big over here as it in the US.

[ringsandcoffee]

My quick research told me it could be other sources but that corn syrup was the easiest thing to find. I have seen golden syrup at an import store. Would that be a better choice?

[silme]

It's not quite the same thing. Golden syrup basically is light treacle, whereas molasses, easily found in the US, is dark treacle.

However, Nigella Lawson's team says it's fine to substitute golden syrup or corn syrup for glucose syrup.
http://www.nigella.com/kitchen-queries/view/Liquid-Glucose-in-a-Cake/3239

[mesmerising]

I'm afraid this comment isn't going to be much help, but yayayayay I'm glad you discovered M&S, and that you've enjoyed the cookies so much! They do some of the yummiest foods! <333

[ringsandcoffee]

Yes, M&S was wonderful. I miss all the food there. I don't think there was a shop or cafe we didn't love :)