What’s in Lots of Baking Mixes and Ingredient Jars

Crushed Biscuit [Wheat Flour (Gluten), Margarine (Beef Fat, Palm Stearin, Coconut Oil, Water, Salt, Emulsifiers (471, 322, Soy), Acidity Regulator (500, 330) Antioxidant (306 Soy), Colour (160a)), Sugar, Wheat Starch (Gluten), Whey Powder (Milk), Flavour, Raising Agent (500), Salt], Sultanas [Sultanas, Vegetable Oil], Dried Coconut [Coconut, Preservative (223)(Sulphite)], Cocoa Powder (3.9%)

CONTAINS: WHEAT, GLUTEN, SOY, SULPHITE

Made in a kitchen that processes: Peanut, Milk, Soy, Egg, Tree Nuts

To add: Butter, Condensed milk

Instructions:  Melt the butter. Add condensed milk and blend together. Add sultanas and contents of jar and mix together. Press into a loaf sized tin lined with baking paper. Ice with chocolate icing if desired. Chill in fridge. 

Wheat Flour (Gluten), Sugar, Brown Sugar, White Chocolate Chips (14%) [Sugar, Vegetable Oil, Milk Solids (22%), Emulsifiers (322 (From Soy)), Natural Flavour], Cranberries (14%) [Cranberries, Sugar, Sunflower Oil], Rolled Oats (Gluten), Raising Agent (Baking Soda), Salt

CONTAINS: WHEAT, GLUTEN, MILK, SOY

Made in a kitchen that processes: Peanut, Milk, Soy, Egg, Tree Nuts

To add: Butter, Egg, Vanilla Essence

Instructions: Preheat oven to 175c conventional / 155c fan bake. Line oven trays with baking paper. Soften butter in bowl. Add egg and vanilla essence and stir. Add contents of jar and mix. Roll into heaped tablespoon sized balls and place on oven trays. Flatten balls slightly by pressing down with a floured fork. Bake 10 minutes. Cool on oven trays.

Wheat Flour (Gluten), Sugar, Dark Chocolate [Sugar, Vegetable Oil, Cocoa Powder (9.5%), Emulsifiers (492, Soy Lecithin), Flavouring, Milk], Cocoa Powder (9.1%), Raising Agent (Baking Soda), Salt

CONTAINS: WHEAT, GLUTEN, SOY

Made in a kitchen that processes: Peanut, Milk, Soy, Egg, Tree Nuts

To add: butter, vanilla essence and egg

Instructions:  Preheat oven to 175c conventional / 155c fan bake. Line oven trays with baking paper. Soften butter in a bowl. Add beaten egg and vanilla essence and stir. Add contents of jar and mix. Roll into heaped tablespoon sized balls and place on oven trays. Flatten balls slightly by pressing down gently with a floured fork.  Bake for 10 minutes. Cool on baking tray.

Wheat Flour (Gluten), Sugar, Compound Dark Chips (18%) [Sugar, Vegetable Oil, Cocoa Powder (10%), Emulsifiers (492, 322 (from Soy)), Natural Flavours, Milk Solids], Cocoa (6.5%), Raising Agents (500, 450), Salt

CONTAINS: WHEAT, GLUTEN, SOY, MILK

Made in a kitchen that processes: Peanut, Milk, Soy, Egg, Tree Nuts

To add: butter, water, vanilla essence and egg

Instructions:  Preheat oven to 175c conventional / 155c fan bake. Line a loaf tin with baking paper. Melt butter in a bowl. Add water, egg and vanilla essence and stir. Add contents of jar and mix. Gently press mixture into loaf tin evenly. Bake for 18 minutes. Allow to cool then dust with icing sugar if desired. 

