Ingredients

Group 1
Ingredient
KG
Weight (%)
BAKELS BUTTA BUTTEROIL SUBSTITUTE
0.192
64
Refined Sugar
0.120
40
Brown Sugar
0.120
40
Eggs
0.086
28.5
BRITE VANILLA EXTRA STRENGTH
0.004
1.25
All Purpose Flour
0.225
75
FINO MEAL BASE
0.075
25
Salt
0.003
0.9
Baking soda
0.003
1.1
BAKELS BAKING POWDER
0.003
1
FINO DARK CHOCOLATE BUTTONS
0.120
40
Nuts
0.084
28
Total Weight: 1.034

Method

How to do it:

1. Cream Butta Butteroil Substitute, refined sugar and brown sugar until combined using a cake paddle on low speed.
2. Add eggs and Brite Vanilla Extra Strength, mix on medium speed.
3. Add all purpose flour, Fino Meal Base, salt, baking soda and Bakels Baking Powder. Mix on low speed.
4. Melt Fino Dark Chocolate Buttons in a double boiler and fold into the mixture.
5. Mix in nuts.
6. Deposit 40-g dough pieces on a greased cookie sheet using an ice cream scooper.
7. Bake at 160°C for 15 minutes.

Yield

25 x 40g dough

Ingredients

Group 1
Ingredient
KG
Weight (%)
BAKELS BUTTA BUTTEROIL SUBSTITUTE
0.192
64
Refined Sugar
0.120
40
Brown Sugar
0.120
40
Eggs
0.086
28.5
BRITE VANILLA EXTRA STRENGTH
0.004
1.25
All Purpose Flour
0.225
75
FINO MEAL BASE
0.075
25
Salt
0.003
0.9
Baking soda
0.003
1.1
BAKELS BAKING POWDER
0.003
1
FINO DARK CHOCOLATE BUTTONS
0.120
40
Nuts
0.084
28
Total Weight: 1.034

Method

How to do it:

1. Cream Butta Butteroil Substitute, refined sugar and brown sugar until combined using a cake paddle on low speed.
2. Add eggs and Brite Vanilla Extra Strength, mix on medium speed.
3. Add all purpose flour, Fino Meal Base, salt, baking soda and Bakels Baking Powder. Mix on low speed.
4. Melt Fino Dark Chocolate Buttons in a double boiler and fold into the mixture.
5. Mix in nuts.
6. Deposit 40-g dough pieces on a greased cookie sheet using an ice cream scooper.
7. Bake at 160°C for 15 minutes.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Cookies

Finished Product

Finished Product

Cookies

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