Ingredients A:

• 200 g PALMVITA^® Margarine
• 75 g Palm sugar
• 75 g Icing sugar
• 50 g Egg (One whole egg)

Ingredients B:

• 250 g Gluten-free flour
• 2 g Baking powder

Ingredients C:

• 200 g Rolled oats (or a mixture of rolled oats and oatmeal)
• 200 g Mini chocolate chips

Instructions:

• Combine ingredients A and beat with a mixer until light and creamy
• Add ingredients B and mix until well combined
• Fold in ingredients C until evenly mixed
• Place a sheet of baking paper on the baking tray, then divide the dough into small pieces (approximately 4–5 g each), and arrange them evenly on the tray
• Bake in a preheated oven at 160°C for 20–25 minutes, or until lightly golden

Watch the recipe video here!

The post Gluten Free Choco Oat Cookies appeared first on PT Sinar Mas Agro Resources and Technology Tbk (PT SMART Tbk).

Thin crispy cookies

Ingredients A:

• 60 g FILMA^® Prestige (Butter Blend Margarine)
• 50 g Icing sugar
• 60 g Egg white
• Zest of 1 lemon
• Zest of 1 lime

Ingredients B:

• 60 g Low-protein flour
• 10 g Milk powder

Instructions:

• Whisk Ingredients A until light and slightly fluffy
• Add Ingredients B and mix until well combined.
• Spread the cookie batter thinly into square or round shapes.
• Bake in a preheated oven at 150°C for 15 minutes, until lightly golden and crisp.
• Allow the cookies to cool completely before topping with the White Chocolate Cheese

White Chocolate Cheese

Ingredients:

• 50 g White chocolate compound
• 5 g Cheese flavour powder

Instructions:

• Melt the white chocolate compound.
• Add the cheese flavour powder and mix until smooth.
• Spread or pipe into square or round shapes to match the cookies, then allow to set until firm.
• Once hardened, place each piece on top of a cooled thin crispy cookie.

The post Lemon Lime Cheese Cookies appeared first on PT Sinar Mas Agro Resources and Technology Tbk (PT SMART Tbk).

Ingredients A:

• 300 g Palmboom® Cake Margarine
• 100 g Granulated Sugar
• 100 g Palm Sugar
• 2 Whole Eggs

Ingredients B:

• 300 g Medium Protein Flour
• 50 g Milk Powder
• 80 g Cornstarch
• 15 g Spekoek Spice (Indonesian Layer Cake Spice Mix)
• 5 g Baking Soda

Ingredients C:

• 200 g Walnuts, coarsely chopped

How to Make :

Beat Ingredients A until fluffy. Add Ingredients B and C, mix until well combined. Weigh about 5–10 g of dough, roll into balls. Bake in the oven at 170°C for 15–20 minutes.

TIPS:

If the cookies are not dry enough, reduce oven temperature to 100°C and bake again for 30 minutes.

The post Speculaas Walnut Cookies appeared first on PT Sinar Mas Agro Resources and Technology Tbk (PT SMART Tbk).

Ingredients A:

• 85 g FILMA^® Prestige (Butter Blend Margarine)
• 50 g Icing Sugar
• 12 g Coffee Powder (Arabica/Robusta) or Instant 3-in-1 Coffee
• ½ tsp Vanilla Paste

Ingredients B:

• 110 g Medium-Protein Flour
• 20 g Milk Powder
• 2 g Baking Powder

Chocolate Ganache:

• 100 g Dark or Milk Chocolate
• 50 g Whipped Cream

How to Make:

Beat Ingredients A until light and fluffy. Add Ingredients B and mix well. Roll out the cookie dough to about 5 mm thickness and cut into round shapes. Bake in a preheated oven at 170°C for 15 minutes.

Once cooled, sandwich two cookies together with chocolate ganache.

The post Cappucino Chocolate Cookies appeared first on PT Sinar Mas Agro Resources and Technology Tbk (PT SMART Tbk).

Ingredients A :

• 120 g Palmboom^® Cake Margarine
• 65 g Granulated Sugar
• 1 Whole Egg (50 g)
• 10 g Lemon Zest (from 2 lemons)

Ingredients B :

• 175 g Medium-Protein Flour
• 30 g Milk Powder
• 2 g Baking Soda
• 40 g Cranberries, coarsely chopped
• 30 g Orange Peels
• 60 g Sliced or Slivered Almonds
• 50 g White Chocolate Chips

How to Make :

1. Beat Ingredients A until light and fluffy. Add all of Ingredients B and mix until well combined.
2. Take 10–12 g of dough, shape into balls and flatten slightly.
3. Bake in a preheated oven at 165°C for 15 minutes. Reduce the oven temperature to 90–100°C and continue baking for another 30 minutes until dry and crispy.

The post Lemon Cranberry Almond Cookies appeared first on PT Sinar Mas Agro Resources and Technology Tbk (PT SMART Tbk).

