Breville donna hay BEM800DH, Инструкция пользователя

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double choc cookies
250g butter, softened
1 cup (175g) brown sugar
¾ cup (165g) white sugar
3 eggs
2¼ cups (340g) plain flour, sifted
1 teaspoon baking powder
½ cup (50g) cocoa, sifted
140g dark chocolate, broken into chunks
140g white chocolate, broken into chunks
Preheat the oven to 150°C. Place the butter
and sugars into the bowl of the mixer and beat
with the beater attachment for 6–8 minutes or
until light and creamy. Gradually add the eggs
and beat well. Add the flour, baking powder,
cocoa and chocolate and mix well. Shape
2 tablespoons of the mixture at a time into
rounds and place the rounds on baking trays
lined with non–stick baking paper. Flatten
slightly, allowing room for the cookies to
spread. Bake for 20–25 minutes or until dark
brown on the bottom. Cool on wire racks.
Makes 28.
melting moments
175g butter, softened
¼ cup (40g) icing sugar
1 teaspoon vanilla extract
1 cup (150g) plain flour, sifted
¼ cup cornflour, sifted
filling
60g butter, softened
1 cup (160g) icing sugar
2 teaspoons lemon juice
2 teaspoons finely grated lemon rind
Preheat the oven to 180°C. Place the butter,
icing sugar and vanilla into the bowl of the
mixer and beat with the beater attachment
for 6–8 minutes or until light and creamy.
Add the flour and cornflour and beat until
combined. Place the mixture into a piping bag
fitted with a fluted nozzle. Pipe 3cm rounds
onto a baking tray lined with non-stick
baking paper, allowing room for the biscuits
to spread. Bake for 12–14 minutes or until
golden. Cool on trays. To make the filling,
place the butter, icing sugar, lemon juice and
rind into the bowl of the mixer and beat with
the beater attachment for 3–4 minutes or
until light and creamy. Pipe onto half the
biscuits and sandwich with the remaining
biscuits. Makes 16.
B I S C U I T S + S L I C E S
summer fruit slice
9 eggwhites
3 cups (330g) almond meal
1½ cups (225g) icing sugar, sifted
2½ cups (225g) self-raising flour, sifted
150g butter, melted
2 tablespoons finely grated orange rind
1kg necatrines, peaches or apricots,
stones removed and quartered
½ cup (110g) white sugar
Preheat the oven to 180°C. Place the eggwhite,
almond meal, icing sugar, flour, butter
and orange rind into the bowl of the mixer
and beat with the beater attachment for
1–2 minutes or until combined. Spoon the
mixture into a lightly greased and lined
25cm x 35cm baking dish. Toss together
the apricots and sugar. Place on top of the
mixture. Bake for 40–45 minutes or until
slice is cooked when tested with a skewer.
Serves 12.
chocolate and almond biscotti
1¾ cups (270g) plain flour, sifted
1½ teaspoons baking powder
¼ cup (25g) cocoa, sifted
¾ cup (165g) caster sugar
¾ cup (120g) blanched almonds
3 eggs
2½ teaspoons vanilla extract
Preheat oven to 160°C. Place the flour,
baking powder, cocoa, sugar and almonds
into the bowl of the mixer and mix with
the dough hook attachment for 1 minute
or until well combined. Add the eggs and
vanilla and mix well to form a smooth
dough. Divide the dough in two. Place the
dough on a lightly floured surface and
knead each piece until smooth. Shape into
logs and flatten slightly. Place the logs on
a baking tray lined with non-stick baking
paper and bake for 35 minutes. Remove
from oven and allow to cool completely.
Cut logs into slices 5mm thick and place
on baking trays lined with non-stick baking
paper. Bake for 25 minutes or until biscotti
are crisp. Makes 40.
B I S C U I T S + S L I C E S