CARAMEL & LEMON CUTS
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Cakes, Muffins and Cookies - Slices Icings and Fillings - Fruit Fillings and Spreads |
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| 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 205°C (400°F). 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. |