LBS

Oz

Chocolate Chip Cookies

4

4

0

0

6

3

1

0

3

6

7

8

8

3

2

0

0

4

1 ¼

0

0

0

BROWN SUGAR

FINE GRANULATED SUGAR 

SALT

BAKING SODA

REGULAR SHORTENING 

EGGS

WATER

VANILLA

BREAD FLOUR

CAKE FLOUR

CHOCOLATE CHIPS

• Cream brown sugar, white sugar, salt, soda and regular shortening. Add water, eggs and flavour and cream light. Add bread flour and cake flour and cream two minutes on third speed. Add and mix in chocolate chips.

• Note: This is a hand dropped cookie recipe. For large cookies scale the amount of batter required and place on pan and flatten out to desired size, allowing for cookie spread. For upscale cookies, use chunky chocolate bits instead of chocolate chips and increase quantity of chocolate chips as desired.

LBS

Oz

Piped Shortbread

0

1

1

1

0

6

4

0

11

6

6

6

1 ¾

10

15

0 1/4

DRY EGGS

WATER

GRANULATED SUGAR

BROWN SUGAR

SALT

PASTRY FLOUR

REGULAR MARGARINE

VANILLA

• Whip as for jellyroll: dry eggs, water, granulated sugar, brown sugar and salt.

• Cream light in second bowl: pastry flour, margarine and vanilla.

• Combine the two mixes by hand to form a light mix. Bag out using a star tube on silicon papered pans.

LBS

Oz

Plain Shortbread

12

7

17

0

11

9

10

1

BUTTER

GRANULATED SUGAR 

HARD FLOUR

SALT

• Mix indigents together to form a dough. Flatten 4300g (9.5lbs) into an 18" by 26" bun pan. Before baking chill the dough, then invert the pan on the table. Cut the slab of shortbread dough into squares the width of a yard sticks to give 12x18-216 pieces. Pan up in rows of 8 down and 6 across.
• For fingers: Flatten 4085g (9lbs) of dough into an 18" by 26" bun pan. Dock before baking. After baking, and while warm, cut into strips 3 1/2" long by 1" wide to give 119 fingers (7x17=119).

LBS

Oz

Gingerbread Men

3

1

0

1

1

1

8

0

0

0

0

8

0 ¾

4

3

14

0

2

1

0 ½

BROWN SUGAR

REGULAR SHORTENING

SALT

MOLASSES (FANCY)

CORN SYRUP

WATER

PASTRY FLOUR

BAKING SODA

CINNAMON

GINGER

• Scale all ingredients into machine bowl. Mix on second speed until smooth dough is formed.

• Do not over mix. Pin out to approximately 1/4-inch thickness and cut out with gingerbread cutter.

LBS

Oz

Oatmeal Cookies

5

4

0

1

0

0

1

0

4

3

8

0

0

0

2

4

4

0 ¼

0

3

0

8

0

8

FINE GRANULATED SUGAR

REGULAR SHORTENING

SALT

EGGS

CINNAMON

GINGER

LIQUID MILK

BAKING SODA

SEEDED GROUND MUSCAT RAISINS

ROLLED OATS

PASTRY FLOUR

MALT

• Mix all ingredients to a dough. Do not over mix. Roll out thin and cut with a 2 1/2 inch round cutter.
• When baked, centre cookies with date jam and place together by twos to form cookie 'sandwiches.'