Salton SSBM11 Instructions And Warranty - page 13
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-3 cups plain flour
-1 teaspoon baking powder
Topping
-1 egg white, beaten with 2 tablespoons caster sugar
-1/2 cup chopped almonds
Method
Cream butter and sugar on speed 5 for 5 minutes, or until light and fluffy. Add essence and
egg, beating until combined.
Add sifted flour and baking powder and working with your hands form a smooth dough.
Roll out to 5mm thick, cut into finger shapes. Place on an oven tray. Bake at 150ºC for 15
minutes. Remove from oven. Brush with beaten egg white and sugar and sprinkle with
almonds. Return to oven for 5 minutes. Allow to cool on tray.
Cold Lemon Soufflé
Ingredients
-5 eggs, separated
-1 cup caster sugar
-2 teaspoons grated lemon rind
¾ cup strained lemon juice
-1 tablespoon gelatine
-1/4 cup cold water
-300ml thickened cream lightly whipped
Method
Cut a piece of foil 5cm longer than circumference of a deep 16cm soufflé dish. Fold foil in
half and wrap around the outside of dish. Secure foil with string. Beat egg yolks, sugar and
lemon rind on Speed 3 until the sugar has dissolved, and the mixture is pale and thick.
Heat lemon juice and gradually add to yolk mixture while beating. Combine gelatine with