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121
BAKING
I
ngredients
Basic Cookie Dough:
100 g (4 oz) butter
100 g (4 oz) caster sugar
1 egg, beaten
175 g (6 oz) plain flour
Variations:
White Chocolate and
Pistachio Nut
100 g (4 oz) white chocolate,
chopped
50 g (2 oz) pistachio nuts,
chopped
Marzipan and Cherry
100 g (4 oz) glace cherries
50 g (2 oz) marzipan, chopped
Peanut Butter
100 g (4 oz) peanuts
50 g (2 oz) peanut butter,
crunchy
Chocolate Chunk
75 g (3 oz) white chocolate,
chopped
75 g (3 oz) dark chocolate,
chopped
American Cookies
Makes 20
Oven Accessory: glass turntable and metal tray and
enamel shelf
1. Preheat oven on CONVECTION 170°C.
2. Cream together the butter and sugar until pale, then beat
in the egg.
3. Mix in the flour until well combined and add the chosen
additions.
4. Lightly grease the metal tray and enamel shef. Place
approx. 10 walnut-sized spoonfuls of dough well apart
directly on metal tray and approx. 10 spoonfuls on
enamel shelf, flatten slightly with a fork and cook on
CONVECTION 170°C for 20-25 mins. or until golden.
5. Remove from trays and allow to cool on a wire rack.
I
ngredients
125 g (4
1/
2
oz) butter
200 g (7 oz) dark chocolate
(72% cocoa solids)
2 eggs, beaten
175 g (6 oz) soft brown
muscovado sugar
few drops of vanilla essence
50 g (2 oz) plain flour
5 ml (1 tsp) baking powder
Luscious Chocolate Brownies
Makes 16
Dish: 18 cm (7") square dish, lined
Oven Accessory: glass tur metal tray + low
wire rack
1. Melt the butter with 50 g of the chocolate in a bowl on
MEDIUM power for 1 minute 30 seconds.
2. Mix the eggs, sugar and vanilla essence in a bowl, then sift
in the flour and baking powder.
3. Stir in the melted chocolate and butter mixture and mix well.
4. Chop the remaining chocolate into rough chunks and stir into
the brownie mixture.
5. Spoon into the dish, spread evenly and cook on
Combination: TURBO-BAKE 250°C + GRILL 3 + SIMMER
power for 13 mins. or until firm.