Tesco Penguin Shortbread Biscuit Kit 279G
Ingredients
INGREDIENTS: Icing Sugar, Wheat Flour [Wheat Flour, Calcium, Folic Acid, Iron, Niacin, Thiamin], 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), Flavouring, Preservative (Potassium Sorbate), Acidity Regulator (Citric Acid)], Fat Reduced Cocoa Powder, Dried Egg White, Flavourings, Raising Agents (Sodium Bicarbonate, Monocalcium Phosphate), Salt, Colours (Paprika Extract, Curcumin).
Nutrition information
| Typical Values | Per 100g | One biscuit (37g) |
|---|---|---|
| Energy | 1752kJ / 416kcal | 648kJ / 154kcal |
| Fat | 12.2g | 4.5g |
| Saturates | 8.6g | 3.2g |
| Carbohydrate | 72.8g | 26.9g |
| Sugars | 68.8g | 25.4g |
| Fibre | 1.9g | 0.7g |
| Protein | 2.7g | 1.0g |
| Salt | 0.29g | 0.11g |
| * Reference intake of an average adult (8400 kJ / 2000 kcal) | - | - |
| When prepared according to instructions. | - | - |
Dietary information
Allergy Information
Preparation and Usage
Cooking time: 10-12 minutes
Method: Oven
You Will Need:
40g softened unsalted butter; 5-20ml cold water; greaseproof paper; baking tray.
Method:
1. Grease and line a baking tray and cut out the stencil.
2. Pre-heat the oven to 180ºC / Fan 160ºC / Gas 4.
3. Empty the chocolate biscuit mix into a bowl. Add the butter and mix until it comes together as a dough.
4. Roll out the dough to 6mm thickness and using the stencil as a guide, (inside side of carton stencil facing downwards on the dough) carefully cut out 8 biscuits. Alternatively, draw round the stencil on baking paper and use this as the stencil.
5. Lay on the baking tray and bake in the centre of the pre-heated oven for 10-12 minutes.
6. Remove from the oven and allow to cool for 5 minutes before transferring to a cooling rack to cool completely.
7. Empty each of the icing mix sachets into two separate bowls (keep sachets for later use) and add 1-2 tsp cold water per mix until the consistency is smooth and thick but spreadable.
8. Place the icing mixes back into the sachets and carefully snip the corner of the sachet to create a piping bag.
9. Use the icings, and black icing pen to decorate the biscuits to create induvial penguins.
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