Sharp R-774M Operation Manual With Cookbook page 58

R-774M O/M 28/03/2001 15:24 Page 56
Website: http://www.sharp.co.uk/support
FRUIT SCONES
Makes 22 - 24 Scones
450g (1lb) self raising flour
100g (4oz) caster sugar
100g (4oz) butter
100g (4oz) sultanas
2 eggs (size 3), beaten with milk to
make 300ml (
1 egg (size 3), beaten to glaze
Variations:
Wholemeal scones: Substitute white self raising flour
with wholemeal self raising flour, omit sultanas.
Date scones: Substitute white self raising flour with
wholemeal self raising flour and the sultanas with 100g
(4oz) dates, finely chopped.
Spiced apple scones: Substitute white self raising
flour with wholemeal flour and sultanas with 1 eating
apple, grated. Add 10ml (2tsp) cinnamon at Stage 2.
Microwave Tip: Toasting coconut
Spread 100g (4oz) desiccated coconut on a plate. Heat on 100% for 2 - 3 minutes, stir every minute.
TRUFFLES
Makes 12
50g (2oz) plain chocolate, broken into pieces
25g (1oz) butter
75g (3oz) sponge cake, crumbled
25g (1oz) icing sugar
15ml (1tbsp) rum
100g (4oz) plain chocolate, to coat
100g (4oz) dark chocolate vermicelli, to coat
CHOCOLATE FUDGE
Makes 675g (1
1
150g (5 /
100g (4oz) butter, melted
450g (1lb) icing sugar
45ml (3tbsp) milk
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RECIPES
1
/ pint)
2
1
/ lb)
2
oz) milk chocolate, broken into pieces
2
Help Line: 08705 274277 (office hours)
Preparation Time - 15 Minutes
1 Grease two large flan dishes.
2 Combine the flour and sugar in a bowl, rub in the
butter and stir in the fruit. Add enough egg and milk
mixture to form a soft dough.
3
3 Roll out until 2cm ( / ") thick, cut out scones 6.4cm
4
1
(2 / ") in diameter.
2
4 Place the scones in the prepared dishes and brush
with egg to glaze.
5 Place one dish on the rack, cook for 30 minutes at
130˚C. Repeat for other scones.
Cheese and chive scones: Omit sugar and
sultanas. Add 175 (6oz) grated Cheddar cheese, 30ml
(2tbsp) dried chives, salt and pepper at Stage 2.
Fresh herb scones: Omit sugar and sultanas. Add
10ml (2tsp) fresh parsley, 10ml (2tsp) fresh sage and
10ml (2tsp) fresh thyme at Stage 2.
Preparation Time - 20 Minutes
1 Place chocolate and butter in a bowl. Heat on 100%
for 1 minute, stir until melted.
2 Add sponge, icing sugar and rum, mix well.
3 Chill the mixture until set enough to handle. Lightly
dust your hands with icing sugar and roll the truffle
mixture into 12 even sized balls.
4 Break chocolate and place in a bowl. Heat on
100% for 2 - 3 minutes, stir every 30 seconds until
melted.
5 Pour the vermicelli into a separate bowl.
6 Roll each truffle ball first in the chocolate and then in
the vermicelli, coat evenly. Place on greaseproof
paper, chill to set.
Preparation Time - 20 Minutes
1 Place the chocolate in a bowl and heat on 100% for
2 minutes, stir every 30 seconds until melted.
2 Stir in butter, icing sugar and milk. Heat on 100% for
2 - 3 minutes, stir vigorously every minute until the
mixture is thick and glossy.
3 Pour into a greased, rectangular 20.4 x 15.3cm
(8 x 6") dish, chill to set before cutting.
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