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.  

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.  

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.  

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. 

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. 

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
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.

Plain Cookies Dough Baking Step:

1.  Mixing Group A at slow speed for 1 minutes
2. Scrape down sides, and continue mixing at medium speed for 1 minutes.
3. Place dough into a plastic sheet and roll out to about 3cm thickness.
4. Freeze the dough sheets for 1 hour.
   

Chocolate Cookies Dough Baking Step:

1. Mixing Group A at slow speed for 1 minutes.
2. Scrape down sides, and continue mixing at medium speed for 1 minutes.
3. Place dough into a plastic sheet and roll out to about 3cm thickness.
4. Freeze the dough sheets for 1 hour. 
   
   

Baking Step:

1. Using paddle, blend all ingredients at slow speed for 1 min. Scrap bowl.
2. Change to medium speed and mix for 1 min.
3. Weight cookie dough into 10gm and shaped to round shape and flatten out onto a non-stick tray.
4. Put some almond on top of cookies dough as decoration.
5. Bake at 170°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.  

Baking Step:

1. Using paddle, blend all ingredients at slow speed for 1 min.
2. Scrap bow, 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 175°C for about 11 – 13 minutes. 
5. Remove from oven and let it cool before packing. 

Baking Step:

1. Using paddle attachment, blend all the ingredients at low speed until it forms a dough (about 1 min).
2. Roll out the dough into a sheet of about 1cm thick.
3. Cut out using a round cutter and place it onto a baking sheet.
4. Bake at 170°C for about 12 mins. Baking condition vary depending on dough size and oven characteristics.
5. Remove from oven and let it cool before packing.