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– 95 –
Cakes, Slices and Biscuits
C
ARAMEL
C
OCONUT
S
LICE
C
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 tablespoons golden syrup
ѿ cup brown sugar
40
g
butter
Topping:
2 eggs
ѿ cup caster sugar
2 cups coconut
Method:
Grease and paper line a 19 × 28 cm lamington pan.
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 enamel
shelf in the lower shelf position. Cook on Convection
180 °C for 30 to 35 minutes.
To prepare ¿ lling, place all ingredients in a bowl and
cook on 800 W for 3 to 5 minutes, stirring three times
during cooking.
To prepare topping, combine all ingredients and mix
well.
M
UESLI
S
LICE
Makes : 20 squares
Ingredients:
125
g
butter
1 cup brown sugar
3 tablespoons honey
2 cups natural muesli
1 cup coconut
½ cup sultanas
50
g
dark cooking chocolate, melted
Method:
Combine butter, sugar and honey in a 2-litre dish
and cook on 800 W for 1 to 2 minutes. Add muesli,
coconut and sultanas, mix well. Press into an 18
cm × 28 cm À at dish. Cook on 1000 W for 4 to 5
minutes. Mark into squares and cool in dish. When
cool drizzle with melted chocolate.
L
EMON
C
OCONUT
M
ERINGUE
S
LICE
C
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 teaspoons grated lemon rind
½ cup lemon juice
¼ cup caster sugar, extra
½ cup desiccated coconut
½ cup slivered almonds
Method:
Grease and paper line a 19 × 28 cm lamington pan.
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.
Preheat oven to Convection 180 °C. 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. Place pan on enamel
shelf in the lower shelf position. Cook on Convection
180 °C for 35 to 40 minutes.
H
ONEY
A
LMOND
B
ROWNIES
C
Makes: 6
Ingredients:
125
g
butter
200
g
white chocolate
¾ cup sugar
¼ cup honey
2 teaspoons vanilla essence
2 eggs
1 cup plain À our
¾ cup blanched almonds
Method:
Melt butter and chocolate in a bowl on 800 W for 1
to 2 minutes. Add sugar, honey, vanilla essence and
eggs and mix well. Add À our and almonds. Pour into
a greased and lined 20 cm square deep pan.
To Cook by Convection:
Preheat oven to 180 °C. Place on enamel shelf and
cook on 180 °C for 30 to 35 minutes. Cool completely
before removing from a pan.
F0003BH22QP_CB.indd 95 2014/5/27 9:14:36
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