Breville BFP800 manual Anzac biscuits, Pikelets, Chilled lemon cheesecake with Raspberry Puree

RECIPES

Anzac biscuits

Makes 50 serves

INGREDIENTS

125g butter

1 tablespoon golden syrup

2 tablespoons boiling water

2 teaspoons bicarbonate of soda

1 cup rolled oats

¾cup desiccated coconut 1 cup/150g plain flour

1 cup caster sugar ¼ teaspoon salt

METHOD

1.Melt butter in a small saucepan. Stir in golden syrup, boiling water and bicarbonate of soda.

2.Assemble the food processor using the Dough blade. Place melted butter mixture into the processing bowl with flour, sugar and salt. Process until just combined.

3.Fold in the coconut and oats by hand using a spatula.

4.Place teaspoonsful of the mixture onto lightly greased biscuit trays allowing sufficient space in between for spreading during baking.

5.Bake in a preheated oven at 190°C for 10–12 minutes or until cooked. Remove trays from oven, carefully move biscuits slightly and allow to cool on the trays until crisp.

6.Place on a cooling rack to cool completely then store in an air-tight container.

Pikelets

Makes 24–30 serves

INGREDIENTS

1 x 60g egg ½ cup milk

1 cup/150g self-raising flour Pinch of salt

1 tablespoon caster sugar

1 tablespoon melted butter Extra butter, for cooking

METHOD

1.Assemble the food processor using the quad blade.

2.Place egg, milk, flour, salt, sugar and melted butter into the processing bowl. Process until smooth.

3.Heat a little butter in a large frypan. Drop tablespoonsful of batter into the frypan allowing room for the batter to spread. Cook until bubbles appear. Turn and cook other side.

4.Serve hot or cold with butter and jam or golden syrup.

Chilled lemon cheesecake with Raspberry Puree

Makes 6 serves

INGREDIENTS

250g pkt plain sweet biscuits

125g butter, melted

250g cream cheese, cubed and softened

400g can sweetened condensed milk ½ cup/125ml cream

1 tablespoon grated lemon zest L cup lemon juice

Raspberry Puree:

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