Project Description
Ingredients
- 120g Caster Sugar
- 180g White Shortening (Trex)
- 120g Butter
- 3g Skimmed Milk Powder
- 3g Sodium Bicarbonate
- 2g Salt
- 82g Water
- 390g Plain Flour
- 100g Cornflour
White Chocolate Drizzle
- 80g White Chocolate melted
Honeysuckle Icing
- 120g Icing Sugar
- 18g Water
- 2 Drops yellow food colouring
- Honeysuckle Flavour HD9812
Flavour
- Cherry Blossom Flavour FN14043 @ 0.12%
Or
- Yuzu Flavour FN14320 @ 0.15% – 0.2%
Method
- In a bowl mix together the Skimmed Milk Powder, Sodium Bicarbonate, salt, plain flour, and cornflour, then sieve.
- In another bowl beat together the Caster sugar, white shortening, butter, and flavour at required dosage.
- Combine both mixtures gently, add the water and mix in the food mixer on a low speed.
- Line a baking tray with greaseproof paper.
- Roll out to ½ cm thick and cut out medium sized biscuits (straight edged cutter works best)
- Bake for 20 minutes at 200°C time suggested or until lightly golden brown.
- Let cool on the tray for a while then transfer onto a cooling rack.
- Once cool drizzle the Cherry Blossom shortbread with white chocolate and the Yuzu shortbread with Honeysuckle flavoured icing and top with sprinkles.
Ingredients
- 120g Caster Sugar
- 180g White Shortening (Trex)
- 120g Butter
- 3g Skimmed Milk Powder
- 3g Sodium Bicarbonate
- 2g Salt
- 82g Water
- 390g Plain Flour
- 100g Cornflour
White Chocolate Drizzle
- 80g White Chocolate melted
Honeysuckle Icing
- 120g Icing Sugar
- 18g Water
- 2 Drops yellow food colouring
- Honeysuckle Flavour HD9812
Flavour
- Cherry Blossom Flavour FN14043 @ 0.12%
Or
- Yuzu Flavour FN14320 @ 0.15% – 0.2%
Method
- In a bowl mix together the Skimmed Milk Powder, Sodium Bicarbonate, salt, plain flour, and cornflour, then sieve.
- In another bowl beat together the Caster sugar, white shortening, butter, and flavour at required dosage.
- Combine both mixtures gently, add the water and mix in the food mixer on a low speed.
- Line a baking tray with greaseproof paper.
- Roll out to ½ cm thick and cut out medium sized biscuits (straight edged cutter works best)
- Bake for 20 minutes at 200°C time suggested or until lightly golden brown.
- Let cool on the tray for a while then transfer onto a cooling rack.
- Once cool drizzle the Cherry Blossom shortbread with white chocolate and the Yuzu shortbread with Honeysuckle flavoured icing and top with sprinkles.