Cookie Swirls
Cookie Swirls — a Dawn Foods recipe in 3 components. Uses Dawn Prairie Vanilla Cookie Base 12.5 kg.
- baking temperature (cookies)
- 190 °C
- baking time (cookies)
- 11 min
- baking temperature (cookies, alternative)
- 160 °C
Ingredients
Cookies
| Ingredient | Quantity |
|---|---|
| Dawn Prairie Vanilla Cookie Base 12.5 kg | 1000 g |
| Butter or cake margarine (room temperature) | 150 g |
| Water (cold) | 60 g |
Quark Fond (mousse)
| Ingredient | Quantity |
|---|---|
| Quark Fond Powder | 50 g |
| Water (warm) | 50 g |
| Whipped cream | 250 g |
Finishing
| Ingredient | Quantity |
|---|---|
| Dawn Classic Raspberry Delifruit | |
| Fresh raspberries and mint leaves (optional) |
Method
- Cookies
Add the cookie mix and butter/margarine to a mixing bowl fitted with a beater and mix on slow speed until the fat is fully incorporated.
- Cookies
Add the water and mix on slow speed until a smooth dough has formed.
- Cookies
Form into 70g pucks and place onto baking sheets.
- Cookies
Bake in a deck oven at 190°C for 11 minutes, or deck oven at 160°C.
- Quark Fond (mousse)
Add the fond powder to the warm water and mix until the powder is fully dissolved.
- Quark Fond (mousse)
Add the lightly whipped cream and fold into the fond mixture.
- Quark Fond (mousse)
Place into a piping bag with a 10mm plain nozzle.
- Finishing
Once the cookies are thoroughly cooled, fill a piping bag fitted with a 10mm plain nozzle with Raspberry Delifruit.
- Finishing
Pipe a spiral of the prepared Quark Fond onto each cookie leaving a 10mm gap between the spiral rings.
- Finishing
Pipe the Raspberry Delifruit in the gap between the quark fond.
- Finishing
Decorate with fresh raspberries and mint leaves (optional).
Dawn Foods recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.