Filter
Top Products
RECIPES
Mak
30ml (2 tbsp) caster sugar
5ml (1 tsp) ground cinnamon
300g plain flour
30ml (2 tbsp) caster sugar
10ml (2 tsp) baking powder
75g margarine
75g dried date, chopped
2 eggs (medium)
100ml milk
1 In a small bowl, combine the sugar and cinnamon.
Set aside.
2 In a medium bowl, stir together the flour, sugar and
baking powder. Rub in the margarine until the mixture
resembles coarse crumbs. Stir in the date.
3 In a small bowl, beat the eggs and milk together.
Stir the egg mixture, keeping 1 tablespoonful for glazing,
into the flour mixture until a soft dough is formed.
4 Turn out onto a lightly floured surface and knead gently.
Roll the dough into a 22.5cm x 15cm (9” x 6”) rectangle.
5 Preheat oven to CONVECTION 220ºC.
6 Cut the rectangle into 6 squares, each 7.5cm (3”), then
cut each square diagonally in half. Place on two greased
baking trays. Brush with the reserved egg mixture then
sprinkle with the cinnamon mixture.
7 Place one tray on the lower shelf and one tray on the
upper shelf.
8 Cook on CONVECTION 220c for 12 minutes.
Rotate the trays 180º after half the cooking time.
D
ATE
&
CINNAMON SLICES
Mak es
150g smooth peanut butter
100g margarine
250g clear honey (see tip, page 87)
2 eggs (medium)
100g dried fig, chopped
75g digestive biscuit, broken into pieces
50g wholemeal self raising flour
1 In a medium sized bowl combine all the ingredients in
the order given.
2 Preheat the oven to CONVECTION 180ºC.
3 Spread the mixture into a greased and lined 23cm (9”)
square baking tin.
4 Place on the low rack and cook on DUAL
CONVECTION, 180ºC, 10% for 20 minutes.
5 Leave to cool, then cut into 16 squares to serve.
P
EANUT BUTTER SQUARES
Serv
175g margarine
175g caster sugar
3 eggs (medium)
175g plain flour
5ml (1 tsp) baking powder
100g glacé cherry, quartered
75g ground almond
5ml (1 tsp) almond essence
15ml (1 tbsp) milk
1 Cream the margarine and sugar together until light and
fluffy then beat in the eggs one at a time.
2 Fold in flour and baking powder, stir in cherry, ground
almond, almond essence and milk.
3 Grease and line the base of an 18cm (7") cake dish
with greaseproof paper. Spoon in the cake mixture and
smooth the surface.
4 Place on the low rack and cook using sequence
programming, DUAL CONVECTION, 180ºC, 30% for
18 minutes then CONVECTION 180ºC for 3 minutes
until golden and a skewer comes out clean.
C
HERRY
&
ALMOND CAKE
p83_cre 8/28/06 1:59:13 PMp83_cre 8/28/06 1:59:13 PM