English - 40
Code/Food
Serving
Size
Ingredients
5-15
Jam Biscuits
200-250 g
Refined flour - 115 g, Margarine or butter - 60 g,
Powder sugar - 60 g, Vanilla essence - ½ tsp.,
Cornflour - 25 g, Salt - 1 pinch, Milk as required, Jam
Instructions
Pre-heat the oven 160 °C with the convection function. Sieve the
flour, salt & cornflour together. Rub in the margarine with finger tips.
Add the sugar & mix well. Add just enough milk to make a dough.
Roll out the dough into about 6 mm (¼”) thickness. Cut with a
round biscuit cutter. In every alternate biscuit, make a hole in the
centre with about 12 mm (½”) nozzle. Arrange them on a baking
tray. Put it on low rack, When beep, select menu and cook. Cool
the buscuits. Make pairs of one biscuit with hole and one without
and sandwich with jam.
5-16
Melting
Moments
200-250 g
Refined flour - 85 g, Margarine or butter - 85 g,
Powder sugar - 100 g, Vanilla essence - ½ tsp.,
Cornflour - 25 g, Milk as required
Instructions
Pre-heat the oven 180 °C with the convection function. Sieve the
flour & cornflour together. Cream the margarine & sugar very well
until light & creamy. Add the flour. If required, add a few drops of
milk. Mix very well. Shape the biscuit as you wish. Arrange them
on a baking tray. Put it on low rack. When beep, select menu and
cook. Cool the biscuits. Serve them.
5-17
Shrewsbury
Biscuits
400-450 g
Refined flour - 225 g, Margarine or butter - 100 g,
Powder sugar - 85 g, Lemon essence - ¼ tsp., Egg -
1 ea, Milk as required
Instructions
Pre-heat the oven 180 °C with the convection function. Sieve the
flour. Cream the margarine & sugar very well until light & creamy.
Add the egg & mix it well. Add the sieved flour. If required add a little
milk to make a dough. Knead until smooth. Roll out thinly. Prick all
over with a fork. Stamp into round. Place the biscuits on a baking
tray. Put it on low rack. When beep, select menu and cook. Cool
the biscuits. Serve them.
Code/Food
Serving
Size
Ingredients
5-18
Almond
Cookies
(Pistachio)
250-300 g
Refined flour - 115 g, Margarine or butter - 50 g,
Powder sugar - 50 g., Cardamom powder - ¼ tsp.,
Nutmeg powder - ¼ tsp., Chopped almond - 1 tbsp.,
Chopped Pistachio - 1 tbsp., Little saffron, Milk as
required
Instructions
Pre-heat the oven 180 °C with the convection function. Sieve the
flour. Cream the margarine & sugar very well until light & creamy.
Add the saffron, cardamom & nutmeg powder & mix very well. Add
the sieved flour & make a dough. Roll out the dough using a little
flour. Sprinkle a few nuts & give a light final roll. Cut into desired
shape. Put it on cookie tray at low rack, When beep, select menu
and cook. Cool the biscuits. Serve them.
5-19
Choco -
Cashew
Biscuits
250-300 g
Refined flour - 85 g, Margarine or butter - 85 g,
Powder sugar - 85 g, Cashew nut powder - 85 g,
Almond Essence - ¼ tsp., Cocoa - 1 tbsp.
Instructions
Pre-heat the oven 180 °C with the convection function. Sieve the
flour. Cream the margarine & sugar very well until light & creamy.
Add the Almond essence & mix very well. Add the flour, cocoa &
cashew nut mix well, chill the mixture for 10 min. Roll out & cut out
with round biscuit cutter. Put it on cookie tray at low rack. When
beep, select menu and cook. Cool the biscuits. Serve them.
5-20
Kesar
Nankatai
400 g
Refined flour - 100 g, Powder sugar - 100 g, Ghee -
100 g, Semolina - 100 g, Cardamom powder - ½ tsp.,
Nutmeg powder - ½ tsp., Fresh curd - 1 tsp., Soda
Bicarb - ¼ tsp., Saffron - ¼ tsp., Milk - 1 tsp.
Instructions
Pre-heat the oven 180 °C with the convection function. Sieve the
flour. Cream the ghee & sugar very well until light & creamy. Add the
cardamom & nutmeg powder & cream it again. The saffron dissolve
in a 1 tsp. of milk. Add the curd, soda bicarb & prepared saffron.
Mix well. Add the flour & semolina & knead well. Make a small
round. Arrange them on a baking tray. Put it on low rack, When
beep, select menu and cook. Cool the biscuits. Serve them.
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4/17/2015 11:27:15 AM
