Recipes

Cookies

Ingredients

Weight/
Volume
Ingredients Volumetric
Measure
250g Unsalted Butter 1 cup
140g Caster Sugar 0.6 cup
1 each Egg yolk 1 each
5ml Vanilla Extract 1 tsp
300g Kangaroo Classic Flour 1.6 packet

Method

  1. Cream the Unsalted Butter and Sugar for 5 minutes on medium speed using a beater.
  2. Add the egg yolk to the creamed Butter and Sugar, and mix on slow speed until well mixed in.
  3. Add the vanilla to the mixture and disperse
  4. Add Sieved Flour and mix to a clear smooth paste
  5. Rest Cookie Batter for 10 minutes prior to use
  6. Place into the Oven and Bake at 180°C for 25 minutes. Cool and enjoy
  7. WATCH THE BAKING VERY CAREFULLY THIS PRODUCT WILL COLOUR QUICKLY AND IS EASY TO BURN
  8. Making Kangaroo Tail Cookies
  9. Break the Cookie Batter in half, add and mix 30g Cocoa Powder into one half.
  10. Pin out both halves to about 5mm and lay on top of each other.
  11. Roll up the 2 coloured dough pieces together into 1 long roll and place in fridge, covered with plastic, for 10 minutes
  12. Remove from fridge and cut into 1.5cm segments and lay on papered or oiled tray. Yields about 20 Place into the Oven and Bake at 180°C for 25 minutes. Cool and enjoy

Helpful Hints

  • Finishing techniques

  • Place a whole hazelnut on top prior to baking and/or
  • After baking spin dark and milk chocolate over the top or
  • After baking, place a small dot of chocolate fondant in the centre with a whole roasted walnut on top.

  • Specialty Breads
HOME BAKER RECIPE

with family quantities

TRADE BAKER RECIPE

with commercial quantitiess

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