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– 93 –
Cakes, Slices and Biscuits
L
ACE
B
ISCUITS
C
Makes: 18 to 20 biscuits
Ingredients:
2 tablespoons liquid glucose
¼ cup brown sugar
60
g
butter, melted
ѿ cup plain À our
60
g
almonds, ¿ nely chopped
Method:
Combine glucose and sugar in a 1-litre casserole
dish. Cook on 600 W for 1 minute 30 seconds to 2
minutes. Add melted butter to glucose mixture. Stir in
À our and almonds. Mix well.
To Cook by Convection:
Preheat oven to 180 °C. Place small teaspoonful of
mixture 8 cm apart onto the greased enamel shelf.
Place into shelf support and cook on 180 °C for 8
to 10 minutes. Stand for 1 minute before removing
biscuits from enamel shelf, to allow edges to ¿ rm for
easier removal.
Tip: To make brandy snaps wrap hot biscuits around
the handle of a wooden spoon and allow to cool. Fill
centers with whipped cream.
Note: Liquid glucose is available at most health food
shops.
A
NZAC
B
ISCUITS
C
Makes: 24 biscuits
Ingredients:
125
g
butter, melted
2 tablespoons golden syrup
1 teaspoon bicarbonate of soda
2 tablespoons hot water
1 cup rolled oats
1 cup coconut
1 cup plain À our
1 cup brown sugar
Method:
Preheat oven to 160 °C. Combine bicarbonate of
soda and water in a small bowl. Add dry ingredients
and water mixture to butter and syrup. Mix well.
Place tablespoons of mixture on the greased
enamel shelf in lower shelf position, allowing room
for spreading. Cook on 160 °C for 14 to 16 minutes.
Leave on the shelf for a few minutes, then transfer
to wire cake rack until biscuits are cool. Repeat with
remaining mixture.
C
HOCOLATE
C
HIP
C
OOKIES
C
Makes: 30 large cookies
Ingredients:
250
g
butter
½ cup brown sugar
½ cup caster sugar
1 teaspoon vanilla essence
2 eggs
3 cups self-raising À our
250
g
choc bits
Method:
To Cook by Convection:
Preheat oven to 180 °C. Cream butter and sugar
together until light and À uffy. Beat in vanilla and eggs
until well combined. Fold in À our and chocolate bits.
Place tablespoons of mixture onto greased enamel
shelf in lower shelf positon. Cook on 180 °C for 12 to
14 minutes or until golden brown.
C
INNAMON
C
RISPS
C
Makes: Approximately 25
Ingredients:
125
g
butter
1 cup caster sugar
1 teaspoon vanilla essence
2 egg
2½ cups self-raising À our
2 teaspoons cinnamon
Method:
To Cook by Convection:
Preheat oven to 180 °C. Cream butter and sugar
together until light and À uffy. Beat in vanilla and eggs
until well combined. Fold in À our and cinnamon.
Place tablespoons of mixture onto greased enamel
shelf in lower shelf position. Cook on 180 °C for 10
to 12 minutes or until golden brown.
L
EMON
P
OPPY
S
EED
C
OOKIES
C
Makes: Approximately 25
Ingredients:
125
g
butter
1 cup caster sugar
2 tablespoons lemon zest
1 tablespoon poppy seeds
2 tablespoons lemon juice
1 eggs
2 cups self-raising À our
Method:
To cook by Convection:
Preheat oven to 180 °C. Cream butter and sugar
together until light and À uffy. Beat in lemon zest,
poppy seeds, lemon juice, and eggs until well
combined. Fold in À our. Place tablespoons of mixture
onto greased enamel shelf. in lower shelf position.
Cook on 180 °C for 13 to 16 minutes or until golden
in color.
F0003BH22QP_CB.indd 93 2014/5/27 9:14:36
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