Page 43 - Kenwood Cook Book

Bourbon Biscuits

USING ‘K BEATER Sieve flour, custard powder and cocoa
3 oz plain flour into the bowl, add all other ingredients
2½ oz butter or margarine and switch to minimum speed.
1 oz sugar As mixture begins to combine increase
1 dsp custard powder to speed 2 and mix to a firm dough.
1 dsp cocoa or chocolate Roll the dough out thinly on a floured
powder board, trimming sides.
1 small egg yolk Prick with a fork, sprinkle with castor
few drops of vanilla essence sugar and cut into fingers about 1” by 3”.
Bake in a moderate oven 10-15 minutes.
When the biscuits are cold, sandwich
together with chocolate cream filling.

Chocolate Cream Filling: Place all ingredients in bowl and mix
3 oz icing sugar with whisk on speed 4 until creamy.
1½ oz butter
1 dsp chocolate powder
vanilla essence

Peanut Brownies

USING ‘K’ BEATER Place butter in the bowl and mix on
’The children will love them’ minimum speed. Tip in the dry
8 oz self-raising flour ingredients, gradually increase to 2 as
1 tsp baking powder the fat breaks up. When mixture
4 oz butter resembles breadcrumbs add the egg,
5 oz sugar vanilla and milk, to form a fairly stiff
1 egg dough, similar to a rock cake mixture.
1 tbsp cocoa Add peanuts and mix in for a few
1 tsp vanilla essence seconds.
1 cup lightly roasted peanuts Using a teaspoon, place the mixture in
milk rocky lumps on a greased baking sheet
and bake in a moderately hot oven for
15-20 minutes.

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