Digestive Biscuits
Ingrediants Basic Units Percentages %
All purpose flour 190 95
Wheat bran 10 5
Granulate sugar 50 25
Shortening 70 35
Salt 2 1
Sodium bicarbonate 1.5 0.7
Ammonium bicarbonate 1 0.35
Cream of tartar 1 0.35
Sugar Syrup 5 3
Water 4 20
Method:
• Mix Shortening and granulate sugar and beat until fuffy.
• Put sugar syrup.
• Add the bran, salt, sodium bicarbonate, cream of tartar and all purpose flour and beat well all ingredients.
• Pour water slowly.
• Rest the dough for 30 minutes by plastic wrap.
• Roll dough with rolling pin and make a round shape.
• Bake 180°-200° around 8-10 minutes.
Almond Biscotti
Ingrediants Basic Units Percentages %
All purpose flour 400 100
Sugar 240 60
Baking power 4 1
Salt 6 15
Anchor butter 100 25
Butter flavor 8 2
Eggs 160 40
Almont nut whole 300 75
Method:
• Mix eggs and sugar and beat until fuffy.
• Add anchor butter and beat again.
• Add all purpose flour, baking powder slowly and mix well.
• Put an almont nut.
• The first baking, bake the almont biscotti 160° for 30-40 minutes.
• After that chill it for 30 minutes, after that cut in to bar shape.
• Finally bake it again 140° for 30-40 minutes.
Chocolate Chips
Ingrediants Basic Units Percentages %
Butter 100 83.3
Brown sugar 25 20.8
Flour 120 100
Chocolate chip 60 50
Essanse Vanilla ¼ tsp -
Chopped almont 30 25
Method:
• Mix butter and brown sugar and beat until fuffy.
• Put essence vanilla.
• Add flour, chopped almont and chocolate chips and mix slowly.
• Use tea spoon to drop the chocolate chips into baking tray.
• Then press the mixture use the fork.
• Finally bake it in 180°-200° for 8-10 minutes.
