If you’ve done all of this and you still have not received your refund yet, please contact us at items (if applicable) There is often some processing time before a refund is posted. Then contact your credit card company, it may take some time before your refund is officially posted. If you haven’t received a refund yet, first check your bank account again. If you are approved, then your refund will be processed, and a credit will automatically be applied to your credit card or original method of payment, within a certain amount of days. We will also notify you of the approval or rejection of your refund. Once your return is received and inspected, we will send you an email to notify you that we have received your returned item. To complete your return, we require a receipt or proof of purchase. No returns on Food Item, Perishable or Edible goods. Several types of goods are exempt from being returned. We do not cover the cost of shipping the product back to us. Items may be returned for a refund, with a charge of 15% restocking fee and any shipping charges paid on the original order, and in case of free shipping, then the shipping charges will be deducted. Please do not ship the item back before getting a return code from us. Your item must be unused, in original packaging and in the same condition that you received. To be eligible for a return, you must contact us right away by email. If 5 days have gone by since your purchase, unfortunately, we can’t offer you a refund or exchange. DUE TO INTERNATIONAL SHIPPING AND CUSTOMS CHARGES, WE ARE UNABLE TO ACCEPT RETURNS ON NON-CANADIAN ORDERS. Brush the rolls with the glaze hot from the oven.REFUND AND RETURN POLICY IS APPLICABLE TO CANADIAN SHIPMENTS ONLY.While the rolls are baking, make the glaze by whisking together the icing sugar, butter, milk & cookie butter bakery emulsion in a mixing bowl. Bake at 350 degrees for 30 minutes, or until the rolls are golden brown.Transfer the rounds to a 9-inch round oven safe skillet (or 9x12 baking dish) & let rest a second time for 30 minutes, covered with a damp cloth.Tightly roll dough and cut into 2-inch thick rounds.Brush the dough generously with the melted butter mixture followed by evenly distributing the brown sugar mixture.Once the dough has doubled in size roll into a thin rectangular shape.In a separate mixing bowl toss the brown sugar, cinnamon, ginger, cloves & nutmeg until evenly combined.In a frying pan over low heat melt together the butter and cookie butter bakery emulsion.Knead dough for 8-10 minutes then let rest for an hour, covered with a damp cloth.Once the mixture begins to come together add the remaining cup of flour.Add the liquid to the stand mixer followed by the egg.
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