Recipe Description
This recipe is a courtesy of Anchor Dairy
This recipe is best with
Recipe Ingredient
- Orange Cookie Dough:
- 115g Anchor Unsalted Butter
- 65g sugar
- 4g vanilla essence
- 20g egg yolk
- 130g all purpose flour
- 2g baking powder
- 12g turmeric powder
- 4g ginger powder
- 2g salt
- Chocolate Cookie Dough:
- 115g Anchor Unsalted Butter
- 65g sugar
- 4g vanilla essence
- 20g egg yolk
- 105g all purpose flour
- 25g cocoa powder
- 2g baking powder
- 2g salt
Instructions
- In a bowl, cream the Anchor Unsalted Butter and sugar for 2-3 minutes until light and fluffy.
- Add the vanilla and egg yolk and mix well.
- Sift together the flour, baking powder, salt, turmeric powder and ginger powder.
- Add the dry mixture to the butter mix and mix on low speed until mix well.
- Take out from the mixing bowl and knead well, wrap in a cling film and rest for 10 minutes.
- In a bowl, cream the Anchor Unsalted Butter and sugar for 2-3 minutes until light and fluffy.
- Add the vanilla and egg yolk and mix well.
- Sift together the flour, baking powder, salt and cocoa powder.
- Add the dry mixture to the butter mix and mix on low speed until mix well.
- Take out from the mixing bowl and knead well, wrap in a cling film and rest for 10 minutes.
- Cut each dough in half.
- Roll each dough into 6x4 inch, and stack different colour dough on each other. Repeat until you have 8 layers.
- Roll dough into 8x6 inch and cut into half.
- Roll each dough into a log using parchment paper and chill for 30 minutes.
- Preheat oven to 175C.
- Remove the cookies from the fridge and cut into thin slices and bake for 10 to 12 minutes until golden brown.
Orange Cookie Dough:
Chocolate Cookie Dough:
To Assemble:
