What was the texture of the cookies like? Were they soft in the middle, or dry/crumbly throughout? Given that there's no egg in there, my first guess would be that they're something close-ish to shortbread, in which case you want around three parts (by weight) flour and/or flour-like things, two parts butter, and one part sugar and/or sugar substitutes. So if you could the corn syrup as part of the sugar, and cornstarch as part of the flour, that might give you a starting point?
Texture was uniform throughout. They were crunchy as far as it takes a bit of effort to break off a piece, but they were somewhat soft to bite into and did not break into crumbs. I didn't even think about the fact there are no eggs until you mentioned it.
Cornstarch is used in cake recipes as a cheat for more difficult (these days) to source cake flour, it lowers the protein content and results in a more tender crumb. I seem to remember the ratio being 7/8 cup all purpose flour to 1/8 cup cornstarch. (I'd double check that to be sure).
So if your cookie has a melt in the mouth texture, I'd try either using cake flour or the all purpose/cornstarch blend and see where that takes you.
Keep us posted on your experiment. It sounds interesting.
I got curious to see if anyone reverse engineered the cookie. I found an Australian blog which may help. The icing sugar is confectioners sugar in American parlance aka finely ground sugar plus cornstarch. The oats would add a bit of nuttyness which you could omit in favor of a bit more flour, I think.
So my mission has been done before, I see. I am going to stick with the same ingredients on the M&S package, but it's good to know that the sugar could be powdered instead of granulated.
loan opportunitypetersenriicks1October 20 2015, 08:20:58 UTC
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Thanks for the measurement tips.
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So if your cookie has a melt in the mouth texture, I'd try either using cake flour or the all purpose/cornstarch blend and see where that takes you.
Keep us posted on your experiment. It sounds interesting.
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I got curious to see if anyone reverse engineered the cookie. I found an Australian blog which may help. The icing sugar is confectioners sugar in American parlance aka finely ground sugar plus cornstarch. The oats would add a bit of nuttyness which you could omit in favor of a bit more flour, I think.
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So flour, sugar, a couple tablespoons of powdered milk, some baking soda and the seasonings and you're well on your way.
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My name is Riccks Petersen, a certified and legitimate loan lender, I give loans to people who are seriously interested in getting the loan.
the minimum that I give as loan is $ 5,000, while the maximum is $ 50,000.00 at a rate of 3% interest, for a period of 2-20 years.
If you are interested contact me as soon as possible.
I will contact you with well calculated terms and condition of the amount if necessary.
Thank you
Please direct all replies to email:
email: peterriccks@gmail.com
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