Swirl Cookies - Puratos

Ingredients

Method

Using a planetary mixer & beater mix the Satin Crème Cake Plain Mix, flour & butter to form a crumb, add the egg, mix to form dough.
Repeat the method for the red dough.
Pin out both dough’s to 5mm deep even sized sheets & lay one on top of the other.
Roll the dough’s into a log from the short end of the sheet & chill for an hour.
Once chilled, slice into 5mm thick discs & place, evenly spaced onto lined baking trays.
Bake at 180˚C top heat 170°C bottom heat for 10 mins. Dust with Sweetsnow.

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