A Gingerbread cookie Premix.
Method: cream together butter and golden syrup until combined. Add water and gingerbread mix and blend until just combined. Do not overmix. Roll out to desired thickness. Cut shapes, place on baking tray. Bake at 180° C for approx 10 to 15 minutes. Cookies will harden when cooling.
Ingredients: wheat flour, sugar, ginger (2.5%), milk solids, spice, raising agents (450, 500, 541), malt extract.
May be present due to shared equipment: tree nuts, egg, milk, soy and sulphites.
Best before 12 months from date of manufacture. Store below 25° in clean, dry conditions and protected from direct sunlight.