£3.45
Tapioca Starch is a pale, almost flavourless fine starch made from the roots of the cassava or manioc plant. Cassava roots form tubers similar to potatoes and are a good source of carbohydrate. The starch itself can be used as a thickener for sauces and gravies and is also blended with other gluten free flours for baking. When used for baking it helps to soften breads and cakes, keep the texture light and also to help them brown nicely.
100% Tapioca Starch.
Rub in the margarine and Pure flour until the mixture resembles breadcrumbs.Stir in the sugar, then add the chocolate chips and mix until they are thoroughly coated.Add the vanilla essence and enough water to bind the mix together - be careful, it won’t need...
Heat the oven to 170oC and grease and line an 8” square baking tinPour all 500g of brownie mix into a large bowl and add in the melted butter and mix well to combine.Add in the eggs and whisk for approx. 1 min until a smooth and creamy consistency is achieved.Pour in...
Crush the mini eggs into chunky pieces in a zip lock bag using a rolling pin and set aside.Combine the PURE bakery blend, salt, bicarbonate of soda in a bowl and set aside.Mix together in a separate large bowl the brown and caster sugar with the melted butter until...
Grease and line the base of two 7” round sandwich tins and preheat the oven to 180°C/350°F (170°C if using fan-assisted).Weigh the butter and sugar into a bowl and briefly cream them together - they don’t need to be pale and fluffy, just well mixed.In a separate bowl...
Preheat the oven to 190C/380F/Gas 5 and line a 12-hole muffin tin with paper cases.Mix the eggs, sugar, milk and melted butter in a large bowl. Sift the flour, baking powder, salt and cinnamon into the bowl. Stir well to combine.Add the chopped apple and lightly...
Pre-heat the oven to 190ºC/fan 170ºC/gas 5.Rub the flour, sugar and butter together until the mixture resembles breadcrumbs. Alternatively, you can do this in the food processor.Add enough egg to bring the mixture together to form a stiff dough. Flour your hands and...
