Breville BEM410 Instruction Booklet page 59

RECIPES
PUMPKIN SCONES
Makes 12
INGREdIENTS
100g butter
2 tablespoons sugar
1 x 60g egg, lightly beaten
2 cups (300g) self-raising flour
Pinch of salt
1 teaspoon ground cinnamon
1 cup cooked, mashed pumpkin, well drained
¼ cup milk
METHOd
1. Assemble mixer using scraper beater.
2. Using speed 4, beat butter until soft,
add sugar and egg, cream until light
and fluffy.
3. Sift flour, salt and cinnamon together.
4. Reduce mixer to speed 1, add pumpkin
and milk alternately with sifted
ingredients into the creamed mixture
until just combined. Do not over mix.
5. Turn scone dough out onto a lightly
floured board and knead lightly.
6. Roll or press scone dough out, cut into
desired shapes with a scone cutter.
Place scone shapes close together on a
lightly greased and flour dusted baking
tray or lamington pan. Brush tops with
a little milk.
7. Bake in a preheated 220ºC oven for
10-15 minutes or until cooked and
golden brown.
8. Remove from tray or pan and cool
slightly on a wire rack. Serve warm.
ANZAC BISCUITS
Makes 20
INGREdIENTS
½ cup plain flour
¼ cup brown sugar
¾ cup desiccated coconut
¾ cup rolled oats
50g butter, chopped
1 tablespoon golden syrup
½ teaspoon bicarbonate of soda
2 tablespoons boiling water
METHOd
1. Assemble mixer using scraper beater.
2. Using speed 1, combine flour, sugar,
coconut and rolled oats.
3. Melt butter and golden syrup in a small
saucepan over gentle heat.
4. Dissolve soda in boiling water and add
to the butter mixture.
5. Using speed 1, stir butter mixture into
the dry ingredients until just combined.
6. Place tablespoonfuls of mixture onto
lightly greased baking trays. Allow 3cm
for spreading.
7. Bake in a preheated 180ºC oven for 15-
20 minutes or until golden brown.
8. Cool on a wire rack.
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