Breville BEM800BS, BEM800CB, BEM800EL Operating Instructions

Breville Customer Service Center

Australian Customers
Mail: PO Box 22

Botany, NSW, 2019
AUSTRALIA

Phone: [phone]
Fax: [phone]
Email:

Customer Service:

[e-mail]

www.breville.com.au

Breville is a registered trademark of Breville Pty. Ltd. A.B.N. 98 000 092 928.

Due to continued product improvement, the products illustrated/photographed

in this brochure may vary slightly from the actual product.

Copyright Breville Pty. Ltd. 2010.

New Zealand Customers
Mail: Private Bag 94411

Greenmount, Auckland
NEW ZEALAND

Phone:

0800 273 845

Fax: [phone]
Email:

Customer Service:

[e-mail]

Model BEM800 Issue - C10

CONGRATULATIONS

On the purchase of your new

Breville Fast Slow Cooker™

the Scraper Mixer Pro

Instruction Booklet

Suits all BEM800 models

CONGRATULATIONS

on the purchase of your new

Breville Scraper Mixer Pro

CONTENTS

4 Breville recommends safety first

7 Know your Breville

Scraper Mixer Pro

10 Assembly & operation

18 Care, cleaning and storage

20 Measuring and weighing

24 Hints and tips

28 The vital ingredients

36 Troubleshooting

38 Recipes

3

BREVILLE RECOMMENDS SAFETY FIRST

At Breville we are very safety conscious. We design and manufacture consumer products with
the safety of you, our valued customer, foremost in mind. In addition we ask that you exercise
a degree of care when using any electrical appliance and adhere to the following precautions.

IMPORTANT SAFEGUARDS

READ ALL INSTRUCTIONS
BEFORE USE AND SAVE FOR
FUTURE REFERENCE

• Carefully read all instructions before

operating the Professional Scraper
Mixer for the first time and save for
future reference.

• Remove and safely discard any

packaging material and promotional
labels before using the bench mixer for
the first time.

• To eliminate a choking hazard for young

children, remove and safely discard the
protective cover fitted to the power plug
of this appliance.

• Do not place the bench mixer near

the edge of a bench or table during
operation. Ensure the surface is level,
clean and free of water and other
substances. Vibration during operation
may cause the appliance to move.

• Do not use the bench mixer on a sink

drain board.

• Do not place the bench mixer on or near

a hot gas or electric burner, or where it
could touch a heated oven.

• Always ensure the bench mixer is

completely assembled before operating.
Follow the instructions provided in
this book.

• Ensure the Speed Control Dial is in the

‘Off’ position and the bench mixer is
switched off at the power outlet and the
power cord is unplugged before attaching
the beater, whisk or dough hook.

• Do not use attachments other than those

provided with the bench mixer. Use
only the beater whisk and dough hook

supplied with the mixer.

• Do not operate the appliance

continuously on heavy loads for more
than 3 minutes. None of the recipes in
this book are considered a heavy load.

• Handle the bench mixer and

attachments with care. Never place
your fingers inside the mixing bowl or
near the beater, whisk or dough hook
during operation.

• Keep hands, hair, clothing, as well as,

spatulas and other utensils away from
moving beater, whisk or dough hook/
during operation.

• Should an object such as a spoon or

spatula fall into the bowl while mixing,
immediately ensure the Speed Control
Dial is in the ‘Off’ position, turn the
bench mixer off, unplug at the power
outlet and remove the object.

• Do not place hands in the mixing

bowl unless the bench mixer is
disconnected from the power outlet.
Ensure the Speed Control Dial is in
the ‘Off ’ position, the bench mixer is
switched off and unplugged from the
power outlet before removing the beater,
whisk or dough hook.

• Ensure the motor and beater, whisk or

dough hook have completely stopped
before disassembling.

• Always remove the beater, whisk or

dough hook from the bench mixer
before cleaning.

• Care should be taken when removing the

food from the mixer bowl by ensuring
the motor and the beater, whisk, or
dough hook have completely stopped
before disassembling. Ensure the Speed

4

BREVILLE RECOMMENDS SAFETY FIRST

Control Dial is in the ‘Off” position, the
appliance is switched off at the power
outlet and unplugged before unlocking
the mixer motor head and moving into
the upright position. The beater, whisk
or dough hook should be released from
the mixer motor head before removing
the processed food from the mixer bowl
and the beater, whisk or dough hook.

• Ensure the mixer motor head is locked

into the horizontal (closed) position
when not in use and before storing.

• Always ensure the Speed Control Dial

is in the ‘Off’ position, the power is
switched off at the power outlet and
the power cord is unplugged from the
power outlet before attempting to move
the bench mixer, before assembling
or disassembling, when not in use and
before cleaning or storing.

• Do not move the bench mixer whilst

in operation.

• Do not leave the bench mixer

unattended when in use.

• Do not place any part of the bench

mixer in the dishwasher other than the
bowl, splash guard, beater, dough hook
and whisk.

• Do not place any part of the bench mixer

in the microwave oven.

• Keep the bench mixer clean. Follow

the cleaning instructions provided in
this book.

5

5

BREVILLE RECOMMENDS SAFETY FIRST

IMPORTANT SAFEGUARDS FOR
ALL ELECTRICAL APPLIANCES

• Fully unwind the power cord before use.

• Do not let the power cord hang over

the edge of a bench or table, touch hot
surfaces or become knotted.

• To protect against electric shock do not

immerse the power cord, power plug or
appliance in water or any other liquid.

• The appliance is not intended for use

by persons (including children) with
reduced physical, sensory or mental
capabilities, or lack of experience and
knowledge, unless they have been given
supervision or instruction concerning
use of the appliance by a person
responsible for their safety.

• Children should be supervised to ensure

that they do not play with the appliance.

• It is recommended to regularly inspect

the appliance. To avoid a hazard do not
use the appliance if power cord, power
plug or appliance becomes damaged in
any way. Return the entire appliance to
the nearest authorised Breville Service
Centre for examination and/or repair.

• Any maintenance other than cleaning

should be performed at an authorised
Breville Service Centre.

• This appliance is for household use only.

Do not use this appliance for anything
other than its intended use. Do not use
in moving vehicles or boats. Do not use
outdoors. Misuse may cause injury.

• The installation of a residual current

device (safety switch) is recommended
to provide additional safety protection
when using electrical appliances. It
is advisable that a safety switch with
a rated residual operating current
not exceeding 30mA be installed in
the electrical circuit supplying the
appliance. See your electrician for
professional advice.

WARNING

Ensure the speed dial control is in
the ‘off’ position the bench mixer is
switched off at the power outlet and
unplugged from the power outlet
before attaching the beater, whisk or
dough hook.

SAVE THESE
INSTRUCTIONS

6

KNOW

your Breville Scraper Mixer Pro

KNOW YOUR BREVILLE SCRAPER MIXER PRO

A

D

C

G

K

H

F

J

A. Motor head Powerful motor for

thorough mixing results

B. 4.7L stainless steel mixing bowl

with handle

C. Illuminated LED speed indicator band

displays selected mixing task

D. Tilt back and lock down hinge button

the motor head tilts back and locks into
position to allow easy removal of the
mixing bowl and attachments

E. Bowl locking recess the bowl locking

recess allows the bowl to be securely
locked into place for safety and stability
when the mixer is in operation

F. LCD screen with count up & down

timer mixer can be set to count down

8

B

E

according to a specified time on a recipe
or set to count up to asses mixing time

G. Pause function rotate dial to “pause”

to temporarily stop mixing and pause
the timer

H. Breville Assist™ handles handles on

base and on motor head allow for easy
and comfortable lifting of the mixer

I. Load Sensing Technology internal

sensors detect when heavy batters are
being mixed and automatically adjust to
maintain the selected speed (not shown)

J. Internal Cord Storage located in the rear

of the mixer. Cord pushes into the mixer
base for convenient and tidy storage

KNOW YOUR BREVILLE SCRAPER MIXER PRO

L

N

K. Splash guard prevents ingredients from

splattering out of the bowl

L. Flat beater thoroughly mixes a variety

of mixtures such as cake and biscuit
batter, pastries, and mashed potatoes

M. Wire whisk consistently mixes

and aerates for egg whites, cream
and thin batters

N. Dough hook effectively kneads heavy

dough for bread and pizza

O. Scraper beater Scrapes the sides and

bottom of the bowl for exceptionally
thorough mixing, of cake and biscuit
batter, pastry and frosting.

