Ingredients

Group 1
Ingredient
KG
MORAH CAKE or Butter
0.800
Castor Sugar
0.800
Cocoa Powder
0.100
HERCULES BAKING POWDER
0.035
BALEC
0.050
Total Weight: 1.785
Group 2
Ingredient
KG
Water
0.300
Total Weight: 0.300
Group 3
Ingredient
KG
Flour
1.200
Total Weight: 1.200
Group 4
Ingredient
KG
PETTINA KOKOMIX
1.000
Total Weight: 1.000

Method

Blend Group 1 together. Add Group 2 and mix to a smooth dough. Sheet out the dough to 10mm (3/8") thickness and line a standard baking tray. Spread filling (recipe below) on top of dough. Cover filling with another sheet of dough 10mm (3/8") thick. Roll well and dock. Oven temperature 195¡C (380¡F). When cool ice with PETTINICE RTU CHOCOLATE ICING and cut into squares. Filling: Place Group 4 in mixing bowl. Blend together with beater for approximately 3 minutes on second speed.

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
0.800
Castor Sugar
0.800
Cocoa Powder
0.100
HERCULES BAKING POWDER
0.035
BALEC
0.050
Total Weight: 1.785
Group 2
Ingredient
KG
Water
0.300
Total Weight: 0.300
Group 3
Ingredient
KG
Flour
1.200
Total Weight: 1.200
Group 4
Ingredient
KG
PETTINA KOKOMIX
1.000
Total Weight: 1.000

Method

Blend Group 1 together. Add Group 2 and mix to a smooth dough. Sheet out the dough to 10mm (3/8") thickness and line a standard baking tray. Spread filling (recipe below) on top of dough. Cover filling with another sheet of dough 10mm (3/8") thick. Roll well and dock. Oven temperature 195¡C (380¡F). When cool ice with PETTINICE RTU CHOCOLATE ICING and cut into squares. Filling: Place Group 4 in mixing bowl. Blend together with beater for approximately 3 minutes on second speed.

Additional Information

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