Wheat Flour (Gluten), Sugar, Chocolate Candy [Milk Chocolate (Sugar, Cocoa Mass, Milk Solids, Cocoa Butter, Vegetable Fat, Emulsifier (Soy Lecithin), Salt, Natural Flavour), Sugar, Starch, Glucose Syrup, Vegetable Gum (414), Colours (171, 110, 102, 129, 133), Thickener (Dextrin), Glazing Agent (903), Wheat Flour (Gluten)], Ginger Powder (3.2%), Raising Agent (Baking Powder)

CONTAINS: WHEAT, GLUTEN, MILK, SOY

Made in a kitchen that processes: Peanut, Milk, Soy, Egg, Tree Nuts

To add: Butter, Golden Syrup, Egg

 Instructions:  Preheat oven to 180c.  Soften butter and add brown sugar from cellophane bag. Beat until light and creamy. Add golden syrup and egg yolk and beat until combined. Add contents of jar and mix to a dough. Turn onto a lightly floured surface and knead until dough is smooth. Roll out to 5mm thickness and cut out gingerbread-men shapes. Place on a baking tray lined with baking paper.  Place M&Ms for eyes & buttons.  Bake for 10-11 mins until golden.  

 Wheat Flour (Gluten), Cornflour, Icing Sugar

CONTAINS: WHEAT, GLUTEN

Made in a kitchen that processes: Peanut, Milk, Soy, Egg, Tree Nuts

To add: Butter

Instructions:  Preheat oven to 150c conventional / 130c fan bake. Line oven trays with baking paper. Soften butter in a bowl. Add the icing sugar from cellophane bag and cream together for 5 minutes until mixture lightens in colour. Add contents of jar and mix. Turn out onto a lightly floured surface and knead until dough is smooth. Roll into a log shape and into slices approximately 7mm thick. Prick the cookies with a fork. Place on oven trays. Bake for 20 minutes. 

Ingredients: Wholemeal Flour, White Flour, Cornmeal, Parsley, Milk Powder, Rolled Oats, Beef Stock and Garlic.

To add: Egg, Oil, Water

Instructions:  Preheat oven to 150c conventional / 130c fan bake. Line oven trays with baking paper. Put egg, oil and hot water in a bowl and stir.  Add contents of jar and mix. If mixture is too dry add extra water until mixture binds together.  Turn out onto a lightly floured surface and knead until dough comes together in a ball. Roll out to 5mm thick and cut out dog bone shapes using the cutter.  Place on oven trays. Bake for 35 minutes.  

Ingredients: Wholemeal Flour, White Flour, Cornmeal, Parsley, Milk Powder, Rolled Oats, Beef Stock and Garlic.

To add: Egg, Oil, Water

Instructions: Preheat oven to 150c conventional / 130c fan bake. Line oven trays with baking paper.  Put eggs, oil and hot water into bowl and mix.  Add contents of pouch and beef stock from cellophane bag and mix until combined.  If dough is too dry add extra water until a rolling consistency is achieved.  Roll out on a floured surface to 5mm thick and use cutter to cut out bones.  Bake for 35 mins.  

Sugar, Wheat Flour (Gluten), Dark Chocolate (17%) [Sugar, Vegetable Oil, Cocoa Powder (10%), Emulsifiers (492, 322 (from Soy)), Natural Flavours, Milk Solids), Cocoa (6.6%), Raising Agents (500, 450)

CONTAINS: WHEAT, GLUTEN, SOY, MILK

Made in a kitchen that processes: Peanut, Milk, Soy, Egg, Tree Nuts

To add: Oil, Water, Vanilla Essence

 Instructions:  Place the contents of the pouch into a 300ml microwavable mug.  Add water, oil and vanilla essence and mix until combined.  Place on a paper towel in microwave and cook for 1 minute on high in 1000w microwave.  Brownie should be slightly molten in the middle.  Enjoy by itself or with a scoop of ice cream. 

