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Sweets continued
Cookies
Makes (approximately) 24
125g butter, softened
½ cup brown sugar, lightly packed
½ cup caster sugar
½ teaspoon vanilla essence
1 egg
1¾ cups self-raising flour
¼ teaspoon salt
1 cup chocolate chips
1 With the Extension ring and High Rack
in place, preheat oven to 250°C. Lightly
grease the Multi-purpose baking dish.
2 Using an electric mixer, beat butter, sugars
and vanilla in a bowl. Add eggs one at a
time, mixing well between additions.
3 Add flour, salt and choc chips; mix until
combined. Roll tablespoons of mixture into
balls; Flatten slightly
4 Place 6 cookies in prepared dish. Using
the Oven Tongs, lower the dish into the
oven.
5 Reduce temperature to 190°C. Cook for
about 10-12 minutes or until golden.
Repeat with remaining cookie dough.
Almond Shortbread
Makes 20 (approximately)
125g butter, softened
¼ cup caster sugar
1 teaspoon vanilla extract
1 cup plain flour
¼ cup rice flour
¼ cup almond meal
2 teaspoons sugar, extra
1. With the Extension ring and High Rack in
place, preheat the oven to 250°C. Lightly
grease the Multi-purpose baking dish with
cooking oil spray.
2. Beat butter, sugar and vanilla in a small
bowl with an electric mixer until pale and
fluffy.
3. Transfer to a large bowl; stir in flours
and almond meal in two batches. Press
ingredients together and knead on a lightly
floured surface until just smooth.
4. Roll dough between baking paper to 5mm
thick. Using a 3.5cm round cutter, cut
rounds from dough; place in prepared
dish. Sprinkle shortbread rounds with extra
sugar.
5. Using the Oven Tongs, lower the Multi-
purpose baking dish into the oven. Reduce
temperature to 180°C.
6. Bake for about 25 minutes or until lightly
golden. Transfer to a wire rack to cool.
Repeat with remaining shortbread.