User Manual

HONEY OATY SLICE
Serves: 27 × 17 cm Swiss roll pan
Ingredients:
1 cup rolled oats
1 cup plain flour
¾ cup coconut
¾ cup sugar
125 g butter
3 tablespoons honey
2 tablespoons water
½ teaspoon bicarbonate of soda
Method:
1. Grease and paper line a 27 cm × 17 cm slice
pan.
2. Combine oats, flour, coconut and sugar in a large
bowl.
3. In a 2-litre pyrex bowl, place butter, honey and
water and cook on 800 W for 1 to 2 minutes, stir
in bicarbonate of soda.
4. Pour over dry ingredients, stir until well combined.
Press into pan.
5. Preheat Convection to 180 °C. Place on metal
tray in the lower shelf position and cook on
Convection 180 °C for 23 to 25 minutes, cool
before cutting.
LEMON COCONUT MERINGUE SLICE
Serves: 19 × 28 cm pan
Ingredients:
90 g butter
¼ cup caster sugar
¾ cup plain flour
⅓ cup cornflour
400 g condensed milk
2 eggs, separated
2 teaspoons grated lemon rind
½ cup lemon juice
¼ cup caster sugar, extra
½ cup desiccated coconut
½ cup slivered almonds
Method:
1. Grease and paper line a 19 × 28 cm lamington
pan.
2. Cream together butter and sugar. Gradually add
sifted flours and knead lightly until combined.
Spread over base of prepared pan. Combine
condensed milk, egg yolks, lemon rind and juice
in a bowl, cook on 800 W for 3 to 4 minutes,
stirring 3 times. Spread over base.
3. Preheat oven to Convection 180 °C.
4. Beat egg whites in a small bowl until soft peaks
form, gradually add extra sugar. Add desiccated
coconut, spread over filling and sprinkle with
slivered almonds.
5. Place pan on metal tray in the lower shelf
position. Cook on Convection 180 °C for 35 to
40 minutes.
CARAMEL COCONUT SLICE
Serves: 19 × 28 cm pan
Ingredients:
100 g butter
½ cup plain flour
½ cup self-raising flour
½ cup coconut
½ cup caster sugar
Filling:
400 g sweetened condensed milk
2 tablespoons golden syrup
⅓ cup brown sugar
40 g butter
Topping:
2 eggs
⅓ cup caster sugar
2 cups coconut
Method:
1. Grease and paper line a 19 × 28 cm lamington
pan.
2. Melt butter in a bowl on 600 W for 2 minutes to
2 minutes 30 seconds. Preheat oven to 180 °C.
Sift flours into bowl, stir in coconut, sugar and
butter. Press over base of prepared pan.
3. To prepare filling, place all ingredients in a bowl
and cook on 800 W for 3 to 5 minutes, stirring
three times during cooking.
4. To prepare topping, combine all ingredients and
mix well.
5. Spread filling over base and sprinkle with
topping. Place pan on metal tray in the lower
shelf position. Cook on Convection 180 °C for 30
to 35 minutes.
APRICOT HONEY SLICE
Serves: 20 squares
Ingredients:
185 g
butter
2 tablespoons honey
250 g ginger nut biscuits, crushed
½ cup chopped pecans
½ cup coconut
1 cup chopped dried apricots
Method:
1. Grease and line an 18 × 28 cm dish.
2. In a 2-litre dish place butter and honey. Cook on
800 W for 2 minutes to 2 minutes 30 seconds.
3. Stir in biscuits, pecans, coconut and dried
apricots. Press into the prepared dish. Chill until
firm cut into squares.
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Cakes, Slices and Biscuits
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