60
RECIPES
Makes 8 biscuits
BISCUITS:
100g butter
50g caster sugar
100g self raising flour
25g cocoa powder
2.5ml (
1
/
2
tsp) vanilla essence
BUTTERCREAM:
50g butter
75g icing sugar
30ml (2 tbsp) cocoa powder
1 Grease two small round baking trays
2 Combine all the biscuit ingredients in a bowl, rub in
then mix well.
3 Preheat the oven to CONVECTION 200°C.
4 Divide the mixture into 16 even sized pieces and roll
into balls, Place apart on two greased baking trays.
Flatten each ball slightly with a fork.
5 Place one tray on the low rack and the other on
the high rack. Bake at CONVECTION 200°C for 12
minutes. Rotate and change the trays over halfway
through cooking time.
6 To prepare the butter cream, cream the butter and
icing sugar until fluffy. Add the cocoa and mix well.
7 When biscuits are cool, spread with butter cream and
sandwich together to make 8 chocolate creams.
C
HOCOLATE
CREAMS
Serves 4
1.5 litres (2 pints) milk
200g pudding rice
75g caster sugar
50g butter
5ml (1 tsp) ground nutmeg (optional)
1 Place the milk into a 1.5 litre (2
1
/
2
pint) casserole dish.
heat on 100% for 8 minutes.
2 Stir in the rice, sugar and butter. Heat on 100% for 5
minutes.
3 Place on the low rack and cook on DUAL - 1, 180°C,
30% for 60 minutes. Stir 2 - 3 times during cooking
and again at the end of cooking.
4 Sprinkle with ground nutmeg to serve.
R
ICE
PUDDING
Makes 12 scones
450g self raising flour
100g butter
100g caster sugar
100g sultanas
2 eggs (medium), beaten with milk to
make 300ml (
1
/
2
pint)
1 egg (medium), beaten to glaze
1 Preheat the oven to 220°C.
2 Place the flour in the bowl and rub in the butter.
3 Add the sugar and the fruit.
4 Mix together the milk and egg.
5 Make a well in the flour, add almost all of the liquid
and mix with a round bladed knife.
6 On a floured surface, knead the dough very lightly
until it is just smooth.
7 Divide the mixture in two, flatten until approx. 2cm
thick, then cut each peice of dough into seven rounds
(approx. 6.2cm each).
8 Grease two flan dishes, place seven scones in each
dish. Place one dish on the high rack and the other
dish on the low rack.
9 Cook at 220°C for 12 minutes, then swap the
position of the dishes and cook for a further 10
minutes, until well-risen and brown.
F
RUIT
SCONES
Wholemeal scones:
Substitute white self raising flour with wholemeal self raising flour, omit raisins.
Cheese & chive scones:
Omit sugar and sultanas. Add 175g grated Cheddar cheese, 15ml
(1 tbsp) dried chives, salt and pepper at Stage 2.
Summary of Contents for R-85STM-A
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