BETTY CROCKER COOKIE MIX CHOC 496G
- 12.30 AED
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Betty Crocker Cookie Mix Chocolate Chip ...
Ingredients & Nutrition facts
Enriched flour (wheat flour corn starch, niacin, iron, thiamine, riboflavin, folic acid), sugar, chocolate chips (12%) [sugar, cocoa mass, cocoa butter, dextrose, emulsifier (soya lecithin (E322)), artificial flavouring (ethyl vanillin)], dextrose, vegetable fat (palm oil), salt, sodium bicarbonate E500(ii) (raising agent), artificial * flavouring (vanilla).
Per100PortionType Average Nutritional Values per 100g Energyinkcal 401 kcal EnergyinkJ 1696 kJ Protein 5.9g Carbohydrates 79.0g Sugar 48.3g Fat 6.4g Fibre 2.0g Sodium 252mg
Contains wheat ingredients and may contain milk egg peanuts and tree nuts ingredients
NutritionFor 100 g mix: Energy 1696kj /401Kcal, Fat 6.4g, of which saturates 3.5g of which trans 0.0g carbohydrate 79.0g, of which sugar 48.3 fibre 2.0g, Protein 5.9g, salt 0.6g, sodium 252mg.
For 26.8g prepared cookie: Energy 504kj/120kcal, Fat 5.3g of which saturates 3.2gwhich trans 0.1g carbohydrate 16.4g, of which sugar 10.0g, fibre 0.4g, Protein 1.5 g, salt 0.21 g, sodium 83 mg
%* Energy 6%, Fat 8%, of which saturates 16%, carbohydrate 6%, of which sugar 11%,Protein 3%, salt 3%
*Reference intake of an average adult (2000kcal/8400kJ)
How to use
Store in cool and dry place away from direct sunlight
cooking GuidelinesAll you need is:
1.2 cup (110g)butter, softened (not melted)
1.Preheat oven to 190°C/375°F. Stir butter and egg in medium bowl. Add cookie mix and stir until moistened, and then mix another 20 strokes. If dough is stiff, stir more adding 2 teaspoons of water.
2. Drop dough by rounded teaspoonful (27 g) 5cm apart onto ungreased cookie sheet.
3. Bake for 9 to 11 minutes or until light golden brown. Cool for 5 minutes before removing from cookie sheet.
Important: If cookie mix has been stored above 30°C, refrigerate package 1 hour before mixing to keep chocolate chips from softening during preparation.
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