Sharp R-86STM manual Recipes, Wholemeal scones, Preheat the oven, egg medium, beaten to glaze

RECIPES

				RICE PUDDING
Serves 4		1		Place all of the ingredients into a bowl. Place in the
1.5 litres (2 pint) milk				low rack and cook on COMBI - 1 (CONVECTION
200g pudding rice				& MICROWAVE), 180°C, 30% for 60 minutes.
75g caster sugar				Stir twice during cooking and again at the end of
50g butter				cooking.
5ml (1 tsp) ground nutmeg (optional)		2		Sprinkle with ground nutmeg to serve.
				FRUIT SCONES
Makes 14 scones					to 220°C.
			1	Preheat the oven
450g self raising flour		2		Place the flour in the bowl and rub in the butter.
100g butter		3		Add the sugar and the fruit.
100g caster sugar		4		Mix together the milk and egg.
100g sultanas
		5		Make a well in the flour, add almost all of the liquid
2 eggs (medium), beaten with milk to
				and mix with a round bladed knife.
make 300ml (1/2 pint)
		6		On a floured surface, knead the dough very lightly
1 egg (medium), beaten to glaze
				until it is just smooth.
15ml (1 tbsp) mixed herb
		7		Divide the mixture in two, flatten until approx. 2cm
				thick, then cut each peice of dough into seven
				rounds (approx. 6.2cm each).
		8		Grease two flan dishes, place seven scones in each
				dish. Place one dish on the high rack and the other
				dish on the low rack.
		9		Cook on CONVECTION 220°C for 2 minutes. Swap
				dishes after 12 minutes, until well-risen and brown.
Wholemeal scones:	Substitute white self raising flour with wholemeal self raising flour, omit

raisins.

Cheese & herb scones: Omit sugar and sultanas. Add 175g grated Cheddar cheese, 15ml (1 tbsp) mixed herbs.

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2/19/08 4:51:00 PM