RECIPES

Serves 8 - 12 (1.3kg)

340g margarine

340g caster sugar

7.5ml (11/2 tsp) vanilla essence 6 eggs (medium), beaten 150g plain flour

75g cocoa powder

2.5ml (1/2 tsp) baking powder 100g walnut, roughly chopped

CHOCOLATE BROWNIES

1 Combine the margarine, sugar, vanilla essence and eggs together until smooth.

2 Stir in the remaining ingredients.

3Grease and line the base of a deep, square 20cm ( 8") dish with greaseproof paper, spoon in the brownie mixture and smooth the surface.

4Place on the low rack and bake on DUAL CONVECTION, 180°C, 30% for 25 minutes until a skewer comes out clean.

Microwave Tip: Softening crystalised honey

Place 100g honey in a bowl. Heat on 100% for 1 minute until runny.

Makes 70 cookies

280 g Flour

210 g Butter

100 g Sugar

100g Almonds, with peel, powdered 1 Egg yolk

25ml Lemon juice (½ lemon) Some cinnamon

LINZER BAKERIES

1 Knead all ingredients into a short crust dough, place in cool area for 1/2 hour.

2 Preheat the oven to CONVECTION 200°C

3Roll the dough to about 3 mm thickness, cut out round shapes of about 5 cm diameter. Place 12 cookies on a round baking pan diameter 30cm (12") covered with greaseproof paper.

4Place on the low rack and bake on CONVECTION 200°C for 8-10 minutes.

5Allow to cool and remove from the greaseproof paper only when cookies are completely dry.

6 Prepare the next 12 cookies and bake and so on.

These cookies are very decorative, if you dip one half of each cookie into melted semi-sweet chocolate.

Microwave Tip: Freshening bread

Place 100g bread on the turntable and heat on 100% for 30 seconds.

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Sharp R-959(SL)M-AA manual Chocolate Brownies, Linzer Bakeries

R-959(SL)M-AA specifications

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