R-793 (serv.man9) - Sharp Home Appliance User Guide / Operation Manual. Page 60

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Serves 6
175g (6oz) butter
175g (6oz) caster sugar
3 eggs (size 3)
175g (6oz) plain flour
5ml (1tsp) baking powder
100g (4oz) glacé cherries, quartered
75g (3oz) ground almonds
5ml (1tsp) almond essence
15ml (1tbsp) milk

1 Cream the butter and sugar together until light and

fluffy, beat in the eggs.

2 Fold in flour and baking powder, stir in  cherries,

ground almonds, almond essence and milk.

3 Grease and line the base of a 17.8cm (7") cake

dish with greaseproof paper. Spoon in the cake
mixture and smooth the surface.

4 Place on turntable, use sequence programming to

cook on 50% for 9 minutes, then on DUAL GRILL,
30% for 5-6 minutes until a skewer comes out
cleanly.

Serves 4 - 6
200g (7oz) margarine
200g (7oz) caster sugar
4 eggs (size 3), beaten
200g (7oz) self raising flour
100g (4oz) cocoa powder
30-45ml (2-3tbsp) water

1 Cream margarine and sugar, beat in the eggs. Fold

in the flour, cocoa powder and milk. Grease and
line the base of a 20.4cm (8") cake dish with
greaseproof paper. Spoon mixture into dish and
smooth.

2 Cook on100% for 9-10 minutes until firm. Allow to

cool slightly before turning out.

Serves 6 - 8
shortbread:
100g (4oz) butter
50g (2oz) caster sugar
125g (5oz) plain flour
25g (1oz) ground rice
caramel:
50g (2oz) butter
50g (2oz) caster sugar
200g (7oz) condensed milk
15ml (1tbsp) golden syrup
topping:
150g (5

1/2

oz) milk chocolate, in small pieces

Variation:
Shortbread: Omit caramel and chocolate. Make as to
Stage 3. Before cooling, dredge with sugar, prick all
over with a skewer and cut into wedges.

1 To prepare the shortbread, cream the butter 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 17.8cm (7")

flan dish, cook on 50% for 6 minutes. 

3 Press the hot shortbread firmly down with the back

of a spoon, allow to cool. 

4 To prepare the caramel, place all ingredients in a

bowl, mix well. Cook on 100% for 5 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 1-2 minutes, stir
every minute until evenly melted. Spread on to the
caramel, chill to set the chocolate before cutting into
slices.

Remove marzipan from its packaging, place on the turntable and heat on 100% for 30 seconds.

R-793M O/M & C/B  08/06/2000  15:17  Page 58