Would you like to taste the rainbow? With Classic Kitchen Rainbow Cookie mixture you can do it anytime! Super easy and super fast to prepare!
Type / flavor:
Packing / weight:
60g butter on room temperature and 1 egg (small size), or 80g butter
Stir 60gs of butter until foam-flecked, then add a small size egg, or make 80g butter ready (without egg). Mix it with the content of the bottle. Wrap up the mixture in plastic wrap, in a roll shape, and let it rest in refrigerator for 30 minutes. Cut 1,1-5cm slices from the roll! Cover baking pan with baking paper, place the slices and bake them for 16-18 minutes at 170 degrees Celsius.
Wheat flour, sugar, sugar coated chocolate pastille (sugar, cocoa mass, cocoa butter, skimmed milk powder, emulsifier: soy lecithin, glazing agent: gum-arabic, carnauba wax, beeswax, shellac, coloring: riboflavin, carmine, chlorophyll and copper complexes, carotenes, anthocyanins, titanium dioxide, iron oxide), brown sugar, baking soda, salt
The HACCP food safety system has been in practice since 2002, serving food safety and traceability obligations. IFS management system was introduced in 2007. The company has its own laboratory, which forms the basis of internal quality control.
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Proudly presenting the many shades of Classic Kitchen Baking Mixes.
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