Finger Cookies - Puratos

Method

Mix the butter, liquid whole eggs, pastry flour and Tegral CL WG Cookie mix together for 1 minute on low speed.
Check dough and if lumps of butter are still present; mix for one more minute on low speed.
Chill dough to sheet out at 5mm thick.

Assembly

Cut strips of sheeted dough 2.8 inches wide.
Pipe a line of Deli Citron or Cremfil Ultim Dark Chocolate in the middle.
Close by folding from both sides to overlap in the middle. Close ends to keep filling inside during baking.
Roll over so that the seam faces down. Chill.
Prepare a mix of seeds on a baking tray.
Brush cookie lengths with water and place on top of seed mix. Freeze as is.
Bake cookies frozen for 12-14 minutes in a 345°F rack or convection oven.
After cooled, dip in Carat Decorcrem Dark SH or Carat Decorcrem White SH that has been heated to 120°F.

About this recipe:

Complexity level:

Discover

Related recipes

Sweet chocolate turtles with almonds and salted caramel.

Caramel Turtle

Scooped Apple Cookie

Muesli Cookies

Cold Brew Cupcakes

Key Lime Filled Cookies

marshmallow cookies on the old wooden background close-up .selective focus. confectionery

Mallow-Kiss

2-Tone Lamingtons

Key Lime Filled Sugar Cookies

Energy Kick Cake Bites

Apple Chia Cake

Chocolate Filled Chocolate Chip Muffin

Papua New Guinea Chocolate Cookie

Cherry Crumb Cake

Key Lime Bar

Lemon Blueberry Cake

Berry Filled Cookies

Double Chocolate Cookies

Spooky Pie

Plant-Based Chocolate Cherry Cake

Apple and Amber Grain Muffins

Apple Hero Cake

Sandwich Cookies

Drippy Cake

Order online
Online payment
Fast delivery
Exclusive promotions

© Puratos Group 2024