Kambrook COOKIE FACTORY KCP100 - Manual (Page 6)

12
RECIPES
13
CHOC – PEPPERMINT CRISPS
(GLUTEN fREE)
Makes 50 (approx)
125g butter, softened
¾ cup (105g) icing sugar (gluten free)
1 x 60g egg
½ teaspoon peppermint essence
½ teaspoon vanilla extract
1 cup (180g) rice flour (gluten free)
1 cup (140g) corn flour (gluten free)
¼ cup (35g) cocoa
Pre-heat oven to 180ºC.
Cream butter and icing sugar until light and
fluffy. Add in egg, peppermint and vanilla
essence. Beat well.
Sift together rice flour, corn flour and cocoa.
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 with in contact
with ungreased baking tray. Press ‘ON’ button
and hold until cookie forms desired shape and
thickness.
Bake for 8-10 minutes. Remove from baking
tray and allow to cool completely.
Decorating idea:
Melt 250g good quality dark eating chocolate.
Dip half of each biscuit into chocolate, place on
non-stick baking paper or aluminium foil and allow
chocolate to set.
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ROYAL ICING
1 egg white
1½ cups (210g) icing sugar, sifted
¼ teaspoon lemon juice
Food colouring (optional)
Beat egg whites until just foamy. Gradually add
icing sugar, beating well after each addition.
Continue to beat until desired consistency,
then add lemon juice and combine.
To make different colours separate icing
mixture into small bowls. Add 1-2 drops of
the desired food colouring to and stir through.
Assemble Cookie Factory with desired
Decorating Tip and fill Dough Barrel with icing
mixture.
Press ‘ON’ button to extrude icing.
Note: Cover royal icing with plastic wrap if not in use,
this prevents the icing hardening and forming a crust.
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RECIPES
BUTTER CREAM ICING
125g butter, softened
1½ cups (210g) icing sugar, sifted
1 tablespoon milk
Cream butter until light and fluffy. Continue to
beat and gradually add in icing sugar and milk.
Assemble Cookie Factory with desired
Decorating Tip and fill Dough Barrel with icing
mixture.
Press ‘ON’ button to extrude icing.
Variations:
VANILLA:
Add ½ teaspoon vanilla extract to creamed
mixture.
CHOCOLATE:
Add 2 tablespoons cocoa to creamed mixture.
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CREAM CHEESE fROSTING
125g cream cheese, softened
1 cup (140g) icing sugar, sifted
Beat cream cheese until light and fluffy.
Continue to beat and gradually add in icing
sugar.
Assemble Cookie Factory with desired
Decorating Tip and fill Dough Barrel with icing
mixture.
Press ‘ON’ button to extrude icing.
Variation:
Add finely grated zest of one lemon, lime or
orange.
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KCP100_COOKIE FACTORY_FA.indd 12-13 30/5/08 11:48:01 AM