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RECIPES
Mak
175g margarine
100g demerera sugar
175g golden syrup
275g jumbo oats
1 Place the margarine, sugar and syrup in a large bowl,
heat on 100% for 3 - 4 minutes, stir every minute until
melted, add the oats, mix well.
2 Spoon mixture into a well greased 25cm (10") flan dish,
smooth the surface.
3 Place on the low rack, cook on DUAL CONVECTION,
180ºC 10% for 18 minutes until golden brown.
4 After cooking, loosen flapjack around the rim and slice
into 10 pieces.
Leave to cool in the dish for approx. 2 hours.
RICH FLAPJACK
Serv
SHORTBREAD:
100g margarine
50g caster sugar
125g plain flour
25g ground rice
CARAMEL:
50g margarine
50g caster sugar
200g condensed milk
15ml (1 tbsp) golden syrup
TOPPING:
150g milk chocolate, broken into small pieces
1 To prepare the shortbread, cream the margarine and
sugar until light and fluffy, gradually add the flour and
ground rice to make a firm dough.
2 Press the dough evenly into a greased 20cm (8") flan
dish and prick all over with a skewer.
3 Place on the lower shelf and cook on CONVECTION
200ºC for 20 minutes until golden.
Rotate dish 180º after half of cooking time.
Leave to cool for 5 minutes
4 To prepare the caramel, place all ingredients in a bowl,
mix well. Cook on 100% for 3 - 4 minutes, stir every
minute until toffee coloured.
5 Pour caramel onto the shortbread, chill to set.
6 When caramel is cold, place the chocolate in a small
bowl and heat on 100% for 3 minutes, stir every
minute until evenly melted. Spread on to the caramel,
chill to set the chocolate before cutting into slices.
CARAMEL SHORTBREAD
SHORTBREAD: Omit caramel and chocolate. Make as to Stage 2.
Before cooling, dredge with sugar, prick all over with a skewer and cut into wedges.
Serves
100g margarine
200g plain chocolate, broken into pieces
30ml (2 tbsp) golden syrup
300g digestive biscuit, crushed
75g mixed glace fruit, chopped
1 Place the margarine, chocolate and syrup in a medium
bowl and heat on 50% for 2 - 3 minutes, stirring every
minute, until just melted.
2 Add the crushed biscuit and fruit, mix well.
3 Place the mixture into a greased 20cm (8”) flan dish
and spread evenly.
4 Chill in a refrigerator for 3 - 4 hours or overnight.
5 Cut into squares to serve.
BELGIAN BISCUIT CAKE
p86 8/15/06 4:30:08 PMp86 8/15/06 4:30:08 PM