Ingredients

Group 1
Ingredient
KG
Flour
1.000
HERCULES BAKING POWDER
0.035
Semolina
0.500
Castor Sugar
0.375
Honey
0.250
Water
0.250
APITO LEMON PASTE
0.020
Cinnamon
0.005
Total Weight: 2.435
Group 2
Ingredient
KG
MORAH CAKE or Butter
0.750
Total Weight: 0.750
Group 3
Ingredient
KG
Dates (Chopped)
1.000
Total Weight: 1.000

Method

Blend Group 1. Soften the butter in Group 2 and add Castor Sugar. Mix to crumble on low speed. Filling: Heat Group 3 and use while warm. Spread half crust mixture on a standard baking tray and press down firmly. Spread with date filling. Crumble remainder of crust on top. Press down. Oven temperature 190¡C (375¡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
Flour
1.000
HERCULES BAKING POWDER
0.035
Semolina
0.500
Castor Sugar
0.375
Honey
0.250
Water
0.250
APITO LEMON PASTE
0.020
Cinnamon
0.005
Total Weight: 2.435
Group 2
Ingredient
KG
MORAH CAKE or Butter
0.750
Total Weight: 0.750
Group 3
Ingredient
KG
Dates (Chopped)
1.000
Total Weight: 1.000

Method

Blend Group 1. Soften the butter in Group 2 and add Castor Sugar. Mix to crumble on low speed. Filling: Heat Group 3 and use while warm. Spread half crust mixture on a standard baking tray and press down firmly. Spread with date filling. Crumble remainder of crust on top. Press down. Oven temperature 190¡C (375¡F).

Additional Information

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