Breville BFP800 Instruction Booklet page 64

RECIPES
RICH SWEET SHORTCRUST PASTRy
Makes 1 serve
INGREdIENTS
2½ cups/375g plain flour
180g chilled butter, diced
½ cup caster sugar
2 tablespoons lemon juice
METHOd
1. Assemble the food processor using the
quad blade
2. Place flour and butter into the
processing bowl. Process ingredients
using the pulse function until combined.
3. With the motor running, slowly add
sugar then the lemon juice through the
feed chute until a dough ball forms. Do
not over process. If mixture is too dry
add a little water while processing.
4. Remove dough and knead briefly
on a lightly flour dusted surface.
Transfer dough to a freezer bag, seal and
refrigerate until required.
64
ANZAC BISCUITS
Makes 50 serves
INGREdIENTS
125g butter
1 tablespoon golden syrup
2 tablespoons boiling water
2 teaspoons bicarbonate of soda
1 cup rolled oats
¾ cup desiccated coconut
1 cup/150g plain flour
1 cup caster sugar
¼ teaspoon salt
METHOd
1. Melt butter in a small saucepan. Stir
in golden syrup, boiling water and
bicarbonate of soda.
2. Assemble the food processor using the
Dough blade. Place melted butter mixture
into the processing bowl with flour, sugar
and salt. Process until just combined.
3. Fold in the coconut and oats by hand
using a spatula.
4. Place teaspoonsful of the mixture
onto lightly greased biscuit trays
allowing sufficient space in between for
spreading during baking.
5. Bake in a preheated oven at 190°C for
10-12 minutes or until cooked. Remove
trays from oven, carefully move biscuits
slightly and allow to cool on the trays
until crisp.
6. Place on a cooling rack to cool completely
then store in an air-tight container.