Ingredients

Group 1
Ingredient
KG
Weight (%)
MORAH CAKE
0.425
28.5
Cocoa Powder (sieved)
0.065
4.4
BAKELS SHORTBREAD MIX
1.000
67.1
Total Weight: 1.490

Method

Soften the Morah Cake or Butter. Blend in the BAKELS SHORTBREAD MIX and Cocoa Powder on slow speed. Do not overmix. Roll out shortbread dough to a thickness of 1cm. Cut to desired shape. Place shapes on a clean ungreased baking tray. Bake at 180¼C for approximately 18 minutes. When cool use PETTINA BUTTERCREAM CONCENTRATE R640a for filling.

Additional Information

Recipe percentages are on total batter / mix weight (100%)

Ingredients

Group 1
Ingredient
KG
Weight (%)
MORAH CAKE
0.425
28.5
Cocoa Powder (sieved)
0.065
4.4
BAKELS SHORTBREAD MIX
1.000
67.1
Total Weight: 1.490

Method

Soften the Morah Cake or Butter. Blend in the BAKELS SHORTBREAD MIX and Cocoa Powder on slow speed. Do not overmix. Roll out shortbread dough to a thickness of 1cm. Cut to desired shape. Place shapes on a clean ungreased baking tray. Bake at 180¼C for approximately 18 minutes. When cool use PETTINA BUTTERCREAM CONCENTRATE R640a for filling.

Additional Information

Recipe percentages are on total batter / mix weight (100%)

Finished Product

Finished Product

49 biscuits @ 30g.