Using a planetary mixer and beater, combine the Satin Creme Cake, butter, and golden syrup.
Mix on slow speed to form a crumb.
Add the remaining ingredients and mix to form a dough.
Deposit into tins at 80g.
Timing: 16 mins
Oven Type: Deck
Top Temperature: 180°C
Bottom Temperature: 180°C
Closed
10% Water loss
Pipe two 30g stripes of Mascarpone Cremfil over the cooled cookies.
Finish with a dusting of Cocoa powder.
