Scrumptious PKU Cookies

We have tried out a new Low Protein Cookie recipe from Fate Special Foods.  These cookies were very simple to make and they tasted divine. They had a lovely chewiness in the middle, similar to a honeycomb texture. No crumbling either. This recipe uses golden syrup which gives it a delicious depth to it. I must say,  when we tried them they tasted better than the regular cookies as I usually  can find that the egg smell a little off putting.

Both Keir and Ella had fun helping with mixing and shaping the cookies.

Once we made them and it was difficult to hold Keir back and stop him from eating all of the cookies. We all wanted to try them as the smell in the kitchen was very inviting.  We did manage to save some and pop them into freezer.  They have been great as little treats or for taking to birthday parties and they don’t take very long to defrost.



You will need:
225g Low Protein All Purpose Mix
75g block butter
1tsp baking powder
35g soft dark brown sugar
85g golden syrup (old fashion style in a tin)


  1. Preheat oven 180 C
  2. Place the Fate All Purpose Mix into a mixing bowl
  3. Rub the butter until it resembles breadcrumbs
  4. Stir in the baking powder and the sugar
  5. Carefully weigh the golden syrup and add to the mixture. Mix well.
  6. Using your hands, bring it all together into a dough. Be careful not to incorporate any syrup that sticks to the spoon.
  7. Turn the dough out onto a work surface and knead a little until it is an even colour. The dough will be smooth but still crumbly.
  8. Divide the dough into 12 even sized pieces (each piece should weigh 35 -36g)
  9. Place the cookie pieces onto a greased tray, press down gently. You should get round shapes about 5cm in diameter and 2cms deep. Keep about 3cm space between each piece.
  10. Bake for 12 minutes. The cookies should be light golden brown and soft to touch although little firm at the edges. Leave on the tray to cool for at least 5 mins to firm up then carefully remove to a wire rack to cool completely.

They can be frozen or kept in airtight container for 3-4 days.


  • Golden syrup can be tricky to weigh, but if you use a metal spoon and dip it into very hot water first, it will make it easier as the syrup will slide off.
  • For best result, weigh the cookie pieces to make sure they are same size, then all your cookies will bake evenly.
  • You can taste bake one piece of cookie to see if your cookies will turn out as expected. I didn’t. 

You can also make these variations:

Vitabite Cookies: Use 1 of 25g bar of Vitabite, chopped into small pieces. Add after the dough is kneaded.

Cinnamon and Raisin Cookies: Add 85g raisins and 2-3tsp cinnamon with the sugar, before kneading the dough. Then use around 42g dough for each cookie.

Ginger Cookies: Add 2tsp ground ginger with the sugar

Skittle Cookie (other suitable sweets) : Press skittles or other sweets into the surface of the cookies as soon as it comes out of the oven. Watch your fingers, cookies will be hot.


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