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Ingredients
Basic Cookie Dough:
100 g (4 oz) butter
100 g (4 oz) caster sugar
1 egg, beaten
175 g (6 oz) plain flour
Variations:
White Chocolate and Pistachio Nut
100 g (4 oz) white chocolate, chopped
50 g (2 oz) pistachio nuts, chopped
Marzipan and Cherry
100 g (4 oz) glace cherries
50 g (2 oz) marzipan, chopped
Peanut Butter
100 g (4 oz) peanuts
50 g (2 oz) peanut butter, crunchy
Chocolate Chunk
75 g (3 oz) white chocolate, chopped
75 g (3 oz) dark chocolate, chopped
American Cookies
Dish: 2 baking trays 30 x 21.5 cms (11
1
/
2
x 8”) Oven Accessory: enamel shelf + wire shelf
1. Preheat oven on CONVECTION 170°C
2. Cream together the butter and sugar until pale, then beat in the egg.
3. Mix in the flour until well combined and add the chosen additions.
4. Place walnut-sized spoonfuls of dough well apart on greased baking trays, flatten slightly
with a fork and cook on CONVECTION 170°C for 10-15 mins. or until golden.
5. Remove from baking sheet and allow to cool on a wire rack.
Ingredients
100 g (4 oz) plain chocolate
100 g (4 oz) butter
100 g (4 oz) soft dark brown sugar
100 g (4 oz) self-raising flour
10 ml (2 tsp) cocoa powder
pinch salt
2 eggs, beaten
3 ml (
1
/
2
tsp) vanilla essence
100 g (4 oz) walnuts, chopped
Boston Brownies
Dish: 20 cm (8") square dish lined with greaseproof
Oven Accessory: glass turntable + metal tray + low rack
1. Place chocolate and butter in a bowl and cook on HIGH power for 1 min. or until chocolate
has melted.
2. Stir in all other ingredients and beat well.
3. Pour into dish and cook on Combination: TURBO-BAKE 250°C + GRILL 3 + SIMMER
power for 6-7 mins. or until firm. Allow to cool and then cut into squares.
I
ngredients
225 g (8 oz) self-raising flour
pinch salt
5 ml (1 tsp) baking powder
50 g (2 oz) butter
25 g (1 oz) caster sugar
50 g (2 oz) sultanas
80 ml (5
1
/
2
tbsp) milk
beaten egg to glaze
Fruit Scones Makes 10
Dish: baking tray 30 x 21.5cms (11
1
/
2
x 8”) Oven Accessory: enamel shelf
1. Preheat oven on CONVECTION 210°C
2. Sift the flour, salt and baking powder together. Rub in fat until the mixture resembles fine
breadcrumbs. Add sugar and sultanas.
3. Make a well in the centre and stir in enough milk to form a soft dough.
4. Knead lightly. Pat out to 2cm (
3
/
4
") thick and cut into 10 rounds with a 5 cm (2") cutter. Place
on baking sheet, brush with beaten egg. Cook on CONVECTION 210°C for 15 mins. or until
well risen and golden brown.
BAKING
