KAMBROOK 12 MONTH REPLACEMENT WARRANTY
Kambrook warrants the purchaser against defects
If the product includes one or a number of
accessories only the defective accessory
or product will be replaced. In the event of
Kambrook choosing to replace the appliance, the
guarantee will expire at the original date, i.e. 12
months from the original date of purchase.
in workmanship and material for a period of 12
months from the date of purchase (3 months
commercial use).
Cookie Factory
Guarantee and purchase receipt for this product
are to be retained as proof of purchase and
must be presented if making a claim under the
Kambrook guarantee.
In Australia, this KAMBROOK Guarantee is
additional to the conditions and guarantees which
are mandatory as implied by theTrade Practises
Act 1974 and State andTerritory legislation.
Kambrook reserves the right to replace or repair
the appliance within the warranty period.
For service, spare parts or product information
in Australia, please call KAMBROOK on the
Customer Service Line; 1300 139 798.
Warranty does not apply to any defect,
deterioration, loss, injury or damage occasioned
by, or as a result of the misuse or abuse, negligent
handling or if the product has not been used in
accordance with the instructions.The guarantee
excludes breakages and consumable items such as
kneading blades.
For service, spare parts or product information
in New Zealand, please call KAMBROOK New
Zealand; 0800 273 845. For spare parts phone
0800 273 845.
This warranty is void if there is evidence of the
product being tampered with by unauthorised
persons.
If claiming this guarantee the product must be
returned freight prepaid.
KAMBROOK 12 MONTH REPLACEMENTWARRANTY
Attach a copy of the purchase receipt here.
YOUR PURCHASE RECORD (Please complete)
DATE OF PURCHASE
MODEL NUMBER
SERIAL NUMBER
(Please don’t return purchase record until
you are making a claim.)
PURCHASED FROM
Kambrook - Australia
461 Plummer Street, Port Melbourne, 3207,Australia
Customer Service Line 1300 139 798
Customer Service Fax 1800 621337
Kambrook - New Zealand
Private Bag 94411, Greenmount,Auckland, New Zealand
Customer Service Line/Spare Parts 09 271 3980
Customer Service Fax 0800 288 513
Due to continual improvement in design or otherwise, the product you purchase may differ slightly from the illustration in this book. Issue 1/08
KCP100
Issue 1/08
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KCP100_COOKIE FACTORY_FA.indd 2-3
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3. Insert the Shaft fully into the Main Body until
the Press Disc sits flush against the Locking
Disc.
5. Turn the Dough Barrel anti-clockwise to
OPERATING YOUR KAMBROOK
COOKIE fACTORY
unlock and remove from Main Body.
6. Fill the dough barrel with freshly made
cookie dough (see recipes, page 10) using
a spatula.
Before first use
Remove and safely discard any packaging material
and promotional labels.
7. Re-attach the Dough Barrel into the
assembly area, aligning the tabs of the Dough
Barrel with the grooves of the Locking Disc
and Press Disc. Turn the Dough Barrel
clockwise until it locks into position.
Wipe the outside of the cookie factory main
body with a soft, damp cloth and dry thoroughly.
8. Hold the main body firmly in an upright
position. Press and hold the ‘ON’ Button for
approximately 10 seconds (depending on the
thickness of the dough and the fullness of the
Dough Barrel) until Press Disc compresses
dough towards the bottom of the Dough
Barrel and it begins to extrude through the
cut-out of the Cookie Disc.
Wash all of the attachments (Locking Disc, Shaft,
Press Disc, Dough Barrel, 10 x Cookie Discs,
4 x DecorationTips, Disc/Tip Adapter and Dough
Barrel Cover) in warm, soapy water. Rinse and dry
thoroughly.
4. Insert the Dough Barrel into the assembly
area, aligning the tabs of the Dough Barrel
with the grooves of the Locking Disc and
Press Disc.
10.Continue making cookies with the same
Cookie Disc, or to change shapes select a
different Cookie Disc. If a new Cookie Disc
is to be inserted and dough remains in the
Dough Barrel, repeat steps 2-4 of ‘Using
the Cookie Factory’ (page 4) and proceed
making cookies with the new shape Cookie
Disc.
NOTE: Never immerse the Main Body or Battery
Compartment of the Cookie Factory in water or any
other liquid. Do not place any part of the Cookie
Factory in the dishwasher.
11.To refill the Dough Barrel when it becomes
empty it is necessary to remove the Dough
Barrel and return the Shaft and Press Disc
back to the original position before adding
more dough, refer to steps 3-4 of (page 4)
‘Before first use’. Follow steps 5 -7 of ‘Using
the Cookie Factory’ to fill Dough Barrel.
