Sesame Cheese Biscuits

Makes: 24 (bottom in photo)

Ingredients:

1 cup self-rising (raising) flour
4 ounces (125 g) butter
2 ounces (60 g) blue cheese
2 tablespoons Parmesan cheese
1/4 cup chopped chives
1/2 cup sesame seeds

Convection Microwave Method:

1. Preheat oven to 350 degrees F (180 degrees C).
2. Place flour in a bowl. Rub butter into flour until mixture resembles fine breadcrumbs.
3. Add blue cheese, Parmesan cheese and chives. Knead into a ball. Wrap in greaseproof paper and chill 30 minutes.
4. Roll heaped teaspoonfuls into balls and roll in sesame seeds.
5. Place on lightly greased pizza trays. Bake 14-16 minutes on CONVECTION.

Lemon Honey Snaps

Makes: 36

Ingredients:

4 eggs
3/4 cup caster sugar
3/4 cup lemon juice
2 teaspoons lemon rind
4 ounces (125 g) butter, roughly chopped
1 packet Honey Snaps
12 ounces (375 g) cream cheese

Microwave Method:

1. Beat eggs and sugar in a Pyrex jug.
2. Gradually stir in lemon juice. Add lemon rind and chopped butter.
3. Cook for 6-8 minutes on MEDIUM HIGH, stirring every 2 minutes.
4. Place 6 biscuits on the turntable, cook for 1-1 1/4 minutes on HIGH. Press into patty tins while warm. Allow to cool. Repeat with remaining biscuits.
5. Beat cream cheese until soft. Gradually beat in cooled lemon butter. Refrigerate overnight.
6. Spoon lemon cheese into shaped biscuits.
7. Store in refrigerator.

Crunchy Cheese Biscuits

Makes: approx. 24 (top in photo)

Ingredients:

4 ounces (125 g) butter
3 ounces (90 g) cheddar cheese
Pinch salt
Pinch cayenne pepper
1 cup self-rising (raising) flour
1 cup crushed Cornflakes
1 egg
1 tablespoon milk

Convection Microwave Method:

1. Preheat oven to 350 degrees F (180 degrees C).
2. Cream butter until soft. Add grated cheese, salt, pepper, sifted flour and Cornflakes.
3. Combine beaten egg and milk. (Reserve 2 teaspoons for glazing).
4. Add remaining egg and milk to Cornflake mixture.
5. Mix thoroughly.
6. Roll teaspoonfuls of mixture into balls. Place on lightly greased oven trays, about 2 inches (5 cm) apart. Press tops with fork.
7. Glaze with reserved egg and milk mixture.
8. Cook for 14-16 minutes on CONVECTION.
9. Cool on wire rack.

Cakes, Biscuits and Slices

Busy people today have less time for cooking but still crave the flavors and textures of old-fashioned cakes, cookies and other Baking Day delights. However, with modern microwave methods, these nostalgic favorites can be produced in minutes instead of hours. Cakes are higher and more tender; and cookies and slices are flakier and crisper than ever before. Coffee mornings, afternoon teas and family gatherings are enhanced when you can set a pretty table with a selection of treats from this treasury of recipes, such as Chocolate Fudge Cake and Blueberry Muffins - with no trouble at all!

Apple and Ginger Cake
Apricot and Almond Upside-Down Cake
Berry Cakes
Blueberry Muffins
Blueberry and Pineapple Muffins
Butter Cake
Caramel Oat Slice
Chocolate Cake
Chocolate Fudge Cake
Coconut Lemon Slice
Crunchy Cheese Biscuits
Diabetic Fruit Cake
Fruit Loaf Cake
Greek Shortbread
Lemon Honey Snaps
Moist Christmas Pudding
Muesli Slice
New-Style Christmas Cake
Orange Walnut Bread
Peanut Butter Dream Bars
Plum and Apricot Cake
Pumpkin Muffins
Rum Baba
Sesame Cheese Biscuits
Sponge Cake
Streusel Pecan Gingerbread
Zucchini Hazelnut Cake

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Greek Shortbread

Makes: 16-20

Ingredients:

2 ounces (60 g) butter
1/4 teaspoon vanilla essence
1/4 cup caster sugar
1 tablespoon brandy
1 egg yolk
1/3 cup self-rising (raising) flour
1/2 cup all-purpose (plain) flour
Pinch nutmeg
3 1/2 ounces (100 g) ground pecans
2 tablespoons rosewater
1 tablespoon water
Icing sugar

Microwave Method:

1. Beat butter, vanilla and caster sugar together until light and fluffy.
2. Add brandy, stir in egg yolk, self-rising flour, all-purpose flour, nutmeg and nuts. Knead lightly into a ball.
3. Flatten slightly and wrap in greaseproof paper, chill for 1 hour.
4. Press into the base of a 5 1/2 x 8 inch (16 x 20 cm) microwave dish. Mark into squares.
5. Place on a rack and cook for 4-5 minutes on HIGH.
6. Combine rosewater and water. Brush over shortbread. Dust with icing sugar. Re-mark squares and allow to cool.

Convection Microwave Method:

1. Beat butter, vanilla and caster sugar together until light and fluffy.
2. Add brandy, stir in egg yolk, self-rising flour, all-purpose flour, nutmeg and nuts. Knead lightly into a ball.
3. Flatten slightly and wrap in greaseproof paper, chill for 1 hour.
4. Preheat oven to 325 degrees F (160 degrees C).
5. Press into the base of a 8 x 8 inch (20 x 20 cm) square cake tin. Mark into squares.
6. Cook for 14-16 minutes on LOW MIX/BAKE.
7. Combine rosewater and water. Brush over shortbread. Dust with icing sugar. Re-mark squares and allow to cool.