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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
  • Medium-Protein Wheat Flour 300 g
  1. Make the Filling

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

    • Whisk margarine and icing sugar until the mixture is “halfway fluffy”.
    • Add evaporated milk, custard powder and baking powder. Whisk evenly.
    • Add the rest of the ingredients and mix well. Let the mixture rest for 15 minutes until it settles well.
    • Shape the dough with long piping, and then cut into 3 cm pieces.
    • Bake in the oven at 175°C or at 150°C with a fan-assisted oven.
    • Remove from oven when the pastry is half-cooked. Slice the pieces so that they do not stick.
    • Put them back to the oven and bake until cooked.
    • After the pieces cool down, spread the filling on top, then cover each cookie with another cookie, forming a sandwich.