119
BAKING
I
ngredients
225 g (8 oz) plain flour
pinch salt
10 ml (2 tsp) ground
ginger
10 ml (2 tsp) baking
powder
3 ml (
1/
2
tsp) bicarbonate
of soda
100 g (4 oz) soft brown
sugar
75 g (3 oz) butter or
margarine
75 g (3 oz) treacle
75 g (3 oz) golden syrup
150 ml (
1/
4
pt) milk
1 egg, beaten
Gingerbread
Dish: 18 cm (7") square tin lined with 3 layers of greaseproof
paper
Oven Accessory: glass tur metal tray
1. Sift the flour, salt, ginger, baking powder and bicarbonate of
soda.
2. Warm the sugar, fat, treacle and syrup on HIGH power for
30-60 secs.
3. Whisk the milk and egg together. Make a well in the centre of
the dry ingredients and pour in the liquid and syrup, mixing
thoroughly.
4. Pour the mixture into the cake tin and cook on Combination:
CONVECTION 160°C + WARM power for 30-35 mins. or until
just firm.
I
ngredients for
1 batch
225 g (8 oz) self-raising
flour
pinch salt
5 ml (1 tsp) baking
powder
50 g (2 oz) butter
25 g (1 oz) caster sugar
50 g (2 oz) sultanas
100 ml (3
1/
2
fl oz) milk
beaten egg to glaze
Fruit Scones
8 to each batch
Dish: baking sheet (round)
Oven Accessory: glass tur metal tray + low wire rack,
enamel shelf for 2 batches
1. Preheat oven on CONVECTION 210°C.
2. Sift the flour, salt and baking powder together. Rub in fat until
the mixture resembles fine breadcrumbs. Add sugar and
sultanas.
3. Make a well in the centre and stir in enough milk to form a soft
dough.
4. Knead lightly. Pat out to 2cm (
3/
4
") thick and cut into 8 rounds
for each batch with a 5 cm (2") cutter. For one batch place
directly on enamel shelf, brush with beaten egg and cook on
CONVECTION 210°C for 20 mins. or until well risen and
golden brown. For two batches, cook 8 scones directly on
enamel shelf and 8 scones on baking sheet on low rack on
metal tray on turntable on CONVECTION 210°C for 20 mins.
I
ngredients for
2 batch
550 g (1 lb) self-raising
flour
pinch salt
10 ml (2 tsp) baking
powder
100 g (4 oz) butter
50 g (2 oz) caster sugar
100 g (4 oz) sultanas
200 ml (7 fl oz) milk
beaten egg to glaze
