Ingredients

Group 1
Ingredient
KG
MORAH CAKE or Butter
0.600
Sugar
0.800
Malt Extract
0.135
Bicarbonate of Soda
0.010
Salt
0.010
Raisins (minced)
0.600
Total Weight: 2.155
Group 2
Ingredient
KG
BALEC
0.300
Total Weight: 0.300
Group 3
Ingredient
KG
Flour
1.600
Total Weight: 1.600

Method

Cream Group 1 until soft and smooth. Add Group 2. Finally add Group 3 and beat until soft dough is formed. Oven temperature 175¡C (350¡F). When cold ice with light pink icing and cut into units 50 x 50mm (2 x 2").

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
0.600
Sugar
0.800
Malt Extract
0.135
Bicarbonate of Soda
0.010
Salt
0.010
Raisins (minced)
0.600
Total Weight: 2.155
Group 2
Ingredient
KG
BALEC
0.300
Total Weight: 0.300
Group 3
Ingredient
KG
Flour
1.600
Total Weight: 1.600

Method

Cream Group 1 until soft and smooth. Add Group 2. Finally add Group 3 and beat until soft dough is formed. Oven temperature 175¡C (350¡F). When cold ice with light pink icing and cut into units 50 x 50mm (2 x 2").

Additional Information

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