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Make the Dough

  • Cake Margarine 170.0 g
  • Butter 50.0 g
  • Coconut Sugar 210.0 g
  • Toffieco Grilled Rum Flavouring 10.0 g
  • Vanilla Butter Essence 10.0 g
  • Sweetened Condensed Milk 60.0 g
  • Ginger Powder 25.0 g
  • Medium-Protein Wheat Flour 400.0 g
  • Baking Powder 1.0 tsp
  • Cinnamon Powder 5.0 g
  • Nutmeg Powder 5.0 g
  • Pepper Powder 2.0 g
  • Clove Powder 1.0 g
  • Whole Eggs 2.0 pc
  • Palm Sugar

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
  1. Make the Dough

    • Whisk all-purpose flour and baking powder until fluffy, soft and white using flat blades, then put sugar and yolk into the bowl and whisk them again slowly until they are mixed well.
    • Put margarine into the bowl and stir with a fork. Keep the dough in the refrigerator for 30 minutes.
  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.
    • Colour Flow: Royal Icing (200 gr), Hot Mineral Water (20-30 gr). Mix all of the above ingredients until the mixture softens and can be used directly.
  3. Make the Cookies

    • Flatten the dough to 2 mm for small amount, and 4 mm for larger portion.
    • Bake the dough in the oven at 130°C for 10 minutes, then take it out from the oven and let it cool.
    • Put the baked dough back in the oven for 20 minutes, and then turn off the oven.