Ingredients

Group 1
Ingredient
KG
Walnuts
0.450
0.800
Sugar
0.350
Water
0.050
ACTIWHITE
0.200
CHOCKEX SUPREME (chopped)
0.010
Salt
-
Total Weight: 1.860

Method

Heat all ingredients to approximately 40¡C (105¡F) stirring well. Remove from heat and allow to cool. Spread on short or sweetpaste base which has been thinly spread with NZB JAM SPREAD. Oven temperature 175¡C (350¡F). Cut when cold.

Additional Information

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

Ingredients

Group 1
Ingredient
KG
Walnuts
0.450
0.800
Sugar
0.350
Water
0.050
ACTIWHITE
0.200
CHOCKEX SUPREME (chopped)
0.010
Salt
-
Total Weight: 1.860

Method

Heat all ingredients to approximately 40¡C (105¡F) stirring well. Remove from heat and allow to cool. Spread on short or sweetpaste base which has been thinly spread with NZB JAM SPREAD. Oven temperature 175¡C (350¡F). Cut when cold.

Additional Information

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