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All-time Australiana
continued
Outback damper
4 cups (600g) bread flour
2 tablespoons milk powder
1 teaspoon salt
1 tablespoon sugar
1½ tablespoons baking powder
2 tablespoons oil
1½ cups (375ml) water
Extra bread flour, for kneading
1. Assemble Mixer using dough hook.
. Sift flour, milk powder, salt, sugar and baking
powder and place into mixing bowl.
3. Using speed 1-, slowly add the oil then the water
to the dry ingredients. Mix for 1 minute until a
dough ball starts to form.
. Turn the dough out onto a lightly floured
surface and knead for 1 minute by hand to
a well-rounded form.
. Place the dough into a lightly greased and base
lined pan and cook in a preheated oven at 180ºC
for -0 minutes or until cooked when tested.
. Remove from pan and cool on wire rack.
R30
BEM400_BEM400S_BOOKLET.indd 30-31
Lamingtons
20
1 Never Fail Plain Sponge (Recipe Page R16)
or 200g sponge block
1 quantity Soft Chocolate Icing (Recipe Page R20)
1-2 cups desiccated coconut
1. Make or purchase the sponge cake the day
before required.
. Cut sponge cake into cm squares.
3. Carefully dip each square into the Soft Chocolate
Icing and then roll in coconut to coat.
. Place lamingtons on wire rack to set.
Festive favourites
Celebration fruit cake
750g mixed fruit
100g glace cherries, chopped
¾ cup chopped Brazil nuts
¾ cup Drambuie or whisky
200g butter, chopped
1 cup dark brown sugar
3 x 60g eggs
2 tablespoons orange marmalade
2 cups (300g) plain flour
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
¹/ ³ cup Drambuie or whisky
1. Combine fruit, nuts and whisky in a large bowl,
cover and allow to stand 8 hours or overnight.
. Lightly grease a deep 0cm round cake pan and
line base and sides with two layers of baking
paper. Extend side paper cm above edge of pan.
3. Assemble Mixer using flat beater.
. Using speed 3, beat butter and sugar until light
and fluffy. Add eggs, one at a time, beating until
just combined, stir in marmalade.
. Sift flour and spices together.
. Using speed 1, gradually add dry ingredients and
fruit mixture in two batches. Mix well.
. Pour cake mixture into prepared pan and bake at
10ºC for 3-3½ hours or until cooked when tested.
8. Brush top of cake with extra whisky, cover with
foil, seal and allow to cool in pan.
Shortbread stars
30
250g butter, softened
1 cup icing sugar, sifted
1¾ cups (270g) plain flour
¼ cup rice flour
¼ cup caster sugar, for sprinkling
1. Assemble Mixer using flat beater.
. Using speed 3, beat butter and sugar until light
and fluffy.
3. Sift flours together and gradually add to
creamed mixture.
. Turn mixture out onto lightly floured board and
knead lightly to form into a soft dough.
. Roll out to mm thickness, cut into shapes using
a star shape cutter and place onto lightly greased
baking trays. Allow 3cm spaces for spreading.
. Prick stars lightly with a fork and sprinkle with
caster sugar.
. Bake in a preheated oven 10ºC for 30 minutes or
until pale golden.
8. Cool on baking trays.
12/6/08 3:06:50 PM
R31
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