Sharp R-82FBSTM Operation Manual With Cookbook page 60

R-82FBSTM CkBk 18/08/2004
Serves 4 - 6
100g margarine
100g caster sugar
2 eggs (medium), beaten
100g self raising flour
30 - 45ml (2 - 3 tbsp) water
Serves 6
175g butter
175g caster sugar
3 eggs (medium)
175g plain flour
5ml (1 tsp) baking powder
100g glacé cherries, quartered
75g ground almonds
5ml (1 tsp) almond essence
15ml (1 tbsp) milk
Serves 6 - 8
175g margarine
100g caster sugar
225g self raising flour
50g milk chocolate, finely chopped
25g walnuts, finely chopped
The biscuits will be soft when hot but
will harden as they cool.
Serves 4 - 6
100g butter
75g golden syrup
175g black treacle
225g plain flour
10ml (2 tsp) ground ginger
5ml (1 tsp) bicarbonate of soda
25g caster sugar
1
150ml ( / pint) milk
4
2 eggs (medium), beaten
09:02 Page 58
RECIPES
P
LAIN MICROWAVE CAKE
1 Cream margarine and sugar, beat in the eggs. Fold in
the flour and water. Grease and line the base of a
18cm cake dish with kitchen paper. Spoon mixture
into dish and smooth.
2 Cook on 100% for 4 - 5 minutes until firm. Allow to
cool slightly before turning out.
C &
HERRY ALMOND CAKE
1 Cream the butter and sugar together until light and
fluffy, beat in the eggs.
2 Fold in flour and baking powder, stir in the cherries,
ground almonds, almond essence and milk.
3 Grease and line the base of a 18cm cake dish with
greaseproof paper. Spoon in the cake mixture and
smooth the surface.
4 Place on the turntable, cook on DUAL - 1, 200°C,
30%, for 17 minutes.
C
HOCOLATE CHIP COOKIES
1 Cream margarine and sugar until light and fluffy. Stir
in the flour, chocolate and walnuts to make a soft but
firm dough.
2 Divide mixture into 8 even sized balls, place apart in
two large flan dishes and flatten slightly.
3 Place one dish on low rack and the other on the high
rack. Bake on CONVECTION 180°C for 30 minutes
until golden brown around the edges. Swap the
dishes round after 20 minutes.
4 Allow to cool before removing from the dish.
G
INGERBREAD
1 Place the butter, syrup and treacle into a bowl, heat
on 100% for 2 minutes and stir well.
2 In a separate bowl, place the flour, ginger, bicarbonate
and sugar.
3 Add the milk into the melted syrup mixture then add
the eggs and mix well.
4 Stir into the dry ingredients and beat thoroughly.
5 Pour into a greased and lined 20cm square dish.
6 Place on the low rack and cook on DUAL - 1, 180°C,
30%, for 18 minutes.
58