Ingredients

Group 1
Ingredient
KG
BAKELS SLICE BASE MIX
2.000
MORAH CAKE SOFT/Butter (soft)
0.500
Water
0.125
Walnuts (chopped)
0.300
Total Weight: 2.925
Group 2
Ingredient
KG
BAKELS CARAMEL FILLING
1.500
Total Weight: 1.500

Method

Place Group 1 ingredients in mixing bowl. Blend with beater on low speed until thoroughly combined. Pin mixture firmly and evenly onto base of a lightly greased baking tray. Bake at 175¡C (350¡F) for approximately 15 minutes. Cool. Filling Method: Heat BAKELS CARAMEL FILLING in saucepan to 50¡C (120¡F). Stir in Walnuts. Spread evenly onto prebaked sheet base. Prepare Crumble Topping (refer Recipe R606d). Evenly spread Crumble Topping on sheet. Place back into oven for 15 minutes at 170¡C (340¡F). Remove from oven and mark to desired shape while warm. Cut when cool.

Additional Information

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

Ingredients

Group 1
Ingredient
KG
BAKELS SLICE BASE MIX
2.000
MORAH CAKE SOFT/Butter (soft)
0.500
Water
0.125
Walnuts (chopped)
0.300
Total Weight: 2.925
Group 2
Ingredient
KG
BAKELS CARAMEL FILLING
1.500
Total Weight: 1.500

Method

Place Group 1 ingredients in mixing bowl. Blend with beater on low speed until thoroughly combined. Pin mixture firmly and evenly onto base of a lightly greased baking tray. Bake at 175¡C (350¡F) for approximately 15 minutes. Cool. Filling Method: Heat BAKELS CARAMEL FILLING in saucepan to 50¡C (120¡F). Stir in Walnuts. Spread evenly onto prebaked sheet base. Prepare Crumble Topping (refer Recipe R606d). Evenly spread Crumble Topping on sheet. Place back into oven for 15 minutes at 170¡C (340¡F). Remove from oven and mark to desired shape while warm. Cut when cool.

Additional Information

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