Ingredients

Group 1
Ingredient
KG
Weight (%)
All Purpose Flour
0.175
100
BAKELS BUTTA BUTTEROIL SUBSTITUTE
0.150
85.71
Sugar
0.115
65.71
BAKELS BALEC LACTO ALBUMEN
0.008
4.74
Water
0.042
23.83
BRITE VANILLA EXTRA STRENGTH
0.002
1.31
Peanuts (toasted and chopped)
0.115
65.71
Total Weight: 0.607
Group 2
Ingredient
KG
Weight (%)
BAKELS HAZELNUT TRUFFLE
0.050
28.57
Total Weight: 0.050

Method

How to do it:

1. Cream Butta Butteroil Substitute and sugar until light and fluffy.
2. Beat in *Balec solution, Brite Vanilla Extra Strength, followed by ground peanuts and flour. Mix until wellcombined.
3. Chill for about 30 minutes until firm.
4. Scale dough into 10-g pieces.
5. Place the balls about 1-inch apart on greased flat sheets.
6. Bake at 160°C until golden brown.
7. Cool.
8. Spread Bakels Hazelnut Truffle on one cookie and pair the cookie with another one to make a sandwich.

*Balec solution: Dissolve 8.3g Balec Lacto Albumen in 41.7g water.

Yield

65 pieces x 10g dough

Ingredients

Group 1
Ingredient
KG
Weight (%)
All Purpose Flour
0.175
100
BAKELS BUTTA BUTTEROIL SUBSTITUTE
0.150
85.71
Sugar
0.115
65.71
BAKELS BALEC LACTO ALBUMEN
0.008
4.74
Water
0.042
23.83
BRITE VANILLA EXTRA STRENGTH
0.002
1.31
Peanuts (toasted and chopped)
0.115
65.71
Total Weight: 0.607
Group 2
Ingredient
KG
Weight (%)
BAKELS HAZELNUT TRUFFLE
0.050
28.57
Total Weight: 0.050

Method

How to do it:

1. Cream Butta Butteroil Substitute and sugar until light and fluffy.
2. Beat in *Balec solution, Brite Vanilla Extra Strength, followed by ground peanuts and flour. Mix until wellcombined.
3. Chill for about 30 minutes until firm.
4. Scale dough into 10-g pieces.
5. Place the balls about 1-inch apart on greased flat sheets.
6. Bake at 160°C until golden brown.
7. Cool.
8. Spread Bakels Hazelnut Truffle on one cookie and pair the cookie with another one to make a sandwich.

*Balec solution: Dissolve 8.3g Balec Lacto Albumen in 41.7g water.

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Display Conditions

Room Temperature

Category

Category

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Finished Product

Finished Product

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