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BISCUITS:
100g margarine
50g caster sugar
100g self raising flour
25g cocoa powder
2.5ml (

1

/

2

tsp) vanilla essence

BUTTERCREAM:
50g margarine
75g icing sugar
30ml (2 tbsp) cocoa powder

1 Combine all the biscuit ingredients in a bowl, mix well.
2 Preheat the oven to CONVECTION 200ºC.
3 Divide mixture into 16 even sized pieces and roll into

balls. Place apart on two greased baking trays. Flatten
each ball slightly with a fork.

4 Place one tray on the upper shelf and the other on the

lower shelf. Bake on CONVECTION 200ºC for 12 - 14
minutes. Rotate the trays 180º after half the cooking time.

5 To prepare the buttercream, cream margarine and icing

sugar until fluffy. Add cocoa and mix well.

6 When biscuits are cool, spread with buttercream and

sandwich together to make 8 chocolate creams.

Microwave Tip: Softening crystalised honey
Place 100g honey in a bowl. Heat on 100% for 1 minute until runny.

200g margarine
100g caster sugar
225g plain flour
7.5ml (1

1

/

2

tsp) bicarbonate of soda

10ml (2 tsp) ground cinnamon
225g porridge oats
100g sultana
20ml (4 tsp) golden syrup
45ml (3 tbsp) water
200g milk or plain chocolate, melted
(see tip, page 84)

1 Cream the margarine and sugar together until fluffy.
2 Mix in the flour, bicarbonate of soda, cinnamon, oats and

sultana. Add the syrup and enough water to make a stiff
dough.

3 Preheat the oven to CONVECTION 200ºC.
4 Knead the dough lightly and divide into 24 equal sized

balls. Place apart on 2 greased baking trays.

5 Place one tray on the upper shelf and the other on the

lower shelf. Bake on CONVECTION 200ºC for 19
minutes. Rotate the trays 180º after half the cooking time.

6 Allow to cool and dip half of biscuit in the melted

chocolate.

340g margarine
340g caster sugar
7.5ml (1

1

/

2

tsp) vanilla essence

6 eggs (medium), beaten
150g plain flour
75g cocoa powder
2.5ml (

1

/

2

tsp) baking powder

100g walnut, roughly chopped

1 Combine the margarine, sugar, vanilla essence and eggs

together until smooth.

2 Stir in the remaining ingredients.
3 Grease and line the base of a deep, square 20cm ( 8")

dish with greaseproof paper, spoon in the brownie
mixture and smooth the surface.

4 Place on the low rack and bake on DUAL

CONVECTION, 180°C, 30% for 25 minutes until a
skewer comes out clean.

p87_cre   8/28/06   2:14:27 PM

p87_cre   8/28/06   2:14:27 PM

175g currant
50g candied peel
100g caster sugar
50g margarine
500g puff pastry
1 egg  (medium) separated
30ml (2 tbsp) margarine, melted
50g caster sugar

1 Mix the currant, candied peel, sugar and margarine in a

bowl and cook on 100% for 90 seconds. Leave to cool
slightly.

2 Roll out the pastry and cut out 14 circles approx.

10cm each.

3 Divide the currant mixture evenly between the pastry

circles and brush the edges with the egg white.

4 Take hold of the edges and bring into the centre, being

careful to seal the pastry tightly over the filling to
ensure it does not spill out. Turn the cakes over and
flatten slightly by rolling gently with a rolling pin. Place
equal cakes on two baking trays.

5 Preheat the oven to CONVECTION 200ºC.
6 Mix the egg yolk and margarine together and brush

over the cakes then sprinkle with the sugar.

7 Place one tray on the lower shelf and the other tray

on the upper shelf.

8 Cook on CONVECTION 200ºC for 15 minutes.

Rotate the trays 180º after half the cooking time.

50g margarine
50g caster sugar
15ml (1 tbsp) black treacle
15ml (1 tbsp) golden syrup
100g self raising flour
10ml (2 tsp) ground ginger
1.25ml (

1

/

4

tsp) mixed spice

1 Cream the margarine and sugar together until light and

fluffy. Beat in the treacle and syrup.

2 Sieve the flour, ginger and spice onto the mixture and

fold in until a soft dough is formed.

3 Preheat the oven to CONVECTION 200ºC.
4 Turn out onto a floured surface and knead well.

Divide the dough into 24 even sized pieces and roll
into balls.

5 Place apart on two greased baking trays and flatten

slightly.

6 Place one tray on the upper shelf and the other on the

lower shelf and bake on CONVECTION 200ºC for 10
minutes. Rotate the trays 180º after half the cooking
time.

Microwave Tip: Freshening bread
Place 100g bread on the turntable and heat on 100% for 30 seconds.

p88_cre   8/28/06   2:15:51 PM

p88_cre   8/28/06   2:15:51 PM

275g potato, cooked and mashed
275g self raising flour
100g mature cheddar cheese, grated
5ml (1 tsp) salt
5ml (1 tsp) mixed dried herbs (see tip, page 56)
2 cloves garlic, crushed (see tip, page 60)
10ml (2 tsp) whole grain mustard
1 egg (medium), beaten
75ml (5 tbsp) milk
1 egg (medium), beaten to glaze
5ml (1 tsp) fresh parsley, chopped to sprinkle

1 Place the potato, flour, cheese, salt, herbs, garlic and

mustard in a large bowl, mix well.

2 Add the egg and milk, mix to form a soft dough. 

Knead the dough into a round shape approx. 20cm
(8") in diameter. Place in a 25cm (10") flan dish, brush
with egg to glaze, sprinkle with parsley.

