Sunbeam BT6700 Instruction Booklet page 25

Recipes continued
Lemon Scones
3 cups self raising flour
1 tablespoon finely grated lemon rind
1 teaspoon icing sugar mixture
60g butter
420ml buttermilk
1. P reheat oven to 240°C using the bake
setting. Place wire rack on the middle
shelf in the sunken position. Grease a
19cm square tin.
2. C ombine the flour, icing sugar mixture and
butter in a food processor until the mixture
resembles fine breadcrumbs. Transfer to a
large bowl.
3. A dd the buttermilk and mix until just
combined.
4. T urn dough onto a floured surface and
lightly knead until smooth.
5. P ress dough out to about a 3cm thickness.
Using a 5cm pastry cutter cut into rounds.
Place rounds into tin and bake in oven for
about 15 minutes or cooked.
6. S erve with lemon curd and whipped cream.
Tip: If the tops start to brown before the
middle is properly cooked lay a piece of foil
over the tops of the scones, this will prevent
excess browning.
Makes about 15
Chocolate Chip Cookies
125g butter, softened
½ cup firmly packed soft brown sugar
½ cup caster sugar
1 teaspoon vanilla extract
1 egg
1 ¾ cup self raising flour
1 cup choc chips
1. P reheat compact oven to 180°C using
the bake setting. Place wire racks on the
middle shelf in sunken position. Line
biscuit tray with baking paper.
2. B eat butter, sugars and vanilla with an
electric mixer until light and creamy.
3. A dd egg and mix and well combined. Add
flour and mix well.
4. F old through chocolate chips. Roll
tablespoon amounts into balls and place
onto biscuit trays; press lightly with the
back of a fork. Ensure that the cookies are
well spaced to allow for spreading.
5. B ake in oven for about 10 minutes or until
golden. Do not overcook. Transfer cookies
to wire racks to cool; repeat with remaining
cookie dough.
Makes about 30
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