Dr. Oetker Stuffed Cookie Mix Caramelised Biscuit 305g

Cookie Mix with Caramelised Biscuit Filling Mix and Caramelised Biscuit Crumb

Highlights

• Soft caramelised biscuit centre
• Suitable for vegetarians

About this product Chunky caramelised biscuit cookies stuffed with a soft caramelised biscuit filling and topped with a biscuit crumb. Great for sharing or enjoying as a sweet treat.

Ingredients Wheat Flour, Sugar, Caramelised Biscuit Crumbs (11%) (Wheat Flour, Sugar, Vegetable Oils (Palm, Rapeseed), Candy Sugar Syrup, Raising Agent (Sodium Carbonates), Cinnamon, Salt), Wheat Starch, Modified Starch, Raising Agents (Sodium Carbonates, Diphosphates), Colour (Plain Caramel), Natural Flavouring, Caramelised Sugar Syrup

Pack size 305 G

Preparation and usage Just add an egg, milk & butter

You will need: 1 Medium egg 80g softened butter (or margarine) 50ml semi-skimmed milk

Let's get baking

• 1 Preheat the oven to 220°C / 200°C fan/ gas mark 6 approximately 10 minutes before putting in your bakes. Line a large baking tray with greaseproof paper.
• 2 Mix together in a bowl the cookie mix and 20g of the biscuit crumb (You need to use the remaining crumb later in the filling and to finish your cookies).
• 3 Add the egg and 60g softened butter to the mix and combine with a spatula or wooden spoon, then use your hands to knead into a soft cookie dough (the warmth of your hands helps bring the dough together).
• 4 Divide the mixture into 6 equally sized pieces (approximately 60g) and roll into balls with your hands.
• 5 Make up the caramelised biscuit filling by adding 5g (about a tsp) of caramelised biscuit crumb, 50ml semi-skimmed milk to the filling mix. Mix with a fork until the mixture thickens, then add 20g softened butter and beat until the filling gets paler and is a creamy spoonable consistency (you may need to break any large pieces of biscuit crumb with the back of a spoon).
• 6 Flatten the cookie dough with the palm of your hand to form a disc shape (approximately 9cm in diameter), then fill the cookies with a heaped teaspoon of the filling (about 15g).
• 7 Time to get messy! Gently wrap the cookie dough around the filling, so it is fully encased in the dough.
• 8 Pour the remaining crumb onto a plate and gently press the top of the cookie into the crumb. Then place on the baking tray with the crumb on the top.
• 9 Bake in the centre of the preheated oven for 10 minutes until golden brown in colour, then leave the cookies to cool on the tray for 5-10 minutes.
• 10 Time for the best bit...tuck into your cookies whilst they're still warm! Store in an airtight container and eat within 3 days, can be reheated in microwave or oven.

Serve & enjoy!

Other Allergen Info May also contain Egg, Soya and Milk.For allergens, including Cereals containing Gluten, see ingredients in bold.

Storage Best before end see top of pack. Store in a cool, dry place.

Safety information Important Note: Dough is not suitable for raw consumption, please be sure to follow the preparation instructions.

Manufacturer Dr. Oetker (UK) Ltd., 4600 Park Approach, Thorpe Park, Leeds, LS15 8GB. For Dr. Oetker Ireland, PO Box 13020.

Brand details Get in Touch Dr. Oetker (UK) Ltd., 4600 Park Approach, Thorpe Park, Leeds, LS15 8GB. [email protected] www.oetker.co.uk Dr. Oetker Ireland, PO Box 13020. [email protected]

Recycling Box. Recycle Sachet. Do Not Recycle