The present invention provides a flavored solid-form food product that is easily dispersible in aqueous liquids comprising an edible fat; an edible starchy material; a flavoring agent; a solidifying agent; an aqueous liquid; and optionally an edible bicarbonate. The invention also provides a method for preparing a method of preparing a pre-formed solid food product that is easily dispersible in aqueous solutions comprising heating a mixture comprising an edible fat and an edible starchy material to a temperature sufficient to produce a first molten mixture; mixing a solidifying agent and a flavoring agent with an aqueous liquid to form a second mixture; cooling said first molten mixture to a temperature sufficient to approximate the temperature of the second mixture; combining the first molten mixture with the second mixture to form a third mixture; and optionally adding an edible bicarbonate to the third mixture; introducing the third mixture into a desired mold; and cooling said third mixture to a temperature sufficient to form a solid mass.