Ingredients

Group 1
Ingredient
KG
MORAH CAKE SOFT or Butter
2.400
Icing Sugar
1.600
FINO CUSTARD POWDER
1.600
VANILLA ESSENCE 101 (as desired)
-
Total Weight: 5.600
Group 2
Ingredient
KG
Flour
2.400
Total Weight: 2.400

Method

Blend Group 1 together with beater. Do not over mix. Add Group 2 and mix to a clear dough. Dough may be refrigerated for ease of handling if desired. Roll into lengths approximately 38mm (1 1/2") round and cut 10mm (3/8") pieces. Place on trays and bake at 175¡C (350¡F) for approximately 25 minutes. When cold sandwich together with PETTINICE RTU WHITE ICING.

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 SOFT or Butter
2.400
Icing Sugar
1.600
FINO CUSTARD POWDER
1.600
VANILLA ESSENCE 101 (as desired)
-
Total Weight: 5.600
Group 2
Ingredient
KG
Flour
2.400
Total Weight: 2.400

Method

Blend Group 1 together with beater. Do not over mix. Add Group 2 and mix to a clear dough. Dough may be refrigerated for ease of handling if desired. Roll into lengths approximately 38mm (1 1/2") round and cut 10mm (3/8") pieces. Place on trays and bake at 175¡C (350¡F) for approximately 25 minutes. When cold sandwich together with PETTINICE RTU WHITE ICING.

Additional Information

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