Sharp R-795M Operation Manual With Cookbook page 62

R-795M New CkBk
100g (4oz) margarine
100g (4oz) caster sugar
2 eggs (size 3), beaten
100g (4oz) self raising flour
30 - 45ml (2 - 3 tbsp) water
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 (1 tbsp) golden syrup
Topping:
100g (4oz) milk chocolate, in small pieces
Shortbread: Omit caramel and chocolate. Make as to Stage 3. Before cooling, dredge with sugar,
Microwave Tip: Ripening cheese
Place 100g (4oz) cheese (e.g. Camembert or Brie) on a plate and heat on 50% for 20 - 30 seconds.
175g (6oz) margarine
100g (4oz) caster sugar
225g (8oz) 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.
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RECIPES
Serves 4 - 6
Serves 6 - 8
prick all over with a skewer and cut into wedges.
Serves 6 - 8
P
LAIN MICROWAVE CAKE
1 Cream margarine and sugar, beat in the eggs. Fold in
the flour and water. Grease and line the base of a
17.84cm (7") cake dish with kitchen paper. Spoon
mixture into dish and smooth.
2 Cook on 100% for 4 - 5 minutes until firm. Allow to
cool slightly before turning out.
C
ARAMEL SHORTBREAD
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 50% 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 100% 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 100% for 2 minutes, stir every
minute until evenly melted. Spread on to the caramel,
chill to set the chocolate before cutting into slices.
C
HOCOLATE CHIP COOKIES
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 at 130˚C for 40
minutes until evenly brown. Repeat for remaining
biscuits.
4 Allow to cool before removing from the dish.
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