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Cakes and Muffins - Cake and Sponge Stabilisers
Recipe No:  R210k
Group  Ingredient KG
1 Water (hot) 0.300
 
  Golden Syrup 0.075
  Butter or MORAH CAKE 0.300
 
2 Rolled Oats 0.250
 
  Cocoa Powder 0.090
 
3 FINO SPONGE MIX 1.000

  Total Weight 2.015
Method:  1. Stir Group 1 together.
2. Add Group 2 and blend in.
3. Finally add Group 3 and mix thoroughly.
4. Divide and shape into rounds approximately 20g (3/4oz).
5. Place on papered trays.
6. Oven temperature 160C (325F).
7. When cold sandwich together with vanilla flavoured butter icing.
Notes:  The metric recipe is of similar size to the avoirdupois recipe but is not an exact conversion.
Yield:  One Standard Baking Tray