Tesco Butterfly Gingerbread Biscuit Kit 290g
Guideline Daily Amounts
- Energy
- 981kJ 232kcal
- Fat
- 3.8g
- Saturates
- 2.6g
- Sugars
- 41.4g
- Salt
- 0.18g
Description
Ingredients
INGREDIENTS: Icing Sugar, Wheat Flour [Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin], Brown Sugar, Multi-coloured Sugar Decorations [Sugar, Coconut Oil, Beetroot Concentrate, Water, Glucose Syrup, Colours (Anthocyanins, Curcumin), Glazing Agent (White Beeswax)], Ground Ginger, Raising Agent (Sodium Bicarbonate), Colour (Beetroot Red), Spirulina Extract.
Allergy Information
Number of uses
Net Contents
Preparation and Usage
Cooking time: 8 minutes
Method: Oven
You Will Need: 25g softened unsalted butter; 40g golden syrup; 30ml cold water; greaseproof paper.
Method:
Line a baking tray and cut out the stencils.
Biscuits:
1. Pre-heat the oven to 180° / Fan 160°C / Gas 4.
2. Empty the sachet of gingerbread mix into a bowl, add the golden syrup and butter.
3. Bring together to a smooth dough.
4. Roll out the dough to 6mm thickness and using the stencils as a guide, (inside side of carton stencil facing downwards on the dough) carefully cut out 6 of each stencils to make 12 biscuits. Alternatively, draw round the stencil on baking paper and use this as the stencil.
5. Lay on a greaseproof lined baking tray and bake for 8 minutes until lightly golden in colour.
6. Remove from the oven and allow to cool for 5 minutes before transferring to a cooling rack to cool completely.
Icing:
1. Empty each of the icing mix sachets into two separate bowls (keep a sachet for later use), and add 2-3 tsp (10-15ml) cold water per mix until the consistency is smooth and thick but spreadable. In a separate bowl mix a little of the pink and blue icings together to make purple icing.
2. Form your butterfly biscuits by putting a body and head biscuit on top of a wing biscuit, using the icing as glue. Then use the back of a spoon to spread the pink and blue icings on the biscuits.
3.Place the purple icing back into the empty sachet and carefully snip the corner to create a piping bag.
4. Use the purple icing and sprinkles to decorate the biscuits.
| Typical Values | Per 100g | One gingerbread butterfly (60g) |
|---|---|---|
| Energy | 1635kJ / 387kcal | 981kJ / 232kcal |
| Fat | 6.3g | 3.8g |
| Saturates | 4.4g | 2.6g |
| Carbohydrate | 79.9g | 47.9g |
| Sugars | 69.1g | 41.4g |
| Fibre | 1.0g | 0.6g |
| Protein | 2.0g | 1.2g |
| Salt | 0.31g | 0.18g |
| * Reference intake of an average adult (8400 kJ / 2000 kcal) | - | - |
| When prepared according to instructions. | - | - |
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