Breville donna hay BEM800DH, Инструкция пользователя

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B I S C U I T S + S L I C E S
jam drops
180g butter
1 cup (220g) caster sugar
1 egg
2 cups (300g) plain flour, sifted
½ teaspoon baking powder
jam, to decorate
Preheat the oven to 180°C. Place the butter
and sugar into the bowl of the mixer and beat
with the beater attachment for 6–8 minutes
or until light and creamy. Add the egg and
beat well. Stir through the flour and baking
powder and until a smooth dough forms.
Roll 2 teaspoons of the mixture at a time into
balls and place the balls on baking trays lined
with non-stick baking paper. Flatten slightly,
allowing room for the biscuits to spread. Press
a finger into the middle of the dough to make
an indent. Fill the hole with jam. Bake the
biscuits for 10 minutes or until golden. Add a
little more jam to the holes while the biscuits
are hot. Cool on wire racks. Makes 60.
chocolate cheesecake brownies
185g butter, melted
¼ cup (25g) cocoa, sifted
1 cup (220g) caster sugar
2 eggs
1 cup (150g) plain flour, sifted
cheesecake
285g cream cheese, softened and chopped
4½ tablespoons caster sugar
2 eggs
Preheat the oven to 160°C. Place the butter,
cocoa, sugar, eggs and flour in a bowl and
mix well until smooth. Spoon into a 20cm
square slice tin lined with non-stick baking
paper. To make the cheesecake, place the
cream cheese into the bowl of the mixer and
beat with the beater attachment for 6 minutes
or until light and creamy. Add the sugar
and eggs and beat until smooth. Place large
spoonfuls of the cheesecake mixture on top
of the chocolate mixture and swirl with a
butter knife to create a marbled effect. Bake
for 45–50 minutes or until set. Cool in the tin.
Cut into slices. Makes 16.
B I S C U I T S + S L I C E S
chocolate chip cookies
125g butter, softened
½ teaspoon vanilla extract
1 cup (175g) brown sugar
2 eggs
2 cups (300g) plain flour, sifted
1 teaspoon baking powder, sifted
1 cup (80g) desiccated coconut
185g milk or dark chocolate,
broken into chunks
Preheat the oven to 190°C. Place the butter,
vanilla and sugar into the bowl of the mixer
and beat with the beater attachment for
6–8 minutes until light and creamy. Gradually
beat in the eggs. Stir through the flour,
baking powder, coconut and chocolate. Roll
1 tablespoon of the mixture at a time into
balls and place the balls on baking trays
lined with non-stick baking paper. Flatten
slightly, allowing room for the cookies to
spread. Bake for 10–12 minutes or until
lightly browned. Makes 38.
vanilla snap biscuits
185g butter
1 cup (220g) caster sugar
1½ teaspoons vanilla extract
2½ cups (375g) plain flour, sifted
1 egg
1 egg yolk, extra
icing sugar, to serve
Preheat the oven to 180°C. Place the butter,
sugar and vanilla into the bowl of the mixer
and beat with the beater attachment for
6–8 minutes or until light and creamy.
Remove the beater attachment and attach
the dough hook. Add the flour, egg and egg
yolk and mix until a smooth dough forms.
Wrap in plastic wrap and refrigerate for
30 minutes. Roll out the dough between
sheets of non-stick baking paper until 5mm
thick. Cut the dough into shapes using cookie
cutters. Place on baking trays lined with non-
stick baking paper. Bake for 10–12 minutes or
until golden. Cool on wire racks. Dust with
icing sugar to serve. Makes 45.