Baking mix for multigrain cookies organic Bisson Quick multigrain biscuit baking mix
Ingredients Wholemeal multigrain flour* 33% (WHEAT, RYE (gluten), BARLEY (gluten)), rice*, OATS* (gluten), chocolate pieces* 20% (cocoa mass*, blond cane sugar*, cocoa butter*, emulsifier: sunflower lecithin, natural vanilla extract*), brown sugar*, blond cane sugar*, bright WHEAT flour* type 65, crispy wholegrain rice* 6%, raising agent* (corn starch*, potassium tartrate, sodium bicarbonate), vanilla extract*, sea salt
*organic
Nutritional value Nutritional value per 100 grams
| Energy |
1662 kJ / 394 kcal |
| Fat |
7.2 grams |
| - of which saturated |
3.6 grams |
| Carbohydrates |
72.6 grams |
| - of which sugars |
38.8 grams |
| Fibres |
6.1 grams |
| Proteins |
6.6 grams |
| Salty |
0.5 grams |
Usage Preparation:
Add:
For 14-16 cookies:
Soft biscuits: 2 eggs, 50 grams of soft fat.
Plant-based crispy cookies: 1 tablespoon of plant-based drink, 75 grams of soft fat, 50 grams of powdered hazelnuts
Butter or line the bottom of a baking tray with baking paper.
Preheat the oven to 190°C.
Place the mixture in a bowl and add all the other ingredients. Mix everything together and then knead into a dough ball.
Form about twelve walnut-sized balls and place them evenly spaced on the baking sheet. Now you can flatten them.
Bake for 10-12 minutes (the cookies will still be soft when they leave the oven).
Extend the baking time by 2 to 3 minutes for the plant-based recipe.
Let it cool on a rack.
Manufacturer / Distributor Ekibio,
ZA La Boissonnette,
07340 PEAUGRES,
France
Country of origin EU/non-EU
