Ingredients

Group 1
Ingredient
KG
MORAH CAKE or Butter
0.625
Brown Sugar
0.750
Salt
0.010
NZB VANILLA ESSENCE 101
0.025
HERCULES BAKING POWDER
0.010
Milk
0.125
Total Weight: 1.545
Group 2
Ingredient
KG
BALEC
0.300
Total Weight: 0.300
Group 3
Ingredient
KG
Dates (Chopped)
0.625
Total Weight: 0.625
Group 4
Ingredient
KG
Flour
0.925
Total Weight: 0.925

Method

Cream Group 1 until soft and smooth. Add Group 2 gradually whilst mixing on slow speed. Add Group 3 and mix until smooth. Finally add Group 4 and mix to a smooth dough. Spread on baking tray. Oven temperature 175¡C (350¡F).

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
0.625
Brown Sugar
0.750
Salt
0.010
NZB VANILLA ESSENCE 101
0.025
HERCULES BAKING POWDER
0.010
Milk
0.125
Total Weight: 1.545
Group 2
Ingredient
KG
BALEC
0.300
Total Weight: 0.300
Group 3
Ingredient
KG
Dates (Chopped)
0.625
Total Weight: 0.625
Group 4
Ingredient
KG
Flour
0.925
Total Weight: 0.925

Method

Cream Group 1 until soft and smooth. Add Group 2 gradually whilst mixing on slow speed. Add Group 3 and mix until smooth. Finally add Group 4 and mix to a smooth dough. Spread on baking tray. Oven temperature 175¡C (350¡F).

Additional Information

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