Blondie

Ingredients

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

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.