Dipping Cookie Sticks

You Will Need:

• Baking Tray
• Dawn^® Scoop & Bake Vanilla Cookie Dough
• Dawn^® Chocolate Chunks / Drops – white /milk / plain
• Dawn^® Topping – Caramel / Chocolate / Strawberry
• YIELD: 1 x 2kg tub = 100 (20g)

Directions

• To begin, tip out the Dawn^® Scoop & Bake Vanilla Cookie dough and roll with a small amount of flour for dusting, to avoid sticking.
• Place the rolled out cookie dough onto a greased tray or using baking paper to line the tray.
• Press down the dough around the tray to ensure all of the baking area is covered.
• Bake at 170°C for 18 – 20 minutes in a deck oven.
• Once removed from the oven sprinkle the chocolate chips / chunks on the baked cookie sheet whilst still hot.
• Pre-cut the cookie sheet into strips whilst still warm to avoid breakages.
• Serve as they are or with a small pot of sauce (any flavour) to dip the cookie stick into for extra pleasure & indulgence!

Perfect to sell with a hot drink, or to create an attractive display for an impulsive 'food to go' snack.