Belling 48422 Instruction Manual page 7

DOUBLE CHOCOLATE BROWNIES
White chocolate chips grace these deliciously dark chocolate brownies.
Enjoy with a cup of tea or with a big scoop of ice cream for dessert.
INGREDIENTS
275g caster sugar
4 eggs
225g unsalted butter, melted
225g plain chocolate, melted
75g unsweetened cocoa powder
75g self-raising flour, sifted
110g white chocolate chips
PREPARATION METHOD
Prep: 15 mins | Cook: 30 mins
1.Preheat oven to 180 C / Gas 4. Grease or line a baking tray with baking parchment.
2.Beat together eggs and sugar until light and fluffy. Set aside.
3.Melt butter and chocolate in a double boiler or microwave. Allow to cool slightly, then mix
into egg-sugar mixture.
4.In a small bowl, combine flour and cocoa. Gradually fold this into the batter.
5.Stir in chocolate chips and pour mixture into baking tray.
Bake in preheated oven for 25-30 minutes.
Allow to cool and cut into portions
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CLASSIC RECIPIES
SCONES
INGREDIENTS
225g/8oz self raising flour
pinch of salt
55g/2oz butter
25g/1oz caster sugar
150ml/5fl oz milk
1 free-range egg, beaten
PREPARATION METHOD
1. Heat the oven to 220C/425F/Gas 7. Lightly grease a baking sheet.
2. Mix together the flour and salt and rub in the butter. Stir in the sugar and then the milk
to get a soft dough.
3. Turn on to a floured work surface and knead very lightly. Pat out to a round 2cm/¾in thick.
Use a 5cm/2in cutter to stamp out rounds and place on a baking sheet. Lightly knead together
the rest of the dough and stamp out more scones to use it all up.
4. Brush the tops of the scones with the beaten egg. Bake for 12-15 minutes until well risen and
golden.
5. Glazing with egg wash .
ready in approximatly 24 mins
6. Cool on a wire rack and serve with butter and good jam and maybe some clotted cream.
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