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All-time Australiana
continued
Anzac biscuits
20
½ cup plain flour
¼ cup brown sugar
¾ cup desiccated coconut
¾ cup rolled oats
50g butter, chopped
1 tablespoon golden syrup
½ teaspoon bicarbonate of soda
2 tablespoons boiling water
1. Assemble Mixer using flat beater.
. Using speed 1, combine flour, sugar, coconut and
rolled oats.
3. Melt butter and golden syrup in a small saucepan
over gentle heat.
. Dissolve soda in boiling water and add to the
butter mixture.
. Using speed 1, stir butter mixture into the dry
ingredients until just combined.
. Place tablespoonfuls of mixture onto lightly
greased baking trays. Allow 3cm for spreading.
. Bake in a preheated 180ºC oven for 1-0 minutes
or until golden brown.
8. Cool on a wire rack.
R8
BEM400_BEM400S_BOOKLET.indd 28-29
Banana cake
1 cup sugar
2 x 60g eggs
1 cup mashed ripe banana
150g butter, melted
2 cups (300g) plain flour
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
2 tablespoons milk
1 quantity Cream cheese frosting (Recipe Page R19)
1. Assemble Mixer using flat beater.
. Using speed 1, combine sugar, eggs and mashed
banana. Stir in melted butter.
3. Sift flour and baking powder together. Dissolve
soda in milk.
. Using speed 3, add sifted ingredients and
milk alternately to banana mixture. Mix until
well combined.
. Pour mixture into a lightly greased and base lined
0cm round cake pan.
. Bake in a preheated 180ºC oven for 0- minutes
or until cooked when tested.
. Allow to stand minutes in pan before turning
out onto a wire rack to cool.
8. When cold, ice with cream cheese frosting
if desired.
Honey swiss roll
3 x 60g eggs
½ cup caster sugar
¼ cup arrowroot
1 tablespoon flour
1 teaspoon ground ginger
1 teaspoon cream of tartar
½ teaspoon bicarbonate of soda
1 tablespoon honey, warmed
Extra caster sugar, for sprinkling
Filling:
100g butter, chopped
2 tablespoons honey
Pinch of ground ginger
1 tablespoon milk
1. Assemble Mixer using wire whisk.
. Using speed , beat eggs until thick and
creamy. Gradually add sugar and continue
beating until mixture thickens.
3. Sift arrowroot, flour, ginger, cream of tartar and
soda, repeat sifting three times.
. Using speed 1, fold dry ingredients into egg
mixture, add honey and mix until combined. Do
not over mix.
. Pour mixture into a lightly greased and base lined
cm x 30cm Swiss roll pan.
. Bake in a preheated 180ºC oven for 1-0
minutes or until cooked when tested.
. Turn cake out onto a clean tea towel lightly
dusted with caster sugar. Quickly remove baking
paper and trim edges of cake.
8. Carefully roll up the cake, from the short side, in
the tea towel. Allow to cool.
. Reassemble mixer with clean wire whisk.
10. Using speed , beat butter until light and fluffy,
gradually add honey, ginger and milk, continue
beating until mixture is smooth and creamy.
11. Carefully unroll the cake, spread with filling
and reroll.
12/6/08 3:06:49 PM
R
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