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Choc-chip cookie mix

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HERE'S HOW WE MAKE IT

We tried, we really did, to bring down the cost of this lovely log of choc chip goodness. But we just weren't prepared to compromise on the ingredients. These dark chocolate chips are made from the best Belgian chocolate and you'd be equally happy eating them by the handful (ahem, not that we'd know) as using them in a biscuit. And oh my goodness! The vanilla extract we use is $79 a bottle! But the alternative just tasted of sweet, artificial alcohol and didn't even come with a cocktail umbrella! And of course, free-range eggs are non-negotiable. So we're sticking with quality and have upped the price a bit. We reckon you'll think it's worth it.

So other than the magnificent ingredients, we make this mixture exactly as you would at home - there are no weird preservatives or numbers, just butter and sugar, creamed with vanilla and mixed with free-range eggs, flour, coconut and choc-chips. We then roll the mix into logs, wrap them in baking paper (which you can use when you bake them) and freeze the logs. 

INGREDIENTS

Self-raising flour, butter, free-range eggs, brown sugar, golden syrup, vanilla extract, desiccated coconut, dark chocolate chips, salt.

ALLERGENS

CONTAINS:
Gluten, Dairy, Soy, Egg.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Shellfish, Fish, Sesame, Sulphites .
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.

NUTRITION

 LARGE (APPROX 18 COOKIES)
ENERGY11,986.6kj
PROTEIN37.4g
FAT TOTAL162.9g
- SATURATED113.7g
CARBS299.5g
- SUGARS154.2g
SODIUM1916.1mg

SIZES

Large:
Makes approximately 18 cookies.

GOES WITH

A glass of milk! You could also make bigger cookies of approximately 8-10cm diameter and sandwich them in pairs with softened vanilla ice-cream for dessert.

PREP, COOK AND SERVE

Frozen product.  Once defrosted, use within 48 hours.

PLEASE NOTE: this mixture is raw and should be cooked before consumption.

 

The simplest way to make the biscuits is to slice off rounds of about 1cm thickness and flatten them on a baking-paper lined oven tray. You can do this straight from the freezer, though some cookies may shatter - just press them back together if they do - or defrost first.

Bake in a preheated 160C oven for 14 minutes (from defrosted) to 17 minutes (from frozen) or until cookies are golden.  Allow to cool and harden before removing to a rack to come to room temperature. Makes 18 cookies, depending on size.

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