Finger Cookies - Puratos

Method

Mix the butter, liquid whole eggs, pastry flour and Tegral CL WG Cookie mix together for 1 minute on low speed.
Check dough and if lumps of butter are still present; mix for one more minute on low speed.
Chill dough to sheet out at 5mm thick.

Assembly

Cut strips of sheeted dough 2.8 inches wide.
Pipe a line of Deli Citron or Cremfil Ultim Dark Chocolate in the middle.
Close by folding from both sides to overlap in the middle. Close ends to keep filling inside during baking.
Roll over so that the seam faces down. Chill.
Prepare a mix of seeds on a baking tray.
Brush cookie lengths with water and place on top of seed mix. Freeze as is.
Bake cookies frozen for 12-14 minutes in a 345°F rack or convection oven.
After cooled, dip in Carat Decorcrem Dark SH or Carat Decorcrem White SH that has been heated to 120°F.

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