COOKIE DOUGH
Instructor: Richard Feroze
416.710.8126
[email protected]
Ratio Formula
1 Part Sugar : 2 Parts Fat : 3 Parts Flour
YIELD: 300 grams
  • Flour           [ 150 g ]
  • Fat              [ 100 g ]
  • Sugar          [ 50 g ]
(x 2) YIELD: 600 grams
  • Flour           [ 300 g ]
  • Fat              [ 200 g ]
  • Sugar          [ 100 g ]
(x 4) YIELD: 1200 grams
  • Flour           [ 600 g ]
  • Fat              [ 400 g ]
  • Sugar          [ 200 g ]

tECHNIQUE

Comments
  • Mixing Method: Apply creaming method to sugar and fat.  [Optional: Mix in flavour ingredients.] Fold dry ingredients into wet ingredients.
  • Lack of kneading is the key to a flaky dough. 
  1. In a mixing bowl, combine sugar and fat and mix (using a paddle attachment or by hand) until small sugar is dissolved and fat mixture is slightly lighter in colour and texture (as a result of air incorporation). Mix in remaining flavouring ingredients.
  2. Add flour gradually and fold gently, just until combined.
  3. Shape dough into portion sizes, wrap in plastic wrap and store for future use.
  4. When ready to use, roll to desired thickness and cut. Rolling dough before cutting allows for little gluten development: Sheets formed on outside (as a result of rolling) become chewy and elastic; soft, crumbly and buttery on inside and crispy on outside.
Comments
  • Window Pane Test: Not applicable.
  • Flour:  9-11% Protein content. AP flour is cost-effective. Pastry flour is ideal.
  • Fat:  Should be as cold as possible.
  • Fat:  Butter is preferred for flavour.  Shortening / Lard has less water content.
  • Shortening / Lard: Fat = 2 Parts
  • Butter: Fat = 1 Part (contains 20% water)
  • Less mixing: A more flaky cookie.
  • More mixing:  A coarse mealy cookie.  Ideal for crackers.
Storage
  • Let dough rest for at least 1 hour before using;  keep refrigerated.
  • Dough can be coated with oil or flour for storage.  Must be wrapped for storage.
  • Dough can be frozen for future use. Portion into required size before freezing. 
  • Dough may be sticky when working with after frozen state;  more flour may be required.
Notes
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