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Pepe Saya Butterscotch Rye Cookie

Bake at home

$16 ea

Vegetarian

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We've partnered with one of our favourite producers - Pepe Saya Buttery to bring you this limited edition butterscotch rye cookie.
A soft, chewy cookie made with Pepe Saya Cultured Butter and house milled rye flour, with a indulgent butterscotch centre.
Makes 6 delicious cookies, ready to bake in your own oven.

Prep: 5 mins | Bake: 10-12 mins

Option 1: Bake from frozen.

  1. Line a baking tray with baking paper.
  2. Remove dough from packaging – to thaw butterscotch place piping bag into a hot water bath.
  3. Preheat oven to 200C.
  4. Cut log into 6 even pieces and place evenly on baking tray.
  5. Bake for 8-12min.
  6. Remove cookies from oven, cut corner of piping bag and pipe butterscotch evenly into the centre of each cookie.
  7. Return cookies to oven and continue baking for another 2-3 minutes.
  8. Remove from tray and allow to rest/cool for 5 minutes.

Option 2: Bake from thawed/fridge.

  1. Line a baking tray with baking paper.
  2. Remove dough from packaging – allow butterscotch to warm by placing into a hot water bath.
  3. Preheat oven to 200C.
  4. Cut log into 6 even pieces and place evenly on baking tray.
  5. Bake for 8-10min.
  6. Remove cookies from oven, cut corner of piping bag and pipe butterscotch evenly into the centre of each cookie.
  7. Return cookies to oven and continue baking for another 2-3 minutes.
  8. Remove from tray and allow to rest/cool for 5 minutes.

 

Pepe Saya Cultured Butter, Brown Sugar, Wholemeal Rye Flour, Premium NSW Wheat, Sugar, Egg, Whole Milk, Bicarbonate Soda, Miso Paste, Maple Syrup, Vanilla, Salt.

Keep frozen. Store at or below -18 degrees. Once thawed use within 3 days.