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Desserts / Cakes
Chocolate Cheesecake
Small Cakes
1. Place butter in bowl on the base of the oven and melt on High
Microwave for 40-50 seconds.
2. Stir in biscuits and press into base of an tin. Melt chocolate
with milk on Medium Microwave for 1-2 minutes. Leave to cool
slightly.
3. Preheat oven on Convection 150 °C.
4. Mix all the remaining ingredients and stir in chocolate. Pour over
biscuit base.
5. Place an tin on enamel shelf in lower shelf position and cook on
Convection 150 °C for 35-40 minutes. Chill before serving.
1. Preheat oven on Convection 170 °C with the enamel shelf in the
lower shelf position.
2. Beat the butter, which has been kept at room temperature, and the
sugar until a light and uffy consistency is achieved.
3. Add the eggs one at a time, beating well after each egg is added.
Mix in the our.
4. Fill individual paper cases two thirds full with the mixture.
5. Place baking tray on enamel shelf in the lower shelf position. Cook
on Convection 170 °C for 20-25 minutes.
ingredients
Serves 6
100 g butter
250 g digestive biscuits, crushed
150 g plain chocolate
30 ml (2 tbsp) milk
450 g soft cheese
100 g soft brown sugar
2 large eggs
1 tsp vanilla essence
Dish: 2 x Pyrex
®
bowl,
1 x deep an tin 23 cm (9”)
Accessory: Enamel shelf
ingredients
12 little cakes
100 g butter
100 g sugar
2 eggs, beaten
100 g self-raising our
Dish: 1 x baking tray, 32 cm (12”) x
24 cm (9”) each with 12 holes + 12
individual paper cases
Accessory: Enamel shelf
Cookies
1. Preheat oven on Convection 170 °C with wire shelf in upper shelf
position.
2. Cream together the butter and sugar until pale, then beat in the
egg. Mix in the our until well combined and add the chosen
additions.
3. Place walnut-sized spoonfuls of dough well apart on lined baking
tray and enamel shelf, atten slightly with a fork.
4. Place baking sheet onto the wire shelf in the upper shelf position
and the enamel shelf in the lower shelf position and cook on
Convection 170 °C for 12-17 minutes or until golden.
5. Remove cookies from baking sheet and enamel shelf and allow to
cool on a wire rack.
ingredients
Serves 12
Basic cookie dough:
100 g butter
100 g caster sugar
1 egg, beaten
175 g plain our
Variations:
White Chocolate
and Pistachio Nut
75 g white chocolate, chopped
50 g pistachio nuts, chopped
Chocolate chunk:
50 g white chocolate, chopped
50 g dark chocolate, chopped
Dish: 1x bowl, baking sheet
Accessory: Enamel shelf, wire shelf
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