Ingredients

Group 1
Ingredient
KG
Weight (%)
FINO SCONE MIX
1.600
52.3
Sultanas
0.200
6.5
Currants
0.300
9.8
Lemon Peel
0.100
3.3
Total Weight: 2.200
Group 2
Ingredient
KG
Weight (%)
Eggs 6
0.200
6.5
Water
0.650
21.3
APITO LEMON PASTE
0.010
0.3
Total Weight: 0.860

Method

Dry mix Group 1. Add Group 2 and mix on slow speed until well combined. Rock cakes should have a rough appearance so place pieces of mixture roughly on greased tray. Wash with egg glaze and sprinkle with sugar. Oven temperature 230¡C.

Additional Information

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

Ingredients

Group 1
Ingredient
KG
Weight (%)
FINO SCONE MIX
1.600
52.3
Sultanas
0.200
6.5
Currants
0.300
9.8
Lemon Peel
0.100
3.3
Total Weight: 2.200
Group 2
Ingredient
KG
Weight (%)
Eggs 6
0.200
6.5
Water
0.650
21.3
APITO LEMON PASTE
0.010
0.3
Total Weight: 0.860

Method

Dry mix Group 1. Add Group 2 and mix on slow speed until well combined. Rock cakes should have a rough appearance so place pieces of mixture roughly on greased tray. Wash with egg glaze and sprinkle with sugar. Oven temperature 230¡C.

Additional Information

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

Finished Product

Finished Product

approximately 7 dozen.