SKU: 801927

GnG Rainbow Egg Cookies

€8,00
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This recipe in a bottle is super easy and quick to use with mouth-wateringly tasty mini chocolate eggs to give an Easter spin to your cookies! Simply add margarine, coconut oil, and a dash of milk and bake in under 15 minutes! Great for a bit of weekend baking with the kids! 

Ingredients

Raw Sugar*, Unbleached Plain White Flour*, Coconut Flour*, Ground Almonds, Coconut Sugar*, Baking Powder, Fine Himalayan Salt, Sodium Bicarbonate, Dark Chocolate Drops* (Cocoa Mass*(42.8%), Sugar*, Cocoa Butter*, Vanilla Powder*.), Mini Chocolate Eggs (Milk Chocolate (70%) (Sugar, Cocoa Butter, Skimmed Milk Powder, Cocoa Mass, Whey Powder (Milk), Lactose (Milk), Butter Oil (Milk), Emulsifier (Soya Lecithin), Flavouring), Sugar, Glazing Agent (Gum Arabic), Rice Starch, Malt Barley Extract, Colours (Anthocyanins, Carotenes, Curcumin), Spirulina Concentrate.

Allergens

This product contains Milk and Soy.

May contain traces of other allergens due to cross contamination.

Country of Origin

Mixed Origin

How to Use

Recipe makes 6-8 cookies

You will also need:

85g margarine

15g coconut oil (solid)

A dash of oat milk

Directions:

1. Pre heat the oven to 180°C.

2. Beat the margarine and coconut oil in a bowl until light and fluffy.

3. Empty the bottle's contents into a mixing bowl. Add the wet ingredients and mix with a wooden spoon until a thick cookie dough forms. If the dough is too dry, add a splash of oat milk.

6. Roll the dough into walnut size balls and place on a large lightly greased baking tray.

7. Flatten the dough by pressing gently to create a cookie shape.

8. Bake for 10-12 minutes.

9. Cool on a wire rack before storing in an airtight container for freshness.

Nutritional Information

Avg Quantity
per 30 g serving
Avg Quantity
per 100g
Energy544 kJ/
130 kcal
1812 kJ/
432 kcal
Fat, Total
- saturated
3.6 g
1.9 g
12.1 g
6.4 g
Carbohydrates
- sugars
21.5 g
17.5 g
71.6 g
58.3 g
Fibre1.4 g4.6 g
Protein1.9 g6.2 g
Salt0.09 g0.3 g

Storage and Shelf Life

Store in an air tight container in a cool, dry place, away from direct sunlight.

Up to 6 months when stored as above.