How to use
To make Cranberry Choc Chip Cookies you will also need: 115 g of melted Butter (or coconut oil), a lightly beaten egg and ½ a Vanilla bean or 1 tsp. of Vanilla extract. Pre-heat oven at 170oC. Place contents of jar in a bowl and add butter, egg and vanilla. Mix until combined. Roll cookie dough into walnut size balls. Place on a large lightly greased or paper lined tray, about 10cm apart. Flatten slightly and bake in a moderate oven (approx. 170oC) for 8 – 10 minutes, until golden. Cool on a wire rack. 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 Cranberry Choc Chip Cookies as a beautiful present for someone special. Makes approx. 20 cookies.
Premium Gluten Free Plain Flour* (Tapioca Flour*, Brown Rice Flour*, Millet Flour*, Sorghum Flour*), Shredded Coconut*, Cranberries* (22%) (Evaporated Cane Juice*, Sunflower Oil*), Dark Chocolate Buttons* (20%) [Cocoa Mass* (51.5%), Cane Sugar*, Cocoa Butter* (7.0%), Emulsifier (Soy Lecithin*). Cocoa solids (58%).], Rapadura Sugar*, Raw Sugar*, Baking Powder (Cream of Tartar, Sodium Bicarbonate (500), White Rice Flour*). *Certified Organic. Non GMO.
This product contains Soy. May also contain traces of other allergens due to possible cross-contamination.
Store in a cool, dry place away from direct sunlight. Refrigeration recommended in warm climates.
Up to 3 months when stored as above. See Best Before date.