108
Ingredients
75 g (3 oz) self-raising flour
75 g (3 oz) porridge oats
50 g (2 oz) dark muscovado
sugar
75 g (3 oz) butter
For the Topping:
25 g (1 oz) butter
3 eggs, beaten
175 g (6 oz) light muscovado
sugar
150 g (5 oz) raisins
75 g (3 oz) dessicated
coconut
1 lemon, grated rind plus
30 ml juice
Lemon and Raisin Flapjacks
Dish: 21 cm x 23 cm (8" x 9") Pyrex® dish, greased
Oven Accessory: glass turntable + metal tray
1. Place the flour, oats and sugar in a bowl and rub in the
butter. Press the mixture into the greased dish and press
until smooth.
2. Cook on HIGH power for 3 mins. or until firm. Allow to cool.
3. Place the butter in a small bowl and cook on HIGH power
for 30 - 60 seconds or until melted.
4. Mix all the topping ingredients together.
5. Pour over the base and cook on Combination:
CONVECTION 220°C + SIMMER power for 8 - 9 minutes
or until firm and golden brown. Divide into equal pieces and
allow to cool.
Ingredients
225 g (8 oz) self-raising flour
pinch salt
5 ml (1 tsp) baking powder
50 g (2 oz) butter
25 g (1 oz) caster sugar
50 g (2 oz) sultanas
100 ml (3
1
/
2
fl oz) milk
beaten egg to glaze
Fruit Scones Makes 12
Dish: baking sheet (round)
Oven Accessory: glass turntable + metal tray
1. Preheat oven on CONVECTION 210°C
2. Sift the flour, salt and baking powder together. Rub in fat
until the mixture resembles fine breadcrumbs. Add sugar
and sultanas.
3. Make a well in the centre and stir in enough milk to form a
soft dough.
4. Knead lightly. Pat out to 2cm (
3
/
4
") thick and cut into 10
rounds with a 5 cm (2") cutter. Place on baking sheet, brush
with beaten egg and cook on CONVECTION 210°C for 13-
15 mins. or until well risen and golden brown.
BAKING
