I work in ...


Content is being adapted
based on your type of business.



Make the Dough

  • Butter 50.0 g
  • Cake Margarine 175.0 g
  • Palm Sugar 225.0 g
  • Vanilla Butter Essence 5.0 g
  • Salt 3.0 g
  • Cookie Shortenings 3.0 g
  • Medium-Protein Wheat Flour 420.0 g
  • Milk Powder 50.0 g
  • Almond Powder 30.0 g
  • Chocolate Milk Powder 50.0 g
  • Cashew Nuts, halved
  • Egg Yolk
  • Cookie Icing
  • Egg Yolk 2.0 pc
  • Egg White 70.0 g

Royal Icing and Colour Flow

  • Icing Sugar 500.0 g
  • Egg White 500.0 g
  • Cream of tartar 1.0 tsp
  • Vanilla Butter Essence and Vinegar 0.5 tsp
  • Royal Icing 200.0 g
  • Mineral Water, hot 30.0 g

Never underestimate any cookies. With just one bite, this choco milky cookie will always be a favourite.



  1. Make the Dough

    • Whisk butter, margarine, palm sugar, vanilla butter essence, salt and cookie shortening until white and fluffy, then put egg yolk and egg white in the bowl and whisk them again to mix well.
    • Put medium-protein wheat flour, milk powder, almond powder and chocolate milk powder into the bowl, stir well with a fork and keep in the refrigerator for a minimum of 1 hour.
    • See cashew nuts and egg yolk: The cashew nuts should be pre-roasted.
  2. Royal Icing and Colour Flow

    • Whisk all of the ingredients in a bowl until the mixture thickens, then cover the bowl with a damp cloth before use.
    • Mix all of the above ingredients until the mixture softens and can be used directly.
  3. Make the Cookies

    • Take out the dough out of the refrigerator, use a rolling pin to flatten it to about 2 mm and cut it in round or cashew nut shape. Put the cashew nuts on it, then ice the cuts. Ice the cookies and bake them in the oven at 145°C for 30 minutes.