Tesco Festive Elf Thumbprint Shortbread Cookies Kit 260g
Ingredients
INGREDIENTS: Icing Sugar, Wheat Flour [Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin], Sugar, Cornflour, Red, Green and White Coloured Edible Sugar Decorations [Sugar, Maize Starch, Fruit, Vegetable and Plant Concentrates (Radish, Safflower, Spirulina, Carrot, Lemon, Apple, Blackcurrant, Hibiscus), Coconut Oil, Caramelised Sugar Syrup, Dextrin, Glazing Agent (White and Yellow Beeswax)], Salt, Colour (Curcumin), Spirulina Extract.
Nutrition information
| Typical Values | Per 100g | One cookie (33g) |
|---|---|---|
| Energy | 1899kJ / 452kcal | 627kJ / 149kcal |
| Fat | 17.9g | 5.9g |
| Saturates | 12.9g | 4.3g |
| Carbohydrate | 69.0g | 22.8g |
| Sugars | 45.7g | 15.1g |
| Fibre | 2.2g | 0.7g |
| Protein | 2.7g | 0.9g |
| Salt | 0.20g | 0.06g |
| * Reference intake of an average adult (8400 kJ / 2000 kcal) | - | - |
| When prepared according to instructions. | - | - |
Dietary information
Allergy Information
Preparation and Usage
Cooking time: 15 minutes
Method: Oven
Makes: 10 cookies
You will need:
75g softened unsalted butter, 5-10ml (1-2 tsp) cold water
Baking tray, Baking parchment
Method:
Biscuits:
1.Pre-heat the oven to 190°C/Fan 170°C/Gas 4.
2.Empty the cookie mix sachet into a large mixing bowl add 75g unsalted softened butter, then mix together to form a soft dough.
3.Divide the mixture into 10 pieces and roll each into a ball.
4.Place on a lined baking tray, use your thumb to press down gently in the middle of each cookie to flatten and bake in the centre of the oven for 15 minutes until lightly golden in colour.
5.Remove from the oven and allow to cool for 5 minutes before transferring to a cooling rack.
Icing:
1. Empty the icing mix sachet to a separate bowl and add 1-2 tsp (5-10ml) cold water.
2. Stir thoroughly to create a smooth icing and spoon into the middle of each cookie, sprinkle the coloured sugar decorations between all 10 cookies.
Microwave
Storage
Net Contents
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