Middleton Gluten Free Chocolate Cookie Mix - 3Kg Bag

Gluten Free Preparation Instructions: Yield: Dry Mix: 500g Butter (softened): 150g Egg: 1 1. Add dry mix to the bowl. Select beater attachment. 2. Then add the butter to the dry mix and mix on slow speed until it resembles fine breadcrumbs. 3. Add the egg and mix for 1 minute on slow speed until a dough is formed. 4. To portion, form the dough into a roll 2" in diameter, wrap in cling film and chill for 25 minutes in the fridge. 5. Slice into ½" thick discs and place on a greased baking tray. 6. Alternatively, using a 50mm diameter (size 16) ice-cream scoop, portion 1 scoop of dough per cookie. Flatten slightly and place on a greased baking tray. * Allow plenty of space between cookies as they will spread out when baking. 7. Bake in the centre of a pre-heated oven at 200°C/400°F/Gas Mark 6 (Fan Oven 180°C) for 10-12 minutes. 9. Allow to cool on the baking tray for 5 minutes before moving onto a wire rack to cool fully. 10. Cooking times and temperatures may vary. Gluten Free Vegan Preparation Instructions: Yield: Dry Mix: 500g Vegan Spread: 60g Soya Yoghurt: 60g 1. Add dry mix to a mixing bowl. Select beater attachment. 2. Then add the vegan spread to the dry mix and mix on a slow speed until it resembles fine breadcrumbs. 3. Add the yoghurt and mix on slow speed for 2 minutes. 4. Form into a dough and shape into a roll 2" in diameter, wrap in cling film and chill for 25 minutes in the fridge. 5. Slice into ½" thick discs and place on a greased baking tray. 6. Bake in the centre of a pre-heated oven at 200°C/400°F/Gas Mark 6 (Fan Oven 180°C) for 11 minutes. 7. Cooking times and temperatures may vary.

Store in a cool dry place away from strong odours and direct sunlight.