Rotary molded food product and methods of making

A method of making rotary molded dough pieces from a dough having a fat content of about 8% to about 30% by weight of the dough and a water content of about 0.5% to about 5% by weight of the dough, the method comprising:

• a. providing an initial dough, the initial dough including water, sugar, flour, and a portion of fat that contributes up to 75% of the fat content of the dough from which the rotary molded dough pieces are made;
• b. mixing the initial dough with an additional fat to produce the dough having a fat content of about 8% to about 30% by weight of the dough and a water content of about 0.5% to about 5% by weight of the dough;
• and
• c. forming the dough having a fat content of about 8% to about 30% by weight of the dough and a water content of about 0.5% to about 5% by weight of the dough into pieces using a rotary molding machine,
• wherein the dough pieces each have a height spanning a first surface and a second surface, the height being about 0.25 to 0.75 inches, the first surface having an indentation that has a depth at least 30% of the height of the dough pieces, and the indentation having a width that is greater than or equal to the depth of the indentation.