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RECIPES
Makes 8 biscuits
BISCUITS:
100g (4oz) butter
50g (2oz) caster sugar
100g (4oz) self raising flour
25g (1oz) cocoa powder
2.5ml (
1
/2
tsp) vanilla essence
BUTTERCREAM:
50g (2oz) butter
75g (3oz) icing sugar
30ml (2 tbsp) cocoa powder
1Grease two small round baking trays
2 Combine all the biscuit ingredients in a bowl, rub in
then mix well.
3Preheat the oven to CONVECTION 200°C.
4 Divide the mixture into 16 even sized pieces and roll
into balls, Place apart on two greased baking trays.
Flatten each ball slightly with a fork.
5 Place one tray on the low rack and the other on the
high rack. Bake at CONVECTION 200°C for 12
minutes. Rotate and change the trays over halfway
through cooking time.
6To prepare the butter cream, cream the butter and
icing sugar until fluffy. Add the cocoa and mix well.
7 When biscuits are cool, spread with butter cream
and sandwich together to make 8 chocolate creams.
CHOCOLATE CREAMS
Serves 4
1.5 litres (2 pints) milk
200g (7oz) pudding rice
75g (3oz) caster sugar
50g (2oz) butter
5ml (1 tsp) ground nutmeg (optional)
1 Place the milk into a 1.5 litre (2
1
/
2 pint) casserole dish.
heat on 100% for 8 minutes.
2 Stir in the rice, sugar and butter. Heat on 100% for 5
minutes.
3 Place on the low rack and cook on DUAL - 1, 180°C,
30% for 60 minutes. Stir 2 - 3 times during cooking
and again at the end of cooking.
4 Sprinkle with ground nutmeg to serve.
RICE PUDDING
Makes 12 scones
450g (1lb) self raising flour
100g (4oz) butter
100g (4oz) caster sugar
100g (4oz) sultanas
2 eggs (size 3), beaten with milk to
make 300ml (1/2 pint)
1 egg (size 3), beaten to glaze
1Preheat the oven to 220°C.
2 Place the flour in the bowl and rub in the butter.
3Add the sugar and the fruit.
4Mix together the milk and egg.
5Make a well in the flour, add almost all of the liquid
and mix with a round bladed knife.
6 On a floured surface, knead the dough very lightly
until it is just smooth.
7 Divide the mixture in two, flatten until approx. 2cm
thick, then cut each peice of dough into seven rounds
(approx. 6.2cm each).
8Grease two flan dishes, place seven scones in each
dish. Place one dish on the high rack and the other
dish on the low rack.
9 Cook at 220°C for 12 minutes, then swap the
position of the dishes and cook for a further 10
minutes, until well-risen and brown.
FRUIT SCONES
Wholemeal scones: Substitute white self raising flour with wholemeal self raising flour, omit raisins.
Cheese & chive scones: Omit sugar and sultanas. Add 175g (6oz) grated Cheddar cheese, 15ml
(1 tbsp) dried chives, salt and pepper at Stage 2.
