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RECIPES
Serves 8 - 12 (1.3kg)
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
CHOCOLATE BROWNIES
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.
Makes 70 cookies
280 g Flour
210 g Butter
100 g Sugar
100 g Almonds, with peel, powdered
1 Egg yolk
25 ml Lemon juice (½ lemon)
Some cinnamon
LINZER BAKERIES
1 Knead all ingredients into a short crust dough, place in cool
area for
1
/2 hour.
2 Preheat the oven to CONVECTION 200°C
3 Roll the dough to about 3 mm thickness, cut out round
shapes of about 5 cm diameter. Place 12 cookies on a round
baking pan diameter 30cm (12") covered with greaseproof
paper.
4 Place on the low rack and bake on CONVECTION 200°C
for 8-10 minutes.
5 Allow to cool and remove from the greaseproof paper only
when cookies are completely dry.
6 Prepare the next 12 cookies and bake and so on.
These cookies are very decorative, if you dip one half of each
cookie into melted semi-sweet chocolate.
Microwave Tip: Softening crystalised honey
Place 100g honey in a bowl. Heat on 100% for 1 minute until runny.
Microwave Tip: Freshening bread
Place 100g bread on the turntable and heat on 100% for 30 seconds.
R-959(SL)M-AA.indb 94R-959(SL)M-AA.indb 94 2/13/13 2:50:21 PM2/13/13 2:50:21 PM