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RECIPES
ALMOND SHORTBREAD CRESCENTS
Makes about 30
INGREDIENTS
2 sticks (226g) butter, softened
½ cup (98g) bakers sugar
2 ¼ cups (293g) all-purpose flour
1 cup sliced almonds
Powdered sugar, for dusting
METHOD
1. Preheat convection oven to 300°F
(150°C). Line two baking trays with
baking paper.
2. Combine butter and sugar in the bowl
of the electric mixer. Beat on speed 10,
for 8-10 minutes or until very thick
and creamy.
3. Reduce to speed 2 and gradually add
flour. Mix until well combined.
TIP
When adding the flour, if the mixture
starts to go up the beaters increase
speed.
4. Remove bowl and stir through
almonds. Shape tablespoon amounts
of shortbread mixture into crescent
shapes. Refrigerate 10 minutes.
5. Bake in preheated oven for 30 minutes.
Cool on trays.
Serve dusted with powdered sugar.
TIP
Remember when using conventional
(still) oven instead of convection oven
(with fan) to increase temperature
15-20°.
OATMEAL COOKIES
Makes approximately 25
INGREDIENTS
1 ½ cups (195g) all purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
¼ teaspoon nutmeg
¼ teaspoon cinnamon
2 sticks (226g) butter (room temp, cubed)
2 cups (440g) packed brown sugar
1 teaspoon vanilla extract
2 large (60g) eggs (lightly beat)
3 cups (255g) rolled oats (not instant)
2 cups (290g) raisins
METHOD
1. Preheat oven to 350°F (180°C).
2. Sift flour, baking soda, baking powder,
salt, nutmeg, and cinnamon into large
mixing bowl.
3. Place butter and sugar into mixer and
mix on speed 8. Cream until butter is
light and fluffy.
4. Add vanilla extract and eggs (one at a
time) to butter mixture ensuring each
egg is well incorporated.
5. Set mixer speed to 2. Slowly add the
flour mixture to butter/egg mixture just
until incorporated.
6. Add rolled oats and raisins to dough
mixture but be careful not to over mix.
7. Using 1oz ice cream scoop or table
spoon, scoop balls of dough onto
ungreased cookie sheet 2" apart from
each other. Bake for 14-16 min until
golden brown, remove from oven
and let cool on tray for 1 minute then
transfer to cooling rack.
BEM600XL_IB_A12_FA.indd 28 21/06/12 10:25 AM