Sharp R-959(SL)M-AA Operation Manual With Cookbook page 95

Serves 8
100g margarine
200g plain chocolate, broken into pieces
30ml (2 tbsp) golden syrup
300g digestive biscuit, crushed
75g mixed glace fruit, chopped
Makes 10 pieces
175g margarine
100g demerera sugar
175g golden syrup
275g jumbo oats
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RECIPES
B
ELGIAN BISCUIT CAKE
1 Place the margarine, chocolate and syrup in a medium bowl
and heat on 50% for 2 - 3 minutes, stirring every minute, until
just melted.
2 Add the crushed biscuit and fruit, mix well.
3 Place the mixture into a greased 20cm (8") flan dish and
spread evenly.
4 Chill in a refrigerator for 3 - 4 hours or overnight.
5 Cut into squares to serve.
R
ICH FLAPJACK
1 Place the margarine, sugar and syrup in a large bowl, heat on
100% for 3 - 4 minutes, stir every minute until melted, add
the oats, mix well.
2 Spoon mixture into a well greased 25cm (10") flan dish,
smooth the surface.
3 Place on the low rack, cook on DUAL CONVECTION,
180ºC 10% for 18 minutes until golden brown.
4 After cooking, loosen flapjack around the rim and slice into
10 pieces.
Leave to cool in the dish for approx. 2 hours.
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