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Ingredients
10kg
IREKS Spelt & Honey
2.5kg
Andrew Shortening AV NH RSPO MB
1kg
Sugar Tate & Lyle Gran (Cane)
200g
Baking powder
5l
Milk
Method
Mixing time: Stir all the dry ingredients for one minute. Then add the liquid ingredients and mix for a further two minutes until the liquid has been absorbed.
Baking temperature: 220° C
Baking time: approx. 15 minutes
Roll the dough out to a thickness of 10 mm – 12 mm and cut with a scone cutter. Place on baking trays and bake. Mixed fruits can be added to the dough if desired as an alternative up to 25 % addition.
