Group 1
Ingredient
KG
Butter (Softened)
0.175
Sugar
0.150
Total Weight: 0.325
Group 2
Ingredient
KG
0.230
Cocoa Powder
0.030
Total Weight: 0.260
Group 3
Ingredient
KG
Cornflakes
0.050
Total Weight: 0.050
  1. Cream butter and sugar until light and fluffy.
  2. Sift Bakels Gluten-Free Baking Mix and cocoa powder and stir into mixture to form a dough.
  3. Add cornflakes by hand until just mixed through.
  4. Roll into balls of the desired size and flatten slightly.
  5. Place on tray and bake at 180°C for approximately 12-15 minutes.
  6. Remove from oven and cool on the tray so afghans can firm up.
  7. When cooled, ice with chocolate icing and decorate with walnuts.

Yield: Makes 20 Biscuits

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

Display Conditions

Display Conditions

Ambient

Occasion

Occasion

Afternoon Tea

Finished Product

Finished Product

Biscuit, Sweet Good