P. Spatula (not shown)

M

O

ABOUT YOUR SCRAPER BEATER

The Breville Scraper Beater folds ingredients
and continuously scrapes down the sides and
bottom of the bowl for exceptionally thorough
mixing. It virtually eliminates the need to
scrape the bowl by hand with a spatula and
cuts mixing time up to 60%.

Under-mixed batters produce poorly baked
results, resulting in collapsing, unevenness of
crumb, holes, low rising, streaking and course
textures. the Scraper Beater will help to ensure
a thoroughly mixed batter for your favourite
cakes, biscuits, frosting and more.

9

ASSEMBLY & OPERATION

of your Breville Scraper Mixer Pro

ASSEMBLY & OPERATION

ASSEMBLING THE MIXER

Before using your Breville Scraper Mixer
Pro for the first time, remove any packaging
material and promotional labels. Ensure the
speed control dial is in the ‘Off’ position, the
mixer is switched off at the power outlet and
the power cord is unplugged.

Remove the mixing bowl, beater, whisk and
dough hook and wash in warm soapy water
with a soft cloth. Rinse and dry thoroughly.
The bowl and the attachments may be
washed in the dishwasher.

NOTE

When first using your Breville Scraper
Mixer Pro, you may notice an odour
coming from the motor. This is normal
and will dissipate with use.

ATTACHING THE BOWL

1. Place the mixer base on a level, dry

surface such as a bench top. The mixer
motor head should be in the horizontal
(closed) position. Raise the mixer
motor head by depressing the tilt
back hinge button.

3. Insert the mixing bowl into the bowl

locking recess of the mixer stand and
turn clockwise until the bowl locks
securely into place.

2. Lift the mixer motor head up until it tilts

back and locks into the open position.

NOTE

To remove or insert the mixing bowl,
the mixer motor head must be raised
and locked into the open position.

11

ASSEMBLY & OPERATION

ATTACHING THE SCRAPER BEATER,
FLAT BEATER, DOUGH HOOK OR
WHISK TO THE MIXER MOTOR HEAD

1. Ensure the mixer motor head is in the

raised/open position. Align the groove
in the top of the mixing attachment with
the locking pin on the spindle extending
down from the mixer motor head.

2. Push the attachment upwards and turn

clockwise until it locks securely onto the
locking pin on the spindle (see Fig. 1).

Fig. 1

3. Lower the mixer motor head by

depressing the tilt back button and
gently pushing the mixer motor head
down until it locks into the horizontal
(closed) position (see Fig. 2).

NOTE

When ingredients are in the mixing
bowl, the scraper beater may make a
slight noise as it scrapes the sides and
bottom of the bowl. This is normal and
should not cause concern.

Do not turn the mixer on with the
scraper beater in place if the mixing
bowl is empty. This will cause the
scraper beater to make a loud noise as
it scrapes the bowl.

OPERATING THE MIXER

Planetary Mixing Action

By replicating a similar mixing action
used by commercial mixers in bakeries
and patisseries, The Breville Scraper
Mixer Pro head rotates around the bowl
whilst rotating the beater in the opposite
direction. This ensures a superior and
thorough mixing result without the need
for a rotating bowl.

Fig. 2

4. The splash guard can now be assembled

if required. Slide the main ring into
position on top of bowl, then assemble
the pour spout.

12

1. Ensure the speed control dial is set to

the ‘Off’ position, plug the cord into a
220-240v power outlet and switch the
power ‘ON’ at the power outlet. The
illuminated LED speed indicator band
will flash and the Count Up/Down timer
will display “0:00.” The mixer is now
ready to be used.

ASSEMBLY & OPERATION

NOTE

If the mixer has not been used for 3
minutes it will automatically change
from 'Stand by mode' to a power
saving 'OFF mode' and the illuminated
LED will switch off. To exit 'OFF mode'
and begin mixing, turn the dial to the
selected speed or press one of the
count up/down timer buttons.

2. Add ingredients to the mixing bowl as

indicated in the recipe.

Always begin mixing by selecting a low
speed setting on the speed control dial.
This will prevent ingredients splattering.
Increase the speed as suited to the
mixing task. The speed setting can be
adjusted during operation by moving
the dial clockwise for the main mixing
settings. Use the mixing guide in this
booklet as a reference.

THE COUNT-UP TIMER

The count-up timer is especially useful
to gauge mixing time. You can monitor
the time it takes to thoroughly mix the
ingredients, so that the next time you mix
the same ingredients you can set the count­down timer for the specific time.

The count-up timer will automatically
begin counting up as soon as the dial is
rotated from ‘Off’ to one of the speeds.
When the dial is turned to "Pause" the total
time will be displayed on the LCD and will
flash. When the dial is turned to "OFF", the
LCD display will reset back to "0:00".

If necessary, stop the mixer during
operation and scrape any food mixture
down the sides of the mixing bowl with
a spatula.

NOTE

Always turn the Mixer off if you need
to scrape the bowl during use, and
then switch back on and continue
mixing.

13

ASSEMBLY & OPERATION

THE COUNT-DOWN TIMER

The count-down timer is especially useful
for any recipe that specifies the length
of time ingredients should be mixed.
For example, if a recipe reads, “beat for 3
minutes,” you can set the count-down timer
to 3 minutes by pressing the up/down
arrows. After 3 minutes of mixing, an alarm
will sound and the motor will automatically
turn off. The count-down timer will flash
“OFF”. The control dial must to be rotated to
the “Off” position to reset the timer and to
continue mixing.

To set the count down timer, press the up or
down arrows until the desired mixing time is
displayed on the LCD screen.

NOTE

Press and hold the arrows down to
scroll through the timer setting
more quickly.

Rotate the dial clockwise to select the
desired speed and to begin mixing. When
the timer has finished counting down,
“0:00” will flash on the LCD screen and a
beep will sound to notify you that the time
has expired. The mixer will automatically
turn the motor off. The control dial must
be rotated to the 'OFF' position to reset the
timer and to continue mixing.

NOTE

The maximum time displayed on the
timer is 59:59 (fifty nine minutes,
fifty-nine seconds). The mixer will
automatically switch Off at 59
minutes 59 seconds. The control
dial needs to be rotated to the “Off”
position to reset the timer and to
continue mixing.

PAUSE MODE

While mixing, at any stage, you can rotate
the control dial to the “pause” setting. This
will turn the motor off and “pause” the
timer. This enables you to assess the mixing
progress or add additional ingredients
without effecting the timer.

For example, if you are mixing using the
‘count-up timer’ mode, you can rotate the
control dial from one of the mixing speeds
to “pause”. The mixer motor will stop and
the timer will “pause”. Once ready, you can
rotate the dial back to one of the mixing
speeds, the timer will continue to count­up from the exact time it was paused.
Alternatively, if you have turned the mixer to
“pause” you can then reset the timer to 0:00
by rotating the dial to “Off” position.

If using the “pause” function in ‘count­down timer’ mode, you can suspend the
timer at any stage during the count-down
process by rotating the control dial to the
“pause” setting. To continue mixing in the
‘count-down timer’ mode, simply rotate the
dial back into one of the mixing speeds or
alternatively to the “Off” position to reset
the timer to 0:00.

14

ASSEMBLY & OPERATION

MOTOR HEAD SAFETY CUT-OFF

The mixer is equipped with a motor head
safety cut-off. If the motor head is lifted at
any time while the mixer motor is switched
on, the safety cut-off will automatically
switch the mixer off.

To restart the mixer turn the speed control
dial to the "Off" position and close the motor
head to the normal position and re-select the
desired speed from the dial.

To turn the mixer off, turn the dial to the
“Off” position, switch the appliance off at

the power outlet and unplug the cord.

ELECTRONIC PROTECTION
CUT-OFF – CURRENT OVERLOAD

The mixer is equipped with an electric
protection cut-off and will automatically
stop operating if the motor is stalled or
overloaded. This is normally a result of
excessive ingredients being processed at
one time. Should the mixer go into this
mode, the LED indicator band will flash and
the error message “E1” will flash on the LCD
screen and the buzzer will “beep” 3 times.

