Quantity of Paul Hollywood Belgian Chocolate Cookie Mix in trolley 0
as prepared Per 100g
Per Portion/Per 28g cookie (as prepared)
|Typical values||as prepared Per 100g||as prepared Per 28g cookie|
|Of which Saturates||6.5g||1.8 g|
|Of which Sugars||37.0g||10.4 g|
Preparation and Usage
You will need: 30g unsalted softened butter 50ml milk (5 dessert spoons) Paul's Top Tips To customise: Make these your own by adding a handful of chocolate chunks or dried fruit... Sour cherries would take these to a new level of gorgeousness! Remember: Biscuits break, cookies bend. These should bend! 1 Preheat the oven to (160°C / 140°C Fan / Gas Mark 3) and line a baking tray with non-stick baking paper. Rub the butter into the entire mix to give a breadcrumb-like texture, then stir in the milk and form a stiff ball. 2 Form the dough into a 10cm roll. Wrap in cling film and chill for 30 minutes. Unwrap the firm dough and cut into 10 equal slices. Place onto a lined baking tray, allowing room to spread. There is no need to flatten the slices, they will do this during the baking process. 3 Bake on the middle shelf of the oven for 10-14 minutes (10 minutes for a softer, chewy texture), then cook on a wire rack. And there you have it - Luxurious Belgian Chocolate Cookies!
- United Kingdom
- Made in the UK
- Suitable for Vegetarians
- May Contain Celery
- May Contain Eggs
- May also contain Celery and Egg
- No added preservatives
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