Swirl Cookies - Puratos

Ingredients

Method

Using a planetary mixer & beater mix the Satin Crème Cake Plain Mix, flour & butter to form a crumb, add the egg, mix to form dough.
Repeat the method for the red dough.
Pin out both dough’s to 5mm deep even sized sheets & lay one on top of the other.
Roll the dough’s into a log from the short end of the sheet & chill for an hour.
Once chilled, slice into 5mm thick discs & place, evenly spaced onto lined baking trays.
Bake at 180˚C top heat 170°C bottom heat for 10 mins. Dust with Sweetsnow.

Discover

Related recipes

Legally blonde cookie

Legally blonde cookie

Chocolate bites

Chocolate bites

Apricot cookies

Apricot cookies

Black and Blue Forest cookie

Black and Blue Forest Cookie

Stuffed Gingerbread Men

Stuffed Gingerbread Men

Lime Garibaldi

Lime Garibaldi

Sugar Skull Biscuits

Day Of The Dead Mexican Sugar Skull Cookies

Sweet Empanadas

Sweet Empanadas

Referee Biscuits | Professional Patisserie Recipe

Referee Biscuits

S'more | Professional Patisserie Recipe

Smore

Cannalookie | Professional Patisserie Recipe

Cannalookie

Brookie | Professional Patisserie Recipe

Brookie

Peanut Cake Pretzels | Professional Recipe

Peanut Butter Cake Pretzels

Poptarts | Professional Patisserie Recipe

Pop Tarts

Bunting Biscuits | Patisserie Professional Recipe

Bunting biscuits

© Puratos Group 2024