THERMO CUT-OFF –
TEMPERATURE OVERLOAD

The mixer is equipped with a self-resetting
safety device which safeguards against
overheating the motor with excessive
loads. If overheating occurs, the mixer will
automatically activate the overheating
protection device and the motor will switch
itself off. Should the mixer go into this
mode, the LED indicator band will flash and
the error message “E2” will flash on the LCD
screen and the buzzer will “beep” 3 times.

If this error occurs, turn the speed control
dial to the ‘Off’ position, switch the
appliance off at the power outlet and unplug
the cord. Wait at least 15 minutes before
restarting the mixer.

If this error occurs, turn the speed control
dial to the ‘Off” position, switch the
appliance off at the power outlet and unplug
the cord. Remove some of the ingredients in
the mixing bowl and then restart the mixer.

DISASSEMBLING THE MIXER

1. When mixing is complete, turn the

speed control dial to the ‘Off/Stand by’
position, switch the appliance off at the
power outlet and unplug the cord.

2. Remove splash guard if assembled.

Separate pour spout then slide main
ring out of position.

3. Raise the mixer motor head by

depressing the tilt back button and lift
the mixer motor head up until it tilts
back and locks into the open position.

15

ASSEMBLY & OPERATION

4. Remove the beater/dough hook/whisk

attachment by holding the mixer motor
head and pressing the attachment
upwards on the spindle. Turn the
attachment anticlockwise to release it
from the pin on the spindle.

5. Use a soft plastic spatula to remove

mixture from the beater, dough hook or
whisk attachment.

NOTE

When lowering or lifting the mixer,
always support the motor head with
your other hand to prevent from
free-falling.

6. Remove the mixing bowl from the

indented bowl locking recess of the
mixer Base and turn anti-clockwise
until the bowl releases. Use a soft plastic
spatula to remove mixture from the
mixing bowl.

7. Lower the mixer motor head by

depressing the tilt back hinge button
and pushing the mixer motor head
down until it locks into the horizontal
(closed) position.

WARNING

Avoid contact with beater/dough hook/
whisk during operation. Keep hands,
hair, clothing, spatulas and other
utensils away from beater/dough hook/
whisk to prevent personal injury or
damage to the mixer.

16

17

CARE, CLEANING

& STORAGE

of your Breville Scraper Mixer Pro

CARE, CLEANING & STORAGE

CLEANING AFTER USE

1. Always ensure the speed control dial

is in the ‘Off’ position, the mixer is
switched off at the power outlet and the
power cord is unplugged.

2. Remove the beater, dough hook or

whisk attachment and mixing bowl
from the mixer. Follow instructions in
the ‘Assembly and operation’ section of
this booklet.

3. Wipe the mixer motor head and

mixer stand with a soft, damp cloth
then dry thoroughly.

Wipe any excess food particles from the
power cord. Wash the bowl, beater, dough
hook, and whisk in warm soapy water with
a soft cloth or they can be washed in the
dishwasher. Rinse and dry thoroughly.

NOTE

Do not use abrasive scouring pads or
cleaners when cleaning the mixing
bowl, flat beater, dough hook or whisk
as these may scratch the surface.
Also ensure that the attachments
are not soaked in water for extended
periods of time, for example several
hours or overnight, as this may
damage the finish.

SCRAPER BEATER

1. Wash the scraper beater in warm, soapy

water using a soft cloth or a soft bristled
brush. Rinse and dry thoroughly.

2. The Scraper Beater can also be washed

in the dishwasher (top shelf only).

3. A small bottle brush can be used to

clean inside the neck of the Scraper
Beater if needed.

STORAGE

Your Breville Scraper Mixer Pro should be
kept in a convenient position on your kitchen
bench top or in an accessible cupboard.

Always ensure the speed control dial is
in the ‘Off’ position, the mixer is switched
off at the power point and the power cord
is unplugged.

Store the mixing bowl in the bowl locking
recess in the mixer Base.

Place the attachments inside the mixing
bowl and lower the mixer motor head into
the horizontal (closed) position.

The motor head cannot be taken off the base
for any purpose.

NOTE

Do not wash or immerse the mixer
motor head and mixer base in water
or any other liquid. Clean with a soft,
damp cloth and dry thoroughly. Do
not allow water or any liquid to enter
the gear system as damage may result.

19

MEASURING

& WEIGHING

for your Breville Scraper Mixer Pro

MEASURING & WEIGHING

Care should be taken when weighing and
measuring ingredients to achieve accuracy
and consistency.

AUSTRALIAN METRIC

ML

MEASUREMENTS

1 teaspoon 5

1 tablespoon 20

1 cup 250

NEW ZEALAND METRIC

ML

MEASUREMENTS

1 teaspoon 5

1 tablespoon 15

1 cup 250

Recipes in this instruction book have been
developed using Australian metric weights
and measurements.

The New Zealand tablespoon is 5ml
less than the Australian tablespoon, so
care should be taken when measuring
ingredients to compensate for the variance.

For example, 1 Australian tablespoon
= 1 New Zealand tablespoon + 1 New
Zealand teaspoon.

It is important to note that New Zealand
ingredients, especially flour and yeast, can
differ from Australian equivalents. In the
Vital Ingredients section of this booklet,
suitable New Zealand products have been
listed. We suggest these New Zealand
products be substituted for the Australian
products in the Recipe Section.

METRIC WEIGHING SCALES

For consistent results it is recommended
that a Breville kitchen scale (for details
visit www.breville.com.au) be used to weigh
larger quantities as they provide greater
accuracy than measuring cups.

Tare (zero) the scales with the container in
position then spoon or pour ingredients in
until the desired weight is achieved.

METRIC MEASURING CUPS
AND SPOONS

If using graduated metric measuring cups,
it is important to spoon the dry ingredients
loosely into the required cup. Do not tap the
cup on the bench or pack the ingredients
into the cup unless otherwise directed. Level
the top of the cup with a knife. When using
graduated metric measuring spoons, level
the top of the spoon with a straight edged
knife or spatula.

METRIC LIQUID MEASURING JUGS

If using a graduated, metric measuring jug,
place jug on a flat surface and check for
accuracy at eye level.

NOTE

In general, water weighs the same in
grams as it measures in millilitres.

21

MEASURING & WEIGHING

The following oven temperature settings are included as a guide. These settings may need to
be adjusted to suit the individual oven.

THERMOSTAT SETTINGS

°C ELECTRIC °F °C GAS °F GAS MARK
DESCRIPTION OF OVEN
TEMPERATURES

Very slow 120 250 120 250 1

Slow 150 300 150 300 2

Moderately slow 170 325 160 325 3

Moderate 180 350 180 350 4

Moderately hot 200 400 190 375 5

Hot 220 425 200 400 6

Very hot 230 450 230 450 7

NOTE

If using fan forced ovens be sure to turn the temperature down by 15-20°C. Also
check recipes at the back of this book.

22

23

HINTS & TIPS

for your Breville Scraper Mixer Pro

HINTS & TIPS

FOR BETTER BREAD MAKING

• Do check the ingredients and read the

recipe before starting to bake.

• Do measure ingredients accurately

— weighed measurements are more
accurate than volume measurements.

• Do use bread flour unless recipe

states otherwise.

• Do check use-by-dates on ingredients.

• Do add ingredients in the order stated in

the recipe.

• Do store opened ingredients in

airtight containers.

• Do use ingredients at room temperature.

• Don’t use flour that contains a protein

level of less than 11%.

• Don’t use tableware cups, jugs or spoons

for measuring.

• Don’t use hot water or liquids.

• Don’t use self-raising flour to

make yeasted bread unless recipe
states otherwise.

• If you live in a high altitude area

above 900m you will probably need
to alter the yeast quantity in the bread
recipe. The higher the altitude, the
lower the air pressure and the faster the
dough will rise. Try reducing the yeast
by ¼ teaspoon.

• If the weather is hot and humid, reduce

the yeast by ¼ teaspoon to avoid over
rising of the dough.

• Flour properties can alter on a seasonal

or storage basis, so it may be necessary
to adjust the water and flour ratio. If the
dough is too sticky, add extra flour 1
tablespoon at a time if the dough is too
dry add extra water 1 teaspoon at a time.
A few minutes is needed for these extra
ingredients to be absorbed. Dough with
the correct amount of flour and water
should form into a smooth, round ball
that is damp to the touch but not sticky.

