Ingredients
INGREDIENTS: Icing Sugar, Wheat Flour [Wheat Flour, Calcium, Folic Acid, Iron, Niacin, Thiamin], Sugar, Multi-Coloured Sugar Decorations [Sugar, Rice Flour, Sunflower Oil, Potato Starch, Fruit, Plant and Vegetable Concentrates (Spirulina, Safflower, Radish, Lemon, Blackcurrant)], 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), Flavouring, Preservative (Potassium Sorbate), Acidity Regulator (Citric Acid)], Cornflour, Dried Egg White, Salt.
Nutrition information
| Typical Values | Per 100g | One biscuit (47g) | %RI* | RI* |
|---|---|---|---|---|
| Energy | 1882kJ / 448kcal | 885kJ / 211kcal | 11% | 8400kJ / 2000kcal |
| Fat | 17.8g | 8.4g | 12% | 70g |
| Saturates | 12.4g | 5.8g | 29% | 20g |
| Carbohydrate | 68.5g | 32.2g | 12% | 260g |
| Sugars | 47.6g | 22.4g | 25% | 90g |
| Fibre | <0.1g | <0.1g | ||
| Protein | 3.4g | 1.6g | 3% | 50g |
| Salt | 0.20g | 0.09g | 2% | 6g |
| * Reference intake of an average adult (8400 kJ / 2000 kcal) | - | - | - | - |
| When prepared according to instructions. | - | - | - | - |
Dietary information
Allergy Information
Preparation and Usage
What you need: 175g softened unsalted butter; 35-40ml cold water; baking tray; baking parchment.
What's included: shortbread mix; white royal icing mix; multicoloured sprinkles; 2 black icing tubes; metallic biscuit cutter.
Cooking time: 12-15 minutes
Method: Oven
To make the biscuits:
1. Pre-heat the oven to 190°C/Fan 170°C/Gas 5.
2. Empty the shortbread mix into a bowl, add the softened unsalted butter and mix until it comes together as a dough.
3. Roll out the dough to around 6mm thickness and using the metal cutter, carefully cut out 18 biscuits.
4. Place your biscuits on a lined baking tray and bake in the centre of the oven for 12-15 minutes or until golden.
Whilst your biscuits are in the oven.
To make the icing
5. Empty the sachet of the royal icing mix into a bowl and add 35-40ml of cold water and mix until smooth thick consistency.
Decoration:
6. Take the biscuits out of the oven and cool for 5 minutes before putting on a wire rack.
7. Wait until they're completely cooled and then flood all the biscuits with the icing and decorate with the sprinkles and black icing pens.
TIP - add the sprinkles before the icing sets.
Storage
Net Contents
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