Ingredients

Group Tiramisu Sticks
Ingredient
KG
Weight (%)
Apito Biscuit Mix
0.300
60
Bakels Tiramisu Mix
0.200
40
Bakels World Compound Butter (cold)
0.150
30
Eggs
0.050
10
Full cream milk
0.050
10
Total Weight: 0.750
Group Chocolate dip
Ingredient
KG
Weight (%)
Pettina Non-Temp Dark Chocolate
0.200
40
Peanuts (crushed)
0.100
14
Total Weight: 0.300

Method

How to do it:

1. In a mixing bowl, place Apito Biscuit mix, Bakels Tiramisu Mix, cold butter, eggs and full cream milk. Mix on medium speed for a few seconds or just until combined.
2. Place the dough in between plastic sheets and flatten the dough. Place in the freezer for 10 – 15 minutes.
3. Flatten dough to 2mm. Cut the dough into long strips (4.5 inches).
4. Bake at 170°C for 15-20 minutes or until golden brown.
5. Cool.
6. Melt the chocolate. Dip the cooled cookie sticks in the melted chocolate and coat with chopped nuts.
7. Allow the chocolate to set.
8. Serve.

Yield

100 pieces at 5 grams when baked without chocolate and nuts

Ingredients

Group Tiramisu Sticks
Ingredient
KG
Weight (%)
Apito Biscuit Mix
0.300
60
Bakels Tiramisu Mix
0.200
40
Bakels World Compound Butter (cold)
0.150
30
Eggs
0.050
10
Full cream milk
0.050
10
Total Weight: 0.750
Group Chocolate dip
Ingredient
KG
Weight (%)
Pettina Non-Temp Dark Chocolate
0.200
40
Peanuts (crushed)
0.100
14
Total Weight: 0.300

Method

How to do it:

1. In a mixing bowl, place Apito Biscuit mix, Bakels Tiramisu Mix, cold butter, eggs and full cream milk. Mix on medium speed for a few seconds or just until combined.
2. Place the dough in between plastic sheets and flatten the dough. Place in the freezer for 10 – 15 minutes.
3. Flatten dough to 2mm. Cut the dough into long strips (4.5 inches).
4. Bake at 170°C for 15-20 minutes or until golden brown.
5. Cool.
6. Melt the chocolate. Dip the cooled cookie sticks in the melted chocolate and coat with chopped nuts.
7. Allow the chocolate to set.
8. Serve.

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Category

Category

Cookies

Finished Product

Finished Product

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