Tesco Penguin Shortbread Kit 214g
£2.95
£13.78/kg
Ingredients
INGREDIENTS: Icing Sugar, Wheat Flour [Wheat Flour, Calcium, Folic Acid, Iron, Niacin, Thiamin], Sugar, Edible Sugar Paste Decorations [Sugar, Glucose Syrup, Palm Oil, Water, Emulsifiers (Acacia Gum, Mono- and Diglycerides of Fatty Acids, Lecithins, Hydroxypropyl Methyl Cellulose), Humectant (Glycerol), Stabiliser (Xanthan Gum), Colours (Paprika Extract, Beetroot Red, Iron Oxides and Hydroxides)], Fat Reduced Cocoa Powder, Dried Egg White, Raising Agents (Sodium Bicarbonate, Monocalcium Phosphate), Flavouring, Salt.
Nutrition information
| Typical Values | Per 100g | One decorated biscuit (32g) | %RI* | RI* |
|---|---|---|---|---|
| Energy | 1805kJ / 429kcal | 577kJ / 137kcal | 7% | 8400kJ / 2000kcal |
| Fat | 13.5g | 4.3g | 6% | 70g |
| Saturates | 9.6g | 3.1g | 16% | 20g |
| Carbohydrate | 72.9g | 23.3g | 9% | 260g |
| Sugars | 60.5g | 19.4g | 22% | 90g |
| Fibre | 1.5g | 0.5g | ||
| Protein | 3.2g | 1.0g | 2% | 50g |
| Salt | 0.32g | 0.10g | 2% | 6g |
| * Reference intake of an average adult (8400 kJ / 2000 kcal) | - | - | - | - |
| When prepared according to instructions. | - | - | - | - |
Dietary information
Allergy Information
Preparation and Usage
PREPARATION GUIDELINES (Serves 8)
Cooking time: 10–12 minutes
Method: Oven
You will need: 40g Softened Unsalted Butter; 3 to 4 tsp (15–20ml) 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 180°C / Fan 160°C / 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 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 the icing mix sachet into a bowl (keep the sachet for later use) and add 3–4 tsp (15–20ml) cold water until the consistency is smooth and thick but spreadable.
8. Place the icing mix back into the sachet and carefully snip the corner of the sachet to create a piping bag.
9. Use the icing and sugar plaque features to decorate the biscuits to create individual penguins.
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