Ingredients

Group 1
Ingredient
KG
Weight (%)
APITO AFGHAN BISCUIT MIX
2.000
35.3
MORAH CAKE or Butter
1.000
17.6
Total Weight: 3.000
Group 2
Ingredient
KG
Weight (%)
Icing Sugar
2.000
35.3
MORAH CAKE or Butter
0.400
15
APITO PEPPERMINT ESSENCE
0.020
0.4
Green Food Colouring (to suit)
-
-
Water (hot)
0.250
4.4
Total Weight: 2.670

Method

Soften Morah Cake or Butter. Add APITO AFGHAN BISCUIT MIX and blend together on slow speed until combined. Do not overmix. Spread evenly on baking tray. Bake at 180¡C for approximately 20 minutes. Blend Group 2 and mix on second speed in a planetary mixer fitted with a paddle for approximately 3 minutes until smooth. When the baked Afghan slice is cold spread the icing evenly on the slice. Leave to set for 15 minutes. Top with thin layer of Bakels Chocolate Truffle and comb with fine end of comb scraper. Cut into desired sizes or shapes.

Additional Information

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

Ingredients

Group 1
Ingredient
KG
Weight (%)
APITO AFGHAN BISCUIT MIX
2.000
35.3
MORAH CAKE or Butter
1.000
17.6
Total Weight: 3.000
Group 2
Ingredient
KG
Weight (%)
Icing Sugar
2.000
35.3
MORAH CAKE or Butter
0.400
15
APITO PEPPERMINT ESSENCE
0.020
0.4
Green Food Colouring (to suit)
-
-
Water (hot)
0.250
4.4
Total Weight: 2.670

Method

Soften Morah Cake or Butter. Add APITO AFGHAN BISCUIT MIX and blend together on slow speed until combined. Do not overmix. Spread evenly on baking tray. Bake at 180¡C for approximately 20 minutes. Blend Group 2 and mix on second speed in a planetary mixer fitted with a paddle for approximately 3 minutes until smooth. When the baked Afghan slice is cold spread the icing evenly on the slice. Leave to set for 15 minutes. Top with thin layer of Bakels Chocolate Truffle and comb with fine end of comb scraper. Cut into desired sizes or shapes.

Additional Information

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

Category

Category

Afghan Slices, Slices

Finished Product

Finished Product

One standard baking tray.