RECIPES

Makes 16 squares

150g smooth peanut butter

100g margarine

250g clear honey (see tip, page 94)

2 eggs (medium)

100g dried fig, chopped

75g digestive biscuit, broken into pieces

50g wholemeal self raising flour

Serves 8 (900g)

175g margarine

175g caster sugar

3 eggs (medium)

175g plain flour

5ml (1 tsp) baking powder 100g glacé cherry, quartered 75g ground almond

5ml (1 tsp) almond essence 15ml (1 tbsp) milk

PEANUT BUTTER SQUARES

1In a medium sized bowl combine all the ingredients in the order given.

2 Preheat the oven to CONVECTION 180ºC.

3 Spread the mixture into a greased and lined 23cm (9”) square baking tin.

4Place on the low rack and cook on DUAL CONVECTION, 180ºC, 10% for 20 minutes.

5 Leave to cool, then cut into 16 squares to serve.

CHERRY & ALMOND CAKE

1Cream the margarine and sugar together until light and fluffy then beat in the eggs one at a time.

2 Fold in flour and baking powder, stir in cherry, ground almond, almond essence and milk.

3Grease and line the base of an 18cm (7") cake dish with greaseproof paper. Spoon in the cake mixture and smooth the surface.

4Place on the low rack and cook using sequence programming, DUAL CONVECTION, 180ºC, 30% for 18 minutes then CONVECTION 180ºC for 3 minutes until golden and a skewer comes out clean.

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Sharp R-959(SL)M-AA manual Makes 16 squares, Serves 8 900g, Peanut Butter Squares, Cherry & Almond Cake

R-959(SL)M-AA specifications

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