Sunbeam MX9200 manual Recipes, Choc-Hazelnut Pancakes, Basic Cookie Dough, Variations

Recipes

Choc-Hazelnut Pancakes

4 cups plain flour

¾cup caster sugar 3 ¾ cups buttermilk 3 eggs

Butter, for frying Hazelnut spread, to serve

Whipped cream and roasted hazelnuts, to serve

1.Place the flour, sugar, buttermilk and eggs in the Stainless Steel Mixing Bowl. Using the Whisk, mix on low speed (1-4) until combined. Increase to medium speed (5-7) and mix until smooth.

2.Heat a large non-stick frying pan on medium heat. Lightly grease with a little

butter. Spoon ¹/³ cup of the mixture into the pan and tilt pan to form a circle. Cook until bubbles begin to appear on the surface. Flip pancake and cook for a further minute. Repeat with remaining batter.

3.Serve pancakes with hazelnut spread, whipped cream and roasted hazelnuts.

Basic Cookie Dough

500g butter, room temperature, chopped

1 ½ cups icing sugar

2 teaspoons vanilla essence

4 cups plain flour

1 cup custard powder ¹/³ cup milk

1.Preheat oven to moderate (180°C/160°C fan-forced). Grease and line baking trays.

2.Place butter, sugar and vanilla in the Stainless Steel Mixing Bowl. Using the Beater, mix on medium speed (5-7) until smooth and creamy.

3.Add flour, custard powder and milk. Mix on low speed (1-4) until combined.

4.Divide dough in half. Wrap in plastic and refrigerate for 30 minutes.

5.Roll each portion of dough between 2 sheets of baking paper to 5mm thick. Use a 5cm round cutter to cut rounds from dough. Place cookies on prepared trays and bake for about 10-12 minutes swapping trays halfway through cooking. Cool on trays.

Variations:

Orange and poppy seed cookies – Replace the vanilla essence with 2 teaspoons of orange juice, 1 teaspoon of orange rind and 1 tablespoon of poppy seeds.

Choc chip cookies – Add 1 cup of choc chips in with the flour. Don’t roll dough, but roll 1 tablespoons of the cookie dough mixture into balls and slightly flatten onto the trays.

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