Current special Game - Valid from 21.04 to 31.07 - Page nb 10

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round set bowl coffee vanilla chips spread sugar brown mixture creamy original dry clean jumbo ingredients rooibos butter egg cinnamon oils bread water milk pure chocolate teabags cake freshpak cups oven

Frisco Original a ‘bio Coram aa g Freshpak Pure Rooibos Tagless Teabags 40s PURE Z ROOIBOS TEA S’MATCHA COOKIES INGREDIENTS +90 g Unsalted butter + 55 g Brown sugar +25 g Sugar “1E99 + 70g Cake flour +70 g Breed flour +2 thsp Matcha powder “1 tsp Baking powder + 50g Mini marshmallows +5 Jumbo marshmallows = INSTRUCTIONS 1. Preheat oven to 170°C and line a tray with parchment. 2. Beat butter + sugars until creamy. then mix in the egg. 3. Sift together cake flour, bread flour, matcha, baking powder and fold into wet mixture, 4, Fold in mini marshmallows. Scoop dough onto tray and press a jumbo marshmallow into each cookie. 5. Bake 12-15 mins until edges set. Cool § mins. ANY 2FOR COSY COFFEE CUPCAKES DRY INGREDIENTS + 2.Cups cake flour + 2 tsp Baking powder + Apinch of salt + 2tsp Ground cinnamon f= 1 Cup chocolate chips. WET INGREDIENTS 3 tsp Frisco coffee powder % Cup hot water + % Cup milk + 2 Large eggs. room temperature + 1% Cups sugar +% Cup oil + 3 tsp Vanilla essence =/2Butter *+1Cup icing sugar +1 tosp Bolling water — o INSTRUCTIONS 1. Preheat the oven to 180°C, Grease and line a standard loaf tin or 20cm round cake tin. 2. Ina small bowl, combine the coffee powder and hot water. Stir until fully dissolved. Add the milk and set aside to cool slightly. 3. Ina large mixing bowl, sift together the flour. baking powder, salt, and cinnamon. Set aside. 4.In.a soparate bowl, whisk together the eggs and sugar ‘until well combined. Add the oll and vanilla essence, mixing untit smooth. §. Gradually add the dry ingredients to the wet mixture, alternating with the coffee-milk mixture. Begin and end. with the dry ingredients. Mix until just combined, do not overmix “If using chocolate chips. gently fold them into the batter. 6, Pour the batter into the prepared tin and smooth the surface. 7. Bake for 35-45 minutes or until a skewer inserted into the centre comes out clean. 8. For coffee buttercream, dissolve coffee in boiling water and let cool. Beat butter until creamy. Gradually add cing sugar. Add coffee mixture and vanilla. Beat until ‘smooth and fluffy. Pipe or spread onto cooled cupcakes. Cape CookiRusks [UY 450 gAssorted iN basis = © PB P(e ENERGY DULG