• When hand-shaping dough for rolls,

weigh each piece of dough for more
evenly sized rolls.

SPONGING YEAST

• Instant active dried yeast is used in the

recipes in this book however fresh or
compressed yeast can be substituted, if
required, for specific flavour or religious
dietary requirements.

• Fresh or compressed yeast needs to be

‘sponged’ (fermentation started) before
adding to the other ingredients.

• To substitute, use three times the

amount of fresh or compressed yeast for
the amount of dry yeast in a recipe.

• To sponge the yeast: Place the quantity

of fresh compressed yeast in the
quantity of (warmed) water from the
recipe together with 1 teaspoon sugar
and 1 teaspoon flour into a clean glass
bowl, stir to dissolve and cover with
plastic wrap. Allow to stand in a warm
area (30ºC) for about 30 minutes or
until the mixture starts to bubble and
froth. This mixture should be used
without delay.

WARM AREA FOR RISING

• Yeast, either when sponging or in the

dough, requires warmth to rise.

• To create a ‘warm area’ for dough to rise,

place baking tray over a bowl of fairly
warm water, place prepared dough item
on baking tray, cover loosely with lightly
greased thicker-style plastic wrap or a
tea towel. Ensure kitchen is warm and
free of draughts. Allow the dough to rise
until doubled in size.

25

HINTS & TIPS

FOR BETTER BAKING

• Check the ingredients and read the

recipe before starting to bake.

• Weigh and measure ingredients correctly.

• Variations may occur in raw ingredients

used so adjust other ingredients and
baking times if required.

• Preheat oven before starting recipe

preparation, this will ensure the
correct temperature is achieved before
baking starts.

• Temperatures and cooking times

may vary with some ovens so adjust
accordingly. If using a fan forced oven
reduce the temperatures in the recipes
by 10ºC.

• When mixing, start the mixer at a

lower speed then gradually increase to
the recommended speed in the recipe
especially when adding dry ingredients.

• When using smaller quantities turn off

the mixer from time to time and scrape
the bowl with a spatula.

• Ensure wire whisk and mixing bowl

are clean and free of fats when whipping
egg whites as these will impede aeration.

• Instead of greasing baking pans or trays,

line with baking paper where appropriate.
However, a little light greasing in pans
will keep the paper in place.

• Pre warm a measuring spoon in hot

water for easy measuring of golden
syrup or honey.

• Butter should be softened at room

temperature to make creaming butter
and sugar easier.

• Keep surfaces and ingredients chilled

when making, handling or rolling out
pastry. Butter for pastry making should
be kept refrigerated.

• Avoid stretching pastry when rolling

out as it will shrink when baking. Use
light, even strokes in one direction and
avoid pressing down hard on the rolling
pin. Where possible, rest pastry in the
refrigerator before baking.

• Eggs should be at room temperature to

give better volume when whipping

• Break eggs individually into another

container before adding to other
ingredients to avoid potential spoilage.

• Separate egg whites carefully to avoid

inclusion of egg yolks. Egg yolks contain
fat and will prevent successful whipping
of egg whites.

• Rinse beaten egg residue from whisk,

beater and mixing bowl or other utensils
with cold water immediately after use.
Using hot water will set the egg and
make removal difficult.

• Test if cakes are cooked at the end of

baking time by touching the top lightly,
the cake will spring back if cooked. A
fine skewer can also be inserted carefully
into the centre of the cake, if it comes
out clean the cake is cooked.

• For crisper results when baking biscuits,

remove the baking trays from the oven
and place directly onto wire racks. Move
the biscuits slightly away from their
baked position on the trays and cool
completely before removing.

26

27

THE VITAL INGREDIENTS

for your Breville Scraper Mixer Pro

THE VITAL INGREDIENTS

FOR BREAD MAKING

Flour is the most important ingredient used
for bread making. It provides food for the
yeast and gives structure to the loaf. When
mixed with liquid, the protein in the flour
starts to form gluten. Gluten is a network of
elastic strands that interlock to trap the gases
produced by yeast. This process increases as
the dough continues kneading and provides
the structure required to produce the weight
and shape of the baked bread.

White wheat flour sold as baker’s, bread
or plain flour may be used. Plain flour is
most readily available, however, best results
are obtained with flour at least 11% protein
content. For this reason, the recipes in this
book requiring bread flour have been made
using flour with 11% protein content. This
is normally indicated on the packaging. Do
not sift the flour or use self-raising flour for
bread making unless indicated in the recipe.

NOTE

When using a low-protein, plain, stone
ground or wholemeal flour the quality
of the bread can be improved by
adding gluten flour.

BAKER’S OR BREAD FLOUR

There are several brands of bread or
bakers flour available nationally at larger
supermarkets.. It is a high protein, white
bread flour, with 11% protein.

NOTE

New Zealand only: ‘Elfin High Grade
White Flour’ or ‘Champion High Grade
Flour’. These are high protein, white
bread flours containing 12% protein.

Wholemeal wheat flour contains the bran,

germ and flour of the wheat grain. Although
breads baked with this type of flour will

be higher in fibre, the loaf may be heavier
in texture. Lighter textured bread can be
achieved by replacing 1 cup of wholemeal
flour with white bread flour.

Rye flour, popular for bread making, is low
in protein so it is essential to combine rye
flour with bread flour to make the bread rise
successfully. Rye flour is traditionally used
to make the heavy, dense Pumpernickel and
Black Breads.

Gluten flour is made by extracting the
gluten portion from the wheat grain. Adding
gluten flour can improve the structure and
quality of bread when using low-protein,
plain, stone ground and whole meal flour.

Bread mixes contain flour, sugar, milk, salt,
oil and other ingredients such as bread
improver. Usually only the addition of water
and yeast is required.

Bread mix brands such as ‘Laucke’, ‘Kitchen
Collection’, ‘Defiance’, and ‘Lowan’ are
available nationally from
major supermarkets.

For recipe information on these and
other brands of bread mix contact the
manufacturer listed on the package.

NOTE

New Zealand only: Bread mix brands
such as ‘Elfin’ are available.

Bread improvers are available nationally in

supermarkets and health food stores. The
ingredients in a bread improver are usually
a food acid such as ascorbic acid (Vitamin
C) and other enzymes (amylases) extracted
from wheat flours. Adding a bread improver
will help strengthen the dough resulting
in a loaf that is higher in volume, softer in
texture, more stable and has improved shelf
life qualities. A simple bread improver can
be a crushed unflavoured vitamin C tablet
added to the dry ingredients.

29

THE VITAL INGREDIENTS

Sugar provides sweetness and flavour,
browns the crust and produces food for
the yeast. White sugar, brown sugar, honey
and golden syrup are all suitable to use.
When using honey or golden syrup it must
be counted as additional liquid. We have
successfully tested granular ‘Splenda’ brand
low calorie sweetener as a sugar substitute.

NOTE

New Zealand only: Sugar can be
reduced for more improved results.

Powdered milk and milk products enhance

the flavour and increase the nutritional value
of bread. Powdered milk is convenient and
easy to use (store in an airtight container in
the refrigerator).

Low fat or skim milk powder can be used
with good results. Soy milk powder can also
be used but produces a denser loaf. Fresh
milk should not be substituted unless stated
in the recipe.

Salt is an important ingredient in bread
making. In the dough, salt increases
water absorption, improves kneading,
strengthens the gluten development and
controls fermentation of the yeast which
results in improved loaf shape, crumb
structure, crust colour, flavour and keeping
qualities. As salt inhibits the rising of bread
be accurate when measuring.

NOTE

New Zealand only: Salt can be reduced
for more improved results.

Fat adds flavour and retains the moisture.

Vegetable oils such as safflower, sunflower,
canola, etc. can be used. Butter or margarine
can be substituted for oil in recipes but may
give a yellow coloured crumb.

Yeast is used as the raising agent for the
breads and requires liquid, sugar and
warmth to grow and rise. Dried yeast has
been used in the recipes in this instruction
book where appropriate. Before using
dried yeast always check the use by date,
as stale yeast will prevent the bread from
rising. ‘Tandaco’ brand yeast (available
nationally in most supermarkets) was used
in the development of all yeasted recipes
contained in this book. Smaller packets of
bread mix usually contain sachets of yeast.
Larger bulk bags of bread mix usually do
not include the yeast sachets, however
the corresponding brand of yeast may be
purchased separately.

