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Dutch Biscuits A dough you'll use to make a wide variety of Dutch biscuits. Quick! Easy!
They'll make you famous for their home-baked flavour.
Points of Importance: This Dutch Biscuit can be made into any type of sheeted biscuit line and is ideally suited for ICE BOX Cookie varieties.
Make-up Procedure: 1. HOLLAND FINGERS OR ROUNDS - Roll out the dough to approx. 5mm. Wash with milk and dredge with 1A Sugar. Cut into fingers or small rounds.
2. SUGAR CRUMBLE BISCUITS - Take equal quantities of raw dough and 1A sugar. Chop these together with a board scraper and sprinkle onto the sheeted dough. Roll the crumble topping onto the dough with a pin. Cut into desired shapes and bake.
3. CHERRY SHORTBREAD - Cut out and bake plain shortbread rounds. When cold, spot with fondant (flavoured with 100g EOI SOVEREIGN per 500g fondant) and top with a piece of cherry.
4. HAZELNUT CORNFLAKE BISCUITS - Spread onto the plain sheeted dough, hazelnut paste, thinned for spreading with glycerine. Sprinkle with crushed cornflakes and cut into desired shapes. The off-cuts from this variety can be used in Hazelnut Crunchies.
5. HAZELNUT FINGERS OR ROUNDS - Add 100g of Hazelnut paste to each 500g of plain dough. Roll out and cut into small fingers and rounds. When cold, ice with Hazelnut flavoured fondant (100g hazelnut paste per 500g fondant).
6. HAZELNUT CRUNCHIES - Add to the Hazelnut dough 40g of cornflakes, cut into fingers and when baked dust with icing sugar. 7. CHOCOLATE BIT BISCUITS- Add to 500g of plain dough, 100g of small chocolate pieces. Roll and cut into small fingers, squares etc.
8. FRUIT BISCUITS - Add to 500g of plain dough, 100 g of currants or sultanas, Wash with milk and sprinkle with 1A Sugar. Cut into desired shapes and bake. Place on lightly greased trays.
Baking: 190°C - 200°C for 10 - 20 minutesYield: Approx. 550 units.Freezing: Dutch and Varieties are suitable for freezing in an unbaked condition.
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