Ingredients

Group 1
Ingredient
KG
MORAH CAKE or Butter
0.200
Coconut
0.375
Sugar
0.300
Cocoa Powder
0.030
BALEC
0.125
Cinnamon
0.010
Sultanas
0.400
Currants (or other fruit)
0.400
Milk
0.500
Total Weight: 2.340

Method

Blend all ingredients together. Line a standard baking tray with 5mm (1/4") thickness of sweetpaste. Spread on filling. Cover with another sheet of dough 5mm (1/4") thick. Roll well and dock. Oven temperature 195¡C (380¡F). When cold ice with white 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
0.200
Coconut
0.375
Sugar
0.300
Cocoa Powder
0.030
BALEC
0.125
Cinnamon
0.010
Sultanas
0.400
Currants (or other fruit)
0.400
Milk
0.500
Total Weight: 2.340

Method

Blend all ingredients together. Line a standard baking tray with 5mm (1/4") thickness of sweetpaste. Spread on filling. Cover with another sheet of dough 5mm (1/4") thick. Roll well and dock. Oven temperature 195¡C (380¡F). When cold ice with white 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.