Continue making cookies.
To assemble the Cookie factory
1. Slide the Battery Compartment open and
remove from the Main Body. Insert 3 x AA
batteries, ensure the polarity of each battery
is correctly aligned according to graphics.
Insert the Battery Compartment back into
the Main Body, push in fully until ‘clicks’
into place.
5. Turn the Dough Barrel clockwise until it
locks into position.
6. Insert the Disc/Tip Adapter, turn clockwise
Helpful tips
into the lock position.
1. Practice makes perfect with the Cookie
Factory. It may take a few attempts until you
achieve the results you desire.
7. Insert the Dough Barrel Cover.
The Cookie Factory is now ready to use.
2. For best results, only use freshly made
dough. For best results follow the recipes
provided in this instruction booklet (page
10). Using store-bought refrigerated cookie
dough is not recommended for the Cookie
Factory.
Using the Cookie factory
1. Select one of the Cookie Discs.
2. Remove the Dough Barrel Cover. Turn the
Disc/Tip Adapter anti-clockwise to remove.
3. Refrigerate the dough for 10-15 minutes if
it is too sticky. Refrigerating cookie dough
overnight is not recommended.
3. Place the Cookie Disc, ridged side facing
9. When ready to commence making cookies
hold the Main Body in an upright position
with the base of the Disc/Tip Adapter in
firm contact with an un-greased baking tray.
Press and hold the ‘ON’ Button until your
desired cookie thickness and shape is formed
(approximately 4-6 seconds). Release the
‘ON’ Button and wait 1-2 seconds before
lifting up the Cookie Factory and moving to
a new position on the baking sheet. Repeat
this process, leaving approximately 2cm
space between each cookie.
downwards, into the Disc/Tip Adapter.
2. Insert and align the Locking Disc with the
4. Each barrel of dough makes approximately
25 cookies. This may vary depending on
the recipe used, thickness and shape of the
cookies being made.
tabs in the assembly area.
Note: Practice makes perfect with the Kambrook
Cookie Factory. It may take a few attempts until
you achieve the results you desire.
4. Re-insert the Disc/Tip Adapter back on to
the Dough Barrel and turn clockwise into
the lock position.
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KCP100_COOKIE FACTORY_FA.indd 6-7
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Using the decorating tips
Metric weighing scales
CARE AND CLEANING
HINTS fOR WEIGHING AND
MEASURING
Use the DecoratingTips to decorate cookies and
other desserts.
For consistent results it is recommended that a
set of metric weighing scales be used to weigh
larger quantities as they provide greater accuracy
than measuring cups.
It is essential that the Cookie Factory is cleaned
after every use to maintain optimal performance.
Follow these simple steps for cleaning.
Care should be taken when weighing and
measuring ingredients to achieve accuracy and
consistency.
Follow the steps for ‘Using the Cookie Factory’
and insert your chosen DecoratingTip into the
Disc/Tip Adapter.
1. Turn the Disc/Tip Adapter anti-clockwise
and remove from Dough Barrel.
Tare (zero) the scales with the container in
position then spoon or pour ingredients in until
the desired weight is achieved.
Recipes in this instruction book have been
developed using Australian metric weights and
measurements.
2. Remove Cookie Disc or Decorating Tip from
Fill the Dough Barrel with freshly made icing (see
recipes, page 8).
the Disc/Tip Adapter.
3. Turn the Dough Barrel anti-clockwise to
remove from the Main Body.
A steady hand and some patience are required
when decorating cookies and cakes. Practice
makes perfect.
Metric measuring cups and spoons
AUSTRALIAN METRIC MEASUREMENTS
MLS
5
4. Hold onto the Press Disc and gently pull to
If using graduated metric measuring cups, it is
important to spoon the dry ingredients loosely
into the required cup. Do not tap the cup on the
bench or pack the ingredients into the cup unless
otherwise directed. Level the top of the cup with
a knife.When using graduated metric measuring
spoons, level the top of the spoon with a straight
edged knife or spatula.
remove the Shaft from the Main Body.
1TEASPOON
1TABLESPOON
1 CUP
5. Turn the Locking Disc anti-clockwise and
20
remove it from the Main Body.
250
6. Remove batteries from Battery
Compartment before cleaning Main Body.
The New Zealand tablespoon is 5ml less than the
Australian tablespoon, so care should be taken
when measuring ingredients to compensate for
the variance. For example, 1 Australian tablespoon
= 1 New Zealand tablespoon + 1 New Zealand
teaspoon.
