Ingredients

Group Cookie Crust
Ingredient
KG
Weight (%)
BAKELS PREMIER BUTTERSCOTCH MUFFIN MIX
0.200
100
Unsalted Butter
0.070
35
Total Weight: 0.270
Group Topping
Ingredient
KG
Weight (%)
0.100
-
PETTINA NON-TEMPERING WHITE CHOCOLATE
0.030
-
FINO STRAWBERRY FILLING
0.100
-
Total Weight: 0.230
Group Filling
Ingredient
KG
Weight (%)
CREMESS SUPERIOR
0.100
-
Cold water
0.100
-
BAKELS DARK CHOCOLATE FUDGE
0.040
-
PETTINA NON-TEMPERING WHITE CHOCOLATE
0.020
-
Total Weight: 0.260

Method

How to do it:

Glacé Butterscotch Cookies:
1. Combine all cookie crust ingredients.
2. Mix at low speed using a paddle for 1 min at low speed.
3. Place dough in between dusted parchment paper and roll out cookie dough until 3 - 4mm thick
4. Cut the cookie dough using a 1.5” diameter cookie cutter
5. Transfer cookie dough on greased baking tray.
6. Bake at 180°C for 10-13 mins
7. Cool.
8. Spread 7 gms Fino Blueberry Filling or FIno Strawberry Filling on top of
cookies.
9. Re-heat at 180°C for 5 mins.
10. Once cooled, drizzle with melted Pettina NonTemp White Chocolate

Butterscotch Cookie Cups with Light Chocolate Cream:
1. Combine all cookie crust ingredients.
2. Mix at low speed using a paddle for 1 min at low speed.
3. Place15 gms cookie dough in each 1 oz greased cupcake tin; press in bottom and side of tin, forming a cup shape.
4. Bake at 180°C for 13-15 mins
5. Cool and set aside.
6. Using a wire whisk, cream together Cremess Superior and cold water on high speed for 3-5 mins.
7. Whisk in Bakels Dark Chocolate Fudge for another 1 min on high speed.
8. Place light chocolate cream in a piping bag and pipe in Butterscotch Cookie Cups.
9. Drizzle with melted Pettina Non Temp White Chocolate.

Yield

Glacé Butterscotch Cookies: 27 pieces x 17 g, Butterscotch Cookie Cups with Light Choco Cream : 18 pieces x 30 g

Ingredients

Group Cookie Crust
Ingredient
KG
Weight (%)
BAKELS PREMIER BUTTERSCOTCH MUFFIN MIX
0.200
100
Unsalted Butter
0.070
35
Total Weight: 0.270
Group Topping
Ingredient
KG
Weight (%)
0.100
-
PETTINA NON-TEMPERING WHITE CHOCOLATE
0.030
-
FINO STRAWBERRY FILLING
0.100
-
Total Weight: 0.230
Group Filling
Ingredient
KG
Weight (%)
CREMESS SUPERIOR
0.100
-
Cold water
0.100
-
BAKELS DARK CHOCOLATE FUDGE
0.040
-
PETTINA NON-TEMPERING WHITE CHOCOLATE
0.020
-
Total Weight: 0.260

Method

How to do it:

Glacé Butterscotch Cookies:
1. Combine all cookie crust ingredients.
2. Mix at low speed using a paddle for 1 min at low speed.
3. Place dough in between dusted parchment paper and roll out cookie dough until 3 - 4mm thick
4. Cut the cookie dough using a 1.5” diameter cookie cutter
5. Transfer cookie dough on greased baking tray.
6. Bake at 180°C for 10-13 mins
7. Cool.
8. Spread 7 gms Fino Blueberry Filling or FIno Strawberry Filling on top of
cookies.
9. Re-heat at 180°C for 5 mins.
10. Once cooled, drizzle with melted Pettina NonTemp White Chocolate

Butterscotch Cookie Cups with Light Chocolate Cream:
1. Combine all cookie crust ingredients.
2. Mix at low speed using a paddle for 1 min at low speed.
3. Place15 gms cookie dough in each 1 oz greased cupcake tin; press in bottom and side of tin, forming a cup shape.
4. Bake at 180°C for 13-15 mins
5. Cool and set aside.
6. Using a wire whisk, cream together Cremess Superior and cold water on high speed for 3-5 mins.
7. Whisk in Bakels Dark Chocolate Fudge for another 1 min on high speed.
8. Place light chocolate cream in a piping bag and pipe in Butterscotch Cookie Cups.
9. Drizzle with melted Pettina Non Temp White Chocolate.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Cookies

Finished Product

Finished Product

Cookies