Sunbeam DT5600 User Manual

25

Recipes (continued)

Melted butter, to grease
2 cups self-raising flour
1 cup rolled oats
¾ cup sultanas, chopped
½ cup firmly packed brown sugar
½ teaspoon mixed spice
150g butter, melted
½ cup condensed milk
1 egg, lightly beaten

1. Preheat oven to 190C. Brush two baking

trays with melted butter to lightly grease
with non-stick baking paper.

2. Combine the flour, oats, sultanas, sugar

and mixed spice in a large bowl. Stir in
the butter, milk and the egg until well
combined.

3. Roll mixture into 24 balls and place

on prepared trays, allowing rooms for
spreading. Flatten slightly with a fork.
Bake for 15 minutes or until golden.
Remove from oven and set aside on
trays to cool and firm slightly.

4. Store in an airtight container for up to 5

days.

NOTE: You can use dried apricot instead of
sultanas if desired.

Base
Cooking oil spray
¹⁄³ cup firmly packed brown sugar

90g butter
1¼ cups plain flour
1 egg yolk
Topping
2 eggs
1 cup firmly packed brown sugar
¹⁄³ cup self raising flour

½ cup chopped dried pawpaw
¾ cup sultanas
1¼ cups whole blanched almonds, chopped
¾ cup desiccated coconut

1. Preheat oven to 180C. Spray a 20 x 30cm

lamington pan with cooking oil. Line base

and two long opposite sides with non-

stick baking paper, allowing it to overhang

slightly.

2. To make base, combine sugar and butter

in a small saucepan and stir over low heat

until butter melts and sugar dissolves.

Remove from heat, stir in flour and egg

yolk.

3. Spread mixture over base of prepared pan.

Smooth surface. Bake for 20 minutes or

until golden. Remove from oven and set

aside for 20 minutes to cool.

4. To make the topping, use an electric beater

to beat together the eggs and sugar in a

large bowl until creamy. Stir in remaining

ingredients until combined. Spread mixture

evenly over cold base. Bake for a further

30 minutes or until browned.

5. Remove from oven and set aside for 30

minutes or until cold and set. Cut into

squares to serve.

Recipes (continued)