7. Use a damp cloth to wipe the exterior of
the Main Body and dry thoroughly. Ensure
to clean around the assembly area of the
main body to remove any dough that may
have become lodged. Be careful that water
does not get into the internals of the Cookie
Factory.
Metric liquid measuring jugs
If using a graduated, metric measuring jug, place
jug on a flat surface and check for accuracy at eye
level.
8. Wash all the attachments (Locking Disc,
Shaft, Press Disc, Dough Barrel, Cookie Discs
and/or DecorationTips, Disc/Tip Adapter
and Dough Barrel Cover in warm, soapy
water. It may be necessary to use a soft brush
to remove dough lodged in crevices of the
attachments.
NZ METRIC MEASUREMENTS
1TEASPOON
MLS
5
1TABLESPOON
1 CUP
15
250
9. Rinse well and dry thoroughly.
NOTE: Never immerse the Main Body or Battery
Compartment in water or any other liquid.
NOTE: Do not wash any parts or accessories of the
Cookie Factory in dishwasher.
NOTE: Clean the Cookie Factory immediately after
use. It is difficult to clean of dough has dried and
hardened.
Storage
Always remove the batteries before storing if the
Cookie Factory will not be used for an extended
period of time.
Store the Cookie Factory out of direct sunlight.
Note: The Hanging Loop makes storing the Cookie
Factory easy and convenient. Hang on a hook in a
safe place such as a kitchen cupboard.
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KCP100_COOKIE FACTORY_FA.indd 8-9
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RECIPES
RECIPES
BASIC ALMOND COOKIE
VANILLA CUSTARD CREAMS
CITRUS DELIGHTS
SWEET MAPLETREATS
Makes 60 (approx)
Makes 25 (approx)
Makes 50 (approx)
(GLUTEN, NUT & EGG fREE)
Makes 50 (approx)
50g butter, softened
50g margarine
½ cup (70g) icing sugar
1 x 60g egg
1 cup (100g) almond meal
1¼ cups (190g) plain flour
125g butter, softened
125g butter, softened
1/3 cup (45g) icing sugar
¼ cup (35g) icing sugar
½ cup (75g) plain flour
¼ cup (35g) corn flour
¼ cup (35g) custard powder
125g butter, softened
1 teaspoon finely grated lemon rind
2 teaspoons lemon juice
½ cup (75g) plain flour
½ cup (75g) self raising flour
1 tablespoon corn flour
¼ cup (25g) almond meal
1 teaspoon vanilla extract
1
/3
cup maple syrup
1½ cups (270g) rice flour (gluten free)
½ cup (70g) corn flour (gluten free)
Filling:
1 cup (140g) icing sugar
1 teaspoon vanilla extract
1 tablespoon hot water
1. Pre-heat oven to 180ºC.
1. Pre-heat oven to 180ºC.
2. Cream butter, vanilla and maple syrup until
light and fluffy.
2. Cream butter, margarine and icing sugar until
light and fluffy.Add in egg and beat well.
1. Pre-heat oven to 180ºC.
2. Cream butter and icing sugar until light and
fluffy.Add lemon rind and juice, beat well.
3. Sift together rice flour and corn flour. Fold in
dry ingredients until mixture is just combined.
3. Sift together almond meal and flour. Fold in
flour and almond meal mixture one spoonful
at a time until smooth dough is formed.
1. Pre-heat oven to 180ºC.
2. Cream butter and icing sugar until light and
fluffy.
3. Sift together plain flour, self raising four, corn
flour and almond meal. Gradually fold though
dry ingredients until mixture is just combined.
4. Assemble Cookie Factory with desired
Cookie Disc and fill Dough Barrel with dough
mixture.
4. Assemble Cookie Factory with desired
Cookie Disc and fill Dough Barrel with dough
mixture.
3. Sift together plain flour, corn flour and custard
powder. Gradually fold though dry ingredients
until mixture is just combined.
4. Assemble Cookie Factory with desired
Cookie Disc and fill Dough Barrel with dough
mixture.
5. Hold Cookie Factory upright in contact with
ungreased baking tray. Press ‘ON’ button and
hold until cookie forms desired shape and
thickness.
5. Hold the cookie factory upright in contact
with an ungreased baking tray. Press ‘ON’
button and hold until cookie forms desired
shape and thickness.
4. Assemble Cookie Factory with desired
Cookie Disc and fill Dough Barrel with dough
mixture.
5. Hold Cookie Factory upright in contact with
ungreased baking tray. Press ‘ON’ button and
hold until cookie forms desired shape and
thickness.
