Lemon Slice, Honey, Cranberry and Pistachio Nougat

Recipes continued

Lemon Slice

125g butter, room temperature

1 ¼ cups icing sugar mixture

1 ¼ cups plain flour

3 eggs

1 cup caster sugar

1 teaspoon finely grated lemon rind ½ cup lemon juice

1.Preheat oven to moderate (180°C/160°C fan-forced). Grease and line a 23cm square pan with baking paper, extended 2cm above the edge of the pan.

2.Place butter and icing sugar in the Stainless Steel Mixing Bowl. Using the Scrapemaster™ spatula beater, beat on medium speed (5-7) for 1 minute or until smooth and creamy. Add 1 cup of the flour and mix on low speed (1) until just combined.

3.Press mixture evenly over the base of prepared pan. Bake for about 15 minutes or until browned lightly.

4.Meanwhile, place eggs, caster sugar, remaining flour, rind and juice in the Stainless Steel Mixing Bowl. Using the Whisk, mix on medium speed (5-7) until combined. Pour egg mixture over hot base.

5.Bake for about 20 minutes or until firm. Cool in pan.

Honey, Cranberry and Pistachio Nougat

2 sheets edible rice paper ½ cup honey

2 ½ cups caster sugar ¹/³ cup water

500g liquid glucose

2 egg whites, room temperature

1 ½ cups pistachios, toasted

½ cup craisins (dried cranberries)

1.Lightly grease a 20cm square cake pan. Line the base of the pan with 1 sheet of rice paper, trimming to fit.

2.Combine honey, sugar, water and glucose in a medium saucepan. Stir over medium heat, without boiling, until sugar dissolves. Bring to boil. Do not stir after this point. Using a candy thermometer, cook until mixture reaches 140°C. Immediately remove from heat.

3.Using the Whisk, beat egg whites on very high speed (11-12) until firm peaks form. Reduce to medium speed (5-7) and slowly add the sugar syrup in a thin, steady stream. Once all the sugar syrup has been added, continue beating for a further minute. Add the pistachios and cranberries and stir to combine.

4.Quickly spoon into prepared pan, using a spatula to scrape the bowl. A spoon dipped in hot water will help you spread the nougat quickly. Top with the remaining sheet of rice paper and gently press to flatten.

5.Set aside to cool at room temperature for about 6 hours or until set. Remove from pan and cut into small squares to serve.