Sanyo EM-S5002W Instructions and Recipes - Page 64

INGREDIENTS 150g/6oz butter 150g/6oz sugar grated rind of 1 lemon 3 eggs, beaten 200g/8oz plain flour 7.5m1s/1'/ztsps baking powder 30m1s/2tblsps milk COOKWARE Greased and lined 18cm/7 inch round cake tin, place on turntable. METHOD 1. Cream together the butter, sugar and lemon rind until light and fluffy. Gradually beat in eggs and flour a little at a time. Mix well. 2. Transfer mixture to prepared tin and smooth top. 3. Place tin on turntable, bake using Dual Convection 170°C with 80W microwave for 45-50 minutes or until well risen and golden. (Makes 12-15) INGREDIENTS 150g/6oz butter 75g/3oz crunchy peanut butter 100g/4oz soft brown sugar 1 egg, beaten 150g/6oz flour 50g/2oz unsalted peanuts, shelled and chopped COOKWARE Metal drip tray, place on low metal rack on turntable. PEANUT BUTTER COOKIES METHOD 1. Mix the butter, peanut butter, sugar and egg together. Add the flour and chopped nuts and mix to a firm dough. 2. Place 7 or 8 rounded teaspoonfuls on the greased metal drip tray and flatten slightly. 3. Preheat oven to 190°C. When oven is preheated, place the tray on the low rack. Bake at 190°C for 10-15 minutes or until golden. Repeat with remaining mixture. Leave on tray for 3-4 minutes, then transfer to cooling rack. Store in an airtight tin when cool. 63