29 Apr 2026
These soft and chewy cookies are crafted using SwissBake® Bee Honey Cake Mix, delivering a rich honey flavour with natural humectancy for extended freshness. The dough follows a cold sablage method, ensuring a tender bite, while chopped dates & cranberries add depth, texture, and balanced sweetness. Ideal for retail packs, café / bakery counters and premium cookie assortments.
29 Apr 2026
In a planetary mixer fitted with a paddle attachment, combine Bee Honey Cake Mix and T45 flour. Mix on slow speed for 30 seconds to distribute evenly. Add cold cubed butter and mix on slow speed for 3–4 minutes until the mixture resembles coarse, damp sand. Ensure butter is fully dispersed without melting or creaming. Add honey while mixing on slow speed. Mix for 45–60 seconds only, until the dough just comes together into a cohesive mass. If required, add minimal water to adjust binding. Do not overmix, as it will toughen the final cookie texture. Add finely chopped dates and cranberries. Mix gently on slow speed for 20–30 seconds to evenly distribute.
Moving ahead, this is a critical step – transfer dough onto parchment and press into a flat block. Wrap tightly and refrigerate for minimum 2 hours (or freeze for 45 minutes). This step ensures proper hydration and controlled spread during baking.
Remove chilled dough and scale into 40g to 45g portions. Roll quickly into smooth balls. Place on parchment-lined trays, leaving at least 2 inches spacing. Do not flatten — cookies will spread naturally. Preheat oven to 170°C to 175°C. Bake for 12–15 minutes. Edges should be golden; centres should remain slightly soft. Allow cookies to rest on the tray for 10 minutes after baking. Transfer to wire rack to cool completely. Texture will firm at edges while remaining soft and chewy at the centre.
