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Product Information
A tiny drop of glycerol, a vegetable based ingredient has been added to ensure this sugar stays soft and easy to use under most storage conditions.
Manufacturer Marketing
By Appointment to HM The Queen Manufacturers of Sugar, British Sugar plc Peterborough
Brand
Silver Spoon
Return To Address
It's our job to get this sugar to you in perfect condition. But if you're not happy with it, send it back to the Customer Services address on this pack, telling us where and when you bought it. This won't affect your statutory rights.
The Silver Spoon Company,
London Road,
Peterborough,
PE7 8QJ.
www.silverspoon.co.uk
The Silver Spoon Company,
London Road,
Peterborough,
PE7 8QJ.
www.silverspoon.co.uk
Recipes
Ingredients (Makes 22 cookies)
- 125g Unsalted butter (softened)
- 100g Silver spoon light brown soft sugar
- 100g Silver spoon caster sugar
- 1 Beaten egg
- 2 tsp Vanilla extract
- 225g Plain flour
- 1/2 tsp Bicarbonate of soda
- 200g Milk chocolate chunks
Let's Bake
1. Preheat the oven to 200°C/ 180°C fan/gas mark 4 and line two baking trays with baking paper.
2. Cream together the butter and sugars until pale and fluffy. Add the egg and vanilla extract and mix well.
3. Sift in the flour and bicarbonate of soda and mix again until a soft dough forms. Finally, stir in 150g of the choc chunks.
4. Break off small pieces of the dough and roll into balls. Space apart on the baking trays.
5. Bake for 3-4 minutes, then sprinkle the rest of the chocolate chunks on top for an extra gooey, chocolatey finish.
6. Bake for another 5 minutes until golden. (8 minutes in total means softer cookies and 10 minutes for more crunch).
- 125g Unsalted butter (softened)
- 100g Silver spoon light brown soft sugar
- 100g Silver spoon caster sugar
- 1 Beaten egg
- 2 tsp Vanilla extract
- 225g Plain flour
- 1/2 tsp Bicarbonate of soda
- 200g Milk chocolate chunks
Let's Bake
1. Preheat the oven to 200°C/ 180°C fan/gas mark 4 and line two baking trays with baking paper.
2. Cream together the butter and sugars until pale and fluffy. Add the egg and vanilla extract and mix well.
3. Sift in the flour and bicarbonate of soda and mix again until a soft dough forms. Finally, stir in 150g of the choc chunks.
4. Break off small pieces of the dough and roll into balls. Space apart on the baking trays.
5. Bake for 3-4 minutes, then sprinkle the rest of the chocolate chunks on top for an extra gooey, chocolatey finish.
6. Bake for another 5 minutes until golden. (8 minutes in total means softer cookies and 10 minutes for more crunch).
Ingredients
Sugar, Cane Molasses, Humectant: Glycerol
Features
Great for Chewy Cookies, Chewy Choccy Cookies, Perfect for Sharing, Suitable for vegetarians & vegans
Package Type
Bag
Further Description
For more recipes BAKINGMAD.COM
Manufacturer
The Silver Spoon Company,
London Road,
Peterborough,
PE7 8QJ.
London Road,
Peterborough,
PE7 8QJ.
Storage
Store me in a cool, dry place.
Other Information
Full Product Name:
Light Brown Soft Sugar
Storage:
Store me in a cool, dry place.
Light Brown Soft Sugar
Storage:
Store me in a cool, dry place.
Preparation And Usage
Smart Thinking:
A shiny tin will make sure heat is distributed evenly. Dark or glass tins absorb more heat and make the mixture cook too quickly.
A shiny tin will make sure heat is distributed evenly. Dark or glass tins absorb more heat and make the mixture cook too quickly.
Nutritional Data (Adults need around 2000 kcals a day)
Typical Values | Per 100g |
---|---|
Energy kJ | 1673kJ |
kcal | 394kcal |
Fat | 0.2g |
of which Saturates | 0g |
Carbohydrate | 97.7g |
of which Sugars | 97.7g |
Protein | 0g |
Salt | <0.03g |
Recycling Information
Pack - Recycle with bags at large supermarket - Don't recycle at home
Customer reviews
Overall ratings
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