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Grainy Crookies

Grainy Crookies

14 May 2020

Belcolade
Recipe

Composition

  1. Base
  2. Filling
  3. Decoration

1. Base - 25g

Ingredients

Working method

  1. Mix the Satin Cream Cake 30% Sugar Reduced, the fl our and Mimetic Incorporation.
  2. Slowly add the eggs until you obtain a smooth dough.
  3. Roll out to 2.5 mm and make rounds of 5 cm diameter.

2. Filling - 5g

Ingredients

Working method

  1. For the fruit cookie: Pipe 5 g of Vivafi l Apricot 30% Sugar Reduced on the dough and close the cookie with another round.
  2. Bake at 170°C for 10 min.

3. Decoration - 7g

Ingredients

Working method

  1. Spray the top of the cookie with a little water and dip the cookie in the Puravita Decor Multi Seeds.
  2. For the chocolate dipped cookie: Dip the cookie into the melted Belcolade Noir Selection 30% sugar reduced.

Nutritional Values (per 100g)