Learn from us: Recipes

Ingredients A:

• 200 g FILMA^® Prestige (Butter Blend Margarine)
• 50 g Powdered sugar
• 2 Egg yolks

Ingredients B:

• 20 g Milk powder
• 20 g Cornstarch
• 300 g Medium-protein wheat flour

Ingredients C:

• 100 g Pineapple jam for Nastar
• 100 g Dates (mix until evenly combined)

Ingredients D:

• 200 g Purple-coloured chocolate
• 200 g White-coloured chocolate
• 200 g Pink-coloured chocolate

Method:

• Beat Ingredients A until evenly combined.
• Add Ingredients B, then mix until well combined.
• Weigh the cookie dough into 10 g portions, and the pineapple–date filling (Ingredients C) into 7 g portions.
• Shape them into an oval or capsule form.
• Arrange the cookies on a baking tray lined with baking paper.
• Bake at 120°C for 40–50 minutes.
• Once baked and completely cooled, dip part of each cookie into the melted coloured chocolate (Ingredients D).
• Place in the freezer until the chocolate sets.
• Dip the other part of the cookie into a different colour of melted chocolate.
• Freeze again until fully set.