Sugar, Wheat Flour (Gluten), Dark Chocolate (17%) [Sugar, Vegetable Oil, Cocoa Powder (10%), Emulsifiers (492, 322 (from Soy)), Natural Flavours, Milk Solids), Cocoa (6.6%), Raising Agents (500, 450), Coffee Powder

CONTAINS: WHEAT, GLUTEN, SOY, MILK

Made in a kitchen that processes: Peanut, Milk, Soy, Egg, Tree Nuts

To add: Oil, Water, Vanilla Essence

Instructions:  Place the contents of the pouch into a 300ml microwavable mug.  Add water, oil and vanilla essence and mix until combined.  Place on a paper towel in microwave and cook for 1 minute on high in 1000w microwave.  Brownie should be slightly molten in the middle.  Enjoy by itself or with a scoop of ice cream. 

Sugar, Wheat Flour (Gluten), Cocoa (7.2%), Raising Agents 500, 450), Salt

CONTAINS: WHEAT, GLUTEN

Made in a kitchen that processes: Peanut, Milk, Soy, Egg, Tree Nuts

To add: Eggs, Oil, Milk, Water and Vanilla Essence

Instructions: Preheat oven to 160c conventional / 140c fan bake. Grease a 25cm cake round cake tin and line the base with baking paper. Add contents of pouch into a large bowl and mix.  Add eggs, oil, milk and vanilla essence and mix to combine. Carefully add the boiling water to the mixture and mix to combine. Mixture will be very runny. Pour into lined cake tin. Bake for 45 minutes.  Cake is baked when a toothpick inserted into middle of cake comes out clean. 

Wheat Flour (Gluten), Sugar, Dark Compound Chips (17%) [Sugar, Vegetable Oil, Cocoa Powder (10%), Emulsifiers (492, 322 (from Soy)), Natural Flavours, Milk Solids], Raising Agents (500, 450)

CONTAINS: WHEAT, GLUTEN, SOY, MILK

Made in a kitchen that processes: Peanut, Milk, Soy, Egg, Tree Nuts

To add: Butter, Condensed milk

 Instructions:  Preheat oven to 150c conventional / 130c fan bake.  Line oven trays with baking paper. Soften butter in a bowl. Add sugar from cellophane bag and condensed milk. Cream until light and fluffy.  Add contents of pouch and mix until combined. Roll into heaped tablespoon sized balls and place on lined oven trays. Flatten balls slightly by pressing down gently with a floured fork. Bake for 15  – 20  minutes until cookies are slightly golden. 

Wheat Flour (Gluten), Cornflour, Icing Sugar

CONTAINS: WHEAT, GLUTEN

Made in a kitchen that processes: Peanut, Milk, Soy, Egg, Tree Nuts

To add: Butter

Instructions: Preheat oven to 150c conventional / 130c fan bake. Line oven trays with baking paper.  Soften butter in a bowl.  Add icing sugar from cellophane bag into bowl and beat together for 5 minutes until mixture lightens in colour and is fluffy.  Add contents of pouch and mix until combined. Turn out onto a lightly floured work surface roll out into a log shape.  Cut cookies about 7mm thick.  Place onto lined oven trays.  Bake for 20 minutes. 

Malt Biscuits (Wheat Flour (Gluten), Brown Sugar Malt, Margarine (Animal Fat, Vegetable Oil, Water, Salt, Emulsifier (471, 322), Acidity Regulator (500), Flavour, Antioxidant (307b), Acidity Regulator (330), Colour (160a)), Egg, Raising Agent (500), Colour (110, 122), Fruit Puffs (Sugar, Glucose Syrup (From Corn), Water, Gelatine, Flavourings, Colourings (102, 110, 133, 124), Dried Coconut [Coconut, Preservative (223) (Sulphite)]

CONTAINS: WHEAT, GLUTEN, EGG, SULPHITE

Made in a kitchen that processes: Peanut, Milk, Soy, Egg, Tree Nuts

To add: Butter, Condensed Milk

Instructions:  Line a 22cm square baking tin with baking paper. Melt the butter in a bowl.  Add the condensed milk and mix.  Add the contents of the pouch and mix until combined.  Press mixture into lined tin and press down evenly.  Place in fridge to set.  

Icing Sugar (Sugar, Maize Starch), Wheat Flour (Gluten), Sugar, Dried Coconut (13%) [Coconut, Preservative (223) (Sulphite)], Cocoa, Raising Agents (500, 450)

CONTAINS: WHEAT, GLUTEN, SULPHITE

Made in a kitchen that processes: Peanut, Milk, Soy, Egg, Tree Nuts

To add: Butter, Condensed Milk, Hot Water

 Instructions: Preheat oven to 175c conventional / 155c fan bake.  Line a 22cm square baking tin with baking paper. Put aside the two cellophane bags.  Melt butter in a bowl. Add contents of pouch and hot water and mix until combined. Press mixture into lined baking tin.  Bake for 12 minutes. While the base is cooking melt the condensed milk & butter in a bowl. Add the icing sugar, cocoa and coconut from cellophane bags & mix until combined.  When base has cooked, immediately pour the topping over and spread evenly. Allow to set for a few hours before slicing into pieces. 

Wheat Flour (Gluten), Sugar, Compound Dark Chips (18%) [Sugar, Vegetable Oil, Cocoa Powder (10%), Emulsifiers (492, 322 (from Soy)), Natural Flavours, Milk Solids], Cocoa (6.5%), Raising Agents (500, 450), Salt

CONTAINS: WHEAT, GLUTEN, SOY, MILK

Made in a kitchen that processes: Peanut, Milk, Soy, Egg, Tree Nuts

To add: Butter, Eggs, Water, Vanilla Essence

 Instructions:  Preheat oven to 175c conventional / 155c fan bake.  Line a 22cm square baking tin with baking paper. Melt butter in a bowl. Add water, eggs and vanilla essence and mix.  Add contents of pouch and mix until combined. Place mixture in lined tin and spread it evenly.  Bake for 18 minutes or until a toothpick inserted into middle of brownie comes out slightly sticky.  Allow to cool completely then dust with icing sugar if desired.   

Wheat Flour (Gluten), Dates (30%) [Dates, Rice Flour], Sugar, Wheat Biscuits [Whole Grain Wheat (Gluten), Sugar, Salt, Barley Malt Extract (Gluten)], Brown Sugar, Raising Agents (500, 450)

CONTAINS: WHEAT, GLUTEN

Made in a kitchen that processes: Peanut, Milk, Soy, Egg, Tree Nuts

To add: Butter, Eggs, Boiling Water

Instructions: Preheat oven to 180c conventional / 160c fan bake.  Line a loaf tin with baking paper. Take out the two cellophane bags and put aside the cellophane bag of brown sugar.  Put butter in a large bowl. Add contents of pouch and boiling water. Stir and let mixture stand for 5 mins. Add flour from cellophane bag and egg and mix until combined.  Pour into lined loaf tin and sprinkle with brown sugar from cellophane bag.  Bake 35-40 minutes. Loaf is baked when a toothpick inserted into middle of loaf comes out clean.  

Wheat Flour (Gluten), Sugar, Chocolate Candy [Milk Chocolate (Sugar, Cocoa Mass, Milk Solids, Cocoa Butter, Vegetable Fat, Emulsifier (Soy Lecithin), Salt, Natural Flavour), Sugar, Starch, Glucose Syrup, Vegetable Gum (414), Colours (171, 110, 102, 129, 133), Thickener (Dextrin), Glazing Agent (903), Wheat Flour (Gluten)], Ginger Powder (3.2%), Raising Agent (Baking Soda)

CONTAINS: WHEAT, GLUTEN, MILK, SOY

Made in a kitchen that processes: Peanut, Milk, Soy, Egg, Tree Nuts

To add: Butter, Golden Syrup, Egg Yolk

Instructions: Preheat oven to 180c conventional / 160c fan bake.  Line baking trays with baking paper. Soften butter in a bowl. Add brown sugar from cellophane bag and cream until light and fluffy. Add golden syrup and egg yolk and mix.  Add contents of pouch and mix to a dough. Turn out onto a lightly floured work surface and knead until dough is smooth. Roll out to 5mm thickness and cut out gingerbread-men shapes and place candy covered choc drops as eyes and buttons. Place on lined oven trays. Bake for 10-11 mins until golden. 

