34
APRICO
T WHEA
TGERM
CRUNCHIES
Makes18
125 g butter
3
/
4
cup brown sugar, lightly packed
1
/
2
teaspoon vanilla essence
1 egg
1
/
2
cup self-raising flour, sifted
3
/
4
cup wheatgerm
1
/
3
cup coconut
1
/
3
cup rolled oats
125 g dried apricots, chopped
1
1
/
2
cups cornflakes
1.
Preheat oven to 160
°C.
2.
Cream butter and sugar together until light and fluffy. Add vanilla and egg.
Beat well.
3.
Mix in flour, wheatgerm, coconut, rolled oats, apricots and cornflakes.
4.
Shape tablespoonfuls of mixture into balls.
5.
Place on a greased pizza tray: flatten slightly with a fork.
6.
Place on the low rack. Bake for 10-12 minutes on CONVECTION 160
°C.
MUESLI CUST
ARD DELIGHT
Serves 6-8
300 g carton, sour cream
3 x 425 g can, sliced peaches, drained
1 cup butter cake mix
2 cups toasted muesli
1
/
2
cup coconut
175 g butter, melted
1.
Spread sour cream evenly over base of a 20 cm pie plate. Sprinkle with
drained peaches.
2.
Combine butter cake mix, muesli, coconut and butter in a small bowl. Mix
well.
3.
Spread muesli mixture over peaches.
4.
Cook on the low rack for 6 minutes on 100% and 4 minutes on TOP GRILL.
5.
Stand 5 minutes before serving.
CHOCOLA
TE CHIP COOKIES
Makes24
125 g butter
1
/
2
cup caster sugar
1
/
2
cup brown sugar, lightly packed
1
/
2
teaspoon vanilla essence
1 egg
1
3
/
4
cups self-raising flour, sifted
1
/
2
teaspoon salt
125 g choc bits
60 g walnut pieces
1.
Preheat oven to 160
°C.
2.
Cream butter, sugars and vanilla until light and fluffy. Beat in egg.
3.
Mix in flour, salt, choc bits and walnut pieces.
4.
Shape tablespoonfuls of mixture into balls. Place on a lightly greased pizza
tray: press down slightly, allowing room for spreading.
5.
Place on the low rack. Bake for 12-14 minutes on CONVECTION 160
°C.