Recipes

Carolina Cookies

Ingredients

Weight/
Volume
Ingredients Volumetric
Measure
250 g Hot Water 1 cup
500 g Sugar 2⅓ cups
250 g Butter, melted 1 cup
250 g Rolled oats 2⅞ cups
75 g Cocoa Powder ⅞ cup
100 g Laucke Wallaby Flour ⅝ cup
300 g Laucke Wallaby Flour (2nd flour) 1⅞ cups
20 g Baking powder 4¼ tsp
CHOCOLATE FILLING CREAM
150 g Cream Shortening ⅝ cup
400 g Icing sugar 3⅕ cups
60 g Cocoa Powder ⅝ cups
30 g Water 5⅓ tsp

Method

  1. Place the sugar, melted butter and hot water into a mixing bowl, and stir until the sugar is dissolved.

  2. Stir in the rolled oats, cocoa powder and 100 grams of Laucke Wallaby Flour.

  3. Add the 300 g Laucke Wallaby Flour (2nd flour) and baking powder, and mix thoroughly.

  4. Pipe or drop onto prepared baking trays about 30 mm diameter in size.

  5. Baking temperature - 160ºC.

  6. Baking time approx 15 – 20 minutes.

  7. When cool, sandwich together with chocolate filling cream or white filling cream may be used if preferred.

  8. FILLING CREAM: Cream the shortening until light, then add the icing sugar, cocoa and water and mix thoroughly.

  • Laucke Specialities
  • 15 - 20 minutes
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