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Tea Time Cookies

A versatile basic dough. From this a full range of rich flavoursome biscuits can be made very easily.
This quantity is suitable for a 20 litre bowl.

Make-up Procedure:

1. Roll dough to 3-6mm in thickness and cut out; triangles, squares, fingers etc.

2. Form into long rolls about 50mm in diameter. Place in refrigerator and allow to firm preferably overnight. Cut into slices 3-6 mm thick. Set out flat on lightly greased trays or silicone paper.

Varieties:

a) Plain.

b) Sugared - wash the varieties with milk.

Sprinkle with 1A Sugar for Make-Up Procedure 1 and roll in 1A Sugar for Make-Up Procedure 1 or 2.

c) To each 500g dough, rub in 100g flaked almonds. Finish by Make-Up Procedure 1 or 2.

d) As for C), but use 100g finely chopped cherries in place of flaked almonds.

e) As for c), but use 100g chocolate chips.

f) Cut into small diamonds, squares or rounds. Place a quarter of a cherry in centre. These are known as wine biscuits.

Baking: 190°C for approx. 14 minutes.

Yield: Approx. 500 units.

Freezing: TEA TIME COOKIES and VARIETIES are suitable for freezing in the unbaked condition.

Group	Grams	Ingredient	Method
1	1500 1500 500 250 800	Castor Sugar EOI GILT EOI SOVEREIGN Rice Flour Biscuit Flour	Use dough hook and blend the mass until it becomes smooth and soft.
2	400	Eggs	Add to Group 1 and mix until smooth.
3	2000 20 20	Biscuit Flour Baking Powder Salt	Add to Groups 1 and 2, mix until smooth and clear. Allow dough to stand for 30 minutes to facilitate handling.
	6990	TOTAL WEIGHT