Vanilla Flavour, Red Velvet Emulco & Chocolate Emulco: 30g
Chinese New Year Cookies Tin
12 pcs
Ingredients
Ingredients:
Checker Cookies
250gm Unsalted Butter
200gm Icing Sugar
4gm Salt
1 nos Egg
375gm Low Protein Flour
1 ½ tsp GH Vanilla Flavour
1 tsbp GH Red Velvet Emulco
Danish Cookies
260gm Unsalted Butter
85gm Icing Sugar
2gm Salt
36gm Egg White
265gm Low Protein Flour
1 tsp GH Vanilla Flavour
1 tsp GH Chocolate Emulco
Directions
Method:
Checker Cookies
1. Preheat the oven 170°C. Line up a tray with parchment paper.
2. Beat the butter, salt and icing sugar till creamy.
3. Add in egg and GH Vanilla Flavour.
4. Gradually add flour into the mixture at low speed until well combined.
5. Divide the dough into two, and add GH Red Velvet Emulco to one of the dough. Knead well.
6. Roll the dough into sheets, wrap and chill for 30 minutes.
7. After chill, cut the dough into strips with 2cm. Combine 4 strips together. Then wrap it and chill for another 30 minutes.
8. Slice the dough into 0.8cm each.
9. Place the sliced cookies on a tray and bake for 20 minutes.
10. Let it totally cool down and serve well.
Danish Cookies
1. Preheat the oven at 170°C. Line up a tray with parchment paper.
2. Beat the butter, icing sugar and salt until creamny.
3. Mix in egg white.
4. Sift in the flour and mix until well combined.
5. Separate the dough into two bowls.
6. One mix with GH Vanilla Flavour, another mix with GH Chocolate Emulco.
7. Place the vanilla cookie dough with a piping bag and nozzle. Same for chocolate cookies dough.
8. Pipe the dough onto the prepared tray. Chill for 20 minutes before baking.
9. Bake for 12-15 minutes.
10. Let it totally cool down and serve well.
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