Half Price
Half Price

Bake at Home Rocky Road Cookie Baking Mix 360g £6.00

  • Description
  • Nutritional Info
  • Additional Info
  • Delivery Info

Description

Nutritional Information

Additional Info

  • Celery Free
  • Cereal Free
  • Crustaceans Free
  • Egg Free
  • Fish Free
  • Gluten Free
  • Kiwi Free
  • Lupin Free
  • Mollusc Free
  • Mustard Free
  • Nut Free
  • Peanut Free
  • Sesame Seed Free
  • Sulphites Free
  • Wheat Free
  • Peanut & Nut Free
  • Peanut & Nut Free

Directions:

- Remove butter from fridge to soften at room temperature. Heat oven to 180C/350F/Gas mark 4.

- Grease a cookie sheet or line with baking paper.

- In a mixing bowl, beat together 125g of softened unsalted butter and 1 egg until fluffy.

- Add the entire jar of cookie mix while stirring until well blended. Roll cookie dough into 4-5cm balls and place onto baking sheets leaving enough room for cookie to expand on tray.

- Bake for 15 minutes, or until edges start to brown. Cool on baking sheets, then transfer to cool on wire racks.

Ingredients:

Gluten Free Self-raising Flour (Flour blend (Rice, Potato, Tapioca, Maize & Buckwheat), Raising Agents (Mono Calcium Phosphate, Sodium Bicarbonate), Xanthan Gum), Belgian Milk Chocolate Chips 20% (Sugar, Cocoa Butter, Whole Milk Powder, Cocoa Mass, Emulsifier: Soya Lecithin, natural vanilla flavouring), Light Brown Sugar, Caster Sugar, Mini Marshmallows 3% (Glucose-Fructose Syrup, Sugar, Dextrose, water, stabilizer (sorbitol), gelatin, flavor, colour (carmine), Salt.

For allergens see ingredients in bold.

Remember:

Although we take every reasonable precaution to ensure that product information is accurate, we are reliant on information from the manufacturers and suppliers. Ingredients and place of manufacture can change; and products may be manufactured or stored in an environment where allergens are present. You must check all packaging and labels carefully on each occasion before consuming/using the products to ensure they are free from the allergens you are avoiding.

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