131
Cookies
Preheat on CONVECTION 170 °C with wire shelf in upper shelf position.
Cream together the butter and sugar until pale, then beat in the egg. Mix in
the fl our until well combined and add the chosen additions. Place walnut-sized
spoonfuls of dough well apart on greased baking tray and enamel shelf, fl atten
slightly with a fork. Place one baking tray onto the wire shelf in the upper shelf
position and the enamel shelf in the lower shelf position and cook for 10-15
mins or until golden. Remove cookies from baking tray and enamel shelf and
allow to cool on a wire rack.
ingredients
SERVES 12
Basic Cookie Dough:
100
g
(4 oz) butter
100
g
(4 oz) caster sugar
1 egg, beaten
175
g
(6 oz) plain fl our
Variations:
White Chocolate
and Pistachio Nut
75
g
(3 oz) white chocolate,
chopped
50
g
(2 oz) pistachio nuts,
chopped
Chocolate Chunk:
50
g
(2 oz) white chocolate,
chopped
50
g
(2 oz) dark chocolate,
chopped
Dish: 1 baking tray
30 cm (12”) x 21.5 cm (8”)
Oven accessory: enamel
shelf in lower shelf position
and wire shelf in upper shelf
position
Fruity teacake
Place the dried fruits in a bowl and pour over hot tea, orange juice and zest.
Cover with cling fi lm, then leave for at least 4 hours or overnight. Preheat
oven to CONVECTON 180 °C. Grease and line the base of the tin. Beat
together the butter and sugar until creamy, then beat in the egg followed by
the fl our. Carefully stir through the fruit mixture into the tin, then smooth over
the surface with the back of a spoon. Sprinkle all over with Demerara sugar.
Place tin on enamel shelf in lower shelf position and bake on CONVECTION
180 °C for 50 mins or until a skewer inserted into the centre comes out
clean. Leave to cool in the tin.
ingredients
SERVES 12
300
g
(10 oz) mixture dried
berries and cherries
225 ml (fl oz) hot tea
Juice 1 orange plus zest
50
g
(2 oz) butter
100
g
(4 oz) light brown sugar
1 egg
225
g
(8 oz) self raising fl our
4 tbsp Demerara sugar
Dish: 2lb loaf tin, large bowl
Oven accessory: enamel
shelf in lower shelf position
Victoria sandwich
Cream butter and sugar until pale and fl uffy. Add the eggs a little at a time
beating well after each addition. Fold in half the fl our, using a metal spoon,
then fold in the remaining fl our. Spoon the mixture into the tins and level with
a knife. Preheat oven on CONVECTION 180 °C. Place one tin in the centre
of the enamel shelf and one tin in the centre of the wire shelf. Cook on
CONVECTION 180 °C for 20-25 mins or until cooked. Add STEAM SHOT
for 3 mins 2/3rds of the way through cooking time. Sandwich together with
cream and jam and dust with icing sugar or with a fi lling of your choice.
ingredients
SERVES 6
175
g
(6 oz) butter or margarine
175
g
(6 oz) caster sugar
3 eggs
175
g
(6 oz) self-raising fl our
Dish: 2 x 18 cm (7”) cake tins,
greased and lined
Oven accessory: enamel
shelf in lower shelf position
+ wire shelf in upper shelf
position
Fill water tank
Desserts / Cakes
PA_F0003BH72BP_00_140331.indd 131PA_F0003BH72BP_00_140331.indd 131 2014/4/1 9:45:472014/4/1 9:45:47
