Biscoff NY cookie
v1CurrentFinished Product
Yield
~12 each
Expected yield
100% of input
| Ingredient | Qty | Unit | Cost | Step | Notes |
|---|---|---|---|---|---|
packaging and bank fee | 12 | each | ¥720 | — | |
Biscoff spread | 120 | g | ¥0 | — | |
Butter | 230 | g | ¥598 | — | |
brown sugar | 160 | g | ¥48 | — | |
Granule Sugar | 160 | g | ¥56 | — | |
caramelised white chocolate | 200 | g | ¥320 | — | |
Tomiz WHite chocolate 40% | 200 | g | ¥364 | — | |
powder ginger | 4 | g | ¥8 | — | |
cinnamon | 5 | g | ¥13 | — | |
nutmeg | 1.5 | g | ¥9 | — | |
Dolcie pastry flour | 500 | g | ¥0 | — | |
baking powder | 18 | g | ¥32 | — | |
salt | 5 | g | ¥1 | — | |
eggs | 2 | each | ¥113 | — | |
| Total batch cost | ¥2,281 | ||||
| Cost per unit | ¥190 | ||||
| Suggested retail (30% food cost) | ¥634 | ||||