6. Bake for 8-10 minutes or until lightly golden.
Remove from baking tray and allow to cool
completely.
5. Hold Cookie Factory upright in contact with
an ungreased baking tray. Press ‘ON’ button
and hold until cookie forms desired shape and
thickness
6. Bake for 10-12 minutes until lightly golden.
Remove from baking tray and allow to cool
before decorating.
6. Bake for 10-12 minutes or until lightly golden.
Remove from baking tray and allow to cool
completely.
Variations:
6. Bake for 10-12 minutes until lightly golden.
Remove from baking tray and allow to cool
completely.
VANILLA:
Add 1 teaspoon of vanilla extract, during step 2.
Variation:
7. To make filling, combine icing sugar, vanilla
extract and water in small bowl. Mix until
smooth.
Replace lemon with the same quantity of orange
or lime rind and juice.
CHOCOLATE:
Add ½ teaspoon of vanilla extract during step 2.
Add 2 tablespoons cocoa powder, during step 3.
8. Place a small dollop of filling on to the base
of one biscuit and sandwich together with
another.Allow to set.
SPICE:
Add ½ teaspoon vanilla extract, during step 2.
Add 1 teaspoon cocoa powder, 1 teaspoon
cinnamon, ½ teaspoon ground ginger, ¼ teaspoon
ground cloves and ¼ teaspoon nutmeg, during
step 3.
Decorating idea:
Dust cookies with icing sugar before serving.
10
11
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KCP100_COOKIE FACTORY_FA.indd 10-11
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RECIPES
RECIPES
CHOC – PEPPERMINT CRISPS
(GLUTEN fREE)
Makes 50 (approx)
ROYAL ICING
BUTTER CREAM ICING
CREAM CHEESE fROSTING
125g butter, softened
1½ cups (210g) icing sugar, sifted
1 tablespoon milk
1 egg white
125g cream cheese, softened
1 cup (140g) icing sugar, sifted
1½ cups (210g) icing sugar, sifted
¼ teaspoon lemon juice
Food colouring (optional)
125g butter, softened
¾ cup (105g) icing sugar (gluten free)
1 x 60g egg
½ teaspoon peppermint essence
½ teaspoon vanilla extract
1 cup (180g) rice flour (gluten free)
1 cup (140g) corn flour (gluten free)
¼ cup (35g) cocoa
1. Beat cream cheese until light and fluffy.
Continue to beat and gradually add in icing
sugar.
1. Cream butter until light and fluffy. Continue to
beat and gradually add in icing sugar and milk.
1. Beat egg whites until just foamy. Gradually add
icing sugar, beating well after each addition.
Continue to beat until desired consistency,
then add lemon juice and combine.
2. Assemble Cookie Factory with desired
DecoratingTip and fill Dough Barrel with icing
mixture.
2. Assemble Cookie Factory with desired
DecoratingTip and fill Dough Barrel with icing
mixture.
3. Press ‘ON’ button to extrude icing.
2. To make different colours separate icing
mixture into small bowls. Add 1-2 drops of
the desired food colouring to and stir through.
3. Press ‘ON’ button to extrude icing.
1. Pre-heat oven to 180ºC.
Variations:
VANILLA:
Variation:
2. Cream butter and icing sugar until light and
fluffy. Add in egg, peppermint and vanilla
essence. Beat well.
3. Assemble Cookie Factory with desired
DecoratingTip and fill Dough Barrel with icing
mixture.
Add finely grated zest of one lemon, lime or
orange.
Add ½ teaspoon vanilla extract to creamed
mixture.
3. Sift together rice flour, corn flour and cocoa.
Fold in dry ingredients until mixture is just
combined.
CHOCOLATE:
4. Press ‘ON’ button to extrude icing.
Add 2 tablespoons cocoa to creamed mixture.
Note: Cover royal icing with plastic wrap if not in use,
this prevents the icing hardening and forming a crust.
4. Assemble Cookie Factory with desired
Cookie Disc and fill Dough Barrel with dough
mixture.
5. Hold Cookie Factory upright with in contact
with ungreased baking tray. Press ‘ON’ button
and hold until cookie forms desired shape and
thickness.
6. Bake for 8-10 minutes. Remove from baking
tray and allow to cool completely.
Decorating idea:
Melt 250g good quality dark eating chocolate.
Dip half of each biscuit into chocolate, place on
non-stick baking paper or aluminium foil and allow
chocolate to set.
12
13
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KCP100_COOKIE FACTORY_FA.indd 12-13
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