Some bulk and imported yeasts are more
active, therefore it is recommended to use less
of these yeasts. Yeast may also be more active
in hot weather. For information on other
brands of yeast relating to quantities contact
the manufacturer listed on the package.

NOTE

New Zealand only: We recommend the
use of ‘Elfin’ brand yeast.

Rapid rise yeast is a mixture of yeast and
bread improver. Brands will vary in strength.
If wishing to substitute for yeast in a recipe,
omit the bread improver. Rapid Rise yeasts
should not be used with Bread Mix as bread
improver is already included.

NOTE

New Zealand only: ‘Edmonds Surebake
Yeast’ is the most readily available
yeast product in New Zealand.

Water from the tap is used in all bread

recipes. If using water in cold climates or
from the refrigerator, allow water to come to
room temperature. Extremes of hot or cold
water will prevent the yeast activating.

30

THE VITAL INGREDIENTS

Eggs can be used in some bread recipes
and provide liquid, aid rising and increase
the nutritional value of the bread. They add
flavour and softness to the crumb and are
usually used in sweeter types of bread.

Other ingredients such as fruit, nuts,
chocolate chips, etc., required to remain
whole in the baked bread, should be
suspended in the dough. These ingredients
should be gradually added during the
kneading and before the dough rises for the
first time.

For more information about bread mixes
please contact the relevant number listed
below. Or refer to contact details on the
packaging of the bread.

Defiance 1800 628 883
Kitchen Collection 1800 649 494
Lowan Wholefoods 1800 355 718
Elfin (New Zealand only) 0800 110 800
Lighthouse 1800 800 868

For more information about bread flour
please contact the relevant telephone
number listed below or refer to contact
details on the package.

Defiance Baker’s Flour 1800 628 883
Elfin/Champion High Grade
Plain Flour

(New Zealand only) 0800 110 800
Lighthouse 1800 800 868

For more information about gluten flour and
bread improver please contact:

Lowan Wholefoods 1800 355 718

FOR CAKE AND PASTRY MAKING

Flour, such as plain, self raising and
wholemeal, used for cake and pastry making
should be lower in protein (gluten) than
flour used for bread making.

Plain flour has a lower protein (gluten)
content and gives baked products, such
as cakes, muffins, pastries, scones and
pancakes, a softer texture.

Self–raising flour is a blend of plain flour and
raising agents such as baking powder. Self
raising flour can be used in recipes to replace
plain flour and baking powder. To make 1
cup self-raising flour sift together 1 cup plain
flour and 2 teaspoons baking powder.

Wholemeal flour contains more parts of the
whole wheat grain — flour, bran and wheat
germ — and can be used in muffins, breads
and pie cases but will have a denser texture.

31

THE VITAL INGREDIENTS

SPEED SETTING ATTACHMENT MIXING TASK FOR

Kneading/Folding kneading/folding Bread dough

Creaming/Beating

Whipping/Aerating

Corn flour is made from maize (corn) and is
used in some baked products to give a finer
texture and can also be used as a starch to
thicken sauces and desserts.

Rice flour is derived from rice and is used to
give a finer texture in baked products such
as shortbread biscuits.

Baking powder is a mixture of cream of
tartar and bicarbonate of soda and is used as
a raising agent in baking.

Bicarbonate of soda also known as baking
soda is an ingredient in baking powder and
can be used as an additional raising agent or
to darken some baked products.

Butter will give particular flavour and soft
texture to baked products. Margarine can
replace butter to give a similar result. Oil
can be used in some baking to replace butter
but will give texture and flavour differences
— use only ¾ of the amount of butter.

Eggs should be at room temperature to
give better volume when making cakes and
sponges. Standard 60g eggs were used in
the recipes.

Milk should be full cream unless specified.
Light, low fat or skim milk can be used but
will give texture and flavour differences.

beating/creaming or
light mixing

whipping/aerating cream, egg white/

packet cake mixes,
muffins. Creaming
butter and sugar,
cream cheese,
heavy batters

meringues,
marshmallow

Sugar (white crystal sugar) is used to
give flavour, texture and colour to baked
products. Caster sugar is often used in
baking as it is easier to dissolve when
creaming butter and sugar. Brown sugar is
also easy to dissolve and can be used to give
a different flavour and texture. The large
crystals of raw sugar are slower to dissolve
and can be suitable for baked products such
as muffins.

USING THE SCRAPER BEATER

The Scraper Beater can be used for a variety
of mixing tasks. These include creaming
butter and sugar, pastry, cake and biscuit
batter, thin batter, icing and frosting. Due
to the efficient mixing action of the Scraper
Beater, the mixing time of many recipes
will be reduced. Refer to the chart below
for approximate mixing times for common
mixing tasks.

32

THE VITAL INGREDIENTS

MIXTURE MIXING TASK APPROX. MIXING TIME

Butter & Sugar Creaming 3-4 minutes (or until mixture is

light and creamy)

Pastry Combining/rubbing butter &

Cake, muffin beater Incorporating wet and

Biscuits & cookie mixtures Incorporating wet and

Thin/light batters
(ie. Pancakes)

Icing Incorporating wet and

Frosting Creaming butter

flour for pastry or crumble
The addition of liquid

ingredients to form
pastry dough

dry ingredients

dry ingredients

Incorporating wet and
dry ingredients

dry ingredients

Combining icing sugar, butter
& liquid ingredients

NOTE

Longer mixing times may be required
for larger or double quantities.

Do not use the Scraper Beater for
mixing heavy dough (bread, pizza etc)
or whisking egg whites.

The above timings are to be used as a
guide only.

When adding flour to the mixing bowl,
always use splash guard and ensure
the mixer is on the folding/kneading
setting. This will prevent flour from
escaping the bowl.

TIP

The Scraper Beater can also be used
as a spatula when removing cake,
biscuits or other mixtures form the
mixing bowl (see Fig. 3).

50-60 seconds (or until
ingredients resemble
course bredcrumbs

20-30 seconds
(or until ingredients have just
come together)

30-40 seconds (or until all
ingredients are combined)

30-40 seconds (or until all
ingredients are well combined)

40-50 seconds (or until all
icing is smooth)

30-40 seconds (or until all
ingredients are combined)

1-2 minutes (or until butter is
smooth & creamy)

50-60 seconds (or until
mixture is light and fluffy)

Fig. 3

33

THE VITAL INGREDIENTS

ISSUE TIP

Choice of attachments Use the beater for all mixing tasks. Use the whisk for all whipping

or aeration tasks. Use dough hook only for kneading bread dough.

Speed settings Use the mixing guide to select a suitable mixing speed when

Mixing Mix for the recommended time in the recipe — avoid over mixing.

Egg white Be sure the whisk and bowl are completely clean and dry

Bread dough Add liquid ingredients to the dry ingredients. Use Kneeding/

preparing recipes. Begin mixing at lowest speed then increase to
higher speed to prevent splattering.

Should an object such as a spoon or spatula fall into the bowl
while mixing, immediately turn the mixer off, unplug at the power
outlet and remove the object.

before use — a small amount of fat or egg yolk will affect
whipping performance.

Folding setting to knead ingredients into a dough ball. DO NOT
place hands near dough hook when mixer is operating.

34

35

TROUBLESHOOTING

TROUBLESHOOTING

PROBLEM EASY SOLUTION

Machine will
not work when
switched “ON”

Cannot set the
time on the
Count-down timer.

Mixer suddenly
switches off during
mixing

“E1” error message
is flashing on the
count-up/down
timer display

“E2” error message
is flashing on the
count-up/down
timer display.

• Always ensure the speed control dial is in the “Off” position

before start.

• The “thermo cut-off – Temperature Overload” protection

device has not been activated automatically, allow more time
for the motor to cool down.

• Always ensure the speed control dial is in the “Off” position

before trying to set the count-down time.

• The mixer has been stressed by overloading or stalling. The

mixer will automatically activate the overload protection
button and the unit will switch itself off. When this happens
it is recommended that the unit is switched off at the power
outlet and unplugged. The safety devices will the be reset and
the Breville Scraper Mixer Pro is ready to use again.

• The mixer will automatically stop operating if the motor is

stalled. If this occurs, the ‘E1’ error message will flash on the
count-up/down timer display. This is an electronic safety
feature. This is normally a result of too much ingredients
being processed at one time. Try removing some of the
ingredients from the bowl. To continue mixing, turn the speed
control dial to the off position and unplug the mixer from the
power outlet. Then plug the mixer into the power outlet and
use as normal.

