Espresso and Maple Cookie

WHEAT flour, caster sugar, butter (MILK), brown sugar, 100% pure Canadian maple syrup, icing sugar, EGGS, cornstarch, Espresso powder from 100% pure Arabica beans, vanilla bean paste (Bourbon vanilla extract 4 fold, invert sugar, water, exhausted Bourbon vanilla seeds, xanthan gum), raising agents (E 450 (diphosophates), E500 (sodium bicarbonate)), salt.

ALLERGENS; WHEAT, MILK, EGGS.

Storage:

Store these cookies in their packaging or an air tight container until best before date. My cookies are good for a week after being freshly baked to your order, but can also be frozen for up to 3 months in unopened packaging, or tightly wrapped in cling film.

Thawing out your cookie:

after taking out the freezer leave them at room temperature for 4-5 hours.

Optional, but advised:

For that freshly baked experience I recommend heating your cookies slightly before serving, this can be done by

Microwave

15-25 seconds depending on power

Oven

     2 minutes at 180℃

Air fryer

2 minutes at 180℃

Each items specific allergens are listed in bold on their full ingredients list. Whilst every measure has been taken to avoid cross contamination, the ingredients used in my kitchen contain the following allergens;

WHEAT, MILK, EGGS, SOYA, MAIZE, BARLEY