Sunbeam Convection Pizza Bake & Grill BT7000 Instruction Booklet page 31

Sweets
Chocolate Chip Cookies
125g butter, softened
½ cup firmly packed brown sugar
½ cup caster sugar
1 teaspoon vanilla extract
1 egg
1 ¾ cup self raising flour
1 cup chocolate chips
1.Preheat oven to 180°C using the BAKE
setting. Place wire rack in the middle
shelf in the sunken position. Lightly grease
baking tray.
2.Beat butter, sugars and vanilla with an
electric mixer until light and creamy.
3.Add egg and flour, mix well. Fold through
chocolate chips.
4.Roll mixture into tablespoon sized balls
and place onto baking trays press lightly
with the back of a fork. Ensure that
the cookies are well spaced to allow for
spreading. Bake in oven on the middle
shelf for about 8 -10 minutes or until
golden. Cool on wire racks.
Easy Carrot Cake
4 eggs
1 ½ cups caster sugar
¾ cup vegetable oil
½ cup buttermilk
2 teaspoons vanilla essence
2 cups grated carrots
2 cups plain flour, sifted
1 cup crushed pineapple, drained
1 cup walnuts, roughly chopped
½ cup shredded coconut
½ cup raisins
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon mixed spice
½ teaspoon nutmeg
1.Preheat oven to 180°C using the BAKE
setting. Place wire rack on the bottom
shelf in the raised position. Line a 20cm
round cake pan with baking paper.
2.In a large bowl whisk together eggs, sugar,
oil, buttermilk and vanilla.
3.Add remaining ingredients to the bowl and
stir until well combined. Pour the mixture
into the prepared pan and place in oven.
4.Bake for 35-40 minutes or until a skewer
comes out clean from the centre of the
cake. Allow cake to cool in pan for 10
minutes before turning out onto a wire rack
to cool completely.
TIP: This cake is great with cream cheese
icing.
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