Sharp R-898 Specifications download pdf (Page 61)

RECIPES

Makes 8 biscuits

BISCUITS:

100g butter

50g caster sugar

100g self raising flour

25g cocoa powder

2.5ml (

tsp) vanilla essence

BUTTERCREAM:

50g butter

75g 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 pudding rice

75g caster sugar

50g butter

5ml (1 tsp) ground nutmeg (optional)

1 Place the milk into a 1.5 litre (2

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 self raising flour

100g butter

100g caster sugar

100g sultanas

2 eggs (medium), beaten with milk to

make 300ml (

/2 pint)

1 egg (medium), 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 grated Cheddar cheese, 15ml

(1 tbsp) dried chives, salt and pepper at Stage 2.

R-898M Cookbook 23/06/2004 15:21 Page 59

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Sharp R-898 Specifications Page 61

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