User Manual

AKES & BISCUITS

Shortbread (page 59); Honey & Lemon Squares (page 58); Chocolate Brownies (page 60); Rich Flapjack (page 60); Banana & Orange

Teabread (page 58); Christmas Cake (page 55), Marbled Chocolate Loaf (page 58); Parkin (page 60); Moist Carrot Cake (page 56).

SERVES 6-8 PREPARATION TIME -15 MINUTES

1 To prepare the shortbread, cream the butter and

sugar until light and fluffy, gradually add the flour

and ground rice to make a firm dough.

2 Press the dough evenly into a greased 17.8cm

(7") flan dish, cook on MEDIUM for 6 minutes.

3 Press the hot shortbread firmly down with the

back of a spoon, allow to cool.

4 To prepare the caramel, place all ingredients in a

bowl, mix well. Cook on HIGH for 5 minutes, stir

every minute until toffee coloured.

5 Pour caramel onto the shortbread, chill to set.

6 When caramel is cold, place the chocolate in a

small bowl and heat on HIGH for 3 minutes, stir

every minute until evenly melted. Spread on to

the caramel, chill to set the chocolate before

cutting into slices.

shortbread:

100g (4oz) butter

50g (2oz) caster sugar

125g (5oz) plain flour

25g (1oz) ground rice

caramel:

50g (2oz) butter

50g (2oz) caster sugar

200g (7oz) condensed milk

15ml (1tbsp) golden syrup

topping:

100g (4oz) milk chocolate, in small pieces

ARAMEL SHORTBREAD

Variation:

Shortbread: Omit caramel and chocolate. Make as to

Stage 3. Before cooling, dredge with sugar, prick all

over with a skewer and cut into wedges.