|Typical values||per 100g||per 44g serving|
|of which saturates||5.3g||2.4g|
|of which sugars||38.2g||16.8g|
You will need:
20g of melted dairy free spread/butter and 40ml of water
Preheat the oven to 180°C / 160°Cfor fan assisted ovens / Gas Mark 4.
Mix product with melted dairy free spread/butter and water.
Use your hands to form the ingredients into a dough.
Cover and chill mixture for an hour in the fridge
Line a baking tray with greaseproof paper.
Roll the dough into 10 balls and place them on a baking tray. Flatten each ball into a circle.
Bake in the oven for 12 - 14 minutes.
Leave the cookies on the tray for 5 minutes before transferring them to a cooling rack to cool completely.
Sugar, Rice Flour, Dark Chocolate Chips (20%) (Cocoa Mass, Raw Cane Sugar, Cocoa Butter), Cocoa Powder (8%), Tapioca Starch, Navy Bean Flour, Raising Agents (Diphosphates, Sodium Carbonates, Calcium Sulphate), Pea Hull Fibre, Flavouring, Stabiliser (Xanthan Gum)
Sign up to get the latest on sales, new releases and more …