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Ingredients
Basic Cookie Dough
100g (4oz) butter
100g (4oz) caster sugar
1 egg, beaten
175g (6oz) plain flour
Variations
White Chocolate and
Pistachio Nut
100g (4oz) white chocolate,
chopped
50g (2oz) pistachio nuts, chopped
Marzipan and Cherry
100g (4oz) glace cherries
50g (2oz) marzipan, chopped
Peanut Butter
100g (4oz) peanuts
50g (2oz) peanut butter, crunchy
Chocolate Chunk
75g (3oz) white chocolate, chopped
75g (3oz) dark chocolate, chopped
Dish: 2 greased baking trays 30 x 21.5 cms (11 ½ x
8”)
Oven Accessory: enamel shelf in lower
position + wire shelf in upper position
Preheat oven on CONVECTION 170°C. Cream together
the butter and sugar until pale, then beat in the egg. Mix
in the flour until well combined and add the chosen
additions. Place walnut-sized spoonfuls of dough well
apart on greased baking trays, flatten slightly with a fork.
Place in oven and cook on CONVECTION 170°C for
10-15 mins. or until golden. Remove from baking sheets
and allow to cool on a wire rack.
American Cookies
Ingredients
225g (8oz) self-raising flour
pinch salt
5ml (1tsp) baking powder
50g (2oz) butter
25g (1oz) caster sugar
50g (2oz) sultanas
75ml (5tbsp) milk
beaten egg to glaze
Dish: baking sheet 30 x 21.5cms (12" x 8"), greased
Oven Accessory: wire shelf in lower position
Preheat oven on CONVECTION 210°C. Sift the flour, salt
and baking powder together. Rub in fat until the mixture
resembles fine breadcrumbs. Add sugar and sultanas.
Make a well in the centre and stir in enough milk to form
a soft dough. Knead lightly. Pat out to 2cm (3/4") thick
and cut into 10 rounds with a 5 cm (2") cutter. Place on
baking sheet and brush with beaten egg. Place on shelf
and cook on CONVECTION 210°C for 15 mins. or until
well risen and golden brown.
Fruit Scones Makes 6-8
Desserts & Baking
