Roberts Baked Meringue Mix has been developed in Australia and is proudly manufactured here as well. It has a delicious vanilla shortbread taste and will hold its shape once cut and baked. Use for the very popular two layer number cakes, as well as shapes, figures and people.
Just follow the easy recipe that requires butter and water. This recipe has been designed to enable the home baker to achieve a consistent, even bake with no spread.
Example of what you can make with 1kg (you can do in 500g batches, and store the rest for later use)
- 6 cm Biscuit - approximately 70
- 26 x 16 cm Number Biscuit Large, - approximately 2-4
Follow our recommended steps for a professional result.
1. Preheat oven to 140C fan forced setting. Dice butter and beat in an electric mixer until smooth. Scrape down base and sides of the bowl.
2. Add dry Biscuit Mix and mix on the lowest speed until the dough just comes together. Whilst the mixer is still running, add the water and mix for a further 15 seconds.
3. Divide the mix into two portions. Roll out each portion between two sheets of baking paper to approximately 6mm thick.
4. Cut into desired shapes, removing the excess dough, before transferring to a baking tray lined with baking paper.
5. Bake at required temperature and time. Allow to cool completely on the baking tray, before decorating.
Ingredients dry mix:
Flours, (Wheat [Thiamin, Folate], Rice), Sugar, Whole Egg Powder, Salt, Raising Agents (Sodium Acid Pyrophosphate [450], Sodium Bicarbonate [500], Flavour.
Allergen Statement:
CONTAINS WHEAT, GLUTEN, EGG.
May contain traces of MILK and SOY due to shared manufacturing equipment.
Store in cool dry conditions away from direct light and humidity.