Recipes

Paris Sticks

Ingredients

Weight/
Volume
Ingredients Volumetric
Measure
350 g Soft Butter 1½ cups
200 g Icing Sugar 1½ cup
100 g Egg 2 x 50 g
500 g Laucke Wallaby Flour 3⅛ cups
1 g Vanilla Essence ¼ tsp

Method

  1. Preheat oven to 180°C - 200°C.

  2. Cream together the butter and icing sugar until smooth.

  3. Add the egg and vanilla essence.

  4. Gently fold in the Laucke Wallaby Flour.

  5. Use a star tube in a piping bag, pipe out small fingers onto a prepared baking tray.

  6. Baking temperature – 180°C - 200°C.

  7. Baking time 8 to 12 minutes.

  8. When cold, dip ends into melted chocolate.

  • Laucke Specialities
  • 8 - 12 minutes
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