Ingredients

Group 1
Ingredient
KG
Weight (%)
Flour
1.000
35.7
Castor Sugar
0.840
29.5
Salt
0.020
0.7
HERCULES BAKING POWDER
0.020
0.7
Total Weight: 1.880
Group 2
Ingredient
KG
Weight (%)
Egg yolk
0.060
2.1
Eggs
0.400
14
Vanilla Essence No1
0.010
0.4
Total Weight: 0.470
Group 3
Ingredient
KG
Weight (%)
Almonds (roasted)
0.250
8.8
Raisins
0.250
8.8
Total Weight: 0.500

Method

lend Group 1 together for 1 minute on slow speed. Slowly add Group 2 until mixed together. Blend in Group 2 for 30 seconds on slow speed. Weight 900g of biscuit mix and roll out to three quarters of the tray length (like a sausage roll). Bake at 160¡C for 25-30 minutes. Cool then cut into thin slices and bake at 140¡C for 10-12 minutes.

Additional Information

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

Ingredients

Group 1
Ingredient
KG
Weight (%)
Flour
1.000
35.7
Castor Sugar
0.840
29.5
Salt
0.020
0.7
HERCULES BAKING POWDER
0.020
0.7
Total Weight: 1.880
Group 2
Ingredient
KG
Weight (%)
Egg yolk
0.060
2.1
Eggs
0.400
14
Vanilla Essence No1
0.010
0.4
Total Weight: 0.470
Group 3
Ingredient
KG
Weight (%)
Almonds (roasted)
0.250
8.8
Raisins
0.250
8.8
Total Weight: 0.500

Method

lend Group 1 together for 1 minute on slow speed. Slowly add Group 2 until mixed together. Blend in Group 2 for 30 seconds on slow speed. Weight 900g of biscuit mix and roll out to three quarters of the tray length (like a sausage roll). Bake at 160¡C for 25-30 minutes. Cool then cut into thin slices and bake at 140¡C for 10-12 minutes.

Additional Information

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