Ingredients

Group 1
Ingredient
KG
Water (hot)
0.500
Golden Syrup
0.300
Butter or MORAH CAKE
0.400
Coconut
0.150
Peanuts (crushed)
0.600
Currants
0.600
Total Weight: 2.550
Group 2
Ingredient
KG
Rolled Oats
0.200
Total Weight: 0.200
Group 3
Ingredient
KG
FINO SPONGE MIX
1.500
Total Weight: 1.500

Method

Mix Group 1 together. Add Group 2 and mix in. Finally add Group 3 and mix until clear. Spread onto lightly greased tray. Oven temperature 160¡c (325¡F). When cold ice with white icing and cut into fingers.

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)
0.500
Golden Syrup
0.300
Butter or MORAH CAKE
0.400
Coconut
0.150
Peanuts (crushed)
0.600
Currants
0.600
Total Weight: 2.550
Group 2
Ingredient
KG
Rolled Oats
0.200
Total Weight: 0.200
Group 3
Ingredient
KG
FINO SPONGE MIX
1.500
Total Weight: 1.500

Method

Mix Group 1 together. Add Group 2 and mix in. Finally add Group 3 and mix until clear. Spread onto lightly greased tray. Oven temperature 160¡c (325¡F). When cold ice with white icing and cut into fingers.

Additional Information

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