Tesco Haunted Mini Village Biscuit Kit 387g
Ingredients
INGREDIENTS: Icing Sugar, Wheat Flour [Wheat Flour, Calcium, Folic Acid, Iron, Niacin, Thiamin], Brown Sugar, Black Icing Tube [Sugar, Water, Glucose Syrup, Rapeseed Oil, Palm Oil, Emulsifiers (Mono- and Diglycerides of Fatty Acids, Polyglycerol Esters of Fatty Acids), Colour (Vegetable Carbon), Preservative (Potassium Sorbate), Acidity Regulator (Citric Acid), Flavouring], Edible Sugar Decorations [Sugar, Sunflower Oil, Potato Starch, Fat Reduced Cocoa Powder, Rice Flour, Fruit And Vegetable Concentrates (Safflower, Spirulina, Lemon), Sugar Paste Decorations [Sugar, Emulsifiers (Acacia Gum, Mono- and Diglycerides of Fatty Acids, Lecithins), Humectant (Glycerol), Stabiliser (Xanthan Gum), Colours (Riboflavin, Beetroot Red, Iron Oxides and Hydroxides), Maize Starch, Spirulina Extract], Raising Agent (Sodium Bicarbonate), Dried Egg White, Colour (Beetroot Red), Flavouring, Spirulina Extract.
Nutrition information
| Typical Values | Per 100g | One biscuit house (125g) |
|---|---|---|
| Energy | 1693kJ / 401kcal | 2117kJ / 501kcal |
| Fat | 8.6g | 10.8g |
| Saturates | 6.3g | 7.8g |
| Carbohydrate | 76.6g | 95.8g |
| Sugars | 58.9g | 73.6g |
| Fibre | 1.7g | 2.1g |
| Protein | 3.4g | 4.3g |
| Salt | 0.34g | 0.42g |
| * Reference intake of an average adult (8400 kJ / 2000 kcal) | - | - |
| When prepared according to instructions. | - | - |
Dietary information
Allergy Information
Preparation and Usage
Cooking time: 12 minutes
Method: Oven
Makes: 4 chocolate biscuit houses
What You need:
50g softened unsalted butter; 80g golden syrup; 15-25ml cold water; a lined baking tray; flour for dusting
What's Included
chocolate biscuit mix; black icing tube; 2 icing mixes; sugar strands; halloween decorations; stencils
Method: Oven
To make the biscuits:
1. Pre-heat the oven to 180°C / Fan 160°C /Gas 4.
2. Line a tray with baking parchment.
3. Cut around the stencils printed on the outside of the box using a clean pair of kitchen scissors.
4. Empty the sachet of biscuit mix into a bowl, add the syrup and butter. Bring together to a smooth dough.
5. Using flour to dust, roll out the dough using a rolling pin to approximately 5mm in thickness.
6. Using the stencils as a guide (inside side of the carton stencil facing downwards onto the dough), carefully cut out 8 of each shape. Alternatively, draw around the stencil on to baking paper and use this as a stencil instead.
7. Place in the centre of the oven and bake for approximately 12 minutes.
8. Once baked remove from the oven and leave to cool on the tray.
To make the icing:
9. Empty the sachet of white royal icing into a bowl and add 5-10ml cold water and mix until thick and smooth.
10. Empty the sachet of purple coloured icing into a bowl and add 10-15ml cold water and mix until thick and smooth.
11. Consistency can be adjusted by either adding a small amount of icing sugar or water.
Decoration:
12. Stick the biscuit together using the white royal icing. Using the image as a guide decorate with the remaining icing, sugar paste decorations, sugar strands and black icing pen.
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