Gingerbread Biscuit Mix – with almond meal (RIJ)
Serving Size 16 g
|
Average Quantity Per Serving |
Average Quantity Per 100 g |
|
|---|---|---|
| Energy | 387 kJ | 2418 kJ |
| Protein | 3.0 g | 18.5 g |
| Fat, total | 7.1 g | 44.5 g |
| - saturated | 0.9 g | 5.5 g |
| Carbohydrates | 2.5 g | 15.4 g |
| - sugars | 0.9 g | 5.3 g |
| Sodium | 58 mg | 363 mg |
| Dietary Fibre | 2.2 g | 13.6 g |
Australian Natural Almond Meal, Organic Coconut Flour, Ground Ginger, Baking Powder (Aluminum & Wheat Free), Organic Ground Cinnamon, Australian Pink Lake Salt. Preservative Free.
Contains Almonds.
This product is packed in an environment that may contain Gluten, Wheat, Barley, Oats, Rye, Peanuts, Tree Nuts, Milk, Soy, Sesame, Sulphites, Lupin, Egg.
Product Origin
Gingerbread Biscuit Mix – with almond meal (RIJ)
$11.45
This gingerbread biscuit mix is an irresistible in-house blend; a recipe-in-a-jar.
Delicious Australian almond meal is combined with organic coconut flour and wonderful ground spices – to create a scrumptious grain free gingerbread dough.
Everyone – young and old; will enjoy the ease of this ready to go mix and the fun of cookie-cutting this yummy dough into any shape that suits the occasion. Just add wet ingredients, and before you know it the delightful aroma of warm gingerbreads will be wafting from the oven.
Handy to have in the pantry, this wonderful recipe mix also makes a fun gift.
How to Use:
To make Gingerbread Biscuits you will also need:
- 50 g melted Butter
- 1 lightly beaten egg
- 1/ 2 cup of Rice Malt Syrup (or similar)
- 1 tsp of Vanilla essence (or vanilla paste)
- Optional: Dried fruits (currants, goji, citrus peel), choc buttons or icing to decorate
- Cookie cutters (people, hearts, flowers or any other shape you fancy)
Pre-heat oven at 180oC.
Place contents of jar into a food processor and briefly pulse. Add butter, rice malt syrup, vanilla and egg. Pulse until dough forms a ball. Wrap in beeswax wrap and place in the fridge for at least 2 hours.
Roll dough between 2 sheets of baking paper until 1cm thick. Cut into shapes with the cookie cutter and place on a lined baking tray. If you would like to decorate with dried fruits or choc chips gently press into place before baking (or attach later with icing).
Bake for 10 – 15 minutes until light golden brown. Cool on a wire rack. Once cold, shapes can be iced if desired. Enjoy with a well-deserved cuppa. Any leftover cookies can be stored in the jar to keep fresh, although there might not be many spare! This recipe-in-a-jar makes a great fun gift for children or anyone who likes to bake. Alternatively, re-fill the jar with your home-baked Gingerbreads as a beautiful present for someone special. Makes approx. 14 cookies.
Storage:
Store in a cool, dry place away from direct sunlight. Refrigeration is recommended in warm climates.
Shelf Life:
Up to 3 months when stored as above. See Best Before date.
Images for illustrative purposes only.
