Sharp R-959M-A Operation Manual With Cookbook page 86

p83_cre 8/28/06 1:59:13 PM
Mak
30ml (2 tbsp) caster sugar
5ml (1 tsp) ground cinnamon
300g plain flour
30ml (2 tbsp) caster sugar
10ml (2 tsp) baking powder
75g margarine
75g dried date, chopped
2 eggs (medium)
100ml milk
Mak
150g smooth peanut butter
100g margarine
250g clear honey (see tip, page 88)
2 eggs (medium)
100g dried fig, chopped
75g digestive biscuit, broken into pieces
50g wholemeal self raising flour
Serv
175g margarine
175g caster sugar
3 eggs (medium)
175g plain flour
5ml (1 tsp) baking powder
100g glacé cherry, quartered
75g ground almond
5ml (1 tsp) almond essence
15ml (1 tbsp) milk
RECIPES
D &
ATE
1 In a small bowl, combine the sugar and cinnamon.
Set aside.
2 In a medium bowl, stir together the flour, sugar and
baking powder. Rub in the margarine until the mixture
resembles coarse crumbs. Stir in the date.
3 In a small bowl, beat the eggs and milk together.
Stir the egg mixture, keeping 1 tablespoonful for glazing,
into the flour mixture until a soft dough is formed.
4 Turn out onto a lightly floured surface and knead gently.
Roll the dough into a 22.5cm x 15cm (9" x 6") rectangle.
5 Preheat oven to CONVECTION 220ºC.
6 Cut the rectangle into 6 squares, each 7.5cm (3"), then
cut each square diagonally in half. Place on two greased
baking trays. Brush with the reserved egg mixture then
sprinkle with the cinnamon mixture.
7 Place one tray on the lower shelf and one tray on the
upper shelf.
8 Cook on CONVECTION 220c for 12 minutes.
Rotate the trays 180º after half the cooking time.
P
EANUT BUTTER SQUARES
es 1 In a medium sized bowl combine all the ingredients in
the order given.
2 Preheat the oven to CONVECTION 180ºC.
3 Spread the mixture into a greased and lined 23cm (9")
square baking tin.
4 Place on the low rack and cook on DUAL
CONVECTION, 180ºC, 10% for 20 minutes.
5 Leave to cool, then cut into 16 squares to serve.
C
HERRY
1 Cream the margarine and sugar together until light and
fluffy then beat in the eggs one at a time.
2 Fold in flour and baking powder, stir in cherry, ground
almond, almond essence and milk.
3 Grease and line the base of an 18cm (7") cake dish
with greaseproof paper. Spoon in the cake mixture and
smooth the surface.
4 Place on the low rack and cook using sequence
programming, DUAL CONVECTION, 180ºC, 30% for
18 minutes then CONVECTION 180ºC for 3 minutes
until golden and a skewer comes out clean.
84
CINNAMON SLICES
&
ALMOND CAKE