Sharp R-795M Operation Manual With Cookbook page 64

R-795M New CkBk
450g (1lb) self raising flour
100g (4oz) caster sugar
100g (4oz) butter
100g (4oz) sultanas
2 eggs (size 3), beaten with milk to
make 300ml (
1 egg (size 3), beaten to glaze
Wholemeal scones:
Date scones:
Spiced apple scones:
Cheese & chive scones: Omit sugar and sultanas. Add 175g (6oz) grated Cheddar cheese, 15ml
Fresh herb scones:
100g (4oz) butter
75g (3oz) golden syrup
175g (6oz) black treacle
225g (8oz) plain flour
10ml (2 tsp) ground ginger
5ml (1 tsp) bicarbonate of soda
25g (1oz) caster sugar
150ml (
2 eggs (medium), beaten
150g (5
pieces
100g (4oz) butter, melted
450g (1lb) icing sugar, sieved
45ml (3 tbsp) milk
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4/8/02 8:30 AM
Serves 6 - 8
1 / pint)
2
Substitute white self raising flour with wholemeal self raising flour, omit
sultanas.
Substitute white self raising flour with wholemeal self raising flour and the
sultanas with 100g (4oz) dates, finely chopped.
Substitute white self raising flour with wholemeal flour and sultanas with 1
eating apple, grated. Add 10ml (2 tsp) cinnamon at Stage 2.
(1 tbsp) dried chives, salt and pepper at Stage 2.
Omit sugar and sultanas. Add 10ml (2 tsp) fresh parsley, 10ml (2 tsp) fresh
sage and 10ml (2 tsp) fresh thyme at Stage 2.
Serves 4 - 6
1
/ pint) milk
4
1
Makes 675g (1 / lb)
2
1
/ oz) milk chocolate, broken into
2
Page 62
RECIPES
F
RUIT SCONES
1 Grease two large flan dishes.
2 Preheat the oven to 130˚C.
3 Combine the flour and sugar in a bowl, rub in the
butter and stir in the fruit. Add enough egg and milk
mixture to form a soft dough.
3 /
4 Roll out until 2cm ( ") thick, cut out scones 6.4cm
4
1 /
(2 ") in diameter.
2
5 Place the scones in the prepared dishes and brush
with egg to glaze.
6 Place one dish on the rack, cook at 130˚C for 35
minutes. Repeat for other scones.
G
INGERBREAD
1 Place the butter, syrup and treacle into a bowl, heat
on 100% for 2 minutes and stir well.
2 In a separate bowl, place the flour, ginger, bicarbonate
and sugar.
3 Add the milk into the melted syrup mixture then add
the eggs and mix well.
4 Stir into the dry ingredients and beat thoroughly.
5 Pour into a greased and lined 20.4cm (8") square dish.
6 Place on the turntable and cook at 130°C for 55
minutes.
C
HOCOLATE FUDGE
1 Place the chocolate in a bowl and heat on 100% for 2
minutes, stir every 30 seconds until melted.
2 Stir in butter, icing sugar and milk. Heat on 100% for
2 - 3 minutes, stir vigorously every minute until the
mixture is thick and glossy.
3 Pour into a greased, rectangular 20.4 x 15.3cm
(8" x 6") dish, chill to set before cutting.
62