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Longo's Organics Flour 2kg bag selected varieties INGREDIENTS DIRECTIONS 11/4 cups Longo’s Organics Unbleached Whisk together flour, baking soda and salt; set Enriched All Purpose Flour aside. /2 tsp baking soda Using electric mixer, beat together butter and Vd tsp salt peanut butter in large bow! until well combined. ‘V2 cup Longo's Unsalted Country Beat in sugar until flufy. Beat in pumpkin, egg and Churned Butter, softened vanilla until blended. Str flour mixture into ‘/2.cup Longo’s Essentials Smooth batter until combined. Peanut Butter Spread batter into 13 x 9-inch baking pan lined with ‘cup packed brown sugar parchment paper. Bake in preheated 350°F oven V2 cup pumpkin purée for about 20 minutes or until golden and top is set. large Longo's Enriched Coop Egg Sprinkle chocolate chips overtop of hot bars and 2tsp vanilla let stand for 2 minutes before spreading evenly. 1/2. cup dark chocolate chips Sprinkle with salt flakes. Refrigerate for at least 20 Find aoa alt Guich wa Maldon) minutes or until chocolate is set. Cut into bars to serve. (Make-ahead: Refrigerate for up to 1 week or freeze for up tol month) Looking for some added crunch? Sprinkle some chopped Longo’s Original Peanut Brittle overtop. aac Per serving (1 bar):150 calories 2g protein; 9g fat; 18g carbohydrate: Ig fibre: 12g sugars: 75mg sodium. Peer EO » .D. Smit q Fireside Marshmallows Roe eau 4 Redpath Sugar 250g pkg dilated verietion Longo’ Almonds 769ml can 2kg ph | 3 349 eS 4° Ss 2° i ann’. Nar ae | Fn mae Fleischmann’, | hid; House = oe g Pure Vanilla ies bm bottle selected varieties 454 Fleischmann's Yeast e 599 Ti3g jar 49 Longo's selected varieties 3 Butter Sticks E E 454g pkg, " selected varieties PRICES ON THIS PAGE EFFECTIVE FROM THURSDAY SEPTEMBER 21° TO WEDNESDAY SEPTEMBER 27", 2023.
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