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Chocolate Chip Cookies Makes approx 30
125g butter, softened
½ cup firmly packed soft brown sugar
½ cup caster sugar
1 teaspoon vanilla extract
1 egg
1 ¾ cup self raising flour
1 cup choc chips
1. Preheat oven to 180°c. Line 2 baking
trays with baking paper.
2. Place butter, sugars and vanilla in the
Mixmaster bowl. With the bowl speed set
on High start mixing on Low speed (1-2)
until the butter starts to break up and
combine with the sugars, then increase
mixing speed to High (7) until light and
creamy.
3. Add egg and mix and beat until well
combined. Reduce mixing speed to Low
(1) and mix through flour and chocolate
chips.
4. Roll tablespoon amounts into balls and
place onto baking tray press lightly with
the back of a fork. Ensure that the cookies
are well spaced to allow for spreading.
5. Bake in oven for about 10 -13 minutes
or until golden. Do not overcook. Cool on
wire racks.
Quick Cup Cakes
Makes 12
60g butter or margarine
1¼ cups self raising flour
½ cup sugar
2 eggs
¼ cup milk
1 teaspoon vanilla essence
1. Preheat oven to 220°C and place patty
cases into patty tins and set aside.
2. Using the Mixmaster bowl and bowl speed
set on Low, place all ingredients into
the bowl and beat until combined, start
mixing on Low speed (1), slowly increasing
to Medium speed (5).
3. Place spoonfuls of batter into the patty
cases and bake for 12-15 minutes.
4. Allow to cool and decorate as desired.
Variations to this recipe:
Top the cake batter in the patty cases with
frozen berries before baking.
Serving suggestion:
When patty cakes are cooked drizzle with
icing sugar and top with a small eatable
decoration like marshmallows.
Butterfly cakes
Cut the tops off the patty cakes and cut in-
half. Top with a small spoonful of cream or
thick custard. Place cake halves back into
the centre of the cup cakes facing up to
create wings. Dust with icing sugar.
Recipes continued