Recipe Twice Baked Loaded Crookie

Ingredients

Method

  1. Mix flour, water, yeast and Macphie Softie® together to form a smooth dough in a spiral mixer or planetary mixer with a dough hook.

  2. Pin out dough to a rectangle 10mm deep.

  3. Place pinned out rectangle in freezer for 15 min to “firm up”.

  4. Cover 2/3 of dough with layer of pastry margarine (keep chilled before use).

  5. Give 2 half turns and chill for 1 hour (or overnight).

  6. Give 1 further half turn then sheet out to 5mm thickness.

  7. Cut into 10cm croissant triangles, roll and prove.

  8. Allow to prove for 30 minutes.

  9. Glaze with Macphie Glenglaze® and bake at 180c for 18-20 minutes.

  10. Whilst baking, defrost Macphie Chocolate Chip Cookie Dough and beat back together into a mixer. Roll flat inbetween sheets to around 3-5mm in thickness and freeze.

  11. Once the croissant is baked, cut a square from the cookie dough and lay over the top, place back into the oven at 180°C and bake for 10 minutes.

  12. Decorate as required.

Products used