Ingredients
For Cookie Dough:
For Coating & Garnish:
• Granulated Sugar (fine) – as required
• Icing Sugar – as required
• White Compound / Chocolate – as required
Method
Measure all the ingredients accurately. Place the butter & SwissBake® Orange Velvet Cake Mix in a mixing bowl of a planetary mixer. Using a paddle attachment, mix at slow speed for 3–4 minutes until the texture resembles damp sand or coarse breadcrumbs, ensuring no large butter lumps remain while avoiding creaming. Dissolve MYCOBAN™ CP Guard in chilled water and glycerine, add this solution to the bowl, and mix at slow speed for 45–60 seconds, stopping immediately once a cohesive dough forms to prevent a rubbery texture. Scale into 35–40 g portions, roll into smooth balls, and refrigerate for 25–30 minutes (or freeze for 10–15 minutes) to firm up the fat and control spread. Roll each chilled dough ball first in granulated sugar and then generously in icing sugar to achieve the crinkle coating. Arrange on trays with adequate spacing and bake in a deck oven at 170°C to 175°C for 15–18 minutes until edges are set and the centers appear cracked and slightly soft. Cool on a wire rack for 20 minutes to set the structure, then drizzle melted white chocolate for finishing.
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