PAgeRECIPESheader.....
Almond Shortbread Crescents
Makes about 30
INGREDIENTS
2 sticks (226g) butter, softened ½ cup (98g) bakers sugar
2 ¼ cups (293g)
1 cup sliced almonds Powdered sugar, for dusting
METHOD
1.Preheat convection oven to 300°F (150°C). Line two baking trays with baking paper.
2.Combine butter and sugar in the bowl of the electric mixer. Beat on speed 10, for
3.Reduce to speed 2 and gradually add flour. Mix until well combined.
TIP
When adding the flour, if the mixture starts to go up the beaters increase speed.
4.Remove bowl and stir through almonds. Shape tablespoon amounts of shortbread mixture into crescent shapes. Refrigerate 10 minutes.
5.Bake in preheated oven for 30 minutes. Cool on trays.
Serve dusted with powdered sugar.
TIP
Remember when using conventional (still) oven instead of convection oven (with fan) to increase temperature
Oatmeal Cookies
Makes approximately 25
INGREDIENTS
1 ½ cups (195g) all purpose flour
½teaspoon baking soda
½teaspoon baking powder
½teaspoon salt
¼teaspoon nutmeg
¼teaspoon cinnamon
2 sticks (226g) butter (room temp, cubed)
2 cups (440g) packed brown sugar
1 teaspoon vanilla extract
2 large (60g) eggs (lightly beat)
3 cups (255g) rolled oats (not instant)
2 cups (290g) raisins
METHOD
1.Preheat oven to 350°F (180°C).
2.Sift flour, baking soda, baking powder, salt, nutmeg, and cinnamon into large mixing bowl.
3.Place butter and sugar into mixer and mix on speed 8. Cream until butter is light and fluffy.
4.Add vanilla extract and eggs (one at a time) to butter mixture ensuring each egg is well incorporated.
5.Set mixer speed to 2. Slowly add the flour mixture to butter/egg mixture just until incorporated.
6.Add rolled oats and raisins to dough mixture but be careful not to over mix.
7.Using 1oz ice cream scoop or table spoon, scoop balls of dough onto ungreased cookie sheet 2" apart from each other. Bake for
28
BEM600XL_IB_A12_FA.indd 28 | 21/06/12 10:25 AM |
