Sharp R959slm Manual

							RECIPES
Serv
225g shortcrust pastry
FILLING:
1 x 325g jar lemon curd
MERINGUE:
4 egg whites (medium)
225g caster sugar
1 Preheat the oven to CONVECTION 200ºC.
2 Line a greased 25cm (10) flan dish with the pastry.
Place on the lower shelf, bake on CONVECTION
200ºC for 15 minutes until golden. Rotate dish after
half the cooking time. Allow to cool.
3 Spoon the lemon curd into the pastry case and spread
evenly.
4 Preheat the oven to CONVECTION 180ºC.
5 To prepare meringue, whisk egg whites until stiff. 
Fold in sugar, a little at a time, using a metal spoon.
6 Spread the meringue evenly over the top of the lemon
filling forming small peaks all over.
7 Place on the lower shelf, bake on CONVECTION
180ºC for 20 minutes.
Rotate dish 180º after half the cooking time.
LEMON MERINGUE PIE
Microwave Tip: Softening ice-cream
Place a 1 litre (13/4pint) tub of frozen ice-cream on the turntable (lid removed).
Heat on 50% for 11/2- 2 minutes.
Microwave Tip: Making 300ml (pint) custard
Combine 15ml (1 tbsp) custard powder, 15ml (1 tbsp) sugar and 300ml (1/2pint) milk.
Cook on 100% for 3 - 4 minutes, stir every minute until thick.
Serves 
125g dried fig, roughly chopped
125g dried apricot, roughly chopped
100g raisin
100g currant
60ml (4 tbsp) brandy
75g self raising flour
2.5ml (
1/2tsp) allspice
2.5ml (1/2tsp) grated nutmeg
2.5ml (1/2tsp) ground cinnamon
50g fresh breadcrumbs
75g shredded suet
100g soft brown sugar
50g blanched almond, roughly chopped
grated rind of 1 medium orange
grated rind of 1 medium lemon
1 eating apple, grated
30ml (2 tbsp) black treacle
1 egg (medium), beaten
1 Place fig, apricot, raisin, currant, and brandy in a large
bowl, mix well. Leave for 2 hours.
2 Place the flour, spices, breadcrumbs, suet, sugar,
almond, orange and lemon rind and apple in a bowl,
mix well. Stir into the dried fruit mixture along with
the treacle and beaten egg.
3 Grease 1.2 litre (2 pint) pudding basin and line the
base with a circle of grease proof paper. Spoon in the
pudding mixture, smooth the surface and cover with
cling film and pierce.
4 Cook on 50% for 18 minutes until firm to the touch.
FIGGY PUDDING
Microwave Tip: Reheating Christmas pudding
Place a 500g pudding in a shallow flan dish.
Cover and heat on 70% for 3 - 4 minutes.
p79_cre   8/16/06   5:50:33 PMp79_cre   8/16/06   5:50:33 PM 
						

							RECIPES
Serv
500g shortcrust pastry
FILLING:
100g caster sugar
50g plain flour
5ml (1 tsp) ground cinnamon
900g canned pear, sliced
15ml (1 tbsp) margarine
TOPPING:
100g margarine
150g brown sugar
5ml (1 tsp) ground cinnamon
45ml (3 tbsp) single cream
100g pecan nuts
1 Roll out 300g of pastry large enough to line the base of
a greased 25cm (10”) flan dish. Roll out 200g of pastry
large enough to make a lid.
2 Preheat the oven to CONVECTION 230ºC.
3 In a large bowl, combine the caster sugar, flour and
cinnamon. Add the pear slices and toss gently to coat.
4 Turn the pear mixture into the pastry case, cover with
the pastry lid and crimp the edges. Do not glaze.
5 Place on the low rack and cook on DUAL
CONVECTION, 230ºC, 10% for 25 minutes.
6 When the pie is cooked leave to cool slightly whilst
making the topping.
7 In a medium bowl add the margarine, brown sugar,
cinnamon and cream. Cook on 70% for 5 minutes, stir
twice. 
8 Beat the topping for approximately 1 minute until just
warm, then pour over the pie. Sprinkle pecan nuts over
the topping, leave to cool before serving.
