Cost Breakdown

Critical Success Points

• • Chill the dough in the refrigerator for 3 hours
• • Coating the dough balls in the sugar‑zest mixture
• • Cooking the agar‑agar gel (bring to boil + 2 minutes)
• • Chill the gel in the refrigerator for 2 hours
• • Piping the gel onto the still‑warm cookies

Safety Warnings

• • Handle the hot agar‑agar mixture carefully to avoid burns.
• • Use gloves or a kitchen towel when removing the sheet from the oven.
• • Do not let the gel boil too long, it may lose its gelling power.