YO YO BISCUITS
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Colourings, Essences and Pastes - Essences Oils, Margarines and Shortenings - Margarines and Shortenings Icings and Fillings - Custards |
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| Recipe No: R622b | ||||||||||||||||||||||||||||||
| USING FINO CUSTARD POWDER | ||||||||||||||||||||||||||||||
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| Method: | 1. Blend Group 1 together with beater. 2. Do not over mix. 3. Add Group 2 and mix to a clear dough. 4. Dough may be refrigerated for ease of handling if desired. 5. Roll into lengths approximately 38mm (1 1/2") round and cut 10mm (3/8") pieces. 6. Place on trays and bake at 175°C (350°F) for approximately 25 minutes. 7. When cold, sandwich together with PETTINICE RTU WHITE ICING. |
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| Notes: | The metric recipe is of similar size to the avoirdupois recipe but is not an exact conversion. | |||||||||||||||||||||||||||||