Breville Scraper Pro BEM800XL/B Instruction Book page 20

RECIPES
GInGERBREAD
Makes 30–40
InGREDIEntS
1 ½ sticks (170g) butter, cubed
½ cup (110g) packed soft brown sugar
½ teaspoon salt
1 cup (300g) Molasses
2 ½ tablespoons ground ginger
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
3 cups (390g) all-purpose flour
½ teaspoon baking soda
MEthoD
1. Preheat oven to 350°F (180°C). Line two
baking sheets with parchment paper.
2. Assemble mixer using scraper beater,
Add the butter sugar, salt, molasses
and spices in mixer bowl. Turn the
mixer to CREAM/BEAT setting and
beat for 1 minute.
3. Reduce speed to FOLD/KNEAD setting;
add remaining ingredients and mix until
mixture just forms a thick dough.
4. Place dough onto a floured surface. Roll
out to a ⁄ inch (5mm) thickness. Using
1
8
a shaped cutter approximately cut out
shapes and place onto baking sheets.
5. Bake for about 13–15 minutes. Cool for
5 minutes before transferring to a wire
rack. Repeat with remaining dough.
6. For decorating gingerbread use the royal
icing recipe.
tIP
To make a gingerbread house the
mixture needs to be doubled. We
recommend using the standard paddle
if doubling the recipe.
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CARAMEL ChIP PEAnUt
BUttER CooKIES
Makes 36
InGREDIEntS
1 stick (113g) butter, softened
1 cup (240g) crunchy peanut butter
1 cup (220g) firmly packed brown sugar
1 egg
1 ¾ cups (230g) all purpose flour
½ teaspoon baking powder
½ cup (70g) roasted salted peanuts, chopped
½ cup (95g) caramel choc chips (see note)
MEthoD
1. Preheat oven to 350°F (180°C). Line 2
baking sheets with parchment paper.
2. Assemble mixer using scraper beater.
Combine butter, peanut butter and
brown sugar in the mixer bowl. Slowly
turn mixer to LIGHT MIX setting
and for 30 seconds. Increase speed to
CREAM/BEAT and beat for 2 minutes
until pale and creamy.
3. Reduce speed to LIGHT MIX setting;
add egg and beat 30 seconds. Sift the
flour and baking powder over the butter
mixture then beat on FOLD/KNEAD
setting for about 30 seconds or until
just combined.
4. Remove the bowl from the mixer and
stir through the peanuts and caramel
choc chips. Roll tablespoons of mixture
into balls. Place onto prepared baking
sheets, allowing room for spreading.
Flatten with fingertips to about ¾ inch
(1cm) thick. Bake for 15–18 minutes or
until golden. Allow to stand on trays
for 5 minutes before transferring to a
wire rack to cool. Repeat with remaining
biscuit mixture.
tIP
Caramel choc chips are available in
baking section of most supermarkets,
alternately use white, milk or dark
choc chips.
RECIPES
oREo ChEESECAKE CUPCAKES
Makes 24 cupcakes
InGREDIEntS
1 ½ packages (58 cookies) oreo cookies
2 sticks (226g) butter, cubed
2 x 8oz packages (453g) cream cheese, cubed
1 cup (200g) granulated sugar
1 teaspoon pure vanilla extract
4 large eggs, lightly beaten
½ cup (120ml) heavy whipping cream
Pinch sea salt
All ingredients room temperature
MEthoD
1. Preheat Oven to 275°F (135°C)
2. Place all Oreo cookies into food
processor and process until you have
reached fine crumbs.
3. Remove ⁄ of the crumbs and reserve for
1
3
later use. Place cubed butter into food
processor with remaining crumbs and
process just until you have reached a
dough consistency.
4. Line cupcake pan with cupcake papers
and distribute the Oreo dough evenly
into each of the cupcake papers
(about 1 tablespoon each). Press the
dough down onto the bottom of each of
the papers making sure the bottoms are
covered evenly, ¼ inch thick, as this will
be the crust of each cupcake. Refrigerate
while mixing other ingredients.
5. Place cream cheese, sugar, vanilla
extract and 2 tablespoon of Oreo
cookie crumbs into mixer and turn to
CREAM/BEAT until smooth.
6. Reduce mixer speed to LIGHT/MIX
and add heavy whipping cream, pinch
of salt and eggs (add eggs slowly one by
one) just until incorporated. Try not to
over mix the batter.
7. Remove crusts from refrigerator and
fill each cupcake with batter almost to
the top.
8. Place in oven for 20–22min (rotate
pan half way through) cook until
centers have slight jiggle. Turn oven
off and crack open oven door and
allow cupcakes to cool. (This prevents
cracking.) Remove from oven and
sprinkle crumbs on tops of cupcakes.
Then refrigerate for at least 3 hours
before serving.
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