Stork Packet Block
250g x 20 x 1
|Product:||75% vegetable fat spread|
|Product Category:||Chilled & Fresh Foods > Dairy & Eggs > Butter & Spreads Portions|
- The secret to perfect biscuits
- Suitable for vegetarians
Unilever is committed to sustainable palm oil.
Helping Britain Bake since 1920
75% Vegetable Fat Spread
Stork Block. Perfect for Cookies, Biscuits and Pastry. Also great for use in cooking, as a lower-fat yet flavoursome alternative to cooking butter.
Golden scones. Radiant cakes. Biscuits with a wholesome glow. Home baking tastes even better when it's made with Stork. Enriched with essential vitamins and containing just the right fat content for baking, Stork has been a staple in kitchens for 90 years.
Rub into flour to make a dough that's easy to handle and rolls out without cracking– the secret to a beautiful batch of scones and short crust pastry that's perfectly short, crisp and flaky. You can also cream Stork block with sugar for feather-light fairy cakes, and its firm texture is especially good for rich fruitcakes, helping to keep the dried fruit evenly distributed. It can be a tad too firm to use straight from the fridge, so work with packet Stork at room temperature unless the recipe says otherwise.
The secret to a perfect Cookie:
200g Stork block
250g plain flour + extra for dusting
1 level teaspoon baking powder
100g caster sugar
2 large egg yolks
Preheat oven to 190°C, 170°C fan oven, Gas mark 5. Cut the Stork into small pieces. Sieve the flower and baking powder into a large bowl. Add the sugar, egg yolks and Stork and mix with a wooden spoon, hand mixer or cold hands quickly into a stiff dough (don’t mix for too long!). Wrap the dough in cling film and leave to rest and chill for 30 minutes in the fridge. Dust the work surface with a little flour and roll out the dough until it is about 5mm thick. Cut out shapes with a sharp knife or cookie cutters and place on the baking sheet lined with baking paper. Fold the dough scraps together, roll them out and cut out more shapes. Bake in the preheated oven for 15-20 minutes until cooked and lightly browned. Leave the cookies to cool on the baking sheet. Dust the cookies with icing sugar.
Also great for Flapjacks, Muffins and Pastry.
For delicious creamy icing, use Stork with Butter.
Margarine contains 80% fat, whereas our Stork baking spread contains less than 80% fat and are therefore is classified as vegetable fat baking spread, not a baking margarine.
Contains less fat than butter.
Unilever is committed to sustainable palm oil.
By Appointment to Her Majesty The Queen Manufacturers of Food and Household Products, Unilever UK Limited, Leatherhead, Surrey, KT22 7GR
Vegetable Oils in Varying Proportions (Rapeseed, Palm, Sunflower), Water, Salt (1.5%), Emulsifier (Mono and Diglycerides of Fatty Acids), Citric Acid, Colour (Carotene), Vitamin A and D, Flavourings
|Per 100g||Per portion**||%* per portion**|
|of which saturates||26g||2.6g||13%|
|of which sugars||<0.5g||<0.5g||<1%|
|Vitamin A||800 u00b5g (100% NRV)||80 u00b5g (10% NRV)|
|Vitamin D||7.5 u00b5g (150% NRV)||0.75 u00b5g (15% NRV)|
|NRV = Nutrient Reference Values|
|*% of Reference intake of an average adult (8400kJ/2000kcal)|
|** 1 portion = 10g (pack contains 25 portions)|
- Suitable for Vegetarians
- Pack Type: Overwrap
- 25 Servings
Preparation and Usage
Also great for Flapjacks, Muffins and Pastry
1 portion = 10g (pack contains 25 portions)
Stork can be frozen for up to 3 months (defrost in refrigerator)
Freepost ADM 3940,
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