Ingredients

Group Cookies
Ingredient
KG
Weight (%)
All Purpose Flour
0.240
100
Sugar
0.150
62.5
Eggs
0.050
21
Bakels Cake Concentrate
0.003
1.5
Butta Butteroil Substitute
0.056
23.5
Dairy Blend
0.056
23.5
Total Weight: 0.555
Group Filling
Ingredient
KG
Weight (%)
Bakels ready-to-use Lemon Filling
0.350
-
Fino Dusting Sugar
0.075
-
Total Weight: 0.425

Method

How to do it:
1. On medium speed, cream Dairy Blend, Butta Butteroil Substitute and sugar in a mixing bowl until creamy.
2. Add eggs gradually. Beat for 3 minutes on medium speed or until fluffy.
3. Add flour and Bakels Cake Concentrate gradually. Beat for 1 minute until a soft dough forms.
4. Refrigerate dough, if necessary, until firm enough to handle.
5. Between two pieces of wax paper, sheet the dough evenly using a rolling pin until 1/8cm thick. Refrigerate until firm.
6. Cut into 2-inch diameter cookies. Knead the scraps together and repeat step 4.
7. Cut out the center of the remaining cookies using cutters of desired shapes (star, heart, flower, etc.). Make sure the cutout has approximately 1-cm allowance from the edges.
8. Bake at 180°C for 8 - 10 minutes.
9. Cool cookies and dust cookies with cut outs with Fino Dusting Sugar.
10. Spread 5g of Bakels RTU Lemon Filling on the base cookies. Cover with cutout cookie and press lightly.

Yield

69 sandwich cookies (2-inch diameter)

Ingredients

Group Cookies
Ingredient
KG
Weight (%)
All Purpose Flour
0.240
100
Sugar
0.150
62.5
Eggs
0.050
21
Bakels Cake Concentrate
0.003
1.5
Butta Butteroil Substitute
0.056
23.5
Dairy Blend
0.056
23.5
Total Weight: 0.555
Group Filling
Ingredient
KG
Weight (%)
Bakels ready-to-use Lemon Filling
0.350
-
Fino Dusting Sugar
0.075
-
Total Weight: 0.425

Method

How to do it:
1. On medium speed, cream Dairy Blend, Butta Butteroil Substitute and sugar in a mixing bowl until creamy.
2. Add eggs gradually. Beat for 3 minutes on medium speed or until fluffy.
3. Add flour and Bakels Cake Concentrate gradually. Beat for 1 minute until a soft dough forms.
4. Refrigerate dough, if necessary, until firm enough to handle.
5. Between two pieces of wax paper, sheet the dough evenly using a rolling pin until 1/8cm thick. Refrigerate until firm.
6. Cut into 2-inch diameter cookies. Knead the scraps together and repeat step 4.
7. Cut out the center of the remaining cookies using cutters of desired shapes (star, heart, flower, etc.). Make sure the cutout has approximately 1-cm allowance from the edges.
8. Bake at 180°C for 8 - 10 minutes.
9. Cool cookies and dust cookies with cut outs with Fino Dusting Sugar.
10. Spread 5g of Bakels RTU Lemon Filling on the base cookies. Cover with cutout cookie and press lightly.

Display Conditions

Display Conditions

Ambient

Category

Category

Cookies

Finished Product

Finished Product

Biscuit, Cookies