Romias

Jordan Michelle Falco

By
@Valencia_Baking

IPP- Week 3 May 24th

I’m sorry about the European measurements. These recipes are copied straight from my notes in my individual production pastry class. If you would like to convert the measurements, i recommended using this conversions calculator: southernfood.about.com/...blconv.htm


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Ingredients

250 g
butter
100 g
icing sugar
2 g
vanilla powder
2 g
salt
40 g
egg whites
300 g
flour

Directions Step-By-Step

1
Cream the butter and icing sugar, then add the vanilla and salt. Gradually add the egg whites and finally the flour. Do not overwork the mixture.
2
Refrigerate until texture is firm enough to roll out to about 4-5 mm. Using a square cookie cutter, cut out squares and palce on bakeing sheet lined with parchment or Silpat. Rest in the refrigerator for at least 1 hour.
3
Make at 180C in a fan forced oven or 200C in a taditional oven, for about 12 to 14 minutes. Once cooled, dip each side into white and dark chocolate respectivly to make the black and white pattern.

About this Recipe

Course/Dish: Cookies