Gastroback DESIGN FOOD PROCESSOR ADVANCED Operating Instructions Manual page 81

CHOCOLATE CHIP COOKIES
» 125g butter or margarine, at room
temperature
» ½ cup brown sugar, lightly packed
» ½ cup caster sugar
» ½ teaspoon vanilla
» 1 egg
» 1¾ cups self-raising flour
» ¼ teaspoon salt
» 1 cup chocolate chips
Preheat oven to 180°C and grease oven trays.
Using the processing bowl fitted with the univer-
sal ›s‹ blade, process butter or margarine, sugars
and vanilla until well combined. Remove the pro-
cessing bowl cover and scrape the sides of the
bowl. Replace the cover. Add the egg to the
mixture and continue to process for 5 seconds.
Once again remove the processing bowl cover
and scrape the sides of the bowl. Add flour and
salt and process until combined. Add the cho-
colate
chips and continue to process until the mixture
is just combined. Remove the processing blade.
With a tablespoon, spoon mixture into small balls
and place onto the oven tray, allowing room for
spreading. Place trays into the oven and bake
for 15 minutes or until cooked. Allow to cool on
trays.
FRUIT AND NUT SLICE
Base
» ¾ cup plain flour
» ½ cup self-raising flour
» 90g butter or margarine, at room tempe-
rature
» 1 tablespoon sugar
» 1 egg
» 1 tablespoon milk
� ³ cup apricot jam
»
1
Topping
» 100 g dried apricots
» 1 egg
» � ³ cup sugar
1
� ³ cup coconut
»
1
» 1 cup unsalted peanuts
Preheat oven 190°C, grease and line base and
two sides of a lamington pan.
Using the processing bowl fitted with the univer-
sal ›s‹ blade, process flours and butter or mar-
garine until combined. Add sugar, egg and milk
and process until combined.
Remove the processing blade. Spread mixture,
pressing it into the prepared tin. Spread the
apricot jam evenly over the base. Using the pro-
cessing bowl fitted with the universal ›s‹ blade,
process the dried apricots until roughly chopped.
Add the remaining ingredients and process until
combined and peanuts are roughly chopped.
Remove the processing blade. Spread mixture
evenly over the base and place pan into the
oven. Bake for approximately 25-30 minutes or
until topping is firm to touch. Allow to cool in tin
before cutting into squares.
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