Sunbeam MX8500W, MX8500R, MX8500Y manual Biscotti, Variations

Recipes continued

Biscotti

3 ½ cups plain flour

2 cups caster sugar

5 eggs

1 teaspoon baking powder ½ teaspoon salt

1 cup toasted almonds

1.Preheat oven to moderately hot (200oC/

180oC fan-forced). Grease and line baking trays with baking paper.

2.Place flour, sugar, eggs, baking powder and salt in the large bowl. Beat on low speed (1-3) until a dough is formed. Add nuts and mix until combined.

3.Roll into two 5 cm x 20 cm logs. Place on baking paper and bake for 45 minutes.

4.Reduce heat to moderately slow (160oC/140oC fan-forced).

5.Allow biscotti to cool. Cut into ½ cm slices. Return to prepared baking trays and bake in oven for 20 minutes or until golden brown. Allow to cool on trays.

NOTE: Will keep in airtight container for up to one month.

Variations:

Any dried fruits, nuts or chopped chocolate can be substituted in the place of the almonds. E.g. ½ cup chopped dried apricots and ½ cup hazelnuts.

Oat Cookies	Makes: approx. 35
225g butter, softened
1 cup caster sugar

¾cup firmly packed brown sugar

¼cup honey

2 eggs

3 cups rolled oats

2 cups plain flour

1 teaspoon baking powder ½ teaspoon baking soda

1 teaspoon ground cinnamon

1 cup raisins

1 cup dates, pitted, chopped

1 cup walnuts, roughly chopped

1.Preheat oven moderate (180oC/160oC fan-forced). Grease and line baking trays with baking paper.

2.Place butter, sugars and honey in the large bowl. Beat on medium speed (4-6) until smooth and creamy. Add eggs one at a time beating well after each addition.

3.Reduce to low speed (1-3). Add oats, flour, baking powder, baking soda and cinnamon. Mix until smooth.

4.Add raisins, dates and walnuts; mix on low speed (1-3) until combined.

5.Roll tablespoons of mixture into balls. Place on prepared trays and flatten slightly. Bake for 10-15 minutes or until golden. Allow to cool on trays.

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