3 Place on the low rack, and bake on DUAL

CONVECTION, 220ºC, 30% for 20 minutes until
golden.
Serve with soup, cheese or salad.

175g wholemeal self raising flour
100g medium oatmeal
2.5ml (

1

/

2

tsp) salt

5ml (1 tsp) bicarbonate of soda
25g margarine
120ml (8 tbsp) natural yoghurt
90ml (6 tbsp) milk
1 egg (medium), beaten to glaze

1 Combine flour, oatmeal, salt, bicarbonate of soda in a

large bowl. Rub in the margarine.

2 Add the yoghurt and milk, mix to form a soft but not

sticky dough.

3 Knead lightly into a round shape approx. 20cm (8") in

diameter. Place in a greased 25cm (10") flan dish.

4 Preheat the oven to CONVECTION 220ºC.
5 Use a knife to mark into 8 wedges, cut only halfway

through dough. Glaze surface with egg, sprinkle with
sesame seeds.

6 Place on the low rack, bake on DUAL CONVECTION,

200ºC, 10% for 15 minutes until golden.
Serve with cheese and a salad.

175g date, chopped
150ml (

1

/

4

pint) boiling water

225g plain flour
125g wholemeal flour
125g caster sugar
2.5ml (

1

/

2

tsp) salt

2.5ml (

1

/

2

tsp) bicarbonate of soda

100g margarine
125g walnut, roughly chopped
150ml (

1

/

4

pint) milk

1 egg (medium), beaten

1 Place date in a large bowl, add the boiling water, leave

aside to cool.

2 Place flours, sugar, salt and bicarbonate of soda in a

bowl, mix well. Rub in margarine until mixture
resembles fine breadcrumbs, stir in walnut.

3 Add the date mixture, milk and egg, mix well.
4 Grease and line, with greaseproof paper, the base of a

1.5 litre (2

1

/

2

pint) loaf dish.

Spoon in mixture and smooth the surface.

5 Preheat the oven to CONVECTION 200ºC.
6 Place on the low rack, bake on DUAL

CONVECTION, 200ºC, 50% for 20 minutes until a
skewer comes out clean.
Serve sliced, spread generously with butter.

p89_cre   8/28/06   2:17:03 PM

p89_cre   8/28/06   2:17:03 PM

675g strong white bread flour
1 x 7g sachet easy blend yeast
10ml (2 tsp) caster sugar
5ml (1 tsp) salt
25g margarine
225g double gloucester cheese, grated
15ml (1 tbsp) fresh parsley, chopped
450ml (

3

/

4

pint) hand hot milk

1 egg (medium), beaten to glaze

1 Mix flour, yeast, sugar and salt in a large bowl, rub in

the margarine and stir in the cheese and parsley.

2 Add milk, mix to a soft dough. Turn out and knead for

about 10 minutes until smooth. Return dough to bowl,
cover with cling film.

3 Place on the lower shelf, prove on CONVECTION

40ºC for 25 - 30 minutes until double in size.

4 Roll out the dough to make a rectangle 38 x 28cm

(15 x 11") and roll up widthways. Cut in half, roll each
half into a long sausage shape. Overlap the two rolls
alternately to form a twist. Seal ends with a little egg.

5 Place the cheese twist onto a greased baking tray and

cover with cling film.

6 Place on the lower shelf, prove on CONVECTION

40ºC for 15 - 20 minutes. Remove the cling film.

7 Preheat the oven to CONVECTION 220ºC.
8 Glaze the dough with egg. Place on the lower shelf,

bake on CONVECTION 220ºC, for 25 minutes.
Rotate the tray 180º after half the cooking time.

Spread 100g fresh breadcrumbs evenly
over a large plate.
Heat on 100% for 2 - 3 minutes, stir
every minute until crispy.

250g strong white bread flour
5ml (1 tsp) dried yeast
5ml (1 tsp) caster sugar
25g margarine
1 egg (medium), beaten
120ml (4 fl.oz) hand hot milk
25g margarine, melted
FILLING:
100g ground almond
100g caster sugar
2.5ml (

1

/

2

tsp) almond essence

2 egg whites (medium)
TOPPING:
175g icing sugar
10ml (2 tsp) lemon juice (see tip, page 81)
10ml (2 tsp) water
flaked almond, to decorate
glacé cherry, halved, to decorate

1 Place flour, yeast and sugar in a bowl, mix well.

Rub in margarine. Add egg and milk, mix well to form
a soft dough. Knead for about 10 minutes until
smooth. Return to the bowl, cover with cling film.

2 Place on the lower shelf, prove on CONVECTION

40ºC for 20 - 25 minutes.

3 Roll the dough into a rectangle 20 x 36cm (8” x 14"),

brush with melted margarine.

4 Prepare filling, mix almond, sugar, essence and egg

whites to a paste. Spread over the dough, roll up
tightly from longest side.

5 Place the roll on a greased baking tray, join ends to

form a ring. Using scissors snip 1cm (

1

/

2

") into the

dough along the length of the ring at 2cm (

3

/

4

")

intervals. Cover loosely with cling film.

6 Place on the lower shelf, prove on CONVECTION

40ºC for 15 minutes. Remove cling film.

7 Place on the lower shelf, bake on CONVECTION

220ºC for 21 minutes until golden.
Rotate the tray 180º after half the cooking time.
Cool before decorating.

8 To prepare topping, mix icing sugar, lemon juice and

water until smooth. Spread evenly over the tea ring,
decorate with flaked almond and cherry.

p90_cre   8/28/06   2:18:03 PM

p90_cre   8/28/06   2:18:03 PM