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APRICOT WHEATGERM CRUNCHIES
125 g butter
3/4 cup brown sugar, lightly packed
1/2 teaspoon vanilla essence
1 egg
1/2 cup self-raising flour, sifted
3/4 cup wheatgerm
1/3 cup desicated coconut
1/3 cup rolled oats
125 g dried apricots, chopped
11/2 cups cornflakes
1. Preheat oven to 200°C.
2. Cream butter and sugar together until light and fluffy. Add vanilla and egg.
Beat well.
3. Mix in flour, wheatgerm, coconut, rolled oats, apricots and cornflakes.
4. Shape tablespoonfuls of mixture into balls.
5. Place on a greased pizza tray: flatten slightly with a fork.
6. Place on the low rack. Bake for 12-14 minutes on CONVECTION 200°C.
NOTE: Cook in the two batches.
CHOCOLATE CHIP COOKIES
125 g butter
1/2 cup caster sugar
1/2 cup brown sugar, lightly packed
1/2 teaspoon vanilla essence
1 egg
13/4 cups self-raising flour, sifted
1/2 teaspoon salt
125 g choc bits
60 g walnut pieces
1. Preheat oven to 200°C.
2. Cream butter, sugars and vanilla until light and fluffy. Beat in egg.
3. Mix in flour, salt, choc bits and walnut pieces.
4. Shape tablespoonfuls of mixture into balls. Place on a lightly greased pizza
tray: press down slightly, allowing room for spreading.
5. Place on the low rack. Bake for 12-14 minutes on CONVECTION 200°C.
NOTE: Cook in the two batches.
MUESLI CUSTARD DELIGHT
Makes 18
300 g carton, sour cream
3 × 410 g can, sliced peaches, drained
1 cup butter cake mix
2 cups toasted muesli
1/2 cup coconut
175 g butter, melted
1. Spread sour cream evenly over base of a 20 cm glass pie plate. Sprinkle
with drained peaches.
2. Combine butter cake mix, muesli, coconut and butter in a small bowl. Mix
well.
3. Spread muesli mixture over peaches.
4. Cook on the low rack for 6 minutes on 1100W and 4 minutes on GRILL.
5. Stand 5 minutes before serving.
Makes 24
33
Serves 6-8
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