74 English
Cooking Smar
t
Cooking Smart
Food
Serving size
Ingredients
20
Date & Walnut
Cake
450-500 g
Refined flour - 115 g, Margarine - 90 g, Egg
- 2 ea, Powder Sugar - 115 g, Baking Powder -
1
/
2
tbsp., Soda Bicarb -
1
/
4
tbsp., Seedless Date
– 100 g, Walnut - 50 g, Milk as required, Vanilla
essence -
1
/
2
tbsp.
Preheat at 180 °C with convection mode. Grease and dust 8” cake
tin, Sieve flour with baking powder & soda
bicarb. Cream butter & sugar until light & fluffy. Add egg & beat in
well. Add essence. Fold in the flour alternating with chopped dates
& walnut. Adjust consistency with milk. Put it in greased & lined
cake tin. Put it into low rack. After preheating, select menu and
cook.
21
German
Biscuits
400-450 g
Refined flour - 170 g, Butter - 115 g, Powder
sugar - 60 g, Cashew nut powder - 60 g,
Almond essence -
1
/
4
tbsp.
Preheat at 180 °C with convection mode. Sieve the flour, cream
butter & sugar very well until light & creamy. Add the Almond
essence & beat. Add cashew nut & sieved refined flour & mix
well. The mixture will form into dough. Roll into sticks & shape
into a circle. Arrange this on baking tin. Put it into low rack. After
preheating, select menu and cook. Cool the biscuits. Serve them.
22
Jam Biscuits
200-250 g
Refined flour - 115 g, Margarine or butter
- 60 g, Powder sugar - 60 g, Vanilla essence -
1
/
2
tbsp., Cornflour - 25 g, Salt - 1 pinch, Milk as
required, Jam.
Preheat at 160 °C with convection mode. Sieve the flour, salt &
cornflour together. Rub in the margarine with finger tips. Add
the sugar & mix well. Add just enough milk to make dough. Roll
out the dough into about 6mm (
1
/
4
”) thickness. Cut with a round
biscuit cutter. In every alternate biscuit, make a hole in the centre
with about 12 mm (
1
/
2
”) nozzle. Arrange them on a baking tin. Put
it into low rack. After preheating, select menu and cook. Cool the
biscuits. Make pairs of one biscuit with hole and one without and
sandwich with jam.
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