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Code/Food
Serving Size
Ingredients
5-12
Coconut
Cookies
200-250 g
Refined flour - 85 g, Margarine or butter - 55 g, Desiccated
coconut - 40 g, Powder sugar - 55 g, Water - 2 tsp.
Instructions
Pre-heat the oven 180 °C with the convection function. Cream the margarine
& sugar very well until light & creamy. Add 2 tsp. of water. Sieve the flour
and add to the creamy mixture. Add the desiccated coconut and mix well.
Shape the biscuit as you wish. Arrange them on a baking tin. Put it on low
rack. When beep, select menu and cook.
5-13
Cumin Biscuits
200 g
Refined flour - 120 g, Powder sugar - 1 tbsp., Butter - 50 g,
Cumin & ajwain powder - 1 tsp. each, Soda bi carb - 1 pinch,
Baking powder - ¼ tsp., Water as required
Instructions
Pre-heat the oven 180 °C with the convection function. Sieve refined flour,
baking powder & soda bi carb in a bowl, add powder sugar & butter & beat
well. Add refined flour, cumin & ajwain powder & little water, make a soft
dough. Roll a thick roti and cut cookies with the cutter. Prick with a fork.
Arrange in a metal tray on low rack. When beep, select menu and cook.
5-14
Chocolate
Cookies
200-225 g
Refined flour - 115 g, Margarine or butter - 60 g, Powder
sugar - 60 g, Vanilla essence - ½ tsp., Baking powder - ½ tsp.,
Cocoa powder - 1 tbsp., Golden syrup - 1 tbsp.
Instructions
Pre-heat the oven 160 °C with the convection function. Sieve the flour with
cocoa & baking powder together. Cream the margarine & sugar very well
until light & creamy. Add the vanilla essence & golden syrup & beat very
well. Add the flour to the mixture and mix it well. Shape the biscuit as you
wish. Arrange them on a baking tin. Put it on low rack. When beep, select
menu and cook.
5-15
Jam Biscuits
200-250 g
Refined flour - 115 g, Margarine or butter - 60 g, Powder
sugar - 60 g, Vanilla essence - ½ tsp., Cornflour - 25 g, Salt -
1 pinch, Milk as required, Jam
Instructions
Pre-heat the oven 160 °C with the convection function. Sieve the flour, salt
& cornflour together. Rub in the margarine with finger tips. Add the sugar
and mix well. Add just enough milk to make a dough. Roll out the dough into
about 6 mm (¼”) thickness. Cut with a round biscuit cutter. In every alternate
biscuit, make a hole in the centre with about 12 mm (½”) nozzle. Arrange
them on a baking tin. Put it on low rack. When beep, select menu and cook.
Cool the buscuits. Make pairs of one biscuit with hole and one without and
sandwich with jam.
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