Ingredients

Group 1
Ingredient
KG
MORAH CAKE or Butter
0.450
Sugar
0.550
Flour
0.675
Coconut
0.450
Cinnamon
0.025
APITO CHOCOLATE PASTE
0.025
HERCULES BAKING POWDER
0.010
BALEC
0.300
APITO LEMON ESSENCE
0.010
Water (boiling)
0.550
Total Weight: 3.045
Group 2
Ingredient
KG
Dates
1.350
Total Weight: 1.350

Method

Blend Group 1 together. Sheet out half dough to 5mm (1/4") thickness and line a standard baking tray. Spread with date paste prepared by mixing Group 2 together thoroughly. Cover with another sheet of dough 6mm (1/4") thick. Roll well and dock. Oven temperature 175¡C (350¡F). When cold ice with lemon icing and cut into units 50 x 50mm (2 x 2mm).

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
0.450
Sugar
0.550
Flour
0.675
Coconut
0.450
Cinnamon
0.025
APITO CHOCOLATE PASTE
0.025
HERCULES BAKING POWDER
0.010
BALEC
0.300
APITO LEMON ESSENCE
0.010
Water (boiling)
0.550
Total Weight: 3.045
Group 2
Ingredient
KG
Dates
1.350
Total Weight: 1.350

Method

Blend Group 1 together. Sheet out half dough to 5mm (1/4") thickness and line a standard baking tray. Spread with date paste prepared by mixing Group 2 together thoroughly. Cover with another sheet of dough 6mm (1/4") thick. Roll well and dock. Oven temperature 175¡C (350¡F). When cold ice with lemon icing and cut into units 50 x 50mm (2 x 2mm).

Additional Information

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