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– 116 –
Cakes, Slices and Biscuits
H
ONEY
O
ATY
S
LICE
Makes: 27 × 17 cm Swiss roll pan
Ingredients:
1 cup rolled oats
1 cup plain À our
¾ cup coconut
¾ cup sugar
125
g
butter
3 tablespoon honey
2 tablespoon water
½ teaspoon bicarbonate of soda
Method:
1. Grease and paper line a 27 cm × 17 cm slice
pan.
2. Combine oats, À our, coconut and sugar in a large
bowl.
3. In a 2-litre pyrex bowl, place butter, honey and
water and cook on 800 W for 1 to 2 minutes, stir
in bicarbonate of soda.
4. Pour over dry ingredients, stir until well combined.
Press into pan.
5. Preheat Convection to 180 °C. Place on metal
tray in the lower shelf position and cook on
Convection 180 °C for 23 to 25 minutes, cool
before cutting.
L
EMON
C
OCONUT
M
ERINGUE
S
LICE
Makes: 19 × 28 cm pan
Ingredients:
90
g
butter
¼ cup caster sugar
¾ cup plain À our
ѿ cup cornÀ our
400
g
condensed milk
2 eggs, separated
2 teaspoon grated lemon rind
½ cup lemon juice
¼ cup caster sugar, extra
½ cup desiccated coconut
½ cup slivered almonds
Method:
1. Grease and paper line a 19 × 28 cm lamington
pan.
2. Cream together butter and sugar. Gradually add
sifted À ours and knead lightly until combined.
Spread over base of prepared pan. Combine
condensed milk, egg yolks, lemon rind and juice
in a bowl, cook on 800 W for 3 to 4 minutes,
stirring 3 times. Spread over base.
3. Preheat oven to Convection 180 °C.
4. Beat egg whites in a small bowl until soft peaks
form, gradually add extra sugar. Add desiccated
coconut, spread over ¿ lling and sprinkle with
slivered almonds.
5. Place pan on metal tray in the lower shelf
position. Cook on Convection 180 °C for 35 to 40
minutes.
C
ARAMEL
C
OCONUT
S
LICE
Makes: 19 × 28 cm pan
Ingredients:
100
g
butter
½ cup plain À our
½ cup self-raising À our
½ cup coconut
½ cup caster sugar
Filling:
400
g
sweetened condensed milk
2 tablespoon golden syrup
ѿ cup brown sugar
40
g
butter
Topping:
2 eggs
ѿ cup caster sugar
2 cups coconut
Method:
1. Grease and paper line a 19 × 28 cm lamington
pan.
2. Melt butter in a bowl on 600 W for 2 minutes to 2
minutes 30 seconds. Preheat oven to 180 °C. Sift
À ours into bowl, stir in coconut, sugar and butter.
Press over base of prepared pan. Spread ¿ lling
over base and sprinkle with topping. Place pan
on metal tray in the lower shelf position. Cook on
Convection 180 °C for 30 to 35 minutes.
3. To prepare ¿ lling, place all ingredients in a bowl
and cook on 800 W for 3 to 5 minutes, stirring
three times during cooking.
4. To prepare topping, combine all ingredients and
mix well.
A
PRICOT
H
ONEY
S
LICE
Makes: 20 squares
Ingredients:
185
g
butter
2 tablespoon honey
250
g
ginger nut biscuits, crushed
½ cup chopped pecans
½ cup coconut
1 cup chopped dried apricots
Method:
1. Grease and line an 18 × 28 cm dish.
2. In a 2-litre dish place butter and honey. Cook on
800 W for 2 minutes to 2 minutes 30 seconds.
3. Stir in biscuits, pecans, coconut and dried
apricots. Press into the prepared dish. Chill until
¿ rm cut into squares.
F0003BH70QP_CB.indd 116F0003BH70QP_CB.indd 116 2014/7/9 13:34:062014/7/9 13:34:06
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