Cookies
Ingredients
| Weight/ Volume |
Ingredients | Volumetric Measure |
|---|---|---|
| 250 g | Unsalted Butter | 1 cup |
| 140 g | Caster Sugar | 0.6 cup |
| 1 each | Egg yolk | 1 each |
| 5 ml | Vanilla Extract | 1 tsp |
| 300 g | Kangaroo Classic Flour | 1.6 packet |
Method
Pre-heat oven to 180°C.
Cream the Unsalted Butter and Sugar for 5 minutes on medium speed using a beater.
Add the egg yolk to the creamed Butter and Sugar, and mix on slow speed until well mixed in.
Add the vanilla to the mixture and disperse.
Add Sieved Flour and mix to a clear smooth paste.
Rest Cookie Batter for 10 minutes prior to use.
Place into the Oven and Bake at 180°C for 25 minutes. Cool and enjoy.
WATCH THE BAKING VERY CAREFULLY THIS PRODUCT WILL COLOUR QUICKLY AND IS EASY TO BURN.
Making Kangaroo Tail Cookies
Pre-heat oven to 180°C.
Break the Cookie Batter in half, add and mix 30 g Cocoa Powder into one half.
Pin out both halves to about 5 mm and lay on top of each other.
Roll up the 2 coloured dough pieces together into 1 long roll and place in fridge, covered with plastic for 10 minutes.
Remove from fridge and cut into 1.5 cm 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.
WATCH THE BAKING VERY CAREFULLY THIS PRODUCT WILL COLOUR QUICKLY AND IS EASY TO BURN.
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.
