Rama | Recipes | Cookies


  • 250 g Rama Perfect Bake
  • 2 ¼ Cup (330 g) Cake Flour
  • 110 ml (100 g) Castor Sugar
  1. Cream Rama Perfect Bake & castor sugar together on high speed for 5 minutes until pale in colour and soft. During mixing, stop intermittently to scrape mix off the side of the bowl.
  2. Add flour to bowl and mix on minimum speed until a soft dough forms.
  3. Place a double layer of cling film on the counter top.
  4. Spoon the cookie dough mixture onto the cling film placing the spoonful’s next to each other lengthways.
  5. Wrap the cling film over the cookie dough and fold over so that the cookie dough is wrapped in the cling film.
  6. Gently roll the cookie dough using your hands until it forms a log shape.
  7. Tie the end closed and make sure that the cookie dough is 5 cm thick and fully wrapped in cling film.
  8. Place the rolled cookie dough in the fridge for a minimum of 2 hours.
  9. Preheat oven to 170⁰C and grease the cake tin.
  10. Oven must not be on the grill function but on the bake function.
  11. Remove the cookie dough from the fridge and take out of the plastic wrap and place on a clean chopping board.
  12. Slice cookies being careful to not break the cookie dough.
  13. Place on a lined baking tray.
  14. Bake for 5 minutes at 170⁰C then reduce to 160⁰C for a further 15 minutes.
  15. Remove from the oven and place oven tray on a cooling rack.