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CARAMEL & LEMON CUTS

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Cakes and Muffins - Slices
Icings and Fillings - Fruit Fillings and Spreads
Recipe No:  R715l
USING CHOCKEX SUPREME
Method:  1. Roll out 1.8kg (4lb 8oz) shortcrust which has been flavoured and coloured caramel.
2. Dock well and mark off in 65mm (2 1/2") strips.
3. Bake at 205C (400F).
4. When baked spread with NZB RASPBERRY JAM SPREAD, layering 3 strips together.
5. When cold ice with caramel icing.
6. Drizzle with CHOCKEX SUPREME.
Yield:  Yield: One standard baking tray.