PEAR&PRALINE PIE
Serves 
PASTRY:
150g butter
350g plain flour
50g sugar
2 egg yolks (medium)
cold water to mix
FILLING:
1kg cooking apple, peeled & sliced
100g demerara sugar
10ml (2 tsp) ground cinnamon
grated rind of 1 orange (optional)
1 egg (medium) mixed with a little milk to glaze
demerara sugar, to decorate
1 For pastry, rub butter into flour until the mixture
resembles breadcrumbs. Stir in sugar and bind with egg
yolk. Add enough cold water to make a soft but not
sticky dough. Chill whilst making the filling.
2 For filling, combine apple, sugar, cinnamon and orange
rind (if using) in a large bowl.
Cook on 100% for 8 minutes, stir twice.
3 Line the base of a greased, 20 x 2.5cm (8 x 1) pie
dish with half the pastry. Spoon in apple mixture, roll
out remaining pastry and cover.
4 Pinch pastry edges to seal and make a slit in the centre
with a sharp knife. Brush with egg mixture to glaze and
sprinkle generously with sugar.
5 Place on the lower shelf, bake on CONVECTION
230ºC for 25 minutes until golden.
Rotate the dish 180º after half the cooking time.
APPLE PIE
p80   8/15/06   4:22:20 PMp80   8/15/06   4:22:20 PM 
						

							81
RECIPES
Serv
BASE:
175g margarine
175g caster sugar
5ml (1 tsp) vanilla essence
3 eggs (medium), beaten
75g plain flour
50g cocoa powder
2.5ml (
1/4tsp) baking powder
50g walnut, chopped
100g milk chocolate drops
TOPPING:
200g white chocolate, finely chopped
fudge pieces, finely chopped
1 Mix the margarine, sugar, essence and eggs together
until smooth.
2 Stir in the remaining ingredients except for the
chocolate drops.
3 Spoon the mixture into a greased and lined 25cm (10”)
flan dish.
4 Sprinkle the chocolate drops approx. 2.5cm (1”) in
width around the edge of the mixture.
5 Place on the low rack and cook on DUAL
CONVECTION, 180ºC, 10% for 20 minutes.
6 Remove the brownie from the oven and immediately
sprinkle the white chocolate drops over the centre. 
7 Stand for 5 minutes until the chocolate has melted
then spread to edge of the milk chocolate drops.
Sprinkle the fudge pieces over the white chocolate
centre.
BROWNIE PIZZA
Microwave Tip: More juice from oranges & lemons
Cut fruit in half and pierce lightly with a fork.
Place in a shallow flan dish, cut side down. Heat on 100% for 2 minutes.
Serv
100g sultana
125g date, stoned and chopped
100g prune, chopped
125g dried fig, chopped
100g dried apricot, chopped
100g glacé ginger, chopped
100g glacé cherry, halved
60ml (4 tbsp) orange marmalade
90ml (6 tbsp) brandy or sherry
225g margarine
175g soft brown sugar
4 eggs (medium), beaten
225g self raising flour
100g ground almond
5ml (1 tsp) mixed spice
2.5ml (
1/2tsp) nutmeg
2.5ml (1/2tsp) cinnamon
2.5ml (1/2tsp) vanilla essence
1 Place sultana, date, prune, fig, apricot, ginger and
cherry in a large bowl. Add orange marmalade and
brandy or sherry, mix well.
Leave overnight to marinade.
2 Grease and line a 20cm (8), loose bottomed cake tin
with greaseproof paper.
3 Cream the margarine and sugar in a large bowl, beat in
the eggs. Fold in the flour and ground almond until
well mixed.
4 Add the fruit mixture along with the spices and vanilla
essence, mix well.
5 Spoon the mixture into the prepared tin, smooth the
surface.
6 Place on the low rack, bake on DUAL
CONVECTION, 160ºC, 10% for 60 minutes until
brown, firm and a skewer comes out clean.
CHRISTMAS CAKE
p81_cre   8/16/06   5:49:35 PMp81_cre   8/16/06   5:49:35 PM 
						

							
RECIPES
Serv
150ml (1/4pint) sunflower oil
225g soft brown sugar
3 eggs (medium), beaten
225g self raising flour
5ml (1 tsp) bicarbonate of soda
10ml (2 tsp) cinnamon
300g carrot, grated
125g walnut, roughly chopped
ICING:
225g cream cheese (see tip below)
grated rind of 1 lemon
5ml (1 tsp) lemon juice (see tip, page 81)
30ml (2 tbsp) icing sugar
25g walnuts, finely chopped to sprinkle
1 Combine the oil, sugar and eggs. Stir in the flour, bicarbonate of soda and cinnamon.
Add the carrot and walnut, mix well.
