133
Cookies
Preheat on CONVECTION 170 °C with wire shelf in upper shelf position.
Cream together the butter and sugar until pale, then beat in the egg. Mix in
the
fl
our until well combined and add the chosen additions. Place walnut-sized
spoonfuls of dough well apart on greased baking tray and enamel shelf,
fl
atten
slightly with a fork. Place one baking tray onto the wire shelf in the upper shelf
position and the enamel shelf in the lower shelf position and cook for 10-15
mins or until golden. Remove cookies from baking tray and enamel shelf and
allow to cool on a wire rack.
ingredients
SERVES 12
Basic Cookie Dough:
100
g
(4 oz) butter
100
g
(4 oz) caster sugar
1 egg, beaten
175
g
(6 oz) plain
fl
our
Variations:
White Chocolate and Pistachio Nut
75
g
(3 oz) white chocolate,
chopped
50
g
(2 oz) pistachio nuts,
chopped
Chocolate Chunk:
50
g
(2 oz) white chocolate,
chopped
50
g
(2 oz) dark chocolate,
chopped
Dish: 1 baking tray
30 cm (12”) x 21.5 cm (8”)
Oven accessory: enamel
shelf in lower shelf position
and wire shelf in upper shelf
position
Streusel muf
fi
ns
Make streusel topping by melting the butter on HIGH MICROWAVE for
10-20 secs. Add the remaining topping ingredients and combine to make a
soft dough. Chill. Sift together the
fl
our, bicarbonate, baking powder and salt.
Stir in the sugar. Melt butter for the muf
fi
ns on HIGH MICROWAVE power
for 30 secs - 1 min. Cool slightly then mix in the buttermilk and egg. Preheat
on CONVECTION 170 °C with the enamel shelf in the lower shelf position.
Lightly stir the buttermilk mixture into the
fl
our mixture. Fold fruit in gently.
Divide mixture equally between 6 muf
fi
n cases. Crumble small amounts of
streusel topping over each muf
fi
n. Place muf
fi
n tin on enamel shelf and cook
on CONVECTION 170 °C for 20-25 mins or until browned and well risen.
ingredients
MAKES 6
Streusel topping:
50
g
(2 oz) butter
75
g
(3 oz) plain
fl
our
30 ml (2 tbsp) granulated sugar
15 ml ground mixed spice
Muf
fi
ns:
200
g
(8 oz) plain
fl
our
3 ml (½ tsp) bicarbonate of soda
10 ml (2 tsp) baking powder
pinch salt
75
g
(3 oz) caster sugar
75
g
(3 oz) butter
200 ml (7
fl
oz) buttermilk
1 medium egg, beaten
100
g
(4 oz) fresh berries
Dish: 1 x 6 hole muf
fi
n tin +
6 paper muf
fi
n cases
Oven accessory: enamel
shelf in lower shelf position
Victoria sandwich
Cream butter and sugar until pale and
fl
uffy. Add the eggs a little at a time
beating well after each addition. Fold in half the
fl
our, using a metal spoon,
then fold in the remaining
fl
our. Spoon the mixture into the tins and level
with a knife. Preheat oven on CONVECTION 180 °C. Place one tin in the
centre of the enamel shelf and one tin in the centre of the wire shelf. Cook
on CONVECTION 180 °C for 20-25 mins or until cooked. Sandwich together
with cream and jam and dust with icing sugar or with a
fi
lling of your choice.
ingredients
SERVES 6
175
g
(6 oz) butter or margarine
175
g
(6 oz) caster sugar
3 eggs
175
g
(6 oz) self-raising
fl
our
Dish: 2 x 18 cm (7”) cake tins,
greased and lined
Oven accessory: enamel
shelf in lower po wire
shelf in upper position
Desserts / Cakes
F0003BH21BP_04_130820.indd 133
F0003BH21BP_04_130820.indd 133
2013-8-20 9:21:55
2013-8-20 9:21:55
