Sharp R82STMA - Manual (Page 57)

55
100g (4oz) margarine
100g (4oz) caster sugar
2 eggs (size 3), beaten
100g (4oz) self raising flour
30-45ml (2-3tbsp) water 1 Cream margarine and sugar, beat in the eggs.
Fold in the flour and water. Grease and line the
base of a 17.8cm (7") cake dish with kitchen
paper. Spoon mixture into dish and smooth.
2 Cook on HIGH for 4-5 minutes until firm. Allow to
cool slightly before turning out.
C
AKES & BISCUITS
LAIN MICROWAVE CAKE
P
S
ERVES
4-6 P
REPARATION TIME
- 8
MINUTES
C
175g (6oz) margarine
100g (4oz) caster sugar
225g (8oz) self raising flour
50g (2oz) milk chocolate, finely chopped
25g (1oz) walnuts, finely chopped
The biscuits will be soft when hot but will harden as
they cool.
1 Cream margarine and sugar until light and fluffy.
Stir in the flour, chocolate and walnuts to make a
soft but firm dough.
2 Divide mixture into 8 even sized balls, place apart
in two large flan dishes and flatten slightly.
3 Place one flan dish on the low rack, cook for 27
minutes, at 130 o C until evenly brown. Repeat for
remaining biscuits.
4 Allow to cool before removing from the dish.
S ERVES 6-8 P REPARATION TIME - 10 MINUTES
HOCOLATE CHIP COOKIES
1 Cream the butter and sugar together until light
and fluffy, beat in the eggs.
2 Fold in flour and baking powder, stir in the cher-
ries, ground almonds, almond essence and milk.
3 Grease and line the base of a 17.8cm (7”) cake
dish with greaseproof paper. Spoon in the cake
mixture and smooth the surface.
4 Place on the low rack, bake on DUAL CONVEC-
TION, 200
°
C, MEDIUM LOW for 17 minutes until
golden and a skewer comes out cleanly.
175g (6oz) butter
175g (6 oz) caster sugar
3 eggs (size 3)
175g (6oz) plain flour
5ml (1tsp) baking powder
100g (4oz) glacé cherries, quartered
75g (3oz) ground almonds
5ml (1tsp) almond essence
15ml (1tbsp) milk
HERRY AND ALMOND CAKE
S
ERVES
6 P
REPARATION TIME
- 12
MINUTES
C