Cookie Fingers
Cookie Fingers — a Dawn Foods recipe in 2 components. Uses Dawn Prairie Vanilla Cookie Base 12.5 kg.
- mixing time (cookie mix and flour)
- 1 min
- mixing time (after adding butter)
- 3 min
- baking temperature
- 190 °C
- baking time
- 11 min
- baking temperature (alternative deck oven setting)
- 160 °C
Ingredients
Cookies
| Ingredient | Quantity |
|---|---|
| Dawn Prairie Vanilla Cookie Base 12.5 kg | 800 g |
| Plain flour | 200 g |
| Butter or cake margarine | 150 g |
| Water | 80 g |
| Whole egg | 40 g |
Decoration
| Ingredient | Quantity |
|---|---|
| Royal Steensma Souplesse coatings, various flavours |
Method
- Cookies
Add the cookie mix and plain flour to a mixing bowl fitted with a beater and blend together for 1 minute.
- Cookies
Add the butter and mix on slow to medium speed for 3 minutes (until the butter is completely blended in).
- Cookies
Add the water and egg and mix on slow speed until a smooth paste/dough has formed.
- Cookies
Roll out to 1 cm thick and cut into 25 mm x 130 mm fingers, place onto a lined baking sheet.
Bake: Bake in a deck oven at 190 °C for 11 minutes, or deck oven at 160 °C.
Finish: Allow to cool thoroughly.
Finish: Heat the Souplesse coating of choice and dip the end of the cooled finger(s).
Finish: Allow to set and spin/drizzle with either White or Dark Souplesse.
Dawn Foods recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.