Ingredients

Group 1
Ingredient
KG
Butter (softened)
0.150
Sugar
0.060
Brown Sugar
0.060
APITO VANILLA ESSENCE NO 1
0.005
Total Weight: 0.275
Group 2
Ingredient
KG
Eggs
0.055
Total Weight: 0.055
Group 3
Ingredient
KG
BAKELS GLUTEN FREE HEALTH BAKING MIX
0.380
BAKELS GLUTEN FREE HEALTH BAKING POWDER
0.005
Cocoa Powder
0.005
Total Weight: 0.390
Group 4
Ingredient
KG
Chocolate Chips
0.120
Total Weight: 0.120

Method

Cream together Group 1. Add Group 2 and mix well. Add Group 3 and mix thoroughly. Add Group 4 and mix through. Roll into balls of desired size and flatten slightly. Place on tray and bake at 180¡C for 12-15 minutes. Remove from oven and let cool on tray.

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)
0.150
Sugar
0.060
Brown Sugar
0.060
APITO VANILLA ESSENCE NO 1
0.005
Total Weight: 0.275
Group 2
Ingredient
KG
Eggs
0.055
Total Weight: 0.055
Group 3
Ingredient
KG
BAKELS GLUTEN FREE HEALTH BAKING MIX
0.380
BAKELS GLUTEN FREE HEALTH BAKING POWDER
0.005
Cocoa Powder
0.005
Total Weight: 0.390
Group 4
Ingredient
KG
Chocolate Chips
0.120
Total Weight: 0.120

Method

Cream together Group 1. Add Group 2 and mix well. Add Group 3 and mix thoroughly. Add Group 4 and mix through. Roll into balls of desired size and flatten slightly. Place on tray and bake at 180¡C for 12-15 minutes. Remove from oven and let cool on tray.

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.