Ingredients

Group 1
Ingredient
KG
MORAH CAKE or Butter
0.400
Sugar
0.600
Salt
0.025
Milk
0.600
Bicarbonate of Soda
0.010
HERCULES BAKING POWDER
0.010
NZB VANILLA ESSENCE 101
0.010
Total Weight: 1.655
Group 2
Ingredient
KG
BALEC
0.200
Total Weight: 0.200
Group 3
Ingredient
KG
Golden Syrup
0.175
Total Weight: 0.175
Group 4
Ingredient
KG
Flour
0.800
Total Weight: 0.800
Group 5
Ingredient
KG
APITO CHOCOLATE PASTE
0.100
Total Weight: 0.100
Group 6
Ingredient
KG
Sultanas
0.400
Total Weight: 0.400

Method

Cream Group 1 until soft and smooth. Add Group 2 and mix to smooth batter. Melt Group 3 and add. Finally add Group 4 and mix until smooth. Spread half the mixture on a standard baking tray. Spread on Sultanas. Add Group 5 to remaining half of batter and cover sheet. Oven temperature 175¡C (350¡F). When cold ice with chocolate icing and cut into units. 50mm x 50mm (2" x 2").

Additional Information

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

Ingredients

Group 1
Ingredient
KG
MORAH CAKE or Butter
0.400
Sugar
0.600
Salt
0.025
Milk
0.600
Bicarbonate of Soda
0.010
HERCULES BAKING POWDER
0.010
NZB VANILLA ESSENCE 101
0.010
Total Weight: 1.655
Group 2
Ingredient
KG
BALEC
0.200
Total Weight: 0.200
Group 3
Ingredient
KG
Golden Syrup
0.175
Total Weight: 0.175
Group 4
Ingredient
KG
Flour
0.800
Total Weight: 0.800
Group 5
Ingredient
KG
APITO CHOCOLATE PASTE
0.100
Total Weight: 0.100
Group 6
Ingredient
KG
Sultanas
0.400
Total Weight: 0.400

Method

Cream Group 1 until soft and smooth. Add Group 2 and mix to smooth batter. Melt Group 3 and add. Finally add Group 4 and mix until smooth. Spread half the mixture on a standard baking tray. Spread on Sultanas. Add Group 5 to remaining half of batter and cover sheet. Oven temperature 175¡C (350¡F). When cold ice with chocolate icing and cut into units. 50mm x 50mm (2" x 2").

Additional Information

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