p86 8/15/06 4:30:08 PM

RECIPES

Serv

SHORTBREAD:

100g margarine

50g caster sugar

125g plain flour

25g ground rice

CARAMEL:

50g margarine

50g caster sugar

200g condensed milk 15ml (1 tbsp) golden syrup

TOPPING:

150g milk chocolate, broken into small pieces

CARAMEL SHORTBREAD

1To prepare the shortbread, cream the margarine and sugar until light and fluffy, gradually add the flour and ground rice to make a firm dough.

2Press the dough evenly into a greased 20cm (8") flan dish and prick all over with a skewer.

3Place on the lower shelf and cook on CONVECTION 200ºC for 20 minutes until golden.

Rotate dish 180º after half of cooking time. Leave to cool for 5 minutes

4To prepare the caramel, place all ingredients in a bowl, mix well. Cook on 100% for 3 - 4 minutes, stir every minute until toffee coloured.

5Pour caramel onto the shortbread, chill to set.

6When caramel is cold, place the chocolate in a small bowl and heat on 100% for 3 minutes, stir every minute until evenly melted. Spread on to the caramel, chill to set the chocolate before cutting into slices.

SHORTBREAD: Omit caramel and chocolate. Make as to Stage 2.

Before cooling, dredge with sugar, prick all over with a skewer and cut into wedges.

 

 

BELGIAN BISCUIT CAKE

 

Serves

 

and syrup in a medium

 

1

Place the margarine, chocolate

100g margarine

 

 

bowl and heat on 50% for 2 - 3 minutes, stirring every

200g plain chocolate, broken into pieces

 

 

minute, until just melted.

30ml (2 tbsp) golden syrup

2

Add the crushed biscuit and fruit, mix well.

300g digestive biscuit, crushed

3

Place the mixture into a greased 20cm (8”) flan dish

75g mixed glace fruit, chopped

 

 

and spread evenly.

 

4

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

 

5

Cut into squares to serve.

 

 

 

 

 

 

 

 

 

RICH FLAPJACK

 

Mak

 

 

sugar and syrup in a large bowl,

 

 

1

Place the margarine,

 

175g margarine

 

 

 

 

heat on 100% for 3 - 4 minutes, stir every minute until

100g demerera sugar

 

 

 

 

melted, add the oats, mix well.

175g golden syrup

2

Spoon mixture into a well greased 25cm (10") flan dish,

275g jumbo oats

 

 

 

 

smooth the surface.

3Place 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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Image 88
Sharp R-98STM-A Minute, until just melted, Add the crushed biscuit and fruit, mix well, Spread evenly, Smooth the surface
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