Oat And White Chocolate Cookies; White Chocolate And Raspberry Cheesecake - Sunbeam MultiProcessor Compact LC5000 Instruction Booklet

Desserts continued

Oat and White Chocolate Cookies

Makes: approximately 30 cookies
200g white chocolate
2 ½ cups rolled oats
250g butter, room temperature
1 cup brown sugar
1 cup caster sugar
1 teaspoon vanilla extract
2 eggs
2 ½ cups plain flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1.Preheat oven to 180C. Grease and line two
baking trays with baking paper.
2.Using the universal 's' blade process white
chocolate and oats until a fine powder. Set
aside.
3.Using the universal 's' blade process
butter, sugars and vanilla until creamed.
Scrape down the sides of the bowl if
necessary.
4.Add eggs once at a time, making sure to
mix well between each addition.
5.Add remaining ingredients and pulse until
just combined.
6.Roll mixture into tablespoon sized balls.
Place on prepared trays and gently press
down. Bake for 8-10 minutes or until
cooked.
7.Allow to cool on wire rack. Serve.
30

White Chocolate and Raspberry Cheesecake

Serves: 8-10
200g digestive biscuits
80g butter, melted
500g cream cheese, room temperature
180g white chocolate, melted
1 cup thickened cream
2/3 cup icing sugar
2 teaspoons powdered gelatine
¼ cup boiling water
1 cup frozen raspberries
1.Grease and line a 23cm spring form pan.
2.Using universal's' blade process biscuits
and butter until a fine crumb. Press into
the base of prepared pan.
3.Using universal's' blade process cream
cheese, chocolate, cream and icing sugar
until well combined.
4.Add gelatine to hot water stirring to
combine. Add to the cream cheese mixture
and process until combined.
5.Pour into the prepared pan and dot the
top of the cheesecake with the frozen
raspberries, pushing some down into the
mixture. Refrigerate for 3 hours or until
set.
6.Remove cheesecake from pan once chilled.
Serve.
TIP: Any frozen berries can be used.