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RECIPES
Serves 8
100g margarine
200g plain chocolate, broken into pieces
30ml (2 tbsp) golden syrup
300g digestive biscuit, crushed
75g mixed glace fruit, chopped
BELGIAN BISCUIT CAKE
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.
Makes 10 pieces
175g margarine
100g demerera sugar
175g golden syrup
275g jumbo oats
RICH FLAPJACK
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.
R-959(SL)M-AA.indb 93R-959(SL)M-AA.indb 93 2/13/13 2:50:21 PM2/13/13 2:50:21 PM