Ingredients

Group 1
Ingredient
KG
Eggs
0.450
Brown Sugar
1.000
Coconut
0.175
Flour
0.125
Chopped Nuts
0.400
HERCULES BAKING POWDER
0.010
Salt
0.010
NZB VANILLA ESSENCE 101
0.010
Total Weight: 2.180
Group 2
Ingredient
KG
Golden Syrup
0.175
Total Weight: 0.175

Method

Whisk Group 1 to a foam on high speed. Blend in Group 2. Line baking tray with sweetpaste. Spread mixture on sheet. Oven temperature 175¡C (350¡F). Cut into slices when cold.

Additional Information

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

Ingredients

Group 1
Ingredient
KG
Eggs
0.450
Brown Sugar
1.000
Coconut
0.175
Flour
0.125
Chopped Nuts
0.400
HERCULES BAKING POWDER
0.010
Salt
0.010
NZB VANILLA ESSENCE 101
0.010
Total Weight: 2.180
Group 2
Ingredient
KG
Golden Syrup
0.175
Total Weight: 0.175

Method

Whisk Group 1 to a foam on high speed. Blend in Group 2. Line baking tray with sweetpaste. Spread mixture on sheet. Oven temperature 175¡C (350¡F). Cut into slices when cold.

Additional Information

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