Breville BEM800 Troubleshooting Guide download pdf (Page 40)

40

DOUBLE CHOC CHIP COOKIES

Makes 50

180g butter, chopped

150g dark chocolate, chopped

1 ½ cups (225g) plain ﬂour

¾ cup/300g cocoa

1½ cups brown sugar

3 x 60g eggs, lightly beaten

1½ cups dark choc bits

1. Pre-heat oven to 170ºC.

2. Melt butter and dark chocolate in a

small saucepan over a low heat, stirring

constantly until smooth. Allow to cool

slightly, mixture should still be warm.

3. Assemble Mixer using scraper beater.

4. Using Folding/ kneading setting, mix

plain ﬂour, cocoa and brown sugar until

combined, about 30 to 40 seconds.

5. Using Folding/Kneading setting,

gradually add the butter mixture and

eggs, mix until well combined, about

1 minute.

6. Add choc bits and mix until

just combined.

7. Spoon tablespoons of mixture onto

lightly greased and baking paper

lined baking trays. Allow 3cm spaces

for spreading.

8. Bake for 15-20 minutes or until ﬁrm

on top.

9. Cool biscuits on trays for 5 minutes

before transferring to wire rack.

VARIATIONS:

• Replace ½ cup dark choc bits with ½

cup white choc bits.

• Replace ½ cup dark choc bits with ½

cup chopped macadamia nuts.

• Make chunky double choc chip

cookies by baking 2 tablespoons of

mixture instead of 1 tablespoon.

GINGERBREAD BISCUITS

Makes 20

125g butter, softened

1

⁄3 cup brown sugar

1

⁄3 cup golden syrup

1 x 60g egg, lightly beaten

2¼ cups (340g) plain ﬂour

1 tablespoon ground ginger

1 teaspoon baking powder

1 teaspoon bicarbonate of soda

Extra ﬂour, for kneading

1. Pre-heat oven to 180ºC.

2. Assemble Mixer using scraper beater.

3. Using Creaming/Beating setting, beat

butter, sugar and syrup until light and

creamy, about 3 minutes.

4. Add egg and mix until well combined,

about 30 to 40 seconds.

5. Sift ﬂour, ginger, baking powder and

soda together.

6. Using Folding/Kneading setting,

mix in sifted ingredients until just

combined,about 30 to 40 seconds.

Do not over mix.

7. Turn mixture out onto lightly ﬂoured

board and knead lightly to form a

smooth round ball.

8. Roll out dough to 5mm thickness.

Cover and refrigerate dough on the

board for 20-30 minutes or until ﬁrm

enough to cut.

9. Cut into rounds using a sharp 4cm

round biscuit cutter or use traditional

gingerbread shaped cutters.

10. Place gingerbread shapes onto lightly

greased baking trays. Allow 3cm

spaces for spreading.

11. Bake for 10-12 minutes or until cooked

and lightly browned.

Decorate Gingerbread biscuit shapes with

white vanilla icing and coloured variations

(Recipe Page 46) and silver cachous

if desired.

BISCUITS AND SLICES continued

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