Diamant Cookie

Group A1
Ingredient
KG
Unsalted Butter
0.110
Icing sugar
0.050
Salt
0.001
Compound Vanilla with Seeds
0.006
Total Weight: 0.167
Group A2
Ingredient
KG
All-Purpose Flour
0.160
Total Weight: 0.160
Group B
Ingredient
KG
Castor Sugar
0.200
Total Weight: 0.200
  1. Combine all ingredients (A1) with paddle. Do not mix until too creamy.
  2. Then add the sifted ingredient (A2) and mix slowly inside. Don’t stress the dough, then roll into a stick 1 - 1.5 cm thick and chill it.
  3. Once the doughs are harden, remove and roll in ingredient (B) till coated evenly.
  4. Then cut into disk shape and lay on tray with parchment paper.
  5. Bake the dough at 170°C for 15 - 18 mins and then it is ready to be served.

*Also can use the Compound Orange with Peel

Occasion

Afternoon Tea, BBQ, Festive, Summer

Finished Product

Cookies

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