Bakery
Chocolate Cookies
Serves: 41
| Ingredient |
Preparation & Service |
- 235g White Sugar
- 5g Baking Powder
- 125g Pilot Mello Margarine (Medium)
- 250g Perfection Bakers Flour
- 60g Unprocessed Wheatbran
- 60g Whole Egg
- 80g Cocoa
- 20g Water
|
- Method - Rub Pilot Mello Cake Margarine through sugar. Add eggs & water to batter, scrape down sides. Sieve together cocoa, flour and baking powder and add to mix. Add bran and bring to a soft dough. Pipe or drop on to a lightly greased tray, 20g dough per biscuit and flatten lightly with a fork. Bake at 175°C for 15 to 20 minutes.
|
Nutrition Information
| Average Serving Size: 18g (1 Biscuit) |
|
Per Serving |
Per 100g |
| Energy |
234kJ |
1800kJ |
| Protein |
1.6g |
8.6g |
| Fat: |
|
|
| - Total |
3.0g |
16.4g |
| - Saturated |
1.3g |
7.2g |
| Carbohydrates: |
|
|
| - Sugars |
10.6g |
59.0g |
| Sodium |
54mg |
298mg |
| Dietary Fibre |
1.0g |
5.5g |
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