Sunbeam PLANETARY MIXMASTER MX9200 Instruction/Recipe Booklet page 24

Recipes continued
Lemon Slice
125g butter, room temperature
1 ¼ cups icing sugar mixture
1 ¼ cups plain flour
3 eggs
1 cup caster sugar
1 teaspoon finely grated lemon rind
½ cup lemon juice
1. Preheat oven to moderate (180°C/160°C
fan-forced). Grease and line a 23cm square
pan with baking paper, extended 2cm
above the edge of the pan.
2. Place butter and icing sugar in the
Stainless Steel Mixing Bowl. Using the
Scrapemaster
™
medium speed (5-7) for 1 minute or until
smooth and creamy. Add 1 cup of the
flour and mix on low speed (1) until just
combined.
3. Press mixture evenly over the base of
prepared pan. Bake for about 15 minutes
or until browned lightly.
4. Meanwhile, place eggs, caster sugar,
remaining flour, rind and juice in the
Stainless Steel Mixing Bowl. Using the
Whisk, mix on medium speed (5-7) until
combined. Pour egg mixture over hot base.
5. Bake for about 20 minutes or until firm.
Cool in pan.
22
spatula beater, beat on
Honey, Cranberry and Pistachio Nougat
2 sheets edible rice paper
½ cup honey
2 ½ cups caster sugar
¹ / ³ cup water
500g liquid glucose
2 egg whites, room temperature
1 ½ cups pistachios, toasted
½ cup craisins (dried cranberries)
1. Lightly grease a 20cm square cake pan.
Line the base of the pan with 1 sheet of
rice paper, trimming to fit.
2. Combine honey, sugar, water and glucose
in a medium saucepan. Stir over medium
heat, without boiling, until sugar dissolves.
Bring to boil. Do not stir after this point.
Using a candy thermometer, cook until
mixture reaches 140°C. Immediately
remove from heat.
3. Using the Whisk, beat egg whites on very
high speed (11-12) until firm peaks form.
Reduce to medium speed (5-7) and slowly
add the sugar syrup in a thin, steady
stream. Once all the sugar syrup has been
added, continue beating for a further
minute. Add the pistachios and cranberries
and stir to combine.
4. Quickly spoon into prepared pan, using
a spatula to scrape the bowl. A spoon
dipped in hot water will help you spread
the nougat quickly. Top with the remaining
sheet of rice paper and gently press to
flatten.
5. Set aside to cool at room temperature for
about 6 hours or until set. Remove from
pan and cut into small squares to serve.