2 Grease and line a 20cm (8) cake dish with greaseproof paper, pour in the cake mixture.
3 Place on the low rack and cook, using sequence programming, on DUAL CONVECTION, 180ºC, 30%
for 21 minutes 40 seconds then CONVECTION 180ºC
for 1 minute 30 seconds until firm to the touch and a
skewer comes out clean. Allow to cool before
decorating.
4 To prepare icing, combine cream cheese, lemon rind, lemon juice and icing sugar until smooth.
Spread on top of the cake, sprinkle with walnuts.
MOIST CARROT CAKE
Serves 
175g margarine
175g caster sugar
3 eggs (medium), beaten
175g self raising flour
45ml (3 tbsp) strawberry jam
25g icing sugar to dredge
1 Grease and line the base of two 20cm (8) sandwich tinswith greaseproof paper.
2 Preheat the oven to CONVECTION 180ºC.
3 Cream the margarine and sugar until light and fluffy, beat in the eggs. Fold in the flour.
4 Spoon equal amounts of the cake mixture into the prepared tins.
5 Place one tin on the upper shelf and the other on the lower shelf. Bake on CONVECTION 180ºC for 25
minutes, rotating the tins 180º after half the cooking time.
Cook until golden and firm to the touch.
Allow to cool before turning out.
6 Sandwich with jam and dredge with icing sugar.
VICTORIA SANDWICH CAKE
Microwave Tip: Softening cream cheese
Place 225g cream cheese on a plate. Heat on 30% for 1 minute until soft.
Microwave Tip: Softening hard sugar
Place sugar in a bowl, sprinkle lightly with water and heat on 100% for \
1 minute.
CARROT&COURGETTE CAKE: Substitute 150g of the carrot with 150g of grated courgette.
Add with the carrot and walnut in stage 1.
V
ARIATION:
B
UTTERFLYBUNS: Place 10ml (2 tsp) of cake mixture into 20 bun case in bun trays.
Bake in preheated oven on CONVECTION 180ºC for 23 - 24 minutes.
Rotate the trays 180º after half the cooking time and continue cooking until firm.
When cool, scoope a teaspoon of sponge from the centre of each bun, fill the hollow
with buttercream. Cut each teaspoonful of sponge in half and position the “wings”\
 in
the buttercream.
p82_cre   8/28/06   1:58:17 PMp82_cre   8/28/06   1:58:17 PM 
						

							
RECIPES
Mak
30ml (2 tbsp) caster sugar
5ml (1 tsp) ground cinnamon
300g plain flour
30ml (2 tbsp) caster sugar
10ml (2 tsp) baking powder
75g margarine
75g dried date, chopped
2 eggs (medium)
100ml milk
1 In a small bowl, combine the sugar and cinnamon.Set aside.
2 In a medium bowl, stir together the flour, sugar and baking powder. Rub in the margarine until the mixture
resembles coarse crumbs. Stir in the date.
3 In a small bowl, beat the eggs and milk together. Stir the egg mixture, keeping 1 tablespoonful for glazing,
into the flour mixture until a soft dough is formed. 
4 Turn out onto a lightly floured surface and knead gently. Roll the dough into a 22.5cm x 15cm (9” x 6”) rectangle.
5 Preheat oven to CONVECTION 220ºC.
6 Cut the rectangle into 6 squares, each 7.5cm (3”), then cut each square diagonally in half. Place on two greased
baking trays. Brush with the reserved egg mixture then
sprinkle with the cinnamon mixture.
7 Place one tray on the lower shelf and one tray on the upper shelf.
8 Cook on CONVECTION 220c for 12 minutes. Rotate the trays 180º after half the cooking time.
DAT E&CINNAMON SLICES
Makes
150g smooth peanut butter
100g margarine
250g clear honey (see tip, page 87)
2 eggs (medium)
100g dried fig, chopped
75g digestive biscuit, broken into pieces
50g wholemeal self raising flour
1 In a medium sized bowl combine all the ingredients inthe order given. 
2 Preheat the oven to CONVECTION 180ºC.
3 Spread the mixture into a greased and lined 23cm (9”) square baking tin.
4 Place on the low rack and cook on DUAL CONVECTION, 180ºC, 10% for 20 minutes.
5 Leave to cool, then cut into 16 squares to serve.
PEANUT BUTTER SQUARES
Serv
175g margarine
175g caster sugar
3 eggs (medium)
175g plain flour
5ml (1 tsp) baking powder
100g glacé cherry, quartered
75g ground almond
5ml (1 tsp) almond essence
15ml (1 tbsp) milk
1 Cream the margarine and sugar together until light and fluffy then beat in the eggs one at a time.
2 Fold in flour and baking powder, stir in cherry, ground almond, almond essence and milk.
3 Grease and line the base of an 18cm (7) cake dish with greaseproof paper. Spoon in the cake mixture and
smooth the surface.