Ingredients A:

• 150 g FILMA^® Prestige (Butter Blend Margarine)
• 50 gr Palm Sugar
• 50 gr Granulated Sugar
• 1 Egg

Ingredients B:

• 210 g Medium-Protein Flour
• 8 g Instant Coffee + 2 tsp Water
• 3 g Baking Soda
• 3 g Baking Powder
• 20 g Milk Powder

Ingredients C:

• 100 g Toasted Sliced Almonds, coarsely chopped
• 100 g Chocolate Chips

Instructions:

1. Beat ingredients A until well combined.
2. Add ingredients B and mix until smooth.
3. Add ingredients C and mix thoroughly.
4. Weigh the dough into 30 or 40 g portions and place them on a baking tray lined with parchment or baking paper.
5. Bake in a preheated oven at 170°C for 14–15 minutes.

The post Coffee Almond Choco Soft Cookies appeared first on PT Sinar Mas Agro Resources and Technology Tbk (PT SMART Tbk).

Ingredients A:

• 200 g Palmboom^® Cake Margarine
• 150 g Granulated Sugar

Ingredients B:

• 2 g Baking Soda
• 40 g Cornstarch
• 15 g Cocoa Powder
• 180 g Medium-Protein Flour

Ingredients C:

• 150 g Sliced Almonds, coarsely chopped

Instructions:

1. Beat ingredients A until well combined (about 2–3 minutes).
2. Add ingredients B and mix until evenly blended.
3. Add ingredients C and mix well.
4. Weigh the dough into 10 g portions, roll into balls, then slightly flatten. Place on a baking tray greased with white shortening or lined with baking paper.
5. Bake in a 130°C oven for 35–40 minutes.

The post Chocolate Almond Vegan Cookies appeared first on PT Sinar Mas Agro Resources and Technology Tbk (PT SMART Tbk).

Ingredients A:

• 160 g Palmboom^® Cake Margarine
• 100 g Granulated Sugar
• 50 g Non-Dairy Cream (Vegan)

Ingredients B:

• 200 g Medium-Protein Flour
• 30 g Cornstarch

Ingredients C:

• 100 g Ground Pistachios
• 25 g Pistachio Paste (optional)

Ingredients D:

• 100 g Ground Almond

Ingredients E:

• 60 g Granulated Sugar (for coating)

Instructions:

1. Beat Ingredients A until soft and well combined. Add Ingredients B and mix evenly. Separate 1/3 of the dough (180 g), mix it with Ingredients C (ground pistachios and pistachio paste), and set aside. Take the remaining 2/3 of the dough (360 g), mix it with Ingredients D (ground almonds), and set aside.
2. Roll out the pistachio dough to a size of 30 x 23 cm.
3. Roll out the almond dough to a size of 30 x 24 cm.
4. Layer the two doughs (almond on the outside), then roll them tightly into a log. Wrap with non-stick paper and freeze for 30–60 minutes until firm.
5. Before slicing, roll the dough log in Ingredient E (granulated sugar).
6. Slice the dough into 7 mm thick pieces, arrange them on a baking tray, and bake in a 150°C oven for 15–20 minutes until fully baked and crisp.

The post Pistachio Pinwheels Vegan Cookies appeared first on PT Sinar Mas Agro Resources and Technology Tbk (PT SMART Tbk).

Ingredients A:

• 165 g FILMA^® Prestige (Butter Blend Margarine)
• 45 g Icing Sugar
• 20 g Egg Yolk

Ingredients B:

• 230 g Low-Protein Flour
• 25 g Full Cream Milk Powder
• 10 g Roasted Nori (Cut Into Small Pieces)
• 50 g Beef Floss
• 15 g Cheddar Cheese (Grated)
• 15 g Parmesan Cheese
• 3 g Baking Powder

Ingredients C:

• As Needed Egg White
• As Needed Sesame Seeds

Instructions:

1. Mix Ingredients A until well combined, then add Ingredients B, mix again until evenly mixed and forms a dough.
2. Roll the dough thinly, then cut using a cookie cutter.
3. Arrange the dough on a baking tray, then top with Ingredients C.
4. Bake in the oven at 130°C for 40 minutes until fully cooked.

The post Floss Cookies appeared first on PT Sinar Mas Agro Resources and Technology Tbk (PT SMART Tbk).

Ingredient A:

• 130 gr FILMA^® Prestige (Butter Blend Margarine)
• 50 gr Palm Sugar
• 50 gr Icing Sugar
• 2 gr Instant Coffee Powder
• 5 gr Coffee Paste

Ingredient B:

• 2 Egg Yolks

Ingredient C:

• 4 gr Baking Soda
• 15 gr Cornstarch
• 25 gr Milk Powder
• 230 gr Medium Protein Flour

Ingredient D (For Topping):

• 100 gr Coarsely Chopped Walnuts

Instructions:

1. Beat ingredient A at medium speed (I used speed 4) for 5 minutes.
2. Add ingredient B and beat again for 1 minute.
3. Add ingredient C and mix until well combined.
4. Roll the dough to a thickness of 6 mm and cut it into pieces measuring 6 x 4 cm.
5. Place the cookies on a baking tray lined with non-stick paper or greased with white margarine, then brush the tops with egg yolk and sprinkle with coarsely chopped walnuts.
6. Bake at 120°C for 40 minutes.

The post Coffee Walnut Cookies appeared first on PT Sinar Mas Agro Resources and Technology Tbk (PT SMART Tbk).