EOI Sovereign or
EOI Gateau Gold
Method:Cream Group 1 until light and soft, approx. 8 minutes or 5 minutes when using EOI GATEAU GOLD.
Method:Stir milk, Group 2.
Method:Add the flour, Group 3, mix lightly and thoroughly. Colour and flavour can be added.
- Total Weight
Make up Procedure
Pipe in shape of fingers, rosettes, shells or horse shoes on to silicone papered trays.
200ºC for 12-14 minutes with reduced bottom heat.
300 – 325 units
VIENNESE BISCUITS are suitable for freezing in unbaked condition only.
Premium cake margarine with a buttery baked through flavour. Ideal as a partial or total replacement for butter.