R-953. Cookery book - Sharp Home Appliance Handy Guide. Page 60

Shortbread (page 59); Honey & Lemon Squares (page 58); Chocolate Brownies (page 60); Rich Flapjack (page 60); Banana & Orange
Teabread (page 58); Christmas Cake (page 55), Marbled Chocolate Loaf (page 58); Parkin (page 60); Moist Carrot Cake (page 56).

S

ERVES

 6-8

P

REPARATION

 

TIME

  -15 

MINUTES

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 MEDIUM 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 HIGH 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 HIGH for 3 minutes, stir
every minute until evenly melted. Spread on to
the caramel, chill to set the chocolate before
cutting into slices.

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.

RJC 11-68

15/6/99, 12:20 pm

59