Ingredients

Group 1
Ingredient
KG
Brown Sugar
0.600
Golden Syrup
0.400
Butter
0.800
Milk
0.600
Total Weight: 2.400
Group 2
Ingredient
KG
Coconut
1.200
Total Weight: 1.200

Method

Bring Group 1 to a rolling boil. Add Group 2 and mix in. Prepare a base using BAKELS SLICE BASE MIX Recipe No. R526a. Spread evenly 250g of NZB RASPBERRY JAM SPREAD on prepared base. Spread prepared Butterscotch Slice Topping over base. Bake at 175¡C (350¡F) for approximately 50 minutes.

Additional Information

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

Ingredients

Group 1
Ingredient
KG
Brown Sugar
0.600
Golden Syrup
0.400
Butter
0.800
Milk
0.600
Total Weight: 2.400
Group 2
Ingredient
KG
Coconut
1.200
Total Weight: 1.200

Method

Bring Group 1 to a rolling boil. Add Group 2 and mix in. Prepare a base using BAKELS SLICE BASE MIX Recipe No. R526a. Spread evenly 250g of NZB RASPBERRY JAM SPREAD on prepared base. Spread prepared Butterscotch Slice Topping over base. Bake at 175¡C (350¡F) for approximately 50 minutes.

Additional Information

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