Ingredients

Group 1
Ingredient
KG
Weight (%)
All Purpose Flour
0.110
100
Butter (softened)
0.114
103.6
Refined Sugar
0.120
109.1
Iodized salt
0.002
1.4
Egg white
0.037
-
Whole Eggs
0.060
54.5
BAKELS OVALETT
0.004
0.36
BRITE VANILLA EXTRA STRENGTH
0.001
0.8
Total Weight: 0.447

Method

How to do it:
1. Cream butter, Ovalett and sugar for 2 minutes or until light and fluffy.
2. Add egg white and whole egg to mixture, beat for 2 minutes at medium speed.
3. Fold in flour and salt on low speed until batter is smooth, approximately 2 minutes.
4. Grease baking sheets and line with wax paper. Prepare a pastry bag with a piping tip.
5. Spoon batter into pastry bag. Pipe out thin strips of batter onto baking sheet, about 2
inches long.
6. Bake for 20-25 minutes at 130°C or until edges are lightly browned.
7. Remove cookies from wax paper when cool.

Yield

Approximately 75 2-in long cookies

Product Used

Ingredients

Group 1
Ingredient
KG
Weight (%)
All Purpose Flour
0.110
100
Butter (softened)
0.114
103.6
Refined Sugar
0.120
109.1
Iodized salt
0.002
1.4
Egg white
0.037
-
Whole Eggs
0.060
54.5
BAKELS OVALETT
0.004
0.36
BRITE VANILLA EXTRA STRENGTH
0.001
0.8
Total Weight: 0.447

Method

How to do it:
1. Cream butter, Ovalett and sugar for 2 minutes or until light and fluffy.
2. Add egg white and whole egg to mixture, beat for 2 minutes at medium speed.
3. Fold in flour and salt on low speed until batter is smooth, approximately 2 minutes.
4. Grease baking sheets and line with wax paper. Prepare a pastry bag with a piping tip.
5. Spoon batter into pastry bag. Pipe out thin strips of batter onto baking sheet, about 2
inches long.
6. Bake for 20-25 minutes at 130°C or until edges are lightly browned.
7. Remove cookies from wax paper when cool.

Display Conditions

Display Conditions

Room Temperature

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