White Chocolate & Raspberry Cookie
White Chocolate & Raspberry Cookie — a Dawn Foods recipe in 3 components. Uses Dawn Prairie Vanilla Cookie Base 12.5 kg.
- mixing time (cookies)
- 2-3 min
- baking temperature (cookies, fan oven)
- 150-160 °C
- baking temperature (cookies, deck oven)
- 190 °C
- baking time (cookies)
- 11 min
- icing warming temperature
- 45 °C
Ingredients
Cookies
| Ingredient | Quantity |
|---|---|
| Freeze Dried Raspberries | 15 g |
| Dawn Prairie Vanilla Cookie Base 12.5 kg | 1000 g |
| Unsalted Butter (softened) | 150 g |
| Water | 60 g |
| White Chocolate Chunks | 170 g |
White Chocolate & Raspberry Icing
| Ingredient | Quantity |
|---|---|
| Dried Raspberry Pieces | 5 g |
| White Chocolate Fudge Icing | 500 g |
Assembly
| Ingredient | Quantity |
|---|---|
| Dawn Dobla Chocolate Crown | 19 g |
Method
- Cookies
Add the Vanilla Cookie Base and butter to a mixing bowl fitted with a beater.
- Cookies
Mix for 2-3 minutes on slow speed or until all the butter is broken down.
- Cookies
Add the water and mix on slow speed until a dough has formed.
- Cookies
Add the white chocolate chunks and dried raspberry pieces, mix on slow speed until fully incorporated.
- Cookies
Form into 70 g pucks.
- Cookies
Bake in a fan oven at 150-160 °C (deck oven 190 °C) for 11 minutes.
- White Chocolate & Raspberry Icing
Place the fudge icing into a bowl and warm to 45 °C.
- White Chocolate & Raspberry Icing
Add the dried raspberry pieces and stir in thoroughly.
- Assembly
Place the warmed icing into a piping bag.
- Assembly
Pipe 30 g of icing on to the middle of each cookie.
- Assembly
Finish each cookie with a Chocolate Crown Decoration.
Dawn Foods recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.