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 rainbow praline 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

Crispy Praline Eggs: Sugar, Whole Milk Powder, Cocoa Butter, Hazelnuts, Cocoa Mass, Starch, Dextrine, Aroma, Emulsifier: Lecithin, Thickener: E412, E414, E415, Colours [Spirulina, Safflower, E120, E150a, E160b], Dark Chocolate Buttons: Cocoa Mass, Sugar, Cocoa Butter, Emulsifier: Soya Lecithin, Cane Sugar*, Fortified Wheat Flour* (Contains Statutory Nutrients Calcium, Iron, Niacin and Thiamin), Coconut Flour*, Blanched Almonds, Coconut Palm Sugar*, Fine Himalayan Salt, Sodium Bicarbonate (100%), Baking Powder [Disodium Diphosphate, Corn Starch*, Sodium Bicarbonate]. *: Certified Organic.

Allergens

This product contains Tree Nuts, Wheat, Milk and Soy.

All our products may contain traces of 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 contents of the bottle into a mixing bowl, removing the chocolate eggs and placing to one side.

4. Break up the eggs into smaller parts (a rolling pin works well!) and add to the mixing bowl.

5. Use a wooden spoon to combine the dry bottle ingredients and the wet mix to reach a thick cookie dough consistency. Add a dash of oat milk if the mix is too dry.

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.

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.