Sunbeam LC6200 Chocolate Chip Cookies, 125g butter or margarine, at room temperature, Topping

Recipes continued

Chocolate Chip Cookies

125g butter or margarine, at room temperature

½cup brown sugar, lightly packed

½cup caster sugar

½teaspoon vanilla

1 egg

1¾ cups self-raising flour ¼ teaspoon salt

1 cup chocolate chips

1.Preheat oven to 180°C and grease oven trays.

2.Using the processing bowl fitted with the processing blade, process butter or margarine, sugars and vanilla until well combined.

3.Remove the processing bowl cover and scrape the sides of the bowl.

4.Replace the cover. Add the egg to the mixture and continue to process on speed 3 for 5 seconds. Once again remove the processing bowl cover and scrape the sides of the bowl.

5.Add flour and salt and process on speed 3 until combined.

6.Add the chocolate chips and continue to process on speed 3, until the mixture is combined (approximately 5-10 seconds).

7.Remove the processing blade. With a teaspoon, spoon mixture into small balls and place onto the oven tray, allowing room for spreading.

8.Place tray into the oven and bake for 15 minutes or until cooked. Allow to cool on trays.

Fruit and Nut Slice

Base

¾ cup plain flour

½ cup self-raising flour

90g butter or margarine, at room temperature

1 tablespoon sugar

1egg

1tablespoon milk ¹/³ cup apricot jam

Topping

100g dried apricots

1 egg

¹/³ cup sugar ¹/³ cup coconut

1 cup unsalted peanuts

1.Preheat oven 190°C and grease a lamington tin.

2.Using the processing bowl fitted with the processing blade, process flours and butter or margarine on speed 3 until combined.

3.Add sugar, egg and milk and process on speed 3, until combined.

4.Remove the processing blade. Spread mixture, pressing it into the prepared tin. Spread the apricot jam evenly over the base.

5.Using the processing bowl fitted with the processing blade, process the dried apricots on speed 3 until roughly chopped.

6.Add the remaining ingredients and process on speed 3 until combined and peanuts are roughly chopped.

7.Remove the processing blade. Spread mixture evenly over the base and place tin into the oven. Bake for approximately 25-30 minutes or until topping is firm to touch. Allow to cool in tin before cutting into squares.

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