R-98STM (serv.man2) - Sharp Home Appliance User Guide / Operation Manual. Page 90

175g currant
50g candied peel
100g caster sugar
50g margarine
500g puff pastry
1 egg  (medium) separated
30ml (2 tbsp) margarine, melted
50g caster sugar

1 Mix the currant, candied peel, sugar and margarine in a

bowl and cook on 100% for 90 seconds. Leave to cool
slightly.

2 Roll out the pastry and cut out 14 circles approx.

10cm each.

3 Divide the currant mixture evenly between the pastry

circles and brush the edges with the egg white.

4 Take hold of the edges and bring into the centre, being

careful to seal the pastry tightly over the filling to
ensure it does not spill out. Turn the cakes over and
flatten slightly by rolling gently with a rolling pin. Place
equal cakes on two baking trays.

5 Preheat the oven to CONVECTION 200ºC.
6 Mix the egg yolk and margarine together and brush

over the cakes then sprinkle with the sugar.

7 Place one tray on the lower shelf and the other tray

on the upper shelf.

8 Cook on CONVECTION 200ºC for 15 minutes.

Rotate the trays 180º after half the cooking time.

50g margarine
50g caster sugar
15ml (1 tbsp) black treacle
15ml (1 tbsp) golden syrup
100g self raising flour
10ml (2 tsp) ground ginger
1.25ml (

1

/

4

tsp) mixed spice

1 Cream the margarine and sugar together until light and

fluffy. Beat in the treacle and syrup.

2 Sieve the flour, ginger and spice onto the mixture and

fold in until a soft dough is formed.

3 Preheat the oven to CONVECTION 200ºC.
4 Turn out onto a floured surface and knead well.

Divide the dough into 24 even sized pieces and roll
into balls.

5 Place apart on two greased baking trays and flatten

slightly.

6 Place one tray on the upper shelf and the other on the

lower shelf and bake on CONVECTION 200ºC for 10
minutes. Rotate the trays 180º after half the cooking
time.

Microwave Tip: Freshening bread
Place 100g bread on the turntable and heat on 100% for 30 seconds.

p88_cre   8/28/06   2:15:51 PM

p88_cre   8/28/06   2:15:51 PM