|Typical values||per 100g||per 27g|
|of which saturates||5.2g||1.4g|
|of which sugars||28.2g||7.6g|
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)
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