Referee Biscuits

Ingredients

	Unit
Satin Crème Cake Mix Plain \| Patisserie	0.400 kg
Butter	0.150 kg
Egg	0.050 kg
Bread flour	0.180 kg
Yellow liquid food colour	0.038 kg
Water	0.012 kg
total	0.830
Red dough
Satin Crème Cake Mix Plain \| Patisserie	0.400 kg
Butter	0.150 kg
Egg	0.050 kg
Bread flour	0.180 kg
Red liquid food colour	0.038 kg
Water	0.012 kg
Argenta Combo Plus Margarine 12.5	0.350 kg
Icing sugar	1.000 kg
Sugar sprinkles	0.010 kg
Red dough total	2.190

Mix Satin Crème Cake Plain Mix, flour & butter to form a crumb.
Add egg, water & yellow food colour, mix to form a dough.
Repeat the method for the Red dough.
Pin out both dough's to 5mm deep & cut into 90x60mm pieces.
Bake at 180°C top heat 170°C bottom heat for 10 mins on lined baking trays. Cool.
Mix Argenta Combo to box instructions.
Pipe 20g onto the back of a yellow biscuit & sandwich with a red biscuit.