Blondie

Ingredients

Unit
Satin Crème Cake Mix Plain 0.375 kg
Egg 0.150 kg
Butter 0.120 kg
Belcolade White Chunks 0.180 kg
Golden syrup 0.060 kg
Glucose 0.070 kg
Mixed fruit & nuts 0.150 kg
Spraylix As required
total 1.105
Per cake
Sweetsnow 0.002 kg
Per cake total 0.002

Method

  • Using a planetary mixer & beater combine all of the ingredients (excluding sweetsnow) for 1 min on slow speed, scrape down, mix for 1 min on medium.
  • Prepare a 220mm x 220mm foil tray with a layer of Spraylix & deposit 700g of batter.
  • Bake at 180˚C top heat 160°C bottom heat for 30 mins on a Double Tray.
  • Once cooled dust with Sweetsnow.