Recipe of Toffee Apple Cookie & Changes Made to Recipe

ORIGINAL COPY OF RECIPE:

• 40g butter (at room temp)
• 35g caster sugar
• half egg yolk
• 10g ground almonds
• 25g toffees (chopped)
• 20g dried apple chunks (roughly chopped)
• 45g s.r flour
• 2 tbsp milk

EDITED AND HEALTHIER VERSION OF RECIPE:

• 35 of Unsalted Butter
• 28g of Brown Sugar
• Half Egg Yolk
• 10g of ground almonds
• 17g of toffees (chopped)
• 25g of Dried Apple Chunks (roughly chopped)
• 45g of Self-Raising Flour
• 2 Tablespoon Magnolia Milk

From the original copy of the recipe, I have made changes to the recipe as to make it a healthier and more nutritious dish.   The following points would show the changes made to the recipe and why I chose to do it. As butter and sugar are at the top of the food pyramid which I have taken into consideration, this shows that we should consume the least amount of sugar and butter than any other food products. Therefore, I have altered the recipe to have reduced butter and sugar. At the same time changing the butter used to unsalted butter as salt is one of the other food products at the top of the food pyramid.

Unsalted Butter

Comparing the two labels of butter, it can be seen that the normal butter is unhealthier than the unsalted butter due to its higher amount of total fat. As stated in the edited version of the recipe, I have also reduced the amount of butter used too, to ensure the dish to be healthier.

Butter 

 

Caster Sugar

By comparing the use of brown sugar and caster sugar, you can see that caster sugar has more calories than brown sugar and also the amount of carbohydrate is lesser in brown sugar than in caster sugar. I have also reduced the amount of brown sugar used and replaced it by adding more dried apple as the natural sweetness of the apple would be healthier than the sweetness from sugar.

Brown Sugar