R-959SLMAA (serv.man4). Including Cookbook - Sharp Home Appliance User Guide / Operation Manual. Page 92

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150g smooth peanut butter
100g margarine
250g clear honey (see tip, page 94)
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 in the 

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.

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.

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2/13/13   2:50:21 PM

2/13/13   2:50:21 PM