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Cooking Guide
Anzac Biscuits
Makes: 24 to 30 biscuits
Ingredients:
125 g
butter, melted
1 teaspoon
golden syrup
1 teaspoon
bicarbonate of soda
2 tablespoons
hot water
1 cup
rolled oats
1 cup
coconut
1 cup
plain flour
1 cup
brown sugar
Method:
To Cook by 2 Level Convection:
Place butter and golden syrup into a large bowl. Melt on
medium for 2 to 3 minutes. Preheat oven to 160°C with both
enamel shelves in position. Combine bicarbonate of soda and
water in a small bowl. Add dry ingredients and water mixture to
butter and syrup. Mix well. Place small teaspoons of mixture on
a greased baking trays, allowing room for spreading. Cook on
160°C for 12 to 14 minutes. Leave on the tray for a few
minutes, then transfer to wire cake rack until biscuits are cool.
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Chocolate Chip Cookies
Makes: 30 large cookies
Ingredients:
250 g
butter
1 cup
brown sugar
1 cup
caster sugar
1 teaspoon
vanilla essence
2
egg
3 cups
self-raising flour
250 g
choc bits
Method:
To Cook by 2 Level Convection:
Preheat oven to 180°C with both enamel shelves in position.
Cream butter and sugar together until light and fluffy. Beat in
vanilla and eggs until well combined. Fold in flour and chocolate
bits. Place tablespoons of mixture on greased baking trays.
Cook on 180°C for 12 to 15 minutes or until golden brown.
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Cinnamon Crisps
Makes: Approximately 25
Ingredients:
125 g
butter
1 cup
caster sugar
1 teaspoon
vanilla essence
2
eggs
2
1/
2
cups
self-raising flour
2 teaspoons
cinnamon
Method:
To Cook by 2 Level Convection:
Preheat oven to 180°C. Cream butter and sugar together until
light and fluffy. Beat in vanilla and eggs until well combined.
Fold in flour and cinnamon. Place tablespoons of mixture on
greased baking trays. Cook on 180°C for 12 to 15 minutes or
until golden brown.
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Lemon Poppy Seed Cookies
Makes: Approximately 25
Ingredients:
125 g
butter
1 cup
caster sugar
1 tablespoon
lemon zest
1 tablespoon
poppy seeds
1 tablespoon
lemon juice
2
eggs
1
1/
2
cups
self-raising flour
Method:
To cook by 2 Level Convection:
Preheat oven to 180˚C with both enamel shelves in position.
Cream butter and sugar together until light and fluffy. Beat in
lemon zest, poppy seeds, lemon juice, eggs until well
combined. Fold in flour. Place tablespoons of mixture on
greased baking trays. Cook on 180˚C for 12 to 15 minutes or
until golden in colour.
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Cakes, Muffins and Biscuits