Ingredients

Group 1
Ingredient
KG
FINO SPONGE MIX
1.900
Rolled Oats
0.100
Butter or MORAH CAKE
0.450
Golden Syrup
0.100
Water
0.150
Total Weight: 2.700

Method

Place all ingredients in machine bowl in above order. Mix to a crumbly consistency. Sheet out sweetpaste and line a baking tray. Cover with Apricot Slice filling. Over this crumble the above streusel topping and gently press down. Oven temperature 190¡C (375¡F). When cold dust lightly with icing sugar and cut into squares.

Additional Information

The metric recipe is of similar size to the avoirdupois recipe but is not an exact conversion.

Ingredients

Group 1
Ingredient
KG
FINO SPONGE MIX
1.900
Rolled Oats
0.100
Butter or MORAH CAKE
0.450
Golden Syrup
0.100
Water
0.150
Total Weight: 2.700

Method

Place all ingredients in machine bowl in above order. Mix to a crumbly consistency. Sheet out sweetpaste and line a baking tray. Cover with Apricot Slice filling. Over this crumble the above streusel topping and gently press down. Oven temperature 190¡C (375¡F). When cold dust lightly with icing sugar and cut into squares.

Additional Information

The metric recipe is of similar size to the avoirdupois recipe but is not an exact conversion.