31
Fruit and Nut Slice
Base
¾ cup plain flour
½ cup self-raising flour
90g butter or margarine, at room temperature
1 tablespoon sugar
1 egg
1 tablespoon milk
¹
/
³
cup apricot jam
Topping
100g dried apricots
1 egg
¹
/
³
cup sugar
¹
/
³
cup coconut
1 cup unsalted peanuts
1. Preheat oven 190°C, grease and line base
and two sides of a lamington pan.
2. Using the processing bowl fitted with the
universal 's' blade
, process flour and butter
or margarine until combined.
3. Add sugar, egg and milk and process until
combined.
4. Remove the
universal 's' blade.
Spread
mixture, pressing it into the prepared tin.
Spread the apricot jam evenly over the
base.
5. Using the processing bowl fitted with
the
universal 's' blade
, process the dried
apricots until roughly chopped.
6. Add the remaining ingredients and process
until combined and peanuts are roughly
chopped.
7. Remove the
universal 's' blade.
Spread
mixture evenly over the base and place
pan into the oven. Bake for approximately
25-30 minutes or until topping is firm to
touch. Allow to cool in tin before cutting
into squares.
Scones
3 cups self-raising flour
¼ teaspoon salt
60g butter, cubed
1¾ cups buttermilk
1. Preheat oven to 220 °C and grease a 19cm
cake tin.
2. Using the processing bowl fitted with the
universal 's' blade
, process flour, salt and
butter until combined.
3. Remove the food pusher and pour
buttermilk through the feed tube and
continue to process until just combined.
4. Remove
universal 's' blade
and turn mixture
out onto a floured surface. Knead lightly
and press out to approximately 2cm
thickness. Cut with a floured scone cutter
and place onto the prepared oven tray.
5. Glaze tops with milk and place tray into
the oven. Bake for 10-12 minutes or until
cooked.
Recipes continued
Summary of Contents for Oskar LC7600C
Page 2: ......
