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APRICOT STREUSEL SLICE

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Cakes and Muffins - Cake and Sponge Stabilisers
Cakes and Muffins - Slices

Recipe No: R210m

Group	Ingredient	KG
	FINO SPONGE MIX	1.900
	Rolled Oats	0.100
	Butter or MORAH CAKE	0.450
	Golden Syrup	0.100
	Water	0.150

	Total Weight	2.700

Method:

1. Place all ingredients in machine bowl in above order.
2. Mix to a crumbly consistency.
3. Sheet out sweetpaste and line a baking tray.
4. Cover with Apricot Slice filling.
5. Over this crumble the above streusel topping and gently press down.
6. Oven temperature 190°C (375°F).
7. When cold dust lightly with icing sugar and cut into squares.

Notes:

The metric recipe is of similar size to the avoirdupois recipe but is not an exact conversion.

Yield:

One Standard Baking Tray