Sour Cream Chocolate Bars
Makes: 18 pieces
Ingredients:
100 g butter, softened
1
⁄
2
cup caster sugar
1 egg
150 g sour cream
1 teaspoon vanilla essence
1 cup plain flour
1
⁄
4
cup cocoa
1
⁄
2
teaspoon bicarbonate of soda
pinch salt
Chocolate icing:
2
⁄
3
cup dark chocolate melts
50 g butter
2 cups icing sugar mixture, sifted
2 tablespoons milk
1 teaspoon vanilla essence
Method:
Grease a square (20 cm base) microwave-safe dish.
Line the base with non-stick paper allowing the paper
to extend up and over two sides of the dish. Place
butter and sugar into a medium size bowl and beat
with an electric mixer until pale and creamy. Beat in
egg, sour cream and vanilla until mixed thoroughly.
Sift together, flour, cocoa, bicarb soda and salt.
Stir into creamed mixture with a large metal spoon
until well mixed. Mixture will be firm. Spread evenly
into the prepared dish using the back of a spoon to
smooth top of mixture. Cook on MEDIUM for
7 minutes or until centre is just cooked.
Spread with icing while still warm and allow to cool
completely before slicing.
Chocolate icing:
Place chocolate and butter into a medium microwave-
safe bowl. Cook on MEDIUM for 1
1
⁄
2
minutes, stir
halfway through cooking. Stir in remaining ingredients
and beat with wooden spoon until smooth.
Apple Spice Muffins
Makes: Approximately 12
Ingredients:
2 cups self-raising flour
1 cup plain flour
1 teaspoon bicarbonate of soda
1 cup brown sugar, firmly packed
2 eggs, lightly beaten
1
1
/
2
cups milk
3
/
4
cup oil
2 teaspoons ground cinnamon
1 cup finely chopped apple
Method:
Preheat oven to 200°C.
Grease a muffin tin. Sift dry ingredients into a
bowl, stir in sugar, then combined eggs, milk and
oil, do not over mix, batter should be lumpy. Stir in
cinnamon and apple. Pour into muffin tin.
Place on Low Rack and cook on 200°C for 18 to 20
minutes. Stand 2 minutes, remove from tin, cool on a
wire rack.
C
Blueberry Muffins
Makes: 6
Ingredients:
225 g plain flour
1
/
4
cup brown sugar
1
/
4
cup caster sugar
1 eggs
1
/
2
cup milk
125 g melted butter
2 tablespoons baking powder
1 tablespoon cinnamon
125 g blueberries
Method:
Preheat oven to Convection 190°C. In a 4-litre dish
mix all ingredients. Spoon mixture into a greased
6 muffin tin. Place on Low Rack and cook on 190°C
for 18 to 20 minutes.
RC
Cakes, Slices and Biscuits
Lemon Friands
Makes: 8
Ingredients:
180 g unsalted butter
250 g icing sugar
80 g plain flour
125 g almond meal
2 lemons, zested
6 egg whites
1 tablespoon lemon juice
1 teaspoon vanilla
Method:
Lightly grease a 6-hole friand pan. Place the butter in
a 2-litre dish and heat on
MEDIUM for 2 to 3 minutes.
Set aside to cool. Preheat oven to Convection 180°C.
Sift the icing sugar into a bowl and stir in the almond
meal and lemon zest.
In a clean bowl whisk the egg whites until just frothy.
Add the dry ingredients along with the butter, lemon
juice and vanilla. Fold the mixture to combine. Fill the
moulds
3
⁄
4
full. Place on Low Rack. Bake at 180° C for
16 to 20 minutes or until golden and skewer when
inserted comes out clean. Allow to cool for 5 minutes
before turning out. Serve completely cooled, dusted
with icing sugar.
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