Sunbeam LC8900 manual Chocolate Chip Cookies, ½ cup brown sugar, lightly packed ½ cup caster sugar

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 universal 's' 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 for 5 seconds. Once again remove the processing bowl cover and scrape the sides of the bowl.

5.Add flour and salt and process until combined.

6.Add the chocolate chips and continue to process until the mixture is just combined.

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

8.Place trays 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

1 egg

1 tablespoon 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, grease and line base and two sides of a lamington pan.

2.Using the processing bowl fitted with the universal 's' blade, process flours and butter or margarine until combined.

3.Add sugar, egg and milk and process 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 universal 's' blade, process the dried apricots until roughly chopped.

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

7.Remove the processing blade. Spread mixture evenly over the base and place pan 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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