Ingredients

Group 1
Ingredient
KG
Butter (softened)
0.175
Sugar
0.150
Total Weight: 0.325
Group 2
Ingredient
KG
BAKELS GLUTEN FREE HEALTH BAKING MIX
0.230
Cocoa Powder
0.030
Total Weight: 0.260
Group 3
Ingredient
KG
Cornflakes
0.050
Total Weight: 0.050

Method

Cream Group 1. Add Group 2 mix well until a dough ball forms. Add Group 3 and mix in gently. Roll into balls of desired size and flatten slightly. Place on greased tray and bake at 180¡C for approximately 12-15 minutes. Remove from oven and let cool on tray so afghans can firm up. When cold ice and decorate with half walnut.

Additional Information

To avoid cross contamination ensure that the gluten free products are stored weighed up and mixed away from any Wheat or Rye products.

Ingredients

Group 1
Ingredient
KG
Butter (softened)
0.175
Sugar
0.150
Total Weight: 0.325
Group 2
Ingredient
KG
BAKELS GLUTEN FREE HEALTH BAKING MIX
0.230
Cocoa Powder
0.030
Total Weight: 0.260
Group 3
Ingredient
KG
Cornflakes
0.050
Total Weight: 0.050

Method

Cream Group 1. Add Group 2 mix well until a dough ball forms. Add Group 3 and mix in gently. Roll into balls of desired size and flatten slightly. Place on greased tray and bake at 180¡C for approximately 12-15 minutes. Remove from oven and let cool on tray so afghans can firm up. When cold ice and decorate with half walnut.

Additional Information

To avoid cross contamination ensure that the gluten free products are stored weighed up and mixed away from any Wheat or Rye products.