Sharp R-772M Operation Manual With Cookbook page 55

C
AKES & BISCUITS
P
LAIN MICROWAVE CAKE
S 4-6
ERVES
100g (4oz) margarine
100g (4oz) caster sugar
2 eggs (size 3), beaten
100g (4oz) self raising flour
30-45ml (2-3tbsp) water
C
ARAMEL SHORTBREAD
S 6-8
ERVES
shortbread:
100g (4oz) butter
50g (2oz) caster sugar
125g (5oz) plain flour
25g (1oz) ground rice
caramel:
50g (2oz) butter
50g (2oz) caster sugar
200g (7oz) condensed milk
15ml (1tbsp) golden syrup
topping:
100g (4oz) milk chocolate, in small pieces
Variation:
Shortbread: Omit caramel and chocolate. Make as to
Stage 3. Before cooling, dredge with sugar, prick all
over with a skewer and cut into wedges.
C
HOCOLATE CHIP COOKIES
S 6-8
ERVES
175g (6oz) margarine
100g (4oz) caster sugar
275g (10oz) self raising flour
50g (2oz) milk chocolate, finely chopped
25g (1oz) walnuts, finely chopped
The biscuits will be soft when hot but will harden as
they cool.
R-772M RECIPES
P
REPARATION TIME
1 Cream margarine and sugar, beat in the eggs.
Fold in the flour and water. Grease and line the
base of a 17.8cm (7") cake dish with kitchen
paper. Spoon mixture into dish and smooth.
2 Cook on HIGH for 4-5 minutes until firm. Allow to
cool slightly before turning out.
P
REPARATION TIME
1 To prepare the shortbread, cream the butter and
sugar until light and fluffy, gradually add the flour
and ground rice to make a firm dough.
2 Press the dough evenly into a greased 17.8cm
(7") flan dish, cook on MEDIUM for 5 minutes.
3 Press the hot shortbread firmly down with the
back of a spoon, allow to cool.
4 To prepare the caramel, place all ingredients in a
bowl, mix well. Cook on HIGH for 5 minutes, stir
every minute until toffee coloured.
5 Pour caramel onto the shortbread, chill to set.
6 When caramel is cold, place the chocolate in a
small bowl and heat on HIGH for 2 minutes, stir
every minute until evenly melted. Spread on to
the caramel, chill to set the chocolate before
cutting into slices.
P
REPARATION TIME
1 Cream margarine and sugar until light and fluffy.
Stir in the flour, chocolate and walnuts to make a
soft but firm dough.
2 Divide mixture into 8 even sized balls, place apart
in two large flan dishes and flatten slightly.
3 Place one flan dish on the rack, cook for 25
minutes, at 130
remaining biscuits.
4 Allow to cool before removing from the dish.
53
53
- 8
MINUTES
-15
MINUTES
- 10
MINUTES
o C until evenly brown. Repeat for
28/6/99, 10:43 am