Ingredients

Group 1
Ingredient
KG
MORAH CAKE or Butter
0.375
Sugar
0.250
HERCULES BAKING POWDER
0.020
Total Weight: 0.645
Group 2
Ingredient
KG
BALEC
0.250
Total Weight: 0.250
Group 3
Ingredient
KG
Flour
0.700
Total Weight: 0.700

Method

Cream Group 1 until soft and smooth. Add Group 2 gradually whilst mixing on slow speed. Finally add Group 3 and mix to a smooth dough. Spread on baking tray and spread thinly with NZB RASPBERRY JAM SPREAD.

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
0.375
Sugar
0.250
HERCULES BAKING POWDER
0.020
Total Weight: 0.645
Group 2
Ingredient
KG
BALEC
0.250
Total Weight: 0.250
Group 3
Ingredient
KG
Flour
0.700
Total Weight: 0.700

Method

Cream Group 1 until soft and smooth. Add Group 2 gradually whilst mixing on slow speed. Finally add Group 3 and mix to a smooth dough. Spread on baking tray and spread thinly with NZB RASPBERRY JAM SPREAD.

Additional Information

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