• This may indicate that the motor has been stressed by

overheating with excessive load. The mixer is fitted with a self­resetting safety device which safeguards against overheating
on the motor with excessive loads. If overheating occurs, the
mixer will automatically activate the overheating protection
device and the motor will switch itself off. When the
overheating protection is activated, unplug the mixer from the
power outlet for at least 15 minutes to allow the unit to cool.
Turn the speed control dial to the “Off” position then plug the
mixer into the power outlet and use as normal.

Noise is heard
when scraper
beater is mixing

• When ingredients are in the mixing bowl, the scraper beater

may make a slight noise as it scrapes the sides and bottom
of the bowl. This is normal and should not cause concern. Do
not turn the mixer on with the scraper beater in place if the
mixing bowl is empty. This will cause the scraper beater to
make a loud noise as it scrapes the bowl.

37

RECIPES

RECIPES

BUTTER BISCUITS

Makes 40

INGREDIENTS

125g butter, softened
¾ cup caster sugar
1 teaspoon vanilla essence
1 x 60g egg
2 cups (300g) plain flour
1 teaspoon baking powder

METHOD

1. Pre-heat oven to 180ºC.

2. Assemble mixer using scraper beater.

3. Using Beating/Creaming setting, cream

butter and sugar until light and creamy,
about 3 minutes.

4. Add vanilla essence and egg, mix until

light and fluffy, about 30 to 40 seconds

5. Sift flour and baking powder together.

6. Using Folding/Kneading setting,

gradually add sifted ingredients into
the creamed mixture, mix until just
combined, about 30 to 40 seconds. Do
not over mix.

7. Roll heaped teaspoons of biscuit mixture

into balls and place evenly onto lightly
greased baking trays. Allow space for
spreading. Flatten balls slightly with a
lightly floured fork.

8. Bake for 12-15 minutes or until cooked

and pale golden.

9. Remove biscuits from tray and cool on a

wire rack.

VARIATIONS:

CHOCOLATE BISCUITS

INGREDIENTS

1 quantity Butter Biscuit mixture
2 tablespoons cocoa

METHOD

Step 4: Sift flour, baking powder and
cocoa together.

ORANGE BISCUITS

INGREDIENTS

1 quantity Butter Biscuit mixture
1 tablespoon finely grated orange rind

METHOD

Step 2: (Omit vanilla essence) add
sugar, orange rind and egg, cream until
light and fluffy.

LEMON BISCUITS

INGREDIENTS

1 quantity Butter Biscuit mixture
3 teaspoons finely grated lemon rind

METHOD

Step 2: (Omit vanilla essence) add
sugar, lemon rind and egg, cream until light
and fluffy.

SPICE BISCUITS

INGREDIENTS

1 quantity Butter Biscuit mixture
1 tablespoon ground cinnamon
1 teaspoon nutmeg

METHOD

Step 4: Sift flour, baking powder and
spices together.

SULTANA BISCUITS

INGREDIENTS

1 quantity Butter biscuit mixture
½ cup sultanas

METHOD

Step 5: Gradually add sifted ingredients into
the creamed mixture until just combined.
Fold in sultanas. Do not over mix.

39

RECIPES

DOUBLE CHOC CHIP COOKIES

Makes 50

INGREDIENTS

180g butter, chopped
150g dark chocolate, chopped
1½ cups (225g) plain flour
¾ cup/300g cocoa
1½ cups brown sugar
3 x 60g eggs, lightly beaten
1½ cups dark choc bits
Pre-heat oven to 170ºC.

METHOD

1. Melt butter and dark chocolate in a

small saucepan over a low heat, stirring
constantly until smooth. Allow to cool
slightly, mixture should still be warm.

2. Assemble mixer using scraper beater.

3. Using Folding/ kneading setting, mix

plain flour, cocoa and brown sugar until
combined, about 30 to 40 seconds.

4. Using Folding/Kneading setting,

gradually add the butter mixture and
eggs, mix until well combined, about
1 minute.

5. Add choc bits and mix until just combined.

6. Spoon tablespoons of mixture onto

lightly greased and baking paper lined
baking trays. Allow 3cm spaces for
spreading.

7. Bake for 15-20 minutes or until firm

on top.

8. Cool biscuits on trays for 5 minutes

before transferring to wire rack.

VARIATIONS:

• Replace ½ cup dark choc bits with ½ cup
white choc bits.

• Replace ½ cup dark choc bits with ½ cup
chopped macadamia nuts.

• Make chunky double choc chip cookies
by baking 2 tablespoons of mixture
instead of 1 tablespoon.

40

GINGERBREAD BISCUITS

Makes 20

INGREDIENTS

125g butter, softened

1

⁄3 cup brown sugar

1

⁄3 cup golden syrup
1 x 60g egg, lightly beaten
2¼ cups (340g) plain flour
1 tablespoon ground ginger
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
Extra flour, for kneading

METHOD

1. Pre-heat oven to 180ºC.

2. Assemble mixer using scraper beater.

3. Using Creaming/Beating setting, beat

butter, sugar and syrup until light and
creamy, about 3 minutes.

4. Add egg and mix until well combined,

about 30 to 40 seconds.

5. Sift flour, ginger, baking powder and

soda together.

6. Using Folding/Kneading setting,

mix in sifted ingredients until just
combined,about 30 to 40 seconds. Do
not over mix.

7. Turn mixture out onto lightly floured

board and knead lightly to form a
smooth round ball.

8. Roll out dough to 5mm thickness. Cover

and refrigerate dough on the board for 20­30 minutes or until firm enough to cut.

9. Cut into rounds using a sharp 4cm

round biscuit cutter or use traditional
gingerbread shaped cutters.

10. Place gingerbread shapes onto lightly

greased baking trays. Allow 3cm spaces
for spreading.

11. Bake for 10-12 minutes or until cooked

and lightly browned.

Decorate Gingerbread biscuit shapes with white
vanilla icing and coloured variations (Recipe
Page 46 ) and silver cachous if desired.

RECIPES

CHEDDAR CHEESE BISCUITS

Makes 30

INGREDIENTS

150g butter, softened
¾ cup Cheddar cheese, finely grated
¼ cup Parmesan cheese, finely grated
1¼ cups/ 190g plain flour, sifted
¼ teaspsoon smoked paprika
1 egg, lightly beaten
Extra flour, for kneading
Sea salt, sprinkling
Smoked paprika, for sprinkling

METHOD

1. Pre-heat oven to 180ºC.

2. Assemble mixer using scraper beater.

3. Using Creaming/Beating setting,

cream butter for 3 minutes or until light
and fluffy.

4. Using Light Mixing setting, add

cheeses, mix until just combined, about
20 to 30 seconds.

5. Using Folding/Kneading setting, mix in

flour and paprika until ingredients are
well combined, about 30 to 40 seconds.

6. Turn out mixture onto a lightly floured

board and knead gently to form a
round ball.

7. Roll out dough to 5mm thickness. Cut

into rounds using a sharp 4cm round
biscuit cutter.

8. Place biscuit rounds onto lightly

greased baking trays, sprinkle with extra
Parmesan cheese and lightly dust with
sweet paprika if desired. Allow 3cm
spaces for spreading.

9. Bake for 15-18 minutes or until cooked

and golden brown.

10. Cool biscuits on trays for 5 minutes

before transferring to wire rack.

SCOTTISH OATCAKES

Makes 30

INGREDIENTS

1 cup/150g plain flour
1 teaspoon bicarbonate of soda
2 cups/ 250g oat bran
1 cup quick cook oats
½ cup caster sugar
180g butter, melted
1 x 60g egg, lightly beaten

METHOD

1. Pre-heat oven to 180ºC.

2. Assemble mixer using scraper beater.

3. Using Folding/Kneading setting mix

flour, soda, oat bran and caster sugar
together setting until well combined,
about 30 to 40 seconds.

4. Using Folding/Kneading setting,

gradually add the butter and egg to
the dry ingredients, mix until well
combined, about 1 minute.

5. Roll tablespoons of mixture into balls

and place apart on paper lined baking
trays. Press biscuits out on trays using
fingers to about 3 to 4mm thickness.

