Panasonic Inverter NN-A775 Cookery Book page 67

Cakes and Biscuits
Ingredients
250g (9 oz) butter, soft-
ened and cut into cubes
85g (3 oz) caster sugar
330g (12 oz) plain flour
2 egg yolks
2 tbsps (10 ml) sugar
Ingredients
100g (4 oz) caster sugar
100g (4 oz) ground
almonds
130g (5 oz) flour
5 egg whites
100g (4 oz) icing sugar
130g (5 oz) butter, melted
En-66
Shortbread
Dish: 27x17.5x3.5cm baking tray
Serves: 12
Cooking Time: 1 hour - 1 hour 10 mins.
Oven Accessory: enamel shelf
1. Pre-heat the oven with the enamel shelf to convection
150°C.
2. Beat the butter until soft, add the sugar and beat until
light and fluffy.
3. Add the egg yolks one by one and beat.
4. Beat for a further 1 minute with an electric mixer, add
a little water if necessary to make a soft dough.
5. Put the dough into the metal tin and press down
firmly.
6. Prick the top of the shortbread with a fork.
7. Bake on the metal tray in the oven on convection
150°C for 1 hour - 1 hour 10 minutes.
Small Rich Tea Cakes
Makes: 20 cakes
Cooking Time: 20-27 mins.
Oven Accessory: enamel shelf, metal tray, glass tray
1. Mix the sugar with the powdered almonds and flour
and put to one side.
2. Put the butter into a heatproof dish and melt on
microwave 440W for 1 to 2 minutes. Put to one
side.
3. Pre-heat the oven on convection
the glass turntable inside.
4. Place 10 cakes cases onto the metal tray and 10
cakes on the enamel shelf.
5. Whisk the egg whites until they are firm, add 100g
icing sugar and beat rapidly until smooth.
6. Mix the flour mixture with the melted butter. Using a
spatula, fold in the whisked egg whites.
7. Put equal amounts of mixture into each cake case.
Place enamel shelf in position and metal tray on glass
tray. Cook for 18 to 25 minutes.
200°C with just