Choc A Choc Cookie Mix

Choc A Choc Cookie Mix

10.50

Chocolate cookies. They're a favourite around the world for a reason and our double chocolate gluten free cookies don't disappoint, with a crispy crunch to munch on with your cup of tea. These cookies will become a favourite in your house too. We dare you try cut out some circles of vanilla ice cream and have an ice cream sandwich and stop at just one!

Read below for how EASY it is to bake up this cookies in your kitchen. There’s even handy Thermomix instructions!

Mix Ingredients: stocked flour mix, cocoa, bi-carbonate soda, coconut sugar, vanilla, chocolate chips (cocoa solids 15%, milk solids 10%)

Baked biscuits are free from nuts, eggs, corn and gluten

CHRISTMAS CLOSURE * Folks, we’re putting our feet up for some well earned rest from bagging scrumptiousness and will be closed from noon (AWST) Friday 21st December 2018 and will re-open Monday 7th January 2019. Orders placed before midnight Tuesday 18th December 2018 will be shipped before we close. Orders placed after this date will be freshly baked and shipped on Monday 7th January 2019.

Quantity:
Add To Cart

TO MAKE 20 COOKIES YOU’LL NEED

  • 140g butter, room temperature

  • 2 - 3 tablespoons milk

  • 3 lined baking trays

METHOD (Mixer)

  1. Heat oven to 175 degrees Celsius.

  2. Using a stand or hand mixer cream butter til light and fluffy.

  3. Tip in Choc A Choc Cookie Mix and two tablespoons of milk, stir to combine, it will be crumbly and then come together into a soft dough. If still crumbly add a teaspoon or two more of milk. If the dough is too soft, cover the bowl and pop it into the fridge for 30 minutes.

  4. Roll tablespoons of dough into balls and place 4cm apart on baking trays, flatten slightly with the palm of your hand.

  5. Bake for 18-20 minutes, rotating once. Remove from oven and cool on trays. Will keep for 5 days in an airtight container.

Thermomix METHOD

  1. Heat oven to 175 degrees Celsius.

  2. Insert butterfly.

  3. Cream butter on Speed 4 for 1 minutes.

  4. Remove butterfly and add milk and Choc A Choc Cookie Mix. Mix on Speed 5 for 20 seconds.

  5. Scrape down sides.

  6. Set dial to closed position and knead mixture for 10 seconds on Reverse + Interval Speed. If the dough is too soft, cover the bowl and pop it into the fridge for 30 minutes.

  7. Roll tablespoons of dough into balls and place 4cm apart on baking trays, flatten slightly with the palm of your hand.

  8. Bake for 18-20 minutes, rotating once. Remove from oven and cool on trays. Will keep for 5 days in an airtight container.