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BASIC ALMOND COOKIE
Makes 60 (approx)
50g butter, softened
50g margarine
½ cup (70g) icing sugar
1 x 60g egg
1 cup (100g) almond meal
1¼ cups (190g) plain flour
Pre-heat oven to 180ºC.
Cream butter, margarine and icing sugar until
light and fluffy. Add in egg and beat well.
Sift together almond meal and flour. Fold in
flour and almond meal mixture one spoonful
at a time until smooth dough is formed.
Assemble Cookie Factory with desired
Cookie Disc and fill Dough Barrel with dough
mixture.
Hold the cookie factory upright in contact
with an ungreased baking tray. Press ‘ON’
button and hold until cookie forms desired
shape and thickness.
Bake for 10-12 minutes until lightly golden.
Remove from baking tray and allow to cool
before decorating.
Variations:
VANILLA:
Add 1 teaspoon of vanilla extract, during step 2.
CHOCOLATE:
Add ½ teaspoon of vanilla extract during step 2.
Add 2 tablespoons cocoa powder, during step 3.
SPICE:
Add ½ teaspoon vanilla extract, during step 2.
Add 1 teaspoon cocoa powder, 1 teaspoon
cinnamon, ½ teaspoon ground ginger, ¼ teaspoon
ground cloves and ¼ teaspoon nutmeg, during
step
3.
Decorating idea:
Dust cookies with icing sugar before serving.
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RECIPES
VANILLA CUSTARD CREAMS
Makes 25 (approx)
125g butter, softened
¼ cup (35g) icing sugar
½ cup (75g) plain flour
¼ cup (35g) corn flour
¼ cup (35g) custard powder
Filling:
1 cup (140g) icing sugar
1 teaspoon vanilla extract
1 tablespoon hot water
Pre-heat oven to 180ºC.
Cream butter and icing sugar until light and
fluffy.
Sift together plain flour, corn flour and custard
powder. Gradually fold though dry ingredients
until mixture is just combined.
Assemble Cookie Factory with desired
Cookie Disc and fill Dough Barrel with dough
mixture.
Hold Cookie Factory upright in contact with
an ungreased baking tray. Press ‘ON’ button
and hold until cookie forms desired shape and
thickness
Bake for 10-12 minutes until lightly golden.
Remove from baking tray and allow to cool
completely.
To make filling, combine icing sugar, vanilla
extract and water in small bowl. Mix until
smooth.
Place a small dollop of filling on to the base
of one biscuit and sandwich together with
another. Allow to set.
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CITRUS DELIGHTS
Makes 50 (approx)
125g butter, softened
1/3 cup (45g) icing sugar
1 teaspoon finely grated lemon rind
2 teaspoons lemon juice
½ cup (75g) plain flour
½ cup (75g) self raising flour
1 tablespoon corn flour
¼ cup (25g) almond meal
Pre-heat oven to 180ºC.
Cream butter and icing sugar until light and
fluffy. Add lemon rind and juice, beat well.
Sift together plain flour, self raising four, corn
flour and almond meal. Gradually fold though
dry ingredients until mixture is just combined.
Assemble Cookie Factory with desired
Cookie Disc and fill Dough Barrel with dough
mixture.
Hold Cookie Factory upright in contact with
ungreased baking tray. Press ‘ON’ button and
hold until cookie forms desired shape and
thickness.
Bake for 10-12 minutes or until lightly golden.
Remove from baking tray and allow to cool
completely.
Variation:
Replace lemon with the same quantity of orange
or lime rind and juice.
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SWEET MAPLE TREATS
(GLUTEN,
NUT & EGG FREE)
Makes 50 (approx)
125g butter, softened
1 teaspoon vanilla extract
1
/3 cup maple syrup
1½ cups (270g) rice flour (gluten free)
½ cup (70g) corn flour (gluten free)
Pre-heat oven to 180ºC.
Cream butter, vanilla and maple syrup until
light and fluffy.
Sift together rice flour and corn flour. Fold in
dry ingredients until mixture is just combined.
Assemble Cookie Factory with desired
Cookie Disc and fill Dough Barrel with dough
mixture.
Hold Cookie Factory upright in contact with
ungreased baking tray. Press ‘ON’ button and
hold until cookie forms desired shape and
thickness.
Bake for 8-10 minutes or until lightly golden.
Remove from baking tray and allow to cool
completely.
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RECIPES
KCP100_COOKIE FACTORY_FA.indd 10-11 30/5/08 11:48:01 AM