Sanyo EM-S5002W Instructions and Recipes - Page 66

cm/2inch

Get Sanyo EM-S5002W PDF manuals and user guides View all Sanyo EM-S5002W manuals
Add to My Manuals
Save this manual to your list of manuals

Page 66 highlights

(Makes 14-16) INGREDIENTS 200g/8oz plain flour 150g/6oz butter 100g/4oz caster sugar beaten egg to mix COOKWARE Metal drip tray on low metal rack on turntable. METHOD 1. Cream butter, sugar and vanilla essence. Mix in flour. Mix to a very stiff dough with beaten egg. Knead lightly on a floured board. 2. Chill for 30 minutes. 3. Roll out quite thinly, cut into rounds with a 5cm/2inch cutter. Transfer to greased metal drip tray. Prick with a fork. Brush lightly with beaten egg and sprinkle with caster sugar. 4. Preheat oven to 180°C. When oven is preheated, place tray on low rack. Bake at 180°C for 10 minutes or until pale golden brown. Leave on tray for 3-4 minutes, then transfer to cooling rack. Repeat with remaining mixture. VARIATIONS Almond Biscuits Add 50g/2oz ground almonds with the sugar and 2.5m1sPhtsp almond essence with the egg. Cherry Biscuits Add 50g/2oz finely chopped cherries with the sugar. Currant Biscuits Add 50g/2oz of currants with the sugar. Chocolate Chip Biscuits Add 50g/2oz of chocolate chips with the sugar. Lemon Biscuits Add 1-2 tsps of grated lemon rind with the sugar. Microwave Tip To recrisp biscuits. To recrisp biscuits (without filling) and crackers that soften. Place them in a dish with absorbent kitchen paper and microwave on 900W for 15-30 seconds, 65

  • 1
  • 2
  • 3
  • 4
  • 5
  • 6
  • 7
  • 8
  • 9
  • 10
  • 11
  • 12
  • 13
  • 14
  • 15
  • 16
  • 17
  • 18
  • 19
  • 20
  • 21
  • 22
  • 23
  • 24
  • 25
  • 26
  • 27
  • 28
  • 29
  • 30
  • 31
  • 32
  • 33
  • 34
  • 35
  • 36
  • 37
  • 38
  • 39
  • 40
  • 41
  • 42
  • 43
  • 44
  • 45
  • 46
  • 47
  • 48
  • 49
  • 50
  • 51
  • 52
  • 53
  • 54
  • 55
  • 56
  • 57
  • 58
  • 59
  • 60
  • 61
  • 62
  • 63
  • 64
  • 65
  • 66
  • 67
  • 68
  • 69
  • 70
  • 71
  • 72
  • 73
  • 74
  • 75
  • 76
  • 77
  • 78
  • 79
  • 80
  • 81
  • 82
  • 83
  • 84
(Makes
14-16)
INGREDIENTS
200g/8oz
plain
fl
our
150g/6oz
butter
100g/4oz
caster
sugar
beaten
egg
to
mix
COOKWARE
Metal
drip
tray
on
low
metal
rack
on
turntable.
METHOD
1.
Cream
butter,
sugar
and
vanilla
essence.
Mix
in
fl
our.
Mix
to
a
very
stiff
dough
with
beaten
egg.
Knead
lightly
on
a
fl
oured
board.
2.
Chill
for
30
minutes.
3.
Roll
out
quite
thinly,
cut
into
rounds
with
a
5cm/2inch
cutter.
Transfer
to
greased
metal
drip
tray.
Prick
with
a
fork.
Brush
lightly
with
beaten
egg
and
sprinkle
with
caster
sugar.
4.
Preheat
oven
to
180°C.
When
oven
is
preheated,
place
tray
on
low
rack.
Bake
at
180°C
for
10
minutes
or
until
pale
golden
brown.
Leave
on
tray
for
3-4
minutes,
then
transfer
to
cooling
rack.
Repeat
with
remaining
mixture.
VARIATIONS
Almond
Biscuits
Add
50g/2oz
ground
almonds
with
the
sugar
and
2.5m1sPhtsp
almond
essence
with
the
egg.
Cherry
Biscuits
Add
50g/2oz
finely
chopped
cherries
with
the
sugar.
Currant
Biscuits
Add
50g/2oz
of
currants
with
the
sugar.
Chocolate
Chip
Biscuits
Add
50g/2oz
of
chocolate
chips
with
the
sugar.
Lemon
Biscuits
Add
1-2
tsps
of
grated
lemon
rind
with
the
sugar.
Microwave
Tip
To
recrisp
biscuits.
To
recrisp
biscuits
(without
filling)
and
crackers
that
soften.
Place
them
in
a
dish
with
absorbent
kitchen
paper
and
microwave
on
900W
for
15-30
seconds,
65