SPELT COOKIES

by Heidi 1 comments

bakery recipes

spelt-cookies

DOWNLOAD OUR SPELT COOKIES RECIPE AS PDF

(storing dough) KO-557

Mass:
1.000 kg Spelt Gingerbread Mix (2876)
1.000 kg Floriani Hazelnut Filling Soft (2902)
0.700 kg milk
0.300 kg honey
0.300 kg raw marzipan (soft)
3.300 kg mass
Sugar Glaze:
1.000 kg Viennese Fondant (2485)
0.100 kg icing sugar
0.160 kg water (approx.)
1.260 kg sugar glaze

Preparation:
Stir ingredients for 2 – 3 minutes at a medium level.
Pipemass in round shapes onto baking paper. Bake
with open vent. Brush surface of spelt cookie with
sugar glaze.Then thinly coat with heated Glaze Drops.

Processing:
Stirring Time: 2 – 3 minutes at low speed
Scaling Weight/Piece: 0.050 – 0.100 kg
Baking Temperature: 220 – 200 °C
Baking Time: 8 – 10 minutes (depending on size)