Cranberry Choc Chip Cookie Mix
Categories
Serving Size
57g
Nutritional Information | Per serve | Per 100g |
---|---|---|
energy | 1027.1kJ | 1802kJ |
protein | 1.8g | 3.1g |
fat total | 9.6g | 16.8g |
fat saturated | 7g | 12.2g |
carbohydrates | 36.6g | 64.2g |
sugars | 23.9g | 42.0g |
sodium | 6.3mg | 11mg |
dietary fibre | - |
Ingredients
Premium Gluten Free Plain Flour* (Tapioca Flour*, Brown Rice Flour*, Millet Flour*, Sorghum Flour*), Shredded Coconut*, Cranberries* (Organic Whole Dried Cranberries, Apple juice concentrate, Sunflower Oil)), Dark Chocolate Buttons* [Cocoa Mass* (51.5%), Cane Sugar*, Cocoa Butter* (Emulsifier (Soy Lecithin*). Cocoa solids (58%).], Rapadura Sugar*, Raw Sugar*, Baking Powder (Cream of Tartar, Sodium Bicarbonate (500), White Rice Flour*). *Certified Organic. Non GMO.
Allergens
This product contains Soy. May also contain traces of other allergens due to possible cross-contamination.
Country of Origin
Made in NZ from local and imported ingredients.
Storage
Store in an air tight container in a cool, dry place, away from direct sunlight.
Shelf Life
Up to 3 months when stored as above. See Best Before date.
How to Use
To make Cranberry Choc Chip Cookies you will also need: 115 g of melted Butter (or coconut oil), a lightly beaten egg and ½ a Vanilla bean or 1 tsp. of Vanilla extract. Pre-heat oven at 170°C. Place contents of jar in a bowl and add butter, egg and vanilla. Mix until combined. Roll cookie dough into walnut size balls. Place on a large lightly greased or paper lined tray, about 10cm apart. Flatten slightly and bake in a moderate oven (approx. 170°C) for 8 – 10 minutes, until golden. Cool on a wire rack. Enjoy with a well-deserved cuppa. Any leftover cookies can be stored in the jar to keep fresh, although there might not be many spare! This recipe-in-a-jar makes a great fun gift for children or anyone who likes to bake. Alternatively, re-fill the jar with your home-baked Cranberry Choc Chip Cookies as a beautiful present for someone special. Makes approx. 20 cookies.