6. Place squares onto lightly greased,

paper lined baking trays. Allow 3cm
spaces for spreading.

7. Bake for 15-20 minutes or until cooked

and lightly browned.

8. Cool biscuits on trays for 1-2 minutes

before transferring to wire rack.

41

RECIPES

WHITE CHOCOLATE AND
BERRY SCONES

Makes approx 10 - 12

INGREDIENTS

2 cups/300g Plain flour
1 tablespoon baking powder
2 tablespoons caster sugar
90g chilled butter, cut into very small cubes
½ cup white choc bits
¾ cup milk
1 cup fresh blueberries
1 tablespoon extra milk for glazing

METHOD

1. Pre-heat oven to 210ºC.

2. Assemble mixer using scraper beater.

3. Using Kneading/ Folding setting, mix

flour, baking powder and caster sugar
together until well combined, about 30
to 40 seconds.

4. Add cubed butter, mix until mixture

forms breadcrumb like texture,about 40
to 50 seconds.

5. Add choc bits and milk, mix until

just combined, about 20 seconds.
Do not overmix.

6. Remove bowl from base and gently

knead through berries.

7. Press dough out on a well floured board.

Cut into 4cm rounds and place together
on a baking sheet that has been lined
with baking paper. Brush the top of
scones lightly with extra milk.

8. Bake for 20 to 25 minutes or until golden

brown and well risen. Remove from oven
and cover with a clean tea towel.

9. Serve scones warm with freshly whipped

cream or ricotta.

SWEET CORN FRITTERS

Serves 6

INGREDIENTS

2 x 60g eggs
1 x 440g can creamed corn
1¾ cups (265g) plain flour
2 teaspoons baking powder
1 teaspoon salt
2 tablespoons oil
Freshly ground black pepper

METHOD

1. Assemble mixer using scraper beater.

2. Using Light Mixing setting, beat eggs,

and creamed corn until just combined.

3. Sift flour, baking powder together

and salt.

4. Using Folding/Kneading setting, slowly

add sifted ingredients to egg mixture,
mix until combined, about 1 minute.

5. Heat 1 tablespoon oil in a non-stick

fry pan over medium heat. Place
tablespoonful of corn mixture into hot
pan, pressing down to flatten. Cook for
2 minutes or until golden brown, turn
over and cook other side for a further 1-2
minutes or until cooked through.

6. Remove from pan and drain on

absorbent paper towel. Repeat with
remaining mixture adding remaining oil
when required.

7. Serve fritters with scrambled eggs,

smoked trout, sliced avocado and
sprinkled with sea salt.

42

RECIPES

RICOTTA BERRY PANCAKES

Makes 6 - 8

INGREDIENTS

3 eggs, separated
200g ricotta cheese
½ cup milk
¾ cup/ 110g self raising flour
2 teaspoons baking powder
2 tablespoons caster sugar
Butter for greasing
fresh blueberries
maple syrup

METHOD

1. Using scraper beater place egg yolks,

ricotta cheese, milk, flour, baking powder
and caster sugar into
mixer bowl.

2. Using Light Mixing setting, mix until

ingredients are just combined, about 20
to 30 seconds. Do not over beat. Pour
mixture into a large bowl.

3. Using Whisk attachment and a

clean bowl.

4. Using Aerating/Whipping setting, add

egg whites to mixer bowl, beat egg
whites until soft peaks form, about
1 to 1½ minutes. Fold gently into
ricotta mixture.

5. Heat a heavy based frying pan or griddle

over a low to moderate heat and lightly
grease with butter.

6. Spoon ¼ cup of the mixture into

pan and cook until golden brown
on both sides.

7. Serve with fresh blueberries and

maple syrup.

VANILLA BUTTER CAKE

INGREDIENTS

125g butter, softened
¾ cup caster sugar
1 teaspoon vanilla essence
2 x 60g eggs
2 cups (300g) self raising flour, sifted
¾ cup/ 185ml milk

METHOD

1. Pre-heat oven to 180ºC. Lightly grease

and line the base and side of 2 x 20cm
round cake pans or one deep 22cm
round cake pan.

2. Assemble mixer using scraper beater.

3. Using Creaming/Beating setting,

beat butter and sugar until light and
fluffy,about 3 minutes.

4. Add vanilla essence, add eggs one at a

time, beat well after each addition., about
1 minute.

5. Using Folding/ Kneading setting, slowly

add flour and milk alternately, to form
a smooth batter. Divide mixture evenly
between cake pans.

6. Bake for 30-50 minutes or until cooked

through when a skewer inserted into
the middle comes out clean and golden.
Turn out onto wire rack to cool. When
cool, cover cake with Vienna cream
frosting (Recipe page 45 ) if desired or
lightly dust with sifted icing sugar.

43

RECIPES

VARIATIONS:

COCONUT CAKE

INGREDIENTS

1 quantity Vanilla Butter Cake mixture
½ cup desiccated coconut
1 quantity Vanilla Icing
Extra desiccated coconut, for sprinkling

METHOD

Step 4: Slowly add flour, coconut and
milk alternately, to form a smooth batter.
When cool, cover cake with Vienna cream
frosting (Recipe page 45) and sprinkle with
extra coconut if desired.

COFFEE CAKE

INGREDIENTS

1 quantity Vanilla Butter Cake mixture
2 teaspoons instant coffee granules, dissolved in
1 tablespoon boiling water

METHOD

Step 3: (Omit vanilla essence) add
dissolved coffee, add eggs one at a time,
beat well after each addition. When cool,
cover cake with Coffee icing (Recipe Page

46) if desired.

MARBLE CAKE

INGREDIENTS

1 quantity Vanilla Butter Cake mixture
1 tablespoon cocoa
2-3 drops red food colouring

METHOD

Step 5: Divide mixture into three equal
parts. Into one-third stir the cocoa and
to another third add 2-3 drops red food
colouring to make a pink mixture. Spoon
the three mixtures, in stripes, into lightly
greased and base lined 20cm square cake
pan. Use a knife to twirl the three mixtures.

When cool, cover cake with alternate
Pink and chocolate icing (Recipe page 46)
if desired.

SULTANA OR CHERRY CAKE

INGREDIENTS

1 quantity Vanilla Butter Cake mixture
¾cup sultanas or glace cherries

METHOD

Step 4: Slowly add flour and milk
alternately, to form a smooth batter. Using
Light Mixing setting fold in sultanas or
cherries. Do not over mix.

44

RECIPES

RICH CHOCOLATE SPICE CAKE

INGREDIENTS

250g butter, chopped
250g dark chocolate, chopped
1 cup (150g) self raising flour
1 cup (150g) plain flour
¼ cup cocoa
1 teaspoon bicarbonate of soda
1 tablespoon garam masala, optional
2 cups caster sugar
4 x 60g eggs, lightly beaten
150ml buttermilk

METHOD

1. Pre-heat oven to 150 C. Lightly grease

and line the base and sides of a 22cm
round cake pan.

2. Melt butter in a saucepan over a

very low heat, remove from heat and add
chocolate stirring constantly
until smooth.

3. Assemble Mixer using scraper beater.

4. Sift flours, cocoa, soda and garam

masala into the mixing bowl.

5. Using Folding/Kneading setting, mix

in sugar,until ingredients are well
combined, about 20 to 30 seconds.

6. Using Light Mixing setting, gradually

add the eggs and buttermilk, mix until
well combined, about 30 to 40 seconds.
Do not over mix.

7. Stir in chocolate butter mixture until

just combined.

8. Pour cake mixture into the cake pan.

9. Bake for 11/2 -2 hours or until a skewer

inserted into the middle of the cake
comes out clean.

10. Allow the cake to cool completely in

the cake pan before turning out onto
wire rack. Dust top of cake with icing
sugar and cocoa or cover with creamy
chocolate ganache (Recipe page 47).

VIENNA CREAM FROSTING

INGREDIENTS

125g butter, softened
1½ cups icing sugar
2-3 tablespoons milk

METHOD

1. Assemble the Mixer using wire whisk or

scraper beater.

2. Using Creaming/Beating setting, beat

the butter until light and creamy, about
3 minutes.

3. Using Folding/Kneading setting

gradually add half the icing sugar, then
the milk and remaining icing sugar, mix
until just combined.

4. Using Creaming /beating setting beat

until frosting is light and fluffy.

