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Make the Filling

  • White Egg 1 pc
  • Icing Powder 150 g
  • Maizena 1 tbsp
  • Lemon Juice 1 tsp
  • Lemon Flavour

Make the Cookies

  • Margarine 250 g
  • Icing Sugar 50 g
  • Evaporated Milk 50 ml
  • Custard Powder 10 g
  • Baking Powder 5 g
  • Whisk until halfway fluffy.
  • Medium-Protein Wheat Flour 300 g
  1. Make the Filling

    1. Mix all ingredient until expands.
    2. Add the filling into piping bag.
    3. Ready to use.
  2. Make the Cookies

    1. Whisk Ingredients A until the mixture is “halfway fluffy”.
    2. Add Ingredients B. Whisk evenly.
    3. Add Ingredients C and mix well. Let the mixture rest for 15 minutes until it settles well.
    4. Shape the dough with long piping, and then cut into 3 cm pieces.
    5. Bake in the oven at 175°C or at 150°C with a fan-assisted oven.
    6. Remove from oven when the pastry is half-cooked. Slice the pieces so that they do not stick.
    7. Put them back to the oven and bake until cooked.
    8. After the pieces cool down, spread the filling on top, then cover each cookie with another cookie, forming a sandwich.