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

Rating:
★★★★★ 1 vote
Comments:

Ingredients

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

Step-By-Step

1Cream 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.
2Refrigerate 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.
3Make 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