CREAM CHEESE FROSTING

INGREDIENTS

250g cream cheese, softened and cut
into cubes

50g butter, chopped
1 teaspoon vanilla essence
or 1 tablespoon lemon juice
½ cup icing sugar, sifted

METHOD

1. Assemble the Mixer using the wire

whisk.or scraper beater.

2. Using Creaming/Beating setting, beat

cream cheese and butter together until
light and creamy, about 2 to 3 minutes.

3. Add the vanilla essence,mix until

well combined.

4. Using Folding/Kneading setting

gradually add the icing sugar until
ingredints are well combined.

5. Using Creaming,Beating setting beat

until frosting is light and fluffy.

45

RECIPES

WHITE VANILLA ICING

INGREDIENTS

2 cups icing sugar, sifted
1 teaspoon butter, softened
2 tablespoons water
½ teaspoon vanilla essence

METHOD

1. Assemble mixer using scraper beater.

2. Using Folding/Kneading setting, beat all

ingredients together until well combined.

3. Using Creaming/beating setting

beat until icing is smooth. Add a little
extra water if necessary to mix to a
spreadable consistency.

VARIATIONS:

CHOCOLATE ICING

METHOD

Sift 1 tablespoon cocoa with the icing sugar.

COFFEE ICING

METHOD

Heat the 2 tablespoons water and stir in 2
teaspoons instant coffee until dissolved.

LEMON ICING

METHOD

Substitute water and vanilla essence with
1 teaspoon finely grated lemon rind and
2 tablespoons lemon juice. Add 1-2 drops
yellow food colouring if desired.

SOFT CHOCOLATE ICING

INGREDIENTS

2 tablespoons cocoa
½ cup boiling water
40g butter, melted
½ teaspoon vanilla essence
2½ cups icing sugar, sifted

METHOD

Dissolve cocoa in the boiling water, stir in
melted butter and vanilla essence.

Assemble Mixer using scraper beater.
Using Folding/Kneading setting, mix

cocoa mixture and icing sugar, together
until ingredients are combined.

Using Creaming/beating setting continue
beating until mixture is smooth.

COLOURED VANILLA ICING

METHOD

For lightly coloured icing add 1–2 drops of
desired food colouring to the White Vanilla
Icing mixture. For brighter colours, add
extra drops until desired colour is achieved.

Examples

Pink Icing — 1–2 drops cochineal
Purple/Mauve Icing — 1–2 drops red and

blue food colouring
Orange Icing — 1–2 drops yellow and red

food colouring

46

RECIPES

CREAMY CHOCOLATE GANACHE

INGREDIENTS

200g dark chocolate, chopped
¾ cup thickened cream

METHOD

1. Combine chocolate and cream in a

small heat proof bowl, place over a small
saucepan of simmering water, and stir
until smooth. Allow to cool until thick
enough to spread.

2. Spread cake, top and sides, with a

thin layer of glaze, then quickly pour
remaining glaze evenly over top of cake.
Allow glaze to set at room temperature
before serving.

GLACE ICING

INGREDIENTS

1½ cups icing sugar
2 teaspoons butter, softened
2-3 tablespoons milk

METHOD

1. Place icing sugar in a small heat proof

bowl, stir in butter and enough milk to
make a firm paste.

2. Place the bowl over a small saucepan of

simmering water, and stir until icing is
smooth, do not overheat.

RICH SHORTCRUST PASTRY

INGREDIENTS

180g butter, chopped
2¼ cups/340g plain flour
1½ teaspoons baking powder
¼ teaspoon salt
2 tablespoons lemon juice
1 egg yolk, lightly beaten
Extra flour, for kneading

METHOD

1. Assemble mixer using scraper beater.

2. Using Creaming/Beating setting,

beat butter until light and creamy,
about 2 minutes.

3. Using Folding/Kneading setting, add

flour, baking powder and salt, mix until
well combined, about 30 to 40 seconds.

4. Gradually add lemon juice and egg

yolk, mix until mixture forms a slightly
crumbly dough, about 20 seconds. Do
not overmix.

5. Turn dough onto lightly flour dusted

board and knead lightly to form a
smooth ball. Wrap dough in plastic
wrap and refrigerate for 20 minutes
before using.

47

RECIPES

CHOUX PASTRY

INGREDIENTS

60g butter, chopped
¼ teaspoon salt
1½ cups water
1 cup (150g) plain flour
3 x 60g eggs, lightly beaten

METHOD

1. In a medium saucepan, melt butter, stir

in salt and water and bring to the boil.

2. Stir in flour all at once, stir continuously

over a low heat until a soft dough forms
and leaves the side of the saucepan.

3. Remove from heat and place dough into

mixer bowl. Spread the dough around
the sides of the bowl to cool slightly.

4. Assemble mixer using the scraper beater.

5. Using Light Mixing setting, gradually

add eggs, mixing until all ingredients
are well combined, about 2 minutes.

6. Using Creaming /Beating setting

continue beating until mixture is shiny
and glossy, about 2 minutes.

7. Lightly grease oven trays and lightly

sprinkle with water.

8. Place teaspoons of the mixture onto

the trays, allow 3cm spaces between for
spreading. Bake in a preheated 220ºC
oven for 15 to 18 minutes then reduce
heat to 180ºC and cook until puffs are
golden brown and crispy, about 10 to 15
minutes . If necessary, cut slits in sides
of puffs with tip of a sharp knife and
allow to stand in a warm oven for about
10 minutes or until centre of puffs is dry.

SWEET SHORTCRUST PASTRY

INGREDIENTS

125g butter, chopped
2 tablespoons caster sugar
1 x 60g egg
¼ cup custard powder
¼ cup corn flour
¾ cup (110g) plain flour
¾ cup (110g) self raising flour
2 tablespoons lemon juice
1 tablespoon iced water
Extra flour, for kneading

METHOD

1. Assemble mixer using scraper beater.

2. Using Creaming/Beating setting, beat

butter and sugar until light and fluffy,
about 3 minutes.

3. Add egg and beat until well combined,

about 30 seconds.

4. Using Folding/Kneading setting,

mix custard powder and flours and
gradually add lemon juice and water
until a soft dough is just formed, about
30 to 40 seconds.

5. Turn dough onto lightly floured board

and knead lightly to form a smooth
ball. Wrap dough in plastic wrap and
refrigerate for 20 minutes before using.

48

RECIPES

ROUGH PUFF PASTRY

INGREDIENTS

100g butter, cut into 4 equal portions
1 egg yolk
½ teaspoon baking powder
1 cup (150g) plain flour
1 tablespoon lemon juice
2 tablespoons water
Extra flour, for kneading

METHOD

1. Assemble mixer using scraper beater.

2. Using Creaming/ Beating setting, beat

¼ of the butter with egg yolk until light
and fluffy, about 2 to 3 minutes.

3. Using Folding/Kneading setting, add

baking powder and flour, mix until
combined, about 30 seconds.

4. Gradually add lemon juice and water,

mix until a soft dough starts to form,
about 30 to 40 seconds.

5. Turn dough onto lightly floured board

and knead lightly to form a smooth ball.

6. Roll out dough to form a small

rectangle, spread with another ¼ of
the butter and dust with flour. Fold the
dough three times lengthwise then
refrigerate until firm.

7. Repeat step 6 twice with chilled dough

and remaining butter.

8. Wrap dough in plastic wrap and

refrigerate for 20 minutes before using.

9. Roll out dough on a well floured board or

worksurface to desired shape.

WHOLEMEAL PASTRY

INGREDIENTS

1 cup (150g) wholemeal plain flour
1 cup (150g) plain flour
150g butter, chopped
1 egg yolk
1 tablespoon lemon juice
1 tablespoon water

METHOD

1. Assemble mixer using scraper beater.

2. Using Folding/Kneading setting,

mix flours, butter and egg yolk until
combined, about 20 seconds.

3. Gradually add lemon juice and water

and mix until a soft dough is formed,
about 30 seconds.

4. Turn dough onto lightly floured board

and knead lightly to form a smooth
ball. Wrap dough in plastic wrap and
refrigerate for 20 minutes before using.

49

RECIPES

WHOLEMEAL DATE SCONES

Makes 12

INGREDIENTS

100g butter, chopped
2 tablespoons honey
1½ cups (225g) wholemeal self raising flour
1½ cups (225g) self raising