Group 1
Ingredient
KG
Actiwhite
0.075
Water
0.500
Total Weight: 0.575
Group 2
Ingredient
KG
Sugar
1.200
Coconut
0.400
Walnuts (chopped)
0.300
Total Weight: 1.900
Group 3
Ingredient
KG
Currants
0.300
Total Weight: 0.300
1. Soak Group 1 for 20 minutes.
2. Add Group 2 and blend together.
3. Heat until the mixture just reaches boiling point, stirring constantly.
4. Add Group 3 and allow to cool.
5. Sheet out sweetpaste to 3 mm thickness and line standard baking tray.
6. Spread on mixture evenly.
7. Oven temperature 180°C.
8. When cold cut slice into fingers.
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