To ensure you get the correct number of pips per day you need to be following a method of making 50 pips in one week, and that’s by making a batch (1lb) of dough and rolling it out to an area about the size of a ping pong ball.
For that 50 pips of dough you’ll need: 45malt syrup
40g butter, melted
40g sugar
1 egg
500g breadcrumbs
3 tablespoons water
To make the dough:
Pour water in a large saucepan over a medium heat
Allow to boil, stirring until everything is dissolved and liquid is no longer transparent
Add the sugar and mix together so that the mixture takes a light pink color
Remove from heat, put in a large bowl and stir in 1 or 2 tablespoons of the flour
Put it back in the saucepan with the melted butter and sugar
Mix it together until all of the flour is removed
Remove and set the bowl straight over a simmering pot or a small bowl on the stove
Add the flour and mix it together until the dough comes up to you thumb and is sticky
Turn out onto a clean surface and knead for 10-15 minutes
Take the dough and cut it into pieces about an inch wide and about 0 inch thick
Keep it in the bowl, covered in a dish towel
Wipe the bottom of the bowl with a piece of plastic wrap
Knead the dough in a mixer for 5 minutes
Remove the plastic and let the dough rest for 10 minutes
Knead the dough just as you would for a regular roll of dough
Divide the dough into 2 equal parts (approximately the size of a ping pong ball)
Knead the dough into 2 equal parts (approximately the size of a ping pong ball)
Turn the dough out on a flat surface and put into a greased baking tray
Bake for 20 minutes at 180c/350F/Gas Mark 5 (baking height – oven temperature)
Let the dough rest for 10 minutes before slicing and serving
Recipe from The Girl on the Bun: Vegan and Gluten Free Breakfast and Snack
How can I make 100g a day?
If you’re following the recipe from Girl on the Bun: Vegan and Gluten Free Breakfast and Snack you can get 100g dough
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