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RECIPES
Mak
BISCUITS:
100g margarine
50g caster sugar
100g self raising flour
25g cocoa powder
2.5ml (
1
/2 tsp) vanilla essence
BUTTERCREAM:
50g margarine
75g icing sugar
30ml (2 tbsp) cocoa powder
1 Combine all the biscuit ingredients in a bowl, mix well.
2 Preheat the oven to CONVECTION 200ºC.
3 Divide mixture into 16 even sized pieces and roll into
balls. Place apart on two greased baking trays. Flatten
each ball slightly with a fork.
4 Place one tray on the upper shelf and the other on the
lower shelf. Bake on CONVECTION 200ºC for 12 - 14
minutes. Rotate the trays 180º after half the cooking time.
5 To prepare the buttercream, cream margarine and icing
sugar until fluffy. Add cocoa and mix well.
6 When biscuits are cool, spread with buttercream and
sandwich together to make 8 chocolate creams.
C
HOCOLATE CREAMS
Microwave Tip: Softening crystalised honey
Place 100g honey in a bowl. Heat on 100% for 1 minute until runny.
Mak
200g margarine
100g caster sugar
225g plain flour
7.5ml (1
1
/
2
tsp) bicarbonate of soda
10ml (2 tsp) ground cinnamon
225g porridge oats
100g sultana
20ml (4 tsp) golden syrup
45ml (3 tbsp) water
200g milk or plain chocolate, melted
(see tip, page 84)
1 Cream the margarine and sugar together until fluffy.
2 Mix in the flour, bicarbonate of soda, cinnamon, oats and
sultana. Add the syrup and enough water to make a stiff
dough.
3 Preheat the oven to CONVECTION 200ºC.
4 Knead the dough lightly and divide into 24 equal sized
balls. Place apart on 2 greased baking trays.
5 Place one tray on the upper shelf and the other on the
lower shelf. Bake on CONVECTION 200ºC for 19
minutes. Rotate the trays 180º after half the cooking time.
6 Allow to cool and dip half of biscuit in the melted
chocolate.
C
INNAMON OATIES
Serv
340g margarine
340g caster sugar
7.5ml (1
1
/2 tsp) vanilla essence
6 eggs (medium), beaten
150g plain flour
75g cocoa powder
2.5ml (
1
/
2
tsp) baking powder
100g walnut, roughly chopped
1 Combine the margarine, sugar, vanilla essence and eggs
together until smooth.
2 Stir in the remaining ingredients.
3 Grease and line the base of a deep, square 20cm ( 8")
dish with greaseproof paper, spoon in the brownie
mixture and smooth the surface.
4 Place on the low rack and bake on DUAL
CONVECTION, 180°C, 30% for 25 minutes until a
skewer comes out clean.
C
HOCOLATE BROWNIES
p87_cre 8/28/06 2:14:27 PMp87_cre 8/28/06 2:14:27 PM