Tesco Bunny Shortbread Kit 349G
€3.50
€10.03/kg
Ingredients
INGREDIENTS: Icing Sugar, Wheat Flour [Wheat Flour, Calcium, Folic Acid, Iron, Niacin, Thiamin], Sugar, Black Icing Tube [Sugar, Water, Glucose Syrup, Rapeseed Oil, Palm Oil, Emulsifiers (Mono- and Diglycerides of Fatty Acids, Polyglycerol Esters of Fatty Acids), Colour (Vegetable Carbon), Flavouring, Preservative (Potassium Sorbate), Acidity Regulator (Citric Acid)], Cornflour, Multi-Coloured Sugar Decorations [Sugar, Rice Flour, Sunflower Oil, Potato Starch, Fruit, Plant and Vegetable Concentrates (Spirulina, Safflower, Radish, Lemon, Blackcurrant)], Dried Egg White, Salt, Colour (Beetroot Red).
Nutrition information
| Typical Values | Per 100g | One biscuit (53g) |
|---|---|---|
| Energy | 1861kJ / 442kcal | 986kJ / 234kcal |
| Fat | 14.6g | 7.8g |
| Saturates | 9.9g | 5.3g |
| Available Carbohydrate | 74.7g | 39.6g |
| Sugars | 57.6g | 30.5g |
| Fibre | 1.0g | 0.5g |
| Protein | 2.5g | 1.3g |
| Salt | 0.18g | 0.10g |
| * Reference intake of an average adult (8400 kJ / 2000 kcal) | - | - |
| When prepared according to instructions. | - | - |
Dietary information
Allergy Information
Preparation and Usage
Cooking time: 12-15 minutes
Method: Oven
You Will Need: 75g softened unsalted butter; 20-30ml cold water; baking tray; baking parchment.
Includes: shortbread biscuit mix, white icing mix, pink icing mix, multicoloured sugar sprinkles, and black icing pen.
To make the biscuits:
1. Pre-heat the oven to 190°C/170°C Fan/Gas Mark 5.
2. Empty the shortbread mix into a bowl, add the unsalted butter and mix until it comes together as a dough.
3. Roll out the dough to around 6mm thickness and using the on pack stencil (inside side of the carton stencil facing downwards onto the dough), carefully cut out 8 biscuits. Alternatively, draw around the stencil on to baking paper and use this as a stencil instead.
4. Place your biscuits on the lined baking tray and put in the centre of the oven for 12-15 minutes or until golden.
5. Remove from the oven and allow to cool for 5 minutes before transferring to a cooling rack to cool completely.
To make the Icing:
1. Empty the white icing mix sachet (and keep the sachet for later use) into a bowl and add 15-20ml of cold water and mix until smooth.
2. Empty the light pink icing mix sachet (and keep the sachet for later use) into a bowl and add 5-10ml water.
3. Pour the icings back into the sachets, and snip one of the corners off to use as a piping bag.
4. Use the icings, icing pen and sprinkles to decorate the biscuits.
Microwave
Storage
Net Contents
Recycling
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Using product information
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