Coconut cookies

1. Dissolve ammonium bicarbonate in Part C in a part of water.
2. Cream all ingredients from part B in a mixer using flat paddle attachment at low speed for 1 minute. Increase to high speed and mix for 15 minutes or until smooth.
3. Dry blend ingredients from Part A, sieve and add to Step 2. Mix at low speed for 1 minute, scrape and continue mixing for 2 minutes.
4. Add ammonium bicarbonate solution, glucose syrup and remaining water. Mix at low speed for 2 minutes until the cookie dough is well developed and rest for 15 minutes at room temperature.
5. Using a dough sheeter, sheet to thickness of 3.5 to 4mm and cut the cookie dough to 4.5g per piece.
6. Bake on a wire mesh band at 210°C (top heat) and 180°C (bottom heat) for 15 minutes or until it is baked.
7. Cool, pack and seal.

Formulation hints and help

1. This formulation is applicable for rotary moulded cookie applications.
2. Other than N-DULGE® 333 Starch, for this cookie application, NATIONAL 78-0510 Starch can also be considered.