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Colourings, Essences and Pastes - Essences
Oils, Margarines and Shortenings - Margarines and Shortenings
Icings and Fillings - Custards
Recipe No:  R622b
USING FINO CUSTARD POWDER
Group  Ingredient KG
1 MORAH CAKE SOFT or Butter 2.400
 
  Icing Sugar 1.600
  FINO CUSTARD POWDER 1.600
 
2 Flour 2.400
 
  VANILLA ESSENCE 101 (as desired) 0.000

  Total Weight 8.000
Method:  1. Blend Group 1 together with beater.
2. Do not over mix.
3. Add Group 2 and mix to a clear dough.
4. Dough may be refrigerated for ease of handling if desired.
5. Roll into lengths approximately 38mm (1 1/2") round and cut 10mm (3/8") pieces.
6. Place on trays and bake at 175C (350F) for approximately 25 minutes.
7. When cold, sandwich together with PETTINICE RTU WHITE ICING.
Notes:  The metric recipe is of similar size to the avoirdupois recipe but is not an exact conversion.