Dipped Halloween Cookies
Cookies and Buttercream — a Dawn Foods recipe in 2 components. Uses Dawn Dark Devil’s Chocolate Cookie Base 12.5 kg.
- baking temperature (deck oven)
- 190 °C
- baking temperature (fan oven)
- 160 °C
- baking time
- 10-11 min
- Souplesse warming temperature
- 30-35 °C
Ingredients
Cookies
| Ingredient | Quantity |
|---|---|
| Dawn Dark Devil’s Chocolate Cookie Base 12.5 kg | 1000 g |
| Butter (softened) | 150 g |
| Water | 60-70 g |
| Milk chocolate chunks | 180 g |
Buttercream
| Ingredient | Quantity |
|---|---|
| Royal Steensma Souplesse Blueberry | |
| Royal Steensma Souplesse Orange | |
| Royal Steensma Souplesse Pistachio | |
| Sugar sprinkles and/or chocolate decorations | |
| Extra butter for buttercream (optional) |
Method
- Cookies
Add the cookie mix and butter to a mixing bowl fitted with a beater and mix on slow speed until the butter is fully combined.
- Cookies
Stream in the water and mix to a smooth dough, add the chocolate chunks and mix in.
Bake: Portion into 70g pucks.
Bake: Bake in a deck oven at 190°C (fan oven 160°C) for 10-11 minutes.
- Buttercream
Add the Souplesse and butter to a mixing bowl fitted with a beater and mix on fast speed until fully combined - light and smooth.
Decorate: Warm the Souplesse to 30-35°C.
Decorate: Dip one half of the cookie into the warmed Souplesse.
Decorate: Place onto a lined tray, sprinkle with sugar/chocolate decorations and leave to set.
Decorate: Pipe bulbs of the prepared buttercream onto the undipped side of the cookie and decorate with more sprinkles.
Dawn Foods recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.