Catler FP 8010 - Manual (Page 59)

R24
SHORTBREAD
Makes 24 serves
INGREDIENTS
2
1 /
4
cups/337g plain fl our
1 /
4
cup corn fl our
1 /
2
teaspoon baking powder
1 /
2
cup caster sugar
250g butter, softened and cubed
1 /
4
cup crystal sugar
METHOD
1. Assemble the food processor using the
quad blade.
2. Place fl our, corn fl our, baking powder and
caster sugar into the processing bowl.
Process to combine. Add butter and
process until a dough ball is formed.
3. Press mixture into a 28cm × 18cm
lamington pan. Mark into 24 fi nger
lengths and prick top with a fork.
Sprinkle with crystal sugar.
4. Bake in a preheated oven at 180°C for
30-40 minutes. Cool in pan then cut into
fi nger lengths.
Store Shortbread in an airtight container.
BROWNIES
Makes 24 serves
INGREDIENTS
90g butter
125g dark cooking chocolate, chopped
2 × 60g eggs, lightly beaten
3 /
4
cup caster sugar
1 teaspoon vanilla essence
3 /
4
cup/112g plain fl our
1 /
4
teaspoon baking powder
100g walnut pieces
METHOD
1. Heat butter and chocolate in a saucepan
until just melted.
2. Assemble the food processor using the
quad blade.
3. Place the eggs, sugar and vanilla into the
processing bowl. Process until creamy.
Add melted chocolate mixture and
process until well mixed.
4. Add fl our and baking powder and
process until combined. Add walnuts and
process until just mixed through.
5. Pour mixture into a greased and lined
28cm × 18cm lamington pan. Bake in
a preheated oven at 190°C for 25-30
minutes. Cut into 24 fi ngers and leave in
pan to cool.
RECIPES