Application: Cookie Advantages: Consistency quality, excellent taste and aroma Storage: Best store in cool and dry place (24-28°c) Avoid Floor and wall contact Pallet:70 bags (10kg) per pallet Recipe 1 Ingredients German Butter Cookie Mix(500gm), Buttermas/Butter(200g), Walnuts, Chocolate Chips, Cranberries for topping and fillings Step 1 – Mix German Butter Cookies Mix and Buttermas together until well blended.Do not over-beat to a fluffy texture. Step 2 – Rolled into a stick form approx. 3.5cm. Step 3 – Wrap up using a plastic warp, freeze for 20 minutes and cut into 1cm wide sie. Step 4 – Pipe topping on top of the cookie dough Baking Time 30 mins - Temperature 130°c – top 150°c – bottom Recipe for Topping Topping Buttermas/Butter – melted(20g), Icing Sugar(20g), Ground Almond(20g), Eggs(10-15g), Flavour(optional) Step 1 – Melt Buttermas Step 2 – Mix well all the ingredients together. Recipe 2: For Piping Loselle Ingredients German Butter Cookies(500g), Buttermas/ Butter(230 – 250g) Step 1 – Mix Butter Cookies Mix and Buttermas together until well blended. Do no tover-beat to a fluffy texture. Baking Time 25 mins - Temperature 150°c – top 150°c – bottom
