Brown & Polson Cornflour

Original Patent Cornflour is pure fine white corn starch milled from maize grain from which the outer hull and germ have been removed by a patented milling process.

Perfect for thickening sweet or savoury sauces, crispy coatings & baking, Cooking with Brown & Polson Cornflour Since 1840, Gluten Free, Suitable for Coeliacs, Suitable for Vegetarians

Love Me or Your Money Back*
*UK 18+. Offer valid on promotional packs only. 500g pack purchase period: 08.09.25 to 07.09.26. 250g pack purchase period: 20.10.25 to 07.09.26. Claim by 22.09.26. See bottom of pack for more details.
Visit www.brownandpolsonMBG.co.uk for full T&Cs.

UK 18+. Purchase, internet, mobile, & UK bank account req'd. To claim your money back, visit www.brownandpolsonMBG.co.uk, tell us in 15+ words why you are not satisfied & follow the instructions to claim your refund. Offer only valid on packs carrying the Money Back Guarantee promotion. 500g pack purchase period 00:01 on 08.09.25 to 23:59 on 07.09.26. 250g pack purchase period 00:01 on 20.10.25 to 23:59 on 07.09.26. Claim by 23.59 on 22.09.26. Retain receipt & promotion pack; claims without a valid receipt will not be accepted. Purchase price up to a max. £4.35 for 500g packs & £2.39 for 250g packs will be refunded to claimant's valid UK bank account within 28 days. Max. 1 claim per receipt & per person validated by email address, mobile no. & bank account. See website for full T&Cs. Promoter: Premier Foods Group Ltd., Premier House, Centrium Business Park, Griffiths Way, St Albans, AL1 2RE.

Gravy Recipe
For the smoothest homemade gravy blend 2 tbsp cornflour with 2 tbsp cold water. Stir into 500ml of hot stock made with the juices from the roasting tin. Bring to boil then simmer for 1 minute, season to taste.
Hints & Tips
Add 1/2 tsp of cornflour to each egg white when making meringues to give a marshmallow centre.
When grilling or frying meat and fish first coat with cornflour to seal in the flavour.
Get lighter cakes and puddings by using 4 parts plain flour to 1 part cornflour.
For fruit pies and crumbles, stir 2 tsp cornflour with the sugar into the fruit base to give a thick fruity sauce.
To bake melt-in-the-mouth pastry and biscuits, use 2 parts plain flour to 1 part cornflour for a shorter texture.

Box

Whole Packaging - Recycle

Storage:
For best before end, see top of pack.
Store in a cool dry place and in an airtight container once opened.

Additional Information:
Crossed Grain Symbol - GB-178-021

Brown & Polson trademarks, designs and logos appearing on this pack are owned by the Premier Foods Group.

Cornflour

Free From Cereals Containing Gluten

Gluten free; Suitable for Coeliacs; Suitable for Vegetarians

Brown & Polson

Cooking with Brown & Polson Original Patent Cornflour since 1840.

Freepost Premier Foods.

Premier Foods ROI,
PO Box No 13008,
Dublin 1,
Ireland.

We want you to enjoy this product. If you have any questions or comments, please contact our Consumer Relations Department.
UK: 0800 0327111
Freepost Premier Foods Consumer Relations.

ROI: 1800 93 2814
Premier Foods ROI,
PO Box No 13008,
Dublin 1,
Ireland.
Or, visit our website www.premierfoods.co.uk

Cooking with Cornflour
Salt & pepper chicken wings
Ingredients:
- 500g Prepared chicken wings
- 2 tbsp Brown & Polson Cornflour
- 1/2 tsp Salt
- 1/4 tsp Pepper
Directions:
1. In a bowl, mix together the salt, pepper and cornflour.
2. Toss the prepared chicken wings in the salt, pepper and cornflour mix until well coated.
3. Preheat the oven to 200°C/180°C fan or 180°C air fryer.
4. Place the chicken wings on a large, greased baking tray or roasting tin and spray well with olive oil.
5. Place in the oven or air fryer for 15 to 20 minutes until crispy and golden.

Shortbread biscuits (Gluten Free)
Ingredients:
- 140g Brown & Polson Cornflour (sieved)
- 60g unsalted softened butter
- 90ml sweetened condensed milk
- Pinch of salt
Directions:
1. In a bowl whisk together the softened butter and condensed milk until well blended then using a spatula gradually stir in the cornflour and salt to form a smooth soft dough.
2. Roll the dough into a sausage shape, wrap in baking parchment or clingfilm and chill for 20 minutes until firm.
3. Preheat the oven to 180°C/160°C Fan. Line 2 baking trays with baking parchment.
4. Remove the dough from the wrapping and slice into 16 biscuits, place onto the baking trays leaving room for the biscuits to spread. Using a fork, slightly flatten each biscuit to leave an indentation.
5. Place in the oven and bake for 15 minutes until lightly golden. Allow to cool slightly on the baking tray before transferring to a wire rack, finish with a dusting of icing sugar.

Teriyaki dipping sauce
Ingredients:
- 2 tsp Brown & Polson Cornflour
- 2 tsp Water
- 100ml Soy sauce
- 2 tbsp Rice vinegar
- 1 tbsp Sesame oil
- 50g Brown sugar
- 1 tbsp Honey
- 1/4 tsp Ground ginger
- 1 clove Garlic minced
- 1/4 tsp Crushed red pepper flakes
Directions:
1. Mix the cornflour with the water in a small bowl and set to one side.
2. Add the rest of the ingredients to a small pan, stir and bring to the boil.
3. Allow to simmer for 1 minute then add the cornflour and water to thicken, continue to simmer for 1 minute then the sauce is ready to serve.