Chewy Cookies — Ready-to-Bake Recipe Base
Soft in the middle, golden at the edges, and about as easy as baking gets. We've done the measuring — you just add butter and an egg, fold, and make them your own.
What's in the mix: wheat flour, panela sugar, tapioca starch, bicarbonate of soda (raising agent), vanilla bean powder, Celtic sea salt, baking powder (raising agents 450, 500).
You'll add at home: 115g softened unsalted butter, 1 egg, plus any extras (choc chips, sultanas, dates, walnuts). Vegan/dairy-free: use plant butter + 1 flax egg (1 Tbsp linseed + 3 Tbsp water).
How to make it: Preheat oven to 175°C. Empty Bag A into a bowl with the softened butter and whisk until creamy (2–3 mins). Add the egg and mix until just combined. Tip in Bag B and fold until there are no dry patches, then fold in any extras. Portion into balls on a lined tray, leaving room to spread — refrigerate for 30 mins for a thicker cookie (optional). Bake 9–11 mins until the edges are golden and centres still slightly soft. Cool and enjoy.
Good to know: Vegan & dairy-free base (stays vegan with the plant swaps above). Contains wheat (gluten). Made in a facility that also handles tree nuts and gluten. Makes 15 serves · Net 315g.
Nutrition (mix as sold)
|
|
Per serve (20g) |
Per 100g |
|
Energy |
300 kJ |
1520 kJ |
|
Protein |
0.9 g |
4.7 g |
|
Fat, total |
0.1 g |
0.6 g |
|
– saturated |
0.0 g |
0.1 g |
|
Carbohydrate |
16.9 g |
84.5 g |
|
– sugars |
9.9 g |
49.7 g |
|
Sodium |
140 mg |
699 mg |
▶ Watch the how-to: Scan the QR code on your pack. [YouTube link — Chewy Cookies]
