Fibre fortification
Butter cookie
Ingredion Ingredients Used:
Formulation Instructions
Formula
Ingredient
Amount
% as is
Part A:
Flour, wheat
30.22
12.95
Milk, skim, powder
1.30
Baking powder, double acting
0.65
Salt
0.26
Sodium bicarbonate
0.26
Part B:
Butter
25.91
Sugar, icing
15.10
Sugar, brown, light
4.32
Lecithin
0.22
Vanillin
0.17
Part C:
Egg, whole
8.64
TOTAL
100
Preparation
1. Dry blend all ingredients in Part A. Sieve and set aside.
2. Cream all ingredients in Part B at low speed for 2 minutes. Add whole egg from Part C slowly. Mix for another 2 minutes.
3. Add dry blend from Step 1 and mix at low speed for 1 minute. Scrape bowl well and mix for another 1 minute.
4. Rest the cookie dough for 30 minutes at room temperature.
5. Using a piping bag with flower nozzle tip, deposit 8-10g of the cookie dough onto baking tray.
6. Bake at 190°C (top heat) and 180°C (bottom heat) for 12 minutes.
7. Cool, pack and seal.
Guidelines
NOVELOSE® W Starch does not absorb as much water as other traditional fibres, thus there is no need to add extra water in cookie making.