Panasonic NN-CS894S, Руководство по эксплуатации

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Cakes, Slices and Biscuits
L
ACE
B
ISCUITS
Makes: 18 to 20 biscuits
Ingredients:
2 tablespoon liquid glucose
¼ cup brown sugar
60 g butter, melted
ѿ cup plain À our
60 g almonds, ¿ nely chopped
Method:
1. Combine glucose and sugar in a 1-litre casserole
dish. Cook on 600 W for 1 minute 30 seconds to
2 minutes.
2. Add melted butter to glucose mixture. Stir in À our
and almonds. Mix well.
3. Preheat oven to 180 °C.
4. Place small teaspoonful of mixture 8 cm apart
onto the greased metal tray. Place into lower
shelf position and cook on 180 °C for 8 to 10
minutes. Stand for 1 minute before removing
biscuits from metal tray, to allow edges to
¿ rm for
easier removal.
Tip:
To make brandy snaps wrap hot biscuits around the
handle of a wooden spoon and allow to cool. Fill
centers with whipped cream.
Note:
Liquid glucose is available at most health food
shops.
A
NZAC
B
ISCUITS
Makes: 24 biscuits
Ingredients:
125 g butter, melted
2 tablespoon golden syrup
1 teaspoon bicarbonate of soda
2 tablespoon hot water
1 cup rolled oats
1 cup coconut
1 cup plain À our
1 cup brown sugar
Method:
1. Preheat oven to 160 °C.
2. Combine bicarbonate of soda and water in a
small bowl. Add dry ingredients and water mixture
to butter and syrup. Mix well. Place tablespoon of
mixture on the greased metal tray in lower shelf
position, allowing room for spreading. Cook on
160 °C for 14 to 16 minutes.
3. Leave on the shelf for a few minutes, then
transfer to wire cake rack until biscuits are cool.
Repeat with remaining mixture.
C
HOCOLATE
C
HIP
C
OOKIES
Makes: 30 large cookies
Ingredients:
250 g butter
½ cup brown sugar
½ cup caster sugar
1 teaspoon vanilla essence
2 eggs
3 cups
self-raising À our
250 g chocolate bits
Method:
1. Preheat oven to 180 °C.
2. Cream butter and sugar together until light
and À uffy. Beat in vanilla and eggs until well
combined. Fold in À our and chocolate bits.
3. Place tablespoon of mixture onto greased metal
tray in lower shelf positon. Cook on 180 °C for
12 to 14 minutes or until golden brown.
L
EMON
P
OPPY
S
EED
C
OOKIES
Makes: Approximately 25
Ingredients:
125 g butter
1 cup caster sugar
2 tablespoon lemon zest
1 tablespoon poppy seeds
2 tablespoon lemon juice
1 eggs
2 cups
self-raising À our
Method:
1. Preheat oven to 180 °C.
2. Cream butter and sugar together until light and
À uffy. Beat in lemon zest, poppy seeds, lemon
juice, and eggs until well combined. Fold in À our.
3. Place tablespoon of mixture onto greased metal
tray in lower shelf position. Cook on 180 °C for
13 to 16 minutes or until golden in color.
C
INNAMON
C
RISPS
Makes: Approximately 25
Ingredients:
125
g
butter
1 cup caster sugar
1 teaspoon vanilla essence
2 egg
2½ cups
self-raising À our
2 teaspoon cinnamon
Method:
1. Preheat oven to 180 °C.
2. Cream butter and sugar together until light
and À uffy. Beat in vanilla and eggs until well
combined. Fold in À our and cinnamon.
3. Place tablespoon of mixture onto greased metal
tray in lower shelf position. Cook on 180 °C for
10 to 12 minutes or until golden brown.
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