R-895M (serv.man20) - Sharp Home Appliance User Guide / Operation Manual. Page 68

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BISCUITS:
100g (4oz) butter
50g (2oz) caster sugar
100g (4oz) self raising flour
25g (1oz) cocoa powder
2.5ml (

1

/

2

tsp) vanilla essence

BUTTERCREAM:
50g (2oz) butter
75g (3oz) icing sugar
30ml (2 tbsp) cocoa powder

1 Grease two small round baking trays
2 Combine all the biscuit ingredients in a bowl, rub in

then mix well.

3 Preheat the oven to CONVECTION 200°C.
4 Divide the mixture into 16 even sized pieces and roll

into balls, Place apart on two greased baking trays.
Flatten each ball slightly with a fork.

5 Place one tray on the low rack and the other on the

high rack. Bake at CONVECTION 200°C for 12
minutes. Rotate and change the trays over halfway
through cooking time.

6 To prepare the butter cream, cream the butter and

icing sugar until fluffy. Add the cocoa and mix well.

7 When biscuits are cool, spread with butter cream

and sandwich together to make 8 chocolate creams.

1.5 litres (2 pints) milk
200g (7oz) pudding rice
75g (3oz) caster sugar
50g (2oz) butter
5ml (1 tsp) ground nutmeg (optional)

1 Place the milk into a 1.5 litre (2

1

/

2

pint) casserole dish.

heat on 100% for 8 minutes.

2 Stir in the rice, sugar and butter. Heat on 100% for 5

minutes.

3 Place on the low rack and cook on DUAL - 1, 180°C,

30% for 60 minutes. Stir 2 - 3 times during cooking
and again at the end of cooking.

4 Sprinkle with ground nutmeg to serve.

450g (1lb) self raising flour
100g (4oz) butter
100g (4oz) caster sugar
100g (4oz) sultanas
2 eggs (size 3), beaten with milk to
make 300ml (1/2 pint)
1 egg (size 3), beaten to glaze

1 Preheat the oven to 220°C.
2 Place the flour in the bowl and rub in the butter.
3 Add the sugar and the fruit.
4 Mix together the milk and egg.
5 Make a well in the flour, add almost all of the liquid

and mix with a round bladed knife.

6 On a floured surface, knead the dough very lightly

until it is just smooth.

7 Divide the mixture in two, flatten until approx. 2cm

thick, then cut each peice of dough into seven rounds
(approx. 6.2cm each).

8 Grease two flan dishes, place seven scones in each

dish. Place one dish on the high rack and the other
dish on the low rack.

9 Cook at 220°C for 12 minutes, then swap the

position of the dishes and cook for a further 10
minutes, until well-risen and brown.

Substitute white self raising flour with wholemeal self raising flour, omit raisins.

Cheese & chive scones: Omit sugar and sultanas. Add 175g (6oz) grated Cheddar cheese, 15ml

(1 tbsp) dried chives, salt and pepper at Stage 2.

R-895M New CkBk  4/8/02  8:31 AM  Page 66