Ingredients

Group 1
Ingredient
KG
Water (hot)
0.300
Golden Syrup
0.075
Butter or MORAH CAKE
0.300
Cocoa Powder
0.090
Total Weight: 0.765
Group 2
Ingredient
KG
Rolled Oats
0.250
Total Weight: 0.250
Group 3
Ingredient
KG
FINO SPONGE MIX
1.000
Total Weight: 1.000

Method

Stir Group 1 together. Add Group 2 and blend in. Finally add Group 3 and mix thoroughly. Divide and shape into rounds approximately 20g (3/4oz). Place on papered trays. Oven temperature 160¡C (325¡F). When cold sandwich together with vanilla flavoured butter icing.

Additional Information

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

Ingredients

Group 1
Ingredient
KG
Water (hot)
0.300
Golden Syrup
0.075
Butter or MORAH CAKE
0.300
Cocoa Powder
0.090
Total Weight: 0.765
Group 2
Ingredient
KG
Rolled Oats
0.250
Total Weight: 0.250
Group 3
Ingredient
KG
FINO SPONGE MIX
1.000
Total Weight: 1.000

Method

Stir Group 1 together. Add Group 2 and blend in. Finally add Group 3 and mix thoroughly. Divide and shape into rounds approximately 20g (3/4oz). Place on papered trays. Oven temperature 160¡C (325¡F). When cold sandwich together with vanilla flavoured butter icing.

Additional Information

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