Swirl Cookies

Ingredients

Unit
Satin Crème Cake Mix Plain 0.400 kg
Butter 0.150 kg
Egg 0.050 kg
Water 0.050 kg
Bread flour 0.180 kg
Satin Crème Cake Mix Plain 0.400 kg
Butter 0.150 kg
Egg 0.50 kg
Bread flour 0.180 kg
Bread flour 0.180 kg
Red food colouring 0.038 kg
Water 0.012 kg
Sweetsnow As required
total 2.290

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.