Bedienungsanleitung Sage BEM800 - the Scraper Mixer Pro (Seite 15 von 26) (Englisch)

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GINGERBREAD

Makes 15–20

INGREDIENTS

90g butter

60g ﬁrmly packed soft brown sugar

¼ teaspoon salt

150g treacle

1 tablespoon ground ginger

¼ teaspoon ground cloves

½ teaspoon ground cinnamon

½ teaspoon ground nutmeg

225g plain ﬂour

¼ teaspoon bicarbonate of soda

METHOD

1. Preheat oven to 170°C. Line two trays

with baking paper.

2. Assemble mixer using scraper beater,

Add the butter, sugar, salt, treacle and

spices in mixer bowl. Turn the mixer

to CREAM/BEAT setting and beat for

1 minute.

3. Reduce speed to KNEAD/FOLD setting;

add remaining ingredients and mix until

mixture just forms a thick dough.

4. Place dough onto a ﬂoured surface.

Roll out to a 5mm thickness. Using a

shaped cutter approximately 10–12cm

in size cut out shapes and place onto

baking trays.

5. Bake for about 13–15 minutes. Cool for

5 minutes before transferring to a wire

rack. Repeat with remaining dough.

6. For decorating gingerbread use the royal

icing recipe on page 49.

TIP

To make a gingerbread house the mixture

needs to be doubled. We recommend using

the standard paddle if doubling the recipe.

CARAMEL CHIP

PEANUT BUTTER COOKIES

Makes 36

INGREDIENTS

125g butter, softened

280g crunchy peanut butter

220g ﬁrmly packed brown sugar

1 egg

260g plain ﬂour

½ teaspoon baking powder

70g roasted salted peanuts, chopped

95g caramel choc chips (see note)

METHOD

1. Preheat oven to 170°C fan forced. Line

two baking trays with baking paper.

2. Assemble mixer using scraper beater.

Combine butter, peanut butter and

brown sugar in the mixer bowl. Slowly

turn mixer to LIGHT MIXING setting

and for 30 seconds. Increase speed to

CREAM/BEAT and beat for 2 minutes

until pale and creamy.

3. Reduce speed to LIGHT MIXING

setting; add egg and beat 30 seconds.

Sift the ﬂour and baking powder over

the butter mixture then beat on

KNEAD/FOLD setting for about

30 seconds or until just combined.

4. Remove the bowl from the mixer and stir

through the peanuts and caramel choc

chips. Roll tablespoons of mixture into

balls. Place onto prepared baking trays,

allowing room for spreading. Flatten

with ﬁngertips to about 1cm thick.

Bake for 15–18 minutes or until golden.

Allow to stand on trays for 5 minutes

before transferring to a wire rack to cool.

Repeat with remaining cookie mixture.

NOTE

Caramel choc chips are available in baking

section of most supermarkets, alternately

use white, milk or dark choc chips.

STARTER RECIPES FROM SAGE STARTER RECIPES FROM SAGE

PASSIONFRUIT YO YO'S

Makes 20 sandwiched biscuits

INGREDIENTS

250g butter, softened

80g icing sugar

1 teaspoon vanilla extract

225g plain ﬂour

80g custard powder

Extra Icing sugar, for dusting

Filling

125g butter, softened

240g icing sugar

60ml passionfruit pulp

4. For the ﬁlling; Assemble mixer using

scraper beater. Combine the butter and

icing sugar in the mixer bowl. Slowly

turn mixer to AERATE/WHIP setting

and beat 1 minute, increase speed to

CREAM/BEAT setting and beat further

1–2 minutes until thick and pale. Fold

through the passionfruit pulp.

5. Spread half the biscuits with passionfruit

ﬁlling and sandwich together with

remaining biscuits. Dust with extra icing

sugar just before serving serve.

METHOD

1. Preheat oven to 160°C fan forced. Line

two baking trays with baking paper.

Assemble mixer using scraper beater.

Add butter, sugar and vanilla in mixer

bowl; slowly turn mixer to LIGHT

MIXING setting and beat for 1 minute.

2. Increase speed to CREAM/BEAT

and beat for 3–4 minutes until pale

and creamy. Reduce speed to LIGHT

MIXING setting; add ﬂour and custard

powder and beat until just combined.

3. Roll heaped teaspoons of mixture into

balls. Place onto prepared baking trays.

Press with a ﬂoured fork to ﬂatten

slightly. Bake for 15–18 minutes or until

ﬁrm to touch. Allow to stand on trays

for 5 minutes before transferring to a

wire rack to cool. Repeat with remaining

biscuit mixture.

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