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Ingredients:
• 90g salted peanuts
• 1
20g unsalted butter, softened
• 70g caster sugar
• ½ tsp vanilla extract
• 150g plain flour
• ½ -1 level tbsp caster sugar
Nut shortbread
S
erves: 8
Preparation time: 10 minutes
Cooking time: 30-35 minutes
Method:
1 Place the salted peanuts into a freezer bag and using a rolling pin,
crush the nuts until they are a mixture of coarse and finely
chopped. Set aside.
2 Cut a piece of non – stick baking paper to fit inside the shallow
Frying Pan.
3 Mix the butter and the 70g sugar in a bowl with a spoon until
combined. Stir in the vanilla extract, then add the flour and form
into a dough with your hands.
4 Form the shortbread into a round with your hands to fit the piece
of baking paper.
5 Sprinkle the chopped nuts onto the shortbread base and press
down gently.
6 Sprinkle the nuts with ½ - 1 tbsp. sugar.
7 Preheat the Health Fryer with the shallow Frying Pan in place.
8 When ready carefully lift the shortbread and paper onto the Frying
Pan and bake for 30-35 minutes at 170°C until golden.
9 Whilst still warm, mark into wedges on the Frying Pan with a knife
and leave to cool fully.
10 When cold, carefully remove the shortbread and paper from the
Frying Pan using a fish slice and cut into wedges. Store in a tin
until required.
Shallow Frying Pan - Cakes and Biscuits
Ingredients:
• 50g self-raising flour, sieved
• ½ a level tsp baking powder,
sieved
• 50g caster sugar
• 50g soft margarine
• 1 medium egg, beaten
Fairy Cakes
Serves: 6
Cooking time: 15 minutes
Method:
1 Place all the ingredients into a mixing bowl. Mix together with a
wooden spoon or hand mixer until smooth.
2 Preheat the Health Fryer with the shallow Frying Pan in place.
3 Divide the mixture equally between 6 paper bun cases.
4 Place the bun cases onto the shallow Frying Pan and then bake for
15 minutes at 170°C or until risen and golden brown.
5 Allow to cool completely on a wire rack before decorating with a
little glace icing or butter cream.
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