Loading ...
Loading ...
Loading ...
2120
White Chocolate Caramel Cookies
Makes: 60 approximately
250g butter, room temperature
1 cup brown sugar
2 tablespoon golden syrup
2 tablespoon milk
4 cups plain flour
4 teaspoons baking powder
500g white chocolate chips
1. Preheat oven to 180°C. Grease and line
two baking trays with baking paper.
2. Place butter and sugar in the Stainless
Steel Mixing Bowl. Using the beater
attachment mix on medium speed until
light and creamy. Add golden syrup and
milk mixing until combined.
3. Add remaining ingredients. Reduce to low
speed mixing until well combined.
4. Roll mixture into tablespoon sized balls.
Place on prepared trays and gently press
down with the back of a fork. Bake for 15
minutes or until cooked. Place on wire
rack to cool.
Golden Syrup Walnut Scrolls
Makes: 12 each
100g butter, chopped
2 ¼ cups self-rising flour
1 tablespoon caster sugar
⅔ cup milk
1 egg
1 cup walnuts, chopped
½ cup slivered almonds
⅓ cup brown sugar
1 teaspoon ground cinnamon
¼ cup golden syrup
1. Preheat oven to 200°C. Lightly grease a
19cm x 29cm slice pan.
2. Place flour, sugar and half of the butter
in the Stainless Steel Mixing Bowl. Using
the beater attachment on low speed mix
until well combined. Add milk and egg.
3. Using the dough hook knead on speed (1)
until a sticky dough has formed.
4. Turn dough out onto a floured work
surface and roll into a 30 x 40cm
rectangle.
5. Sprinkle with walnuts, almonds, brown
sugar and cinnamon. Dot with remaining
butter. Roll dough tightly lengthways to
form a log. Trim ends and cut into 12
pieces.
6. Place cut side down in prepared pan.
Bake for 25 minutes or until cooked.
Place on wire rack to cool. Drizzle with
golden syrup. Serve.
Recipes Recipes
Sticky Date Cake
Serves: 12-16
400g pitted dates, chopped
⅔ cup boiling water
3 teaspoons baking powder
250g butter, room temperature
2 cups brown sugar
4 eggs
3 cups plain flour
½ cup milk
1. Preheat oven to 180°C. Grease and line
two 20cm cake pan with baking paper.
2. Place the dates, water and baking
powder in a small bowl. Set aside for 10
minutes.
3. Place butter and sugar in the Stainless
Steel Mixing Bowl. Using the beater
attachment on medium speed mix until
light and creamy. Add eggs one at a
time, making sure to beat well after each
addition.
4. Add flour, milk and date mixture. Reduce
to low speed mixing until well combined.
5. Pour into prepared pan. Bake for 40
minutes or until cooked when tested.
Serve warm with toffee sauce.
Toffee Sauce
Makes: 3 cups
300g butter, chopped
1 ½ cups thickened cream
1 ½ cups firmly packed brown sugar
1. Place all ingredients in a small
saucepan. Stir over medium heat until
melted and combined. Simmer for 3
minutes. Pour over sticky date pudding.
Tip: This sauce is also great over vanilla
ice-cream.
Cheese Biscuits
Makes: 80 approximately
400g butter, room temperature
1 ½ cups grated parmesan cheese
1 ½ cups grated Swiss cheese
6 eggs
4 cups plain flour
1 ½ teaspoons cayenne pepper
1 tablespoon rock salt
1. Preheat oven to 180°C. Grease and line
two large baking trays with baking paper.
2. Place butter and cheeses in the Stainless
Steel Mixing Bowl. Using the beater
attachment on medium speed mix until
well combined. Add eggs one at a time,
making sure to beat well after each
addition.
3. Reduce to low speed. Add flour and
cayenne pepper mixing until well
combined.
4. Use a rolling pin, roll out dough until ½
cm thick. Using a 4cm cutter cut dough
and place onto prepared trays. Sprinkle
with rock salt.
5. Bake for 10 minutes or until cooked.
Place on wire rack to cool.
MXM5000_19EM1.indd 20-21 9/2/19 3:18 PM
Loading ...
Loading ...
Loading ...