COOKIES on the DR. OETKER website

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Baking Powder

Corn Starch

The Dr. Oetker Nona Corn Starch blends smoothly to make great sauces and gravies for stews and stir fries. It also makes an ideal addition for baking biscuits, cookies, tarts, puddings and desserts. Just follow the directions specified in your recipe.

Capacity: 400g

 

 

Shortbread Cookies

1

Shortbread

Mix 250g butter, 100g icing sugar, 100g ground almond and 110g milk powder. Add 300g Dr. Oetker Nona Corn Starch. Mix well until a soft dough forms.

2

Fill dough in a pan and compress it.

3

Bake at 150°C for 20 minutes. Set aside to cool down.

4

Chocolate Topping

Melt 300g cooking chocolate by double boiling or microwave. Pour melted cooking chocolate onto the shortbread.

5

Melt 50g white cooking chocolate with the same method. Fill white cooking chocolate in a piping bag, your favourite motives on the chocolate topping.

6

Keep shortbread with chocolate topping in the refrigerator. Cut shortbread into your desired sizes when the chocolate is properly set.

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Nutritionals Corn Starch

Per 100g package content Per portion final product
Energy 358 kcal
1504 kJ
358 kcal
1504 kJ
Protein 0.40 g
0.40 g
Carbohydrate 89 g
89 g
Fat 0.30 g
0.30 g