Breville donna hay BEM800DH Instruction Booklet page 20

B I S C U I T S + S L I C E S
white chocolate and
macadamia cookies
125g butter, softened
½ teaspoon vanilla extract
1 cup (220g) caster sugar
1 egg
1 cup (150g) plain flour, sifted
1 cup (150g) self-raising flour, sifted
1 cup (140g) chopped macadamia nuts
250g white chocolate, chopped
Preheat the oven to 180°C. Place the butter,
vanilla and sugar into the bowl of the mixer
and beat with the beater attachment for
6–8 minutes or until light and creamy. Add
the egg and beat well. Add the flours, nuts
and chocolate and beat until combined. Roll
2 tablespoons of the mixture at a time into
balls and place the balls on baking trays lined
with non-stick baking paper. Flatten slightly,
allowing room for the biscuits to spread. Bake
for 12 minutes or until cookies are lightly
browned. Cool on trays. Makes 22.
38
gingerbread men
125g butter, softened
½ cup (90g) brown sugar
½ cup (175g) golden syrup
2½ cups (375g) plain flour, sifted
2 teaspoons ground ginger
1 teaspoon bicarbonate of soda
icing
1 eggwhite
½ cup (80g) icing sugar, sifted
Preheat the oven to 190°C. Place the butter
and sugar into the bowl of the mixer and beat
with the beater attachment for 6–8 minutes
or until light and creamy. Add the golden
syrup, flour, ginger and bicarbonate of soda
and mix to form a smooth dough. Refrigerate
for 10 minutes or until the dough is firm. Roll
out the dough between sheets of non-stick
baking paper to 5mm thick. Cut out shapes
from the dough using a gingerbread man
cookie cutter. Place on baking trays lined
with non-stick baking paper. Bake for
8–10 minutes or until golden brown. Cool
on trays. To make the icing, mix the eggwhite
and icing sugar until combined. Pipe on
buttons or spread over the cookies and allow
to set. Makes 25.
B I S C U I T S + S L I C E S
banana and date bread
125g butter, softened
1 cup (175g) brown sugar
2 eggs
1½ cups (225g) plain flour, sifted
1 teaspoon baking powder
½ teaspoon bicarbonate of soda
½ teaspoon ground cinnamon
1½ cups mashed banana
¼ cup (60ml) maple syrup
1 cup (140g) chopped dates
Preheat the oven to 160°C. Place the butter
and sugar into the bowl of the mixer and beat
with the beater attachment for 6–8 minutes
or until light and creamy. Gradually add the
eggs and beat well. Add the flour, baking
powder, bicarbonate, cinnamon, banana,
maple syrup and dates amd mix until just
combined. Spoon the mixture into a lightly
greased 7cm x 32cm loaf tin lined with
non stick baking paper. Bake for 1 hour
and 10 minutes or until cooked when tested
with a skewer. Serve warm in slices. Serves 8.
chocolate chunk cookies
110g butter, softened
¾ cup (130g) brown sugar
1 egg
1 teaspoon vanilla extract
1 cup (150g) plain flour, sifted
¼ cup (25g) cocoa, sifted
1 teaspoon bicarbonate of soda
125g dark chocolate, melted
280g dark chocolate, extra, roughly chopped
Preheat the oven to 160°C. Place the butter
and sugar into the bowl of the mixer
and beat with the beater attachment for
6–8 minutes or until light and creamy.
Add the egg and vanilla and beat for a
further 2 minutes. Add the flour, cocoa,
bicarbonate of soda and melted chocolate
and beat until combined. Add the extra
chopped chocolate and stir to combine.
Roll 1 tablespoon of the mixture at a time
into rounds and place the rounds on baking
trays lined with non-stick baking paper.
Flatten slightly, allowing room for the cookies
to spread. Bake for 10−12 minutes or until
slight cracks have formed. Cool on wire racks.
Makes 16.
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