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Desserts / Cakes
Fruit Scones
1. In a bowl, sift the our, salt and baking powder together. Rub in
butter until the mixture resembles ne breadcrumbs.
2. Add sugar and sultanas. Make a well in the centre and stir in
enough milk to form a soft dough. Knead lightly.
3. Roll out to 2 cm (¾”) thick and cut into 10 rounds with a 5 cm (2”)
cutter.
4. Preheat oven on Convection 210 °C with wire shelf in upper shelf
position.
5. Place the rounds on the baking sheet and enamel shelf and brush
with beaten egg.
6. Place enamel shelf in lower shelf position and baking sheet on
wire shelf in upper shelf position. Cook on Convection 210 °C for
9-13 minutes or until cooked and golden brown.
ingredients
Serves 10
225 g self-raising our
pinch salt
1 tsp baking powder
50 g butter
25 g caster sugar
50 g sultanas
5 tbsp (75 ml) milk
beaten egg to glaze
Dish: 1 x bowl, baking sheet
Accessory: Enamel shelf, wire shelf
Flapjack
1. Place the butter, syrup and sugar into bowl. Place on the base of
the oven and cook on Medium Microwave for 4-5 minutes. Stir
the oats into the butter and press the mixture into the tin.
2. Preheat the oven on Convection 180 °C. Place tin on enamel
shelf in lower shelf position and cook on Convection 180 °C for
25 minutes.
3. Leave to cool in the tin for 5 minutes, then mark into 18 pieces.
Allow to cool completely before removing from the tin.
ingredients
Serves 8
250 g butter
275 g golden syrup
75 g light muscovado sugar
425 g porridge oats
Dish: 1 x bowl,
1 x tin 30 x 20 x 3.5 cm lined with
lightly buttered greaseproof paper
Accessory: Enamel shelf
Millionaires Shortbread
1. Place our and sugar in a bowl and rub in butter. Press dough into
tin.
2. Preheat oven on Convection 170 °C with enamel shelf in lower
shelf position.
3. Prick shortbread with a fork and cook on Convection 170 °C for
5 minutes, then reduce temperature to Convection 150 °C for
30-40 minutes. Remove from oven when shortbread has a golden
colour and leave to cool in tin. Remove shelf.
4. Place butter for caramel in a bowl and melt on High Microwave
for 1-2 minutes. Add condensed milk and syrup. Whisk until
thoroughly mixed and cook on High Microwave for
8 minutes.
5. Stir mixture every minute to prevent burning. Caramel should have
thickened, allow to cool slightly. Pour caramel over shortbread.
6. Place chocolate and oil in a large bowl and melt on High
Microwave for 1-2 minutes. Stir, allow to cool slightly. Pour
chocolate on caramel and chill.
ingredients
Serves 10
Shortbread:
225 g plain our
75 g caster sugar
175 g unsalted butter
Caramel:
200 g butter
397 g unsweetened
condensed milk
4 tbsp (60 ml) golden syrup
Topping:
300 g milk or dark
chocolate in chunks
2 tbsp (30 ml) vegetable oil
Dish: 1 x bowl, 24 cm x 19 cm
Pyrex
®
cake tin, greased and lined
Accessory: Enamel shelf
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