Sanyo EM-S5002W Instructions and Recipes - Page 67

I INGREDIENTS 150g/6oz butter 150g/6oz wholemeal flour 100g/4oz rolled oats 200g/8oz soft brown sugar using microwave 900W for 1-1'/z minutes to melt the butter. Mix the bicarbonate of soda with ltblsp of water and mix into butter/ honey mixture. Add to the oat mixture and mix well. 2. Spoon dessert spoons of the mixture, well spaced onto greased metal drip tray, 50g/2oz dessicated coconut flatten slightly. A 5cm/2in circular cutter is 45m1s/3tblsps clear honey useful for shaping biscuits. 2.5m1s/ tsp bicarbonate of soda 3. Preheat oven to 180°C. When oven is COOKWARE Metal drip tray on low metal rack on turntable. METHOD 1. Mix together the oats, flour, sugar and coconut in a large bowl. Place butter and honey in a microwaveproof bowl and heat preheated, place one tray on low rack, one on high metal rack. Bake at 180°C for approximately 10-15 minutes or until golden. Leave on tray for 3-4 minutes, then transfer to cooling rack. Repeat with remaining mixture. Store in an airtight tin when cool. INGREDIENTS 100g/4oz butter, softened 50g/2oz caster sugar 150g/6oz plain flour 25g/loz ground rice a little extra caster sugar COOKWARE Greased and lined shallow 18cm / 7inch diameter round tin. METHOD 1. Cream butter and sugar together until light and fluffy. RICH SHORTBREAD 2. Gradually stir in the flour and ground rice with a fork, mix well. Bring the mixture together using fingertips. Press into greased and lined tin. Prick well all over. Pinch edges or make pattern with edge of fork. 3. Preheat oven to 170°C. When oven is preheated, place tin on low rack. Bake at 170°C for approximately 20-25 minutes until pale golden. 4. Cut into 8 triangles, dredge with extra caster sugar, remove from tin when cold. 66