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SHORTBREAD
: 10-15 min
P R E P T I M E
C O O K I N G T I M E
M A K E S A P P R O X . 2 0 - 2 5
P R O G R A M M E
175g plain flour
pinch salt
55g caster sugar
Preheat the oven to 175 °C (165 °C fan, gas mark 4). Lightly butter or line* a
baking tray with baking paper. Place all the ingredients in the metal bowl. Select
the PASTRY/CAKE programme. The dough should be very soft. Roll out* the dough
to a thickness of 1½-2cm. Use a 5cm round or oblong cutter, to cut out the
shortbread shapes. Place on the baking tray and chill for about 30 minutes. Bake
until almost firm; about 15-20 minutes. Set aside to cool; sprinkle with icing sugar.
COCONUT AND CHOCOL ATE
macaroons
: 10 min
P R E P T I M E
C O O K I N G T I M E
M A K E S A P P R O X . 2 0
P R O G R A M M E
4 egg whites
pinch salt
160g caster sugar
1 Preheat the oven to 180 °C (170 °C fan, gas mark 4). Fit the whisk in the metal
bowl, add the egg whites and a pinch of salt, remove the cap and run the WHISK
programme.
2 When small peaks start to form, add the sugar through the opening and restart the
WHISK programme for 1 minute.
3 Put the whisked egg whites into a bowl, and gently fold in the coconut using
a spatula*.
4 Fit a piping bag* with a fluted tip, fill with the mixture and pipe 2-3cm mounds on
a lined* baking tray or alternatively use 2 spoons to shape*. Bake for 15 minutes
until lightly browned.
5 Melt the chocolate in a bain-marie*. Set the baked macaroons aside until cold.
Dip the bases in melted chocolate, place on baking paper and refrigerate for
1 hour until firm.
268
: 15 min
: 30 min
R E S T I N G T I M E
:
115g cold butter
icing sugar for dusting
: 15 min
: 1 h
R E S T I N G T I M E
:
:
AT TA C H M E N T
250g desiccated coconut
100g dark chocolate
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