Catler FP 8010 - Manual (Page 57)

R22
RICH SWEET SHORTCRUST PASTRY
Makes 1 serve
INGREDIENTS
2
1 /
2
cups/375g plain fl our
180g chilled butter, diced
1 /
2
cup caster sugar
2 tablespoons lemon juice
METHOD
1. Assemble the food processor using the
quad blade
2. Place fl our and butter into the processing
bowl. Process ingredients using the pulse
function until combined.
3. With the motor running, slowly add sugar
then the lemon juice through the feed
chute until a dough ball forms. Do not
over process. If mixture is too dry add
a little water while processing.
4. Remove dough and knead briefl y on
a lightly fl our dusted surface.
Transfer dough to a freezer bag, seal and
refrigerate until required.
ANZAC BISCUITS
Makes 50 serves
INGREDIENTS
125g butter
1 tablespoon golden syrup
2 tablespoons boiling water
2 teaspoons bicarbonate of soda
1 cup rolled oats
3 /
4
cup desiccated coconut
1 cup/150g plain fl our
1 cup caster sugar
1 /
4
teaspoon salt
METHOD
1. Melt butter in a small saucepan. Stir
in golden syrup, boiling water and
bicarbonate of soda.
2. Assemble the food processor using
the Dough blade. Place melted butter
mixture into the processing bowl with
fl our, sugar and salt. Process until just
combined.
3. Fold in the coconut and oats by hand
using a spatula.
4. Place teaspoonsful of the mixture onto
lightly greased biscuit trays allowing
suffi
cient space in between for spreading
during baking.
5. Bake in a preheated oven at 190°C for
10-12 minutes or until cooked. Remove
trays from oven, carefully move biscuits
slightly and allow to cool on the trays
until crisp.
6. Place on a cooling rack to cool
completely then store in an air-tight
container.
RECIPES