Sugar, Wheat Flour (Gluten), Rolled Oats (18%) (Gluten), Dried Coconut (17%) [Coconut, Preservative (223) (Sulphite)], Raising Agent (Baking Soda)

CONTAINS: WHEAT, GLUTEN, SULPHITE

Made in a kitchen that processes: Peanut, Milk, Soy, Egg, Tree Nuts

To add: Butter, Golden Syrup, Boiling Water

Instructions: Preheat oven to 175c conventional / 155c fan bake.  Line oven trays with baking paper. Take the cellophane bag of baking soda from pouch and set aside. Empty pouch contents into a bowl and mix. Melt butter and golden syrup together in a bowl.  Dissolve the baking soda in the boiling water and add to the butter golden syrup mixture and stir until foamy.  Pour butter golden syrup mixture into the dry ingredients and mix to combine. Roll into heaped tablespoon sized balls and place on lined oven trays. Flatten balls slightly by pressing down gently with a floured fork. Bake for 12-15 minutes until golden. 

Wheat Flour (Gluten), Sugar, Cornflour, Cocoa (8.1%), Cornflakes (7%) [Corn, Sugar, Salt, Barley Malt Extract, Mineral (Iron), Vitamins (Niacin, Thiamin, Riboflavin, Folate)], Raising Agents (500, 450)

CONTAINS: WHEAT, GLUTEN

Made in a kitchen that processes: Peanut, Milk, Soy, Egg, Tree Nuts

To add: Butter

Instructions:  Preheat oven to 175c conventional / 155c fan bake.  Line oven trays with baking paper. Soften butter in a bowl.  Add sugar from cellophane bag and cream until light and fluffy.  Add contents of pouch and mix until combined. Roll into heaped tablespoon sized balls and place on lined oven trays. Flatten balls slightly by pressing down gently with a floured fork. Bake for 15min.  Ice with chocolate icing and a walnut half if desired. 

Wheat Flour (Gluten), Sugar, Raising Agents (500, 450)

CONTAINS: WHEAT, GLUTEN

Made in a kitchen that processes: Milk, Soy, Peanut, Egg, Tree Nuts

To add: Butter, Eggs, Bananas, Milk

Instructions: Preheat oven to 175c conventional / 155c fan bake.  Grease a 25cm round cake tin and line the base with baking paper.  Soften butter in a bowl. Add sugar from cellophane bag and cream until light and fluffy.  Add eggs and mashed bananas and mix to combine.  Heat milk until near boiling. Add baking soda from cellophane bag and stir until frothy. Add to mixture with contents of pouch and mix until combined. Place mixture lined tin. Bake 45 minutes. Cake is baked when a toothpick inserted into middle of cake comes out clean. 

Rolled Oats (28%) (Gluten), Wheat Flour (Gluten), Sultanas (16%) [Sultanas, Vegetable Oil], Brown Sugar, Sugar, Salt, Raising Agent (Baking Soda), Cinnamon, Nutmeg

CONTAINS: WHEAT, GLUTEN

Made in a kitchen that processes: Milk Soy, Peanut, Egg, Tree Nuts

To add: Butter, Vanilla Essence, Egg

Instructions: Beat egg and vanilla essence together in a bowl. Add sultanas and soak for up to an hour.  Preheat oven to 175c conventional / 155c fan bake.  Line oven trays with baking paper. Soften butter in a bowl. Add sugars from cellophane bag and cream until light and fluffy. Add contents of pouch and sultana and egg mix. Mix until combined. Roll into tablespoon sized balls and place on lined oven trays. Flatten balls slightly by pressing down gently with a floured fork. Bake 12-13 min until golden.