M&S milk chocolate cookie mix

Simply Mix, Bake & Create, Just add butter & water, Makes 6 large cookies, The Great Food Quality Seal, Suitable for vegetarians

We are committed to sourcing our cocoa responsibly. To find out more about how we're supporting cocoa growers and their communities, visit www.marksandspencer.com/cocoa

For home baking recipe ideas visit: www.marksandspencer.com/homebaking

United Kingdom

Box

Box - Recycle; Film - Recycle with bags at large supermarket - Don't recycle at home

Full Product Name:
Cookie mix with milk chocolate buttons

Storage:
For best before end, see base of pack. Store in a cool, dry place.

Safety Warning:
This is a raw product and must be fully cooked before eating. Ensure good kitchen hygiene and hand washing when handling raw flour and raw flour products.

Usage:
6 Servings

Additional Information:
FSC - FSC® Mix, Paper, FSC® C012938, This mix paper packaging is FSC® certified, helping to keep forests growing, for all, forever.

© Marks and Spencer plc

Milk Chocolate Buttons (35%) (Sugar, Dried Whole Milk, Cocoa Butter, Cocoa Mass, Emulsifier: Lecithin, Natural Flavouring), Soft Brown Sugar, Wheatflour*, Dried Skimmed Milk, Raising Agent: E341 (i), Sodium Bicarbonate, Natural Flavouring, Salt, *Fortified with Calcium, Iron, Vitamins B3, B1 and Folic Acid

May Contain Eggs, Contains Milk, May Contain Soya, Contains Wheat
Not suitable for those with an Egg and Soya allergy.

Suitable for Vegetarians

M&S

Marks and Spencer plc,
PO Box 3339,
Chester,
CH99 9QS,
United Kingdom.

M&S (Ireland) Ltd,
PO Box 13022,
Ravensdale,
Dublin 2,
Ireland.

Marks and Spencer plc,
PO Box 3339,
Chester,
CH99 9QS,
United Kingdom.

M&S (Ireland) Ltd,
PO Box 13022,
Ravensdale,
Dublin 2,
Ireland.
marksandspencer.com

Milk chocolate cookies.
Makes 6
Serve warm with ice cream for a delicious dessert.
1 Box milk chocolate cookie mix
70g Unsalted butter, softened 15ml water
Oven 180°C / Fan 160°C/Gas Mark 4
1. Preheat the oven to 180°C /Fan 160°C/ Gas mark 4.
2. Line a flat baking tray with greaseproof paper.
3. Empty the cookie mix into a bowl, then add the 70g softened butter and 15ml of cold water.
4. Mix together to form a dough, using your hands to bring the dough together.
5. Break up approximately half of the chocolate buttons before adding all the chocolate to the cookie dough mix.
6. Wrap the cookie dough in cling film and chill for 30 minutes or freeze for 15 minutes.
7. Divide the dough into 6 balls. Evenly space the balls on the baking tray (at least 6cm apart) and gently press each ball down slightly.
8. Bake in the centre of the oven for 14-16 minutes until starting to turn golden on top.
9. Remove from the oven and allow to cool on the baking tray for 5 minutes before transferring to a cooling rack.