...in more detail

INGREDIENTS: Heat treated fortified WHEAT flour, dark chocolate-mint crisp chunks (contains SOYA), light brown sugar, baking block, caster sugar, OAT milk, cornflour, mint essence and baking powder THE PERFECT SCOOP: There’s an art to the perfect scoop. We recommend using a 4cm ice-cream scoop for a cookie that’s crispy on the outside but gooey within. Scoop a dome of dough for each individual cookie. You can bake from chilled or from frozen. You may need a strong arm to scoop from frozen. BAKING YOUR COOKIES: 1. Heat your oven to 170°C (if fan assisted) or 180°C. Leave it for 5 to 10 minutes so it’s warm and toasty. 2. Scoop your dough onto a lined baking tray. Leave a 5cm gap between each dough dome to give them room to grow. Our cookies need their personal space. 3. Bake your cookies on the middle shelf of the oven for 10 to 12 minutes. 4. Take out the oven and leave to cool for 5 to 10 minutes or until you can resist no longer. They will look soft but firm up when cooled. 5. Enjoy your freshly baked cookies with a scoop of ice cream or a cuppa. You could even use your cookie break to write us a review proclaiming your love for our cookies (optional, but appreciated).