15. Cool completely, cut into wedges and serve.
16. Store in an airtight container to prevent the cake from drying out.
dE 04: Sooji Biscuits
Ingredients For 150 grams
Plain Flour 100 grams
Semolina 50 grams
Vanaspati Ghee 50 grams
Castor Sugar 50 grams
Curd ½ teaspoon
Green Cardamom Powder ½ teaspoon
Soda Bi Carb 1/8 teaspoon
Pistachio Nuts, slivered 10 grams
Milk 2 tablespoons
Method
1. Sift together the flour with the semolina and soda bi carbonate.
2. Cream the ghee and sugar.
3. Beat in the curd.
4. Mix in the semolina mixture, cardamom powder and milk and knead into a soft dough.
5. Divide the dough into equal portions, shape into balls, flatten slightly and place 2 cm apart on
a microwave safe plate. Place the plate on the “Grill rack”
6. Sprinkle with pistachio nuts and keep aside for 1 hour.
7. Press 8 repeatedly to select dE04
8. Press weight button to select quantity.
9. Press start. The oven must be operated empty during this time.
10. When the oven starts to beep, place the biscuits and press start.
11. Remove from the oven.
12. Allow to stand in the oven for 10:00 minutes.
13. Cool completely and store in an airtight container.
dE 05: Choco Chip Cookies
Ingredients For 70 grams
Plain Flour 70 grams
Butter 40 grams
Castor Sugar 40 grams
Baking Powder ½ teaspoon
Egg ½
Milk 1.5 teaspoon
Plain Chocolate, chopped 35 grams
Vanilla Essence ¼ teaspoon
Method
1. Sift together the flour and baking powder.
2. Cream the butter and sugar, until light and creamy. Add the egg and mix well.
3. Mix in the flour, chocolate pieces and milk. Mix well.
4. Pour spoonfuls of the mixture onto a microwave safe plate 3 cm apart. Garnish with a few
pieces of chocolate.
5. Place the plate on the “Grill rack”.
6. Press 8 repeatedly to select dE05
7. Press weight button to select quantity.
8. Press start. The oven must be operated empty darning this time.
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