Pineapple Tart

Ingredients:

Mauri Tart Base Mix 135g
Pinnacle Custard powder 15g
Egg yolk 70g
Butter 250g

Filling Ingredients:

Pineapple Filling
 

Baking Step:

  1. Mix all the ingredients at slow speed for 1 min. Scrap bowl.
  2. Change to medium speed and mix for 1 min.
  3. Fill cookie dough into cookie press. Pipe out onto a non-stick tray.
  4. Place a rolled pineapple filling onto the dough and roll up.
  5. Glaze with egg yolk.
  6. Bake at 170°C for about 18 mins. Baking condition vary depending on dough size and oven characteristics.
  7.  Remove from oven and let it cool before packing.
  *Strawberry Tart : change pineapple filling to strawberry filling and add red colour to the dough

Tom Yam Savoury Cookies

Ingredients:

Mauri Classic Cookies Mix 500g
Whole egg 55g
Unsalted butter ( softened ) 200g
Tomyam paste 60g
Chilli powder3g

Baking Step:

  1. Using paddle attachment, blend all the ingredients at low speed for I min. Scrap down the bowl.
  2. Change to medium speed and mix for 1 min.
  3. Measure out the dough into 10 grams balls and flatten it out with your palm.
  4. Place two small stripes of crab stick on the centre as decoration.
  5. Bake at 170c for about 12 – 14 minutes. Baking condition vary depending on dough size and oven characteristics.
  6. Remove from oven and let it cool before packing. 

Spicy Curry Cookies

Ingredients

Mauri Classic Cookie Mix 500g
Salted Butter 250g
Eggs 55g
Curry powder40g
(Baba’s Hot and Spicy Meat Curry Powder)
Tumeric powder (Baba’s) 3g
Cayenne pepper 1g
Salt 2g

Baking Step:

  1. Using paddle attachment, blend all the ingredients at low speed for 1 min. Scrap down the bowl.
  2. Change to medium speed and mix for 1 min.
  3. Fill cookie dough into cookie press. Pipe out onto a non-stick tray.
  4. Bake at 170°C for about 10 minutes.
  5. Remove from oven and let it cool before packing. 

Spicy Chilli Chocolate Cookies

AB Mauri Spicy Chilli Chocolate Cookies

Ingredients

Group A
Mauri Classic Chocolate Cookies Mix 500g
Egg 55g
Butter 210g
Cayenne Pepper 2g
Garlic Powder 2g
Group B
Almond Nibs (toasted) 100g

Baking Step:

  1. Using paddle attachment, blend all the ingredients at low speed for 1 min. Scrap down the bowl.
  2. Add in almond nibs and mix for 1 min at medium speed.
  3. Roll out dough on into desired thickness (or about 0.5 cm) and cut out using a cookie cutter.
  4. Bake at 175°C for about 11 – 13 minutes.
  5. Remove from oven and let it cool before packing.

Roll Tart (Pineapple / Strawberry / Blueberry)

Ingredients:

Mauri Classic Cookie Mix 450g
Pinnacle Custard powder 50g
Egg yolk 70g
Butter 250g

Filling Ingredients:

Pineapple Filling  

Baking Step:

  1. Using paddle attachment, blend all the ingredients at low speed for 1 min. Scrap down the bowl.
  2. Change to medium speed and mix for 1 min.
  3. Fill cookie dough into cookie press. Pipe out onto a non-stick tray.
  4. Place a rolled pineapple filling onto the dough and roll up.
  5. Glaze with egg yolk.
  6. Bake at 170°C for about 18 mins. Baking condition vary depending on dough size and oven characteristics.
  7.  Remove from oven and let it cool before packing.
*Strawberry Tart : change pineapple filling to strawberry filling and add red colour to the dough  *Blueberry Tart : change pineapple filling to blueberry filling and add blue colour to the dough 

Peppero Sticks

Ingredients:

Mauri Classic Chocolate Cookies Mix  500g
Butter 180g
Water 55g
 

Coating Ingredients

Dark Chocolate 400g
Almond nibs (toasted) 200g  

Baking Step:

  1. Using paddle attachment, blend all the ingredients at low speed for 1 min or until dough is formed.
  2. Roll out dough onto a parchment paper to desired thickness. Place it on a tray and keep in freezer to harden (about 15 – 20 mins).
  3. Remove from freezer and slice the dough into thin strips of desired length.
  4. Place strips onto trays and bake at 175°C for about 11 – 13 mins. Baking time depends on thickness of the sticks.
  5. Remove from oven and let it.
  6. Melt dark chocolate and put it into a jar. Dip cookie stick into the chocolate and sprinkle some toasted almond nibs on top.
  7. Let it set before keeping into air-tight container.  

Mini Nutella Pods

Ingredients:

Mauri Classic Chocolate Cookies Mix 500g
Egg 55g
Butter 210g
Nutella / Chocolate Hazelnut pastes 1 bottle

Baking Step:

  1. Using paddle attachment, blend all the ingredients at low speed for 1 min. Scrap down the bowl.
  2. Change to medium speed and mix for 1 min.
  3. Make small cookie balls (about 6g) and make a hole in the ball. Place it into the cookie cups.
  4. Bake at 160°C for about 20 – 25 minutes. 
  5. Remove from oven and let it cool before packing.
  6. Fill the cups with Nutella or Chocolate Hazelnut Paste.  

Gula Melaka Cookies

Ingredients:

Mauri Classic Cookie Mix 500g
Eggs 55g
Butter 210g
Mauri Gula Melaka Kularome 6-8g

Baking Step:

  1. Using paddle attachment, blend all the ingredients at low speed for 1 min. Scrap down the bowl.
  2. Change to medium speed and mix for 1 min
  3. Fill cookie dough into cookie press. Pipe out onto a non-stick tray.
  4. Bake at 170°C – 175°C for about 11 – 13 minutes. Baking condition vary depending on dough size and oven characteristics.
  5. Remove from oven and let it cool before packing.  

Chilli Shrimp Cookies

Ingredients:

Group A
Mauri Classic Cookie Mix 500g
Eggs 55g
Mauri Pinnacle Margarine 210 g
Chili Shrimp Paste 60g
Salt 1g
Group B
Dry Shrimp For decoration 

Baking Step:

  1. Using paddle attachment, blend all the ingredients at low speed for 1 min. Scrap down the bowl.
  2. Change to medium speed and mix for 1 min.
  3. Fill cookie dough into cookie press. Pipe out onto a non-stick tray.
  4. Place a dried shrimp on the centre as decoration.
  5. Bake at 170°C – 175°C for about 11 – 13 minutes. Baking condition vary depending on dough size and oven characteristics.
  6. Remove from oven and let it cool before packing. 

Cheesy Snack Cookies

Ingredients:

Mauri Classic Cookie Mix 500g
Eggs 60g
Mauri Pinnacle Margarine 250g
Cheese sauce powder 40

Baking Step:

  1. Using paddle attachment, blend all the ingredients at low speed for 1 min. Scrap down the bowl.
  2. Change to medium speed and mix for 1 min.
  3. Fill cookie dough into cookie press and pipe out the desired shape onto the baking tray.
  4. Bake at 170°C – 175°C for about 11 – 13 minutes. Baking condition vary depending on dough size and oven characteristics.
  5. Remove from oven and let it cool before packing. 
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