– 95 –
Cakes, Slices and Biscuits
C
ARAMEL
C
OCONUT
S
LICE
C
Makes: 19 × 28 cm pan
Ingredients:
100
g
butter
½ cup
plain
fl
our
½ cup
self-raising
fl
our
½ cup
coconut
½ cup
caster sugar
Filling:
400
g
sweetened condensed milk
2 tablespoons
golden syrup
⅓
cup
brown sugar
40
g
butter
Topping:
2 eggs
⅓
cup
caster sugar
2 cups
coconut
Method:
Grease and paper line a 19 × 28 cm lamington pan.
Melt butter in a bowl on 600 W for 2 minutes to 2
minutes 30 seconds. Preheat oven to 180 °C. Sift
fl
ours into bowl, stir in coconut, sugar and butter.
Press over base of prepared pan. Spread
fi
lling over
base and sprinkle with topping. Place pan on enamel
shelf in the lower shelf position. Cook on Convection
180 °C for 30 to 35 minutes.
To prepare
fi
lling, place all ingredients in a bowl and
cook on 800 W for 3 to 5 minutes, stirring three times
during cooking.
To prepare topping, combine all ingredients and mix
well.
M
UESLI
S
LICE
Makes : 20 squares
Ingredients:
125
g
butter
1 cup
brown sugar
3 tablespoons
honey
2 cups
natural muesli
1 cup
coconut
½ cup
sultanas
50
g
dark cooking chocolate, melted
Method:
Combine butter, sugar and honey in a 2-litre dish
and cook on 800 W for 1 to 2 minutes. Add muesli,
coconut and sultanas, mix well. Press into an 18
cm × 28 cm
fl
at dish. Cook on 1000 W for 4 to 5
minutes. Mark into squares and cool in dish. When
cool drizzle with melted chocolate.
L
EMON
C
OCONUT
M
ERINGUE
S
LICE
C
Makes: 19 × 28 cm pan
Ingredients:
90
g
butter
¼ cup
caster sugar
¾ cup
plain
fl
our
⅓
cup
corn
fl
our
400
g
condensed
milk
2 eggs,
separated
2 teaspoons
grated lemon rind
½ cup
lemon juice
¼ cup
caster sugar, extra
½ cup
desiccated coconut
½ cup
slivered almonds
Method:
Grease and paper line a 19 × 28 cm lamington pan.
Cream together butter and sugar. Gradually add sifted
fl
ours and knead lightly until combined. Spread over
base of prepared pan. Combine condensed milk, egg
yolks, lemon rind and juice in a bowl, cook on 800 W
for 3 to 4 minutes, stirring 3 times. Spread over base.
Preheat oven to Convection 180 °C. Beat egg whites in
a small bowl until soft peaks form, gradually add extra
sugar. Add desiccated coconut, spread over
fi
lling and
sprinkle with slivered almonds. Place pan on enamel
shelf in the lower shelf position. Cook on Convection
180 °C for 35 to 40 minutes.
H
ONEY
A
LMOND
B
ROWNIES
C
Makes: 6
Ingredients:
125
g
butter
200
g
white
chocolate
¾ cup
sugar
¼ cup
honey
2 teaspoons
vanilla essence
2 eggs
1 cup
plain
fl
our
¾ cup
blanched almonds
Method:
Melt butter and chocolate in a bowl on 800 W for 1
to 2 minutes. Add sugar, honey, vanilla essence and
eggs and mix well. Add
fl
our and almonds. Pour into
a greased and lined 20 cm square deep pan.
To Cook by Convection:
Preheat oven to 180 °C. Place on enamel shelf and
cook on 180 °C for 30 to 35 minutes. Cool completely
before removing from a pan.
MP_F0003BH20QP_00.indb 95
MP_F0003BH20QP_00.indb 95
2013/12/9 11:40:26
2013/12/9 11:40:26