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Make the Dough

  • Vanilla Butter 0.5 tsp
  • Refined Sugar 200 g
  • Blue Band Master Cake Margarine / Blue Band Master Gold Margarine 250 g
  • Egg yolk (4 pieces) 80 g
  • Flour 325 g
  • Cocoa Powder 30 g
  • Chocolate Paste
  • Baking Powder 1 tsp

Make the Cookies

  • Egg yolks for glazing
  • Coarsely chopped almonds
  1. Make the Dough

    1. Mix all Ingredient A until smooth, and then add egg yolk (Ingredient B). Stir until well blended.
    2. Add Ingredient C and stir. Divide the dough into 1/3 and 2/3 portions.
    3. Separate the 1/3 dough and add Ingredient E. Add Ingredient D to the 2/3 dough, mix well.
    4. Store in the refrigerator, and then roll and stack based on the colour, i.e., yellow-brown-yellow. Store in the refrigerator until it hardens.
  2. Make the Cookies

    1. Cut into 2 x 3 cm pieces, then glaze with egg yolk and sprinkle them with chopped almonds.
    2. Bake them at a temperature of 130o C.