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Ingredients
50g (2 oz) butter
50g (2 oz) muesli
25g (1 oz) flour
70g (3 oz) sugar
1 egg
50g (2 oz) ground biscuits
2 pinches of cinnamon or ground ginger
5 ml (1 tsp) bicarbonate of soda
Muesli Biscuits
Dish: 1 x baking sheet (32 x 32 cm)
Makes: 15-20
Oven Accessory: glass tray and metal tray
1. Preheat oven on 220°C. Mix all
ingredients in a bowl with softened
butter.
2. Make little piles of mixture with a
teaspoon on a baking sheet which is
greased/covered with greaseproof
paper. This should use approximately
half of the mixture. Gently tap the
biscuits with your finger to flatten. Cook
in the oven for 5 - 6 mins. Repeat the
process with the remaining mixture,
and also cook for 5-6 mins.
3. Remove with a spatula and leave to
cool on a rack. They will harden as they
cool.
Ingredients
125 g (4 oz) butter
200 g (7 oz) dark chocolate (72% cocoa solids)
175 g (6 oz) soft brown muscovado sugar
2 eggs, beaten
Few drops of vanilla essence
50 g (2 oz) plain flour
5 ml (1 tsp) baking powder
Luscious chocolate brownies
Dish: 18 cm (7”) square dish, lined
Serves: 4-6
Oven Accessory: glass tray and metal tray
1. Melt the butter with 50 g of the
chocolate in a bowl on 600 W
power for 1 minute 30 seconds.
2. Put the eggs, sugar and vanilla
essence in a bowl, then sift in the flour
and baking powder.
3. Stir in the melted chocolate and butter
mixture and mix well.
4. Chop the remaining chocolate into
rough chunks and stir into the brownie
mixture.
5. Spoon into the dish, spread evenly and
cook on metal tray, Combination:
220°C + 250 W power for 9 mins.
until firm.
Ingredients
150 g (5 oz) self-raising wholemeal flour
100 g (4 oz) soft light brown sugar
10 ml (2 tsp) cinnamon
100 g (4 oz) carrots, grated
75 g (3 oz) raisins
150 ml (
1/
4
pt) vegetable or corn oil
2 eggs, beaten
Icing:
50 g (2 oz) cream cheese
50 g (2 oz) butter
100 g (4 oz) icing sugar
15 ml (1 tbsp) lemon juice
50 g (2 oz) walnuts, chopped
Carrot Cake
Dish: 18 cm (7”) souffle dish
Oven Accessory: glass tray
1. Mix the eggs and oil together.
2. Combine flour, sugar, cinnamon, raisins
and carrots in a mixing bowl. Pour egg
mixture into flour and stir until well
combined.
3. Pour into dish and cook on 600 W
for 7-8 mins. or until firm.
Stand for 5 mins. before turning out.
4. Beat cream cheese and butter until
smooth. Gradually beat in icing sugar
and lemon juice. Spread over sides and
top of cake and sprinkle with walnuts.
Cakes and Biscuits