Samsung ce117p - Chocolate Cookies; Jam Biscuits; Melting Moments; Shrewsbery Biscuits

English - 35
04 OVEN USE
Code/Food
Serving
Size
Ingredients
5-14
Chocolate
cookies
200-225 g Refined flour - 115 g, Margarine or butter - 60 g,
Powder sugar - 60 g, Vanilla essence - ½ tsp, Baking
powder - ½ tsp, Cocoa powder - 1 tbsp, Golden syrup
- 1 tbsp
Instructions
Pre-heat the oven 160 °C with the convection function. Sieve the
flour with cocoa & baking powder together. Cream the margarine &
sugar very well until light & creamy. Add the vanilla essence & golden
syrup & beat very well. Add the flour to the mixture & mix it well.
Shape the biscuit as you wish. Arrange them on a baking tin. Put it
into low rack. When beep, select menu and cook.
5-15
Jam biscuits
200-250 g Refined flour - 115 g, Margarine or butter - 60g,
Powder sugar - 60 g, Vanilla essence - ½ tsp,
Cornflour - 25 g, Salt - 1 pinch, Milk as required, Jam
Instructions
Pre-heat the oven 160 °C with the convection function. Sieve the
flour, salt & cornflour together. Rub in the margarine with finger tips.
Add the sugar & mix well. Add just enough milk to make a dough.
Roll out the dough into about 6 mm (¼) thickness. Cut with a round
biscuit cutter. In every alternate biscuit, make a hole in the centre
with about 12 mm (½) nozzle. Arrange them on a baking tin. Put it
into low rack. When beep, select menu and cook. Cool the buscuits.
Make pairs of one biscuit with hole and one without and sandwich
with jam.
5-16
Melting
moments
200-250 g Refined flour - 85 g, Margarine or butter - 85g, Powder
sugar - 100 g, Vanilla essence - ½ tsp, Cornflour -
25g, Milk as required
Instructions
Pre-heat the oven 180 °C with the convection function. Sieve the
flour & cornflour together. Cream the margarine & sugar very well
until light & creamy. Add the flour. If required, add a few drops of
milk. Mix very well. Shape the biscuit as you wish. Arrange them on
a baking tin. Put it into low rack. When beep, select menu and cook.
Cool the biscuits. Serve them.
Code/Food
Serving
Size
Ingredients
5-17
Shrewsbery
biscuits
400-450 g Refined flour - 225 g, Margarine or butter - 100 g,
Powder sugar - 85 g, Lemon essence - ¼ tsp, Egg -
1ea, Milk as required
Instructions
Pre-heat the oven 180 °C with the convection function. Sieve the
flour. Cream the margarine & sugar very well until light & creamy.
Add the egg & mix it well. Add the sieved flour. If required add a little
milk to make a dough. Knead until smooth. Roll out thinly. Prick all
over with a fork. Stamp into round. Place the biscuits on a baking
tin. Put it into low rack. When beep, select menu and cook. Cool the
biscuits. Serve them.
5-18
Almond -
pistachio
cookies
250-300 g Refined flour - 115 g, Margarine or butter - 50g,
Powder sugar - 50 g, Cardamom powder - ¼tsp,
Nutmeg powder - ¼tsp, Chopped almond - 1tbsp,
Chopped Pistachio - 1 tbsp, Little saron, Milk as
required
Instructions
Pre-heat the oven 180 °C with the convection function. Sieve the
flour. Cream the margarine & sugar very well until light & creamy.
Add the saron, cardamom & nutmeg powder & mix very well. Add
the sieved flour & make a dough. Roll out the dough using a little
flour. Sprinkle a few nuts & give a light final roll. Cut into desired
shape. Put it into low rack. When beep, select menu and cook. Cool
the biscuits. Serve them.
5-19
Choco -
cashew
biscuits
250-300 g Refined flour - 85 g, Margarine or butter - 85g, Powder
sugar - 85 g, Cashew nut powder - 85 g, Almond
Essence - ¼ tsp, Cocoa - 1 tbsp
Instructions
Pre-heat the oven 180 °C with the convection function. Sieve the
flour. Cream the margarine & sugar very well until light & creamy.
Add the Almond essence & mix very well. Add the flour, cocoa &
cashew nut mix well, chill the mixture for 10 min. Roll out & cut out
with round biscuit cutter. Put it into low rack. When beep, select
menu and cook. Cool the biscuits. Serve them.
(continued)
CE117PC-B2_XTL_DE68-04220T-00_EN.indd 35 3/19/2015 1:39:19 PM