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Method
1. Mix softened butter and powdered
sugar, stir until it evenly combines and
puffs up.
2. Add egg and salt into the butter mixture.
Stir until it evenly combines.
3. Divide the butter dough into two even
portions. Add vanilla extract and 140
g
of sieved low-gluten flour to one portion.
Stir well.
4. Add 120
g
of sieved low-gluten flour and sugar-free cocoa powder to the remaining
portion of the butter dough. Stir well.
5. Wrap both butter dough separately by cling film and roll them to about 1.5 cm thick.
Freeze them in the refrigerator for 1 hour.
6. Remove the dough from the refrigerator after they become firm. Brush over the
dough with egg white wash. Stack them together and trim the ends and edges.
7. Cut the stacked dough into long strips with 1.5 cm width. Turnover 1 strip and
arrange them together to be in contrast colours so that the coloured squares are
crisscrossed. Coat the strips with egg white wash to stick them together.
8. Slice the arranged dough strips into 1 cm thick slices and arrange them neatly on
the enamel baking tray.
9. Pre-heat both the upper and lower heaters to 150 °C for 10 minutes. Place the
enamel baking tray on Layer 2. Set upper and lower heaters at 150 °C , bake for 20
minutes. Remove from the oven and allow to cool before serving.
Select the or function.
Upper and lower heaters : 150 ºC
Time: 20 minutes
Ingredients
(approx. 25 pieces)
Butter ..............................................130
g
Powdered sugar .............................130
g
Egg ....................................1 (approx. 60
g
)
Low-gluten flour
.............................. 260
g
Salt .............................Appropriate quantity
Vanilla extract .............Appropriate quantity
Egg whites ........................................30
g
Sugar-free cocoa powder .................20
g
Summary of Contents for NB-H3203
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