144
BAKING
American Cookies
baking tray 30 x 21.5 cms (11½" x 8"), greased + enamel
shelf greased
Oven Accessory: enamel shelf in lower position + wire shelf
in upper position
1. Preheat oven on CONVECTION 170°C with wire shelf in
upper position.
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 the
baking tray and enamel shelf and flatten slightly with a fork.
Place baking tray on wire shelf in upper postion and enamel
shelf in lower position. Cook on CONVECTION 170°C for 10-
15 mins. or until golden.
5. Remove from baking tray and enamel shelf and allow to cool
on a wire rack.
Ingredients
Basic Cookie Dough:
100g (4oz) butter
100g (4oz) caster sugar
1 egg, beaten
175g (6oz) plain flour
Variations:
White Chocolate and
Pistachio Nut
100g (4oz) white
chocolate, chopped
50g (2oz) pistachio nuts,
chopped
Marzipan and Cherry
100g (4oz) glace cherries
50g (2oz) marzipan,
chopped
Peanut Butter
100g (4oz) peanuts
50g (2oz) peanut butter,
crunchy
Chocolate Chunk
75g (3oz) white
chocolate, chopped
75g (3oz) dark chocolate,
chopped
Spicy Apple Cake Serves 10-12
Dish: 20 cm (8") round cake tin, lined
Oven Accessory: glass turntable + metal tray
1. Cream together margarine and sugar until light and fluffy,
gradually add the beaten eggs.
2. Fold in the flours and a few drops of almond essence.
3. In a separate bowl combine apple slices, lemon juice, sugar,
nutmeg and cinnamon. Mix well.
4. Place
2/3rds of cake mixture into prepared tin. Arrange the
drained apple mixture on top, leaving a space around the
edge. Top with remaining cake mixture, sprinkle with almonds.
Place on metal tray and cook on Combination: CONVECTION
160°C + WARM power for 45-50 mins. or until cooked.
I
ngredients
175g (6 oz) margarine
175g (6 oz) brown sugar
3 eggs
150g (5 oz) wholemeal
self raising flour
100g (4 oz) self raising
flour
Almond essence
350g (1 lb) cooking
apples whole weight then
peeled, cored and thinly
sliced
Juice of ½ a lemon
25g (1 oz) brown sugar
2ml (¼ tsp) nutmeg
3ml (½tsp) cinnamon
Slivered almonds
