Recipe

Recipe

Cranberry Orange Cookies

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Ingredients

Mauri Classic Cookie Mix 500g
Eggs 55g
Butter 210g
Dried Cranberries 50g
Orange peel 50g
Almond Flake  80g

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.  
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Chocolate Cookies

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Ingredients

Mauri Classic Chocolate Cookies Mix 500g
Egg 55g
Butter 210g

*Optional for Chocolate Chip Cookies with Nuts– add in 50g chocolate chips and 50g nuts 

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. 
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Butter Cake

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Ingredients

Group 1
Mauri Butter Cake Mix 350g
Butter210g

Group 2
Eggs 200g

Baking Step

  • Using paddle, mix group 1 at slow speed for 1 minute.
  • Scrape down sides, and continue mixing at high speed for 7 minute.
  • Slowly add in eggs at slow speed for 1 minute.
  • Scrape bowl, change to high speed and mix for 7 mins.
  • Fill batter into 7″ baking tin (lined with grease-proof paper) or until approximately ¾ full.
  • Bake at 175 °C for about 45-55 mins.
  • Remove from oven and let it cool before serving.
 
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Biskut Mazola / Peanut Cookies

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Ingredients

Mauri Classic Cookie Mix 800g
Peanut (ground) 250g
Peanut Oil 260g
Salt 3g

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. 
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