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Recipes
Choc-Hazelnut Pancakes
4 cups plain flour
¾ cup caster sugar
3 ¾ cups buttermilk
3 eggs
Butter, for frying
Hazelnut spread, to serve
1. Place the flour, sugar, buttermilk and eggs
in the Stainless Steel Mixing Bowl. Using
the Whisk, mix on low speed (1-4) until
combined. Increase to medium speed (5-7)
and mix until smooth.
2. Heat a large non-stick frying pan on
medium heat. Lightly grease with a little
butter. Spoon
¹
/
³
cup of the mixture into
the pan and tilt pan to form a circle.
Cook until bubbles begin to appear on
the surface. Flip pancake and cook for
a further minute. Repeat with remaining
batter.
3. Serve pancakes with hazelnut spread,
whipped cream and roasted hazelnuts.
Basic Cookie Dough
500g butter, room temperature, chopped
1 ½ cups icing sugar
2 teaspoons vanilla essence
4 cups plain flour
1 cup custard powder
¹
/
³
cup milk
1. Preheat oven to moderate (180°C/160°C
fan-forced). Grease and line baking trays.
2. Place butter, sugar and vanilla in the
Stainless Steel Mixing Bowl. Using the
Beater, mix on medium speed (5-7) until
smooth and creamy.
3. Add flour, custard powder and milk. Mix on
low speed (1-4) until combined.
4. Divide dough in half. Wrap in plastic and
refrigerate for 30 minutes.
5. Roll each portion of dough between 2
sheets of baking paper to 5mm thick. Use
a 5cm round cutter to cut rounds from
dough. Place cookies on prepared trays and
bake for about 10-12 minutes swapping
trays halfway through cooking. Cool on
trays.
Variations:
Orange and poppy seed cookies – Replace the
vanilla essence with 2 teaspoons of orange
juice, 1 teaspoon of orange rind and 1
tablespoon of poppy seeds.
Choc chip cookies – Add 1 cup of choc chips
in with the flour. Don’t roll dough, but roll 1
tablespoons of the cookie dough mixture into
balls and slightly flatten onto the trays.
24


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