4 Place on the low rack and cook using sequence programming, DUAL CONVECTION, 180ºC, 30% for
18 minutes then CONVECTION 180ºC for 3 minutes
until golden and a skewer comes out clean.
CHERRY&ALMOND CAKE
p83_cre   8/28/06   1:59:13 PMp83_cre   8/28/06   1:59:13 PM 
						

							RECIPES
Serv
100g margarine
100g caster sugar
3 eggs (medium), beaten
100g plain flour
75g ground almond
175g mixed dried fruit
DECORATE:
50g marzipan (see tip below)
25g glacé cherry, halved
25g walnut halves
1 Cream the margarine and sugar until light and fluffy,
beat in the eggs. Fold in the flour, ground almond and
fruit until well combined.
2 Spoon the cake mixture into a greased and lined 18cm
(7) cake dish, smooth the surface.
3 Roll out the marzipan into an 18cm (7”) circle and cut
into 8 equal strips, place 4 strips 2cm (
3/4) apart on
top of the cake and place the remaining strips on top
in the opposite direction to create a lattice effect.
4 Place cherry and walnut halves alternately in each of
the empty squares created by the pattern.
5 Place on the low rack and cook using sequence
programming, DUAL CONVECTION, 180ºC, 30% for
16 minutes then CONVECTION 180ºC for  3
minutes 45 seconds until golden and firm.
LATTICE CAKE
Microwave Tip:
Softening hard marzipan
Remove marzipan from packaging, place on
turntable and heat on 100% for 30 seconds.
Mak
100g margarine
100g caster sugar
1 egg (medium), beaten
225g plain flour
100g dried mixed fruit
1 Cream the margarine and sugar, beat in the egg.
2 Stir in the flour and fruit to form a firm dough.
Chill for 1 hour.
3 Preheat oven to CONVECTION 200ºC and grease two
baking trays.
4 Divide dough into 12 evenly sized balls and place 6 balls
on each tray. Flatten slightly.
5 Place one tray on the upper shelf and the other on the
lower shelf. Bake on CONVECTION 200ºC for 15
minutes. Rotate the trays 180º after half the cooking time.
FRUITY BISCUITS
Serv
225g medium oatmeal
225g self raising flour
10ml (2 tsp) ground ginger
225g margarine
225g brown sugar
100g golden syrup
125g black treacle
300ml (
1/2pint) milk
1 Place oatmeal, flour and ginger in a bowl, mix well.
2 Place the margarine, sugar, syrup, treacle and milk in a
large bowl, heat on 100% for 5 minutes, stir every
minute. Stir in flour mixture, mix well.
3 Grease and line the base of a deep, square 20cm (8)
dish with greaseproof paper, pour in parkin mixture.
4 Place on low rack and bake on DUAL CONVECTION,
180ºC, 30% for 27 minutes until well risen and a
skewer comes out clean.
PARKIN
Microwave Tip: Melting chocolate
Break 50g chocolate into small pieces and place in a bowl.
Heat on 100% for 2 minutes, stir every 30 seconds until evenly melted.
p84   8/15/06   4:27:24 PMp84   8/15/06   4:27:24 PM 
						

							
RECIPES
Makres
125g margarine
50g set honey
50g soft brown sugar
1 egg (medium)
grated rind and juice of 1 lemon (see tip, page 81)
175g self raising flour
30ml (2 tbsp) milk
TOPPING:
15ml (1 tbsp) lemon juice (see tip, page 81)
15ml (1 tbsp) clear honey (see tip, page 87)
demerara sugar to sprinkle
1 Grease and line the base of a squarwith greaseproof paper.
2 Cream the margarine, honey and sugar until light and fluffy. Beat in egg and lemon rind, stir in lemon juice,
flour and milk.
3 Spoon mixture into the prepared dish. Place on the low rack and bake on DUAL
CONVECTION, 200ºC, 50% for 10 minutes until firm
to the touch. Cool before turning out.
4 To prepare topping, place lemon juice and honey in a bowl, mix well. Heat on 100% for 1 minute.
Brush over the cake, sprinkle with sugar and cut into 9
squares.
HONEY&LEMON SQUARES
Serv
225g self raising flour
100g light soft brown sugar
100g margarine, melted
3 ripe bananas, mashed
2 eggs (medium), beaten
45ml (3 tbsp) milk
5ml (1 tsp) mixed spice
STREUSEL TOPPING:
25g plain flour
15ml (1 tbsp) caster sugar
15 ml (1 tbsp) soft brown sugar
25g margarine
25g walnut, chopped
1 Combine all the loaf ingredients in a large bowl. Spoon the mixture into a greased and lined 1.5 litre
(2
1/2pint) glass loaf dish.
2 To prepare the topping, mix the flour and sugars together in a small bowl.
3 Cut in the margarine with a knife until the mixture resembles coarse crumbs. Stir in the walnut.
4 Sprinkle the topping over the loaf mixture.
5 Place on the low rack and cook on DUAL CONVECTION, 200ºC, 30% for 30 minutes.
BANANA STREUSEL LOAF
Serves 
175g margarine
175g caster sugar
3 eggs (medium)
175g self raising flour
grated rind of 1 orange
50g plain or milk chocolate, broken into pieces
1 Grease and line the base of a 20cm (8) cake dish withgreaseproof paper.
2 Cream margarine and sugar, beat in eggs. Fold in flour. Place half the mixture in a separate bowl, stir the
orange rind into one bowl. Heat chocolate on 100%
for 2 minutes, stir every 30 seconds until melted. Stir
chocolate into the other bowl. Place alternate
spoonfuls of the two mixtures into prepared dish.
3 Use a skewer to swirl mixture creating a marbled effect, smooth the surface.
4 Cook on 100% for 6 minutes until a skewer comes out clean. Allow to cool before turning out.
CHOCOLATE ORANGE CAKE
p85_cre   8/28/06   2:13:07 PMp85_cre   8/28/06   2:13:07 PM 
						

							RECIPES
Mak
175g margarine
100g demerera sugar
175g golden syrup
275g jumbo oats
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.
RICH FLAPJACK
Serv
SHORTBREAD:
100g margarine
50g caster sugar
125g plain flour
25g ground rice
CARAMEL:
50g margarine
50g caster sugar
200g condensed milk
15ml (1 tbsp) golden syrup
TOPPING:
150g milk chocolate, broken into small pieces
1 To prepare the shortbread, cream the margarine and
sugar until light and fluffy, gradually add the flour and
ground rice to make a firm dough.
2 Press the dough evenly into a greased 20cm (8) flan
dish and prick all over with a skewer.
3 Place on the lower shelf and cook on CONVECTION
200ºC for 20 minutes until golden.
Rotate dish 180º after half of cooking time.
Leave to cool for 5 minutes
4 To prepare the caramel, place all ingredients in a bowl,
mix well. Cook on 100% for 3 - 4 minutes, stir every
minute until toffee coloured.
5 Pour caramel onto the shortbread, chill to set.
6 When caramel is cold, place the chocolate in a small
bowl and heat on 100% for 3 minutes, stir every
minute until evenly melted. Spread on to the caramel,
chill to set the chocolate before cutting into slices.
CARAMEL SHORTBREAD
SHORTBREAD:Omit caramel and chocolate. Make as to Stage 2.
Before cooling, dredge with sugar, prick all over with a skewer and cut into wedges.
Serves 
100g margarine
200g plain chocolate, broken into pieces
30ml (2 tbsp) golden syrup
300g digestive biscuit, crushed
75g mixed glace fruit, chopped
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.
BELGIAN BISCUIT CAKE
p86   8/15/06   4:30:08 PMp86   8/15/06   4:30:08 PM 
						

							
RECIPES
Mak
BISCUITS:
100g margarine
50g caster sugar
100g self raising flour
25g cocoa powder
2.5ml (
1/2tsp) vanilla essence
BUTTERCREAM:
50g margarine
75g icing sugar
30ml (2 tbsp) cocoa powder
1 Combine all the biscuit ingredients in a bowl, mix well.
2 Preheat the oven to CONVECTION 200ºC.
3 Divide mixture into 16 even sized pieces and roll into balls. Place apart on two greased baking trays. Flatten
each ball slightly with a fork.
4 Place one tray on the upper shelf and the other on the lower shelf. Bake on CONVECTION 200ºC for 12 - 14
minutes. Rotate the trays 180º after half the cooking time.
5 To prepare the buttercream, cream margarine and icing sugar until fluffy. Add cocoa and mix well.
6 When biscuits are cool, spread with buttercream and sandwich together to make 8 chocolate creams.
CHOCOLATE CREAMS
Microwave Tip: Softening crystalised honey
Place 100g honey in a bowl. Heat on 100% for 1 minute until runny.
Mak
200g margarine
100g caster sugar
225g plain flour
7.5ml (1
1/2tsp) bicarbonate of soda
10ml (2 tsp) ground cinnamon
225g porridge oats
100g sultana
20ml (4 tsp) golden syrup
45ml (3 tbsp) water
200g milk or plain chocolate, melted
(see tip, page 84)
1 Cream the margarine and sugar together until fluffy.
2 Mix in the flour, bicarbonate of soda, cinnamon, oats and sultana. Add the syrup and enough water to make a stiff
dough.
3 Preheat the oven to CONVECTION 200ºC.
4 Knead the dough lightly and divide into 24 equal sized balls. Place apart on 2 greased baking trays.
5 Place one tray on the upper shelf and the other on the lower shelf. Bake on CONVECTION 200ºC for 19
minutes. Rotate the trays 180º after half the cooking time.
6 Allow to cool and dip half of biscuit in the melted chocolate.
CINNAMON OATIES
Serv
340g margarine
340g caster sugar
7.5ml (1
1/2tsp) vanilla essence
6 eggs (medium), beaten
150g plain flour
75g cocoa powder
2.5ml (
1/2tsp) baking powder
100g walnut, roughly chopped
1 Combine the margarine, sugar, vanilla essence and eggs together until smooth.
2 Stir in the remaining ingredients.
3 Grease and line the base of a deep, square 20cm ( 8) dish with greaseproof paper, spoon in the brownie
mixture and smooth the surface.
4 Place on the low rack and bake on DUAL CONVECTION, 180°C, 30% for 25 minutes until a
skewer comes out clean.
CHOCOLATE BROWNIES
p87_cre   8/28/06   2:14:27 PMp87_cre   8/28/06   2:14:27 PM 
						

							
RECIPES
Makkes
175g currant
50g candied peel
100g caster sugar
50g margarine
500g puff pastry
1 egg  (medium) separated
30ml (2 tbsp) margarine, melted
50g caster sugar
1 Mix the currant, candied peel, sugar and margarine in abowl and cook on 100% for 90 seconds. Leave to cool
slightly.
2 Roll out the pastry and cut out 14 circles approx. 10cm each.
3 Divide the currant mixture evenly between the pastry circles and brush the edges with the egg white.
4 Take hold of the edges and bring into the centre, being careful to seal the pastry tightly over the filling to
ensure it does not spill out. Turn the cakes over and
flatten slightly by rolling gently with a rolling pin. Place
equal cakes on two baking trays.
5 Preheat the oven to CONVECTION 200ºC.
6 Mix the egg yolk and margarine together and brush over the cakes then sprinkle with the sugar.
7 Place one tray on the lower shelf and the other tray on the upper shelf.
8 Cook on CONVECTION 200ºC for 15 minutes. Rotate the trays 180º after half the cooking time.
ECCLES CAKES
Mak
50g margarine
50g caster sugar
15ml (1 tbsp) black treacle
15ml (1 tbsp) golden syrup
100g self raising flour
10ml (2 tsp) ground ginger
1.25ml (
1/4tsp) mixed spice
1 Cream the margarine and sugar together until light andfluffy. Beat in the treacle and syrup.
2 Sieve the flour, ginger and spice onto the mixture and fold in until a soft dough is formed.
3 Preheat the oven to CONVECTION 200ºC.
4 Turn out onto a floured surface and knead well. Divide the dough into 24 even sized pieces and roll
into balls.
5 Place apart on two greased baking trays and flatten slightly.
6 Place one tray on the upper shelf and the other on the lower shelf and bake on CONVECTION 200ºC for 10
minutes. Rotate the trays 180º after half the cooking
time.
GINGER BISCUITS
Microwave Tip: Freshening bread
Place 100g bread on the turntable and heat on 100% for 30 seconds.
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