Page 45 - Kenwood Cook Book

Nutty Bars

USING ‘K’ BEATER Warm bowl and ‘K’ beater.
’Delicious chewiness and Place the sugar and butter together into
crunchiness combined’ the bowl and cream for 3 minutes on
5 oz demerara sugar speed 1, increasing to 2. Add the eggs,
4 oz butter one at a time, beating each thoroughly.
2 eggs Turn to minimum speed and add sifted
6 oz self-raising flour flour, then vanilla, coconut, fruit and
½ tsp vanilla nuts, switching off as soon as
3 oz desiccated coconut incorporated.
2 oz sultanas Turn the mixture into a square or oblong
2 oz packet mixed, salted greased pan (approximately 8” by 12”)
nuts (chop large nuts smoothing over with a spatula to about
coarsely) ½” thickness.
Makes 24 bars. Bake in a moderate oven 350ºF for
approximately 45 minutes.
Cool without removing from the tin.
Sieve a little icing sugar over the top and
cut into bars before it is quite cold.

Almond Macaroons

USING ‘K’ BEATER Mix the sugar, ground almonds and rice
1 oz castor sugar flour together in the mixing bowl using
4 oz ground almonds ‘K’ beater on speed 1-2.
1 oz granulated butter Add the egg whites and the essence and
½ oz rice flour beat all together for approximately 3
2 egg whites minutes.
2 or 3 drops vanilla essence Scrape down the sides of the bowl with
rice paper the spatula and allow to stand for 5
split almonds minutes.
Meantime cut the rice paper into 3”
squares and place shining side down on
a dry baking sheet.
Continue beating the almond mixture for
5 minutes until thick and white.
Using a bag and ½” pipe, shape neatly,
place a split almond in the centre and
bake in a moderate oven 350ºF for 20-
30 minutes.

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