Ingredients

Group 1
Ingredient
KG
Weight (%)
MORAH CAKE or Butter
0.800
15.4
Total Weight: 0.800
Group 2
Ingredient
KG
Weight (%)
COUNTRY OVEN CARAMEL DATE SLICE
4.000
77
Water
0.400
7.7
Total Weight: 4.400

Method

Melt Group 1. Place Group 1 and 2 in mixing bowl with a beater and blend together on slow speed until clear. Scrape down. Continue mixing on slow speed until ingredients are just combined. Do not overmix. Spread evenly onto a standard baking tray. Press firmly with a rolling pin. Bake at 180¡C for approximately 15 minutes. Do not overbake. Allow to stand in baking tray for approximately 30 minutes before turning out. Decorate with RTU Raspberry Icing and cut into squares or fingers.

Additional Information

Recipe percentages are on total batter / mix weight (100%)

Ingredients

Group 1
Ingredient
KG
Weight (%)
MORAH CAKE or Butter
0.800
15.4
Total Weight: 0.800
Group 2
Ingredient
KG
Weight (%)
COUNTRY OVEN CARAMEL DATE SLICE
4.000
77
Water
0.400
7.7
Total Weight: 4.400

Method

Melt Group 1. Place Group 1 and 2 in mixing bowl with a beater and blend together on slow speed until clear. Scrape down. Continue mixing on slow speed until ingredients are just combined. Do not overmix. Spread evenly onto a standard baking tray. Press firmly with a rolling pin. Bake at 180¡C for approximately 15 minutes. Do not overbake. Allow to stand in baking tray for approximately 30 minutes before turning out. Decorate with RTU Raspberry Icing and cut into squares or fingers.

Additional Information

Recipe percentages are on total batter / mix weight (100%)

Category

Category

Slices

Finished Product

Finished Product

One standard baking tray.