Sunbeam LC6200 - Manual (Page 31)

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Chocolate Chip Cookies
125g butter or margarine, at room
temperature
½ cup brown sugar, lightly packed
½ cup caster sugar
½ teaspoon vanilla
1 egg
1¾ cups self-raising flour
¼ teaspoon salt
1 cup chocolate chips
1. Preheat oven to 180°C and grease oven
trays.
2. Using the processing bowl fitted with
the processing blade, process butter or
margarine, sugars and vanilla until well
combined.
3. Remove the processing bowl cover and
scrape the sides of the bowl.
4. Replace the cover. Add the egg to the
mixture and continue to process on speed
3 for 5 seconds. Once again remove the
processing bowl cover and scrape the sides
of the bowl.
5. Add flour and salt and process on speed 3
until combined.
6. Add the chocolate chips and continue to
process on speed 3, until the mixture is
combined (approximately 5-10 seconds).
7. Remove the processing blade. With a
teaspoon, spoon mixture into small balls
and place onto the oven tray, allowing room
for spreading.
8. Place tray into the oven and bake for 15
minutes or until cooked. Allow to cool on
trays.
Fruit and Nut Slice
Base
¾ cup plain flour
½ cup self-raising flour
90g butter or margarine, at room temperature
1 tablespoon sugar
1 egg
1 tablespoon milk
¹/³ cup apricot jam
Topping
100g dried apricots
1 egg
¹/³ cup sugar
¹/³ cup coconut
1 cup unsalted peanuts
1. Preheat oven 190°C and grease a
lamington tin.
2. Using the processing bowl fitted with the
processing blade, process flours and butter
or margarine on speed 3 until combined.
3. Add sugar, egg and milk and process on
speed 3, until combined.
4. Remove the processing blade. Spread
mixture, pressing it into the prepared tin.
Spread the apricot jam evenly over the
base.
5. Using the processing bowl fitted with
the processing blade, process the dried
apricots on speed 3 until roughly chopped.
6. Add the remaining ingredients and process
on speed 3 until combined and peanuts
are roughly chopped.
7. Remove the processing blade. Spread
mixture evenly over the base and place
tin into the oven. Bake for approximately
25-30 minutes or until topping is firm to
touch. Allow to cool in tin before cutting
into squares.
Recipes continued