Sharp R-959(SL)M-AA manual Recipes, Serves, Makes 10 pieces, Belgian Biscuit Cake, Rich Flapjack

RECIPES

Serves 8

100g margarine

200g plain chocolate, broken into pieces 30ml (2 tbsp) golden syrup

300g digestive biscuit, crushed

75g mixed glace fruit, chopped

Makes 10 pieces

175g margarine

100g demerera sugar

175g golden syrup

275g jumbo oats

BELGIAN BISCUIT CAKE

1Place the margarine, chocolate and syrup in a medium bowl and heat on 50% for 2 - 3 minutes, stirring every minute, until

just melted.

2 Add the crushed biscuit and fruit, mix well.

3Place the mixture into a greased 20cm (8”) flan dish and spread evenly.

4Chill in a refrigerator for 3 - 4 hours or overnight.

5 Cut into squares to serve.

RICH FLAPJACK

1Place the margarine, sugar and syrup in a large bowl, heat on 100% for 3 - 4 minutes, stir every minute until melted, add the oats, mix well.

2 Spoon mixture into a well greased 25cm (10") flan dish, smooth the surface.

3 Place on the low rack, cook on DUAL CONVECTION, 180ºC 10% for 18 minutes until golden brown.

4After cooking, loosen flapjack around the rim and slice into 10 pieces.

Leave to cool in the dish for approx. 2 hours.

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