Loading ...
Loading ...
Loading ...
138
Desserts / Cakes
ingredients
SERVES 10
Shortbread:
225
g
(8 oz) plain fl our
75
g
(3 oz) caster sugar
175
g
(6 oz) unsalted butter
Caramel:
200
g
(7 oz)butter
397
g
(14 oz) unsweetened
condensed milk
60 ml (4 tbsp) golden syrup
Topping:
300
g
(11 oz) milk or dark
chocolate in chunks
30 ml (2 tbsp) vegetable oil
Dish: bowl 28 x 17 cm (11” x 7”)
cake tin, greased and lined
Oven accessory: enamel shelf
in lower shelf position
Millionaires shortbread
Place fl our and sugar in a bowl and rub in butter. Press dough into tin.
Preheat oven on CONVECTION 170 °C on enamel shelf in lower shelf
position. Prick shortbread with a fork and cook on CONVECTION 170 °C
for 5 mins, then reduce temperature to 150 °C for 30-40 mins. Remove from
oven when shortbread has a golden colour and leave to cool in tin. Remove
shelf. Place butter for caramel in a bowl and melt on HIGH MICROWAVE for
1-2 mins. Add condensed milk and syrup. Whisk until thoroughly mixed
and cook on HIGH MICROWAVE for 10 mins. Stir mixture every minute to
prevent burning. Caramel should have thickened, allow to cool slightly. Pour
caramel over shortbread. Place chocolate and oil in a large bowl and melt on
HIGH MICROWAVE for 1-2 mins. Stir, allow to cool slightly. Pour chocolate
on caramel and chill.
ingredients
SERVES 8
250
g
(9 oz) butter
275
g
(10 oz) golden syrup
75
g
(3 oz) light muscovado sugar
425
g
(15 oz) porridge oats
Dish: bowl, 30 x 20 x 3.5 cm
(12”x 8”x 1”) tin lined with
lightly buttered greaseproof
paper
Oven accessory: enamel
shelf in lower shelf position
Flapjack
Place the butter, syrup and sugar into bowl. Place on the base of the oven and
cook on MEDIUM MICROWAVE for 4-5 mins. Stir the oats into the butter and
press the mixture into the tin. Preheat the oven on CONVECTION 180 °C. Place
tin on enamel shelf and cook on CONVECTION 180 °C for 25 mins. Leave to
cool in the tin for 5 mins. then mark into 18 pieces. Allow to cool completely
before removing from the tin.
F0003BH21BP_04_130820.indd 138F0003BH21BP_04_130820.indd 138 2013-8-20 9:21:562013-8-20 9:21:56
Loading ...
Loading ...
Loading ...