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310306_mini chopper cookbook.qxp
Makes approximately 30 small
biscuits for serving with creamy or
fruit desserts, or with after dinner
coffee.
4 4 0 0 g g ( ( 1 1 ½ ½ o o z z ) ) b b u u t t t t e e r r
1 1 2 2 0 0 m m l l ( ( 4 4 f f l l o o z z ) ) d d o o u u b b l l e e c c r r e e a a m m
1 1 1 1 0 0 g g ( ( 4 4 o o z z ) ) s s u u g g a a r r
1 1 1 1 0 0 g g ( ( 4 4 o o z z ) ) b b l l a a n n c c h h e e d d a a l l m m o o n n d d s s
1 1 1 1 0 0 g g ( ( 4 4 o o z z ) ) d d r r i i e e d d c c r r a a n n b b e e r r r r i i e e s s
5 5 0 0 g g ( ( 2 2 o o z z ) ) p p l l a a i i n n f f l l o o u u r r
•
Preheat oven to 180C/350F/M4
•
In a small pan melt butter, cream
and sugar together and bring to
boil
•
Remove from heat
4/4/2006
15:44
Page 20
SAVOURY AND SWEET BISCUITS
CRANBERRY AND ALMOND BISCUITS (makes 30)
•
Place almonds in mini chopper
with a couple of teaspoons of the
flour and chop to a rough texture
– not fine. Stir into cream mix
•
Chop cranberries briefly in
chopper to reduce their size
•
Stir into cream mixture and then
stir in remaining flour,
thoroughly.
•
Drop teaspoons of the mixture
onto the prepared baking tray,
leaving space between for them
to spread. You may need to do a
couple of batches
•
Bake for 5 minutes in centre of
oven
•
Remove from oven and, with a
knife, push the edges of the
biscuits back into shape – they
will have spread out unevenly
•
Return to oven for a further 5-7
minutes, until well browned
•
When cooked, leave for 10
minutes to firm up before
removing from the tray
•
Cool, and store in an airtight
container
20
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