Drop cookies
Makes 50
160 g butter
50 g brown sugar
50 g icing sugar
2 tsp vanilla sugar
A pinch of salt
1 egg white
200 g flour
Method:
1. Beat the butter until creamy, then
beat in the brown sugar, icing sugar,
vanilla sugar and salt until soft. Then
fold in the egg white and flour.
2. Spoon the mixture into a forcing bag
fitted with a size 9 or 11 rosette or
zig-zag nozzle. Pipe onto a baking tray
and bake until golden.
Use one of the following functions:
Automatic / Baked goods / Cookies -
Muffins / Drop cookies
or:
Fan plus
Temperature: 150-170°C
Shelf level: 1 and 3
Duration: 25-30 minutes
or:
Conventional
Temperature: 170-190°C
Shelf level: 2
Duration: 10 - 12 minutes + pre-heating
Vanilla biscuits
Makes 90
280 g flour
210 g butter
70 g sugar
100 g ground almonds
For dredging the biscuits:
approx. 70 g vanilla sugar
Method:
1. Mix together the flour, butter,
almonds and sugar, and knead to a
smooth dough. Leave to cool for 30
minutes.
2. Break off pieces of dough, roll them
out and then make crescent shapes
from them.
3. Place on a prepared baking tray and
bake until golden.
4. Dredge with vanilla sugar whilst still
warm.
Use one of the following functions:
Automatic / Baked goods / Cookies -
Muffins / Vanilla biscuits
or:
Fan plus
Temperature: 140-160°C
Shelf level: 1, 2 and 4
Duration: 20-30 minutes
or:
Conventional
Temperature: 170-190°C
Shelf level: 2
Duration: 12-15 minutes
Baked goods / Cakes
44
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