Manual Gastroback 40965 design advanced (page 81 of 84) (English, German)

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CHOCOLATE CHIP COOKIES

» 125g butter or margarine, at room

temperature

» ½ cup brown sugar, lightly packed

» ½ cup caster sugar

» ½ teaspoon vanilla

» 1 egg

» 1¾ cups self-raising flour

» ¼ teaspoon salt

» 1 cup chocolate chips

Preheat oven to 180°C and grease oven trays.

Using the processing bowl fitted with the univer-

sal ›s‹ blade, process butter or margarine, sugars

and vanilla until well combined. Remove the pro-

cessing bowl cover and scrape the sides of the

bowl. Replace the cover. Add the egg to the

mixture and continue to process for 5 seconds.

Once again remove the processing bowl cover

and scrape the sides of the bowl. Add flour and

salt and process until combined. Add the cho-

colate

chips and continue to process until the mixture

is just combined. Remove the processing blade.

With a tablespoon, spoon mixture into small balls

and place onto the oven tray, allowing room for

spreading. Place trays into the oven and bake

for 15 minutes or until cooked. Allow to cool on

trays.

FRUIT AND NUT SLICE

Base

» ¾ cup plain flour

» ½ cup self-raising flour

» 90g butter or margarine, at room tempe-

rature

» 1 tablespoon sugar

» 1 egg

» 1 tablespoon milk

�

cup apricot jam

Topping

» 100 g dried apricots

» 1 egg

�

cup sugar

�

cup coconut

» 1 cup unsalted peanuts

Preheat oven 190°C, grease and line base and

two sides of a lamington pan.

Using the processing bowl fitted with the univer-

sal ›s‹ blade, process flours and butter or mar-

garine until combined. Add sugar, egg and milk

and process until combined.

Remove the processing blade. Spread mixture,

pressing it into the prepared tin. Spread the

apricot jam evenly over the base. Using the pro-

cessing bowl fitted with the universal ›s‹ blade,

process the dried apricots until roughly chopped.

Add the remaining ingredients and process until

combined and peanuts are roughly chopped.

Remove the processing blade. Spread mixture

evenly over the base and place pan into the

oven. Bake for approximately 25-30 minutes or

until topping is firm to touch. Allow to cool in tin

before cutting into squares.

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Gastroback 40965 design advanced Manual

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