R5
Gingerbread biscuits
125g butter, softened
1
⁄
3
cup brown sugar
1
⁄
3
cup golden syrup
1 x 60g egg, lightly beaten
2
1
⁄
4
cups (340g) plain flour
1 tablespoon ground ginger
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
Extra flour, for kneading
1. Assemble Mixer using flat beater.
2. Using speed 5, beat butter, sugar and syrup
until light and creamy. Add the egg and beat
well to combine.
3. Sift flour, ginger, baking powder and
soda together.
4. Using speed 1, stir in sifted ingredients until
just combined. Do not over mix.
5. Turn mixture out onto lightly floured board and
knead lightly to form a smooth round ball.
6. Roll out dough to 5mm thickness. Cover and
refrigerate dough on the board for 20-30 minutes
or until firm enough to cut.
7. Cut into rounds using a sharp 4cm round biscuit
cutter or use traditional gingerbread
shaped cutters.
8. Place gingerbread shapes onto lightly greased
baking trays. Allow 3cm spaces for spreading.
9. Bake in a preheated 180ºC oven for 10-12 minutes
or until cooked and lightly browned.
Decorate Gingerbread biscuit shapes with white
vanilla icing and coloured variations (Recipe Page R19)
and silver cachous if desired.
Cheddar cheese biscuits
150g butter, softened
1 cup finely grated Cheddar cheese
1
⁄
4
cup finely grated Parmesan cheese
1
1
⁄
4
cups plain flour, sifted
Extra flour, for kneading
Extra Parmesan cheese, for sprinkling
Sweet paprika, for sprinkling
1. Assemble Mixer using flat beater.
2. Using speed 5, cream butter until light and fluffy.
3. Reduce to speed 1, stir in cheeses, increase to
speed 3 and mix until just combined.
4. Reduce to speed 1, fold in flour, mix to combine.
5. Turn out mixture onto a lightly floured board and
knead lightly to form a round dough ball.
6. Roll out dough to 5mm thickness. Cut into rounds
using a sharp 4cm round biscuit cutter.
7. Place biscuit rounds onto lightly greased baking
trays, sprinkle with extra Parmesan cheese and
lightly dust with sweet paprika if desired. Allow
3cm spaces for spreading.
8. Bake in a preheated 180ºC oven for 10-15 minutes
or until cooked and golden.
9. Cool biscuits on trays for 5 minutes before
transferring to wire rack.
30
20
Biscuits and slices
continued
Macaroons
4 egg whites
1
1
⁄
2
cups caster sugar
1 teaspoon coconut essence
2 teaspoons finely grated lemon rind
3 tablespoons corn flour, sifted
4 cups desiccated coconut
Extra desiccated coconut, for sprinkling
Melted chocolate, optional
1. Assemble Mixer using wire whisk.
2. Using speed 6, beat the egg whites until firm
peaks form. Gradually add the sugar, beating
constantly, until the mixture is thick and glossy
and the sugar is dissolved. Add the essence and
rind, beat until just combined.
3. Remove wire whisk and assemble Mixer using
flat beater.
4. Using speed 1, add corn flour and coconut and mix
until just combined.
5. Place tablespoons of mixture onto lightly greased
baking trays. Allow 3cm spaces for spreading.
Sprinkle with extra coconut if desired.
6. Bake in a preheated 160ºC oven for 15-20 minutes
or until set and lightly golden.
7. Remove macaroons from tray and cool on a
wire rack.
Decorate macaroons with a fine drizzle of melted
chocolate if desired.
Double chocolate chip cookies
180g butter, chopped
150g dark chocolate, chopped
1
1
⁄
2
cups (225g) plain flour
3
⁄
4
cup cocoa
1
1
⁄
2
cups brown sugar
3 x 60g eggs, lightly beaten
1
1
⁄
2
cups dark choc bits
1. Melt butter and dark chocolate in a small saucepan
over a low heat, stirring constantly until smooth.
Keep warm.
2. Assemble Mixer using flat beater.
3. Using speed 1, stir plain flour, cocoa and brown
sugar, increase to speed 2, continue mixing and
gradually add the butter mixture and eggs. Do not
over mix.
4. Using speed 1, stir in choc bits until just combined.
5. Place tablespoons of mixture onto lightly greased
baking trays. Allow 3cm spaces for spreading.
Flatten lightly with back of a spoon.
6. Bake in a preheated 180ºC oven for 15-20 minutes
or until set and lightly golden.
7. Cool biscuits on trays for 5 minutes before
transferring to wire rack.
VARIATIONS
•
Substitute
1
⁄
2
cup dark choc bits with
1
⁄
2
cup white
choc bits.
•
Substitute
1
⁄
2
cup dark choc bits with
1
⁄
2
cup chopped
macadamia nuts.
•
Make chunky double choc chip cookies by baking
2 tablespoons of mixture instead of 1 tablespoon.
50
60
R4
Summary of Contents for BEM400
Page 11: ...Recipes Delicious recipes ...
Page 28: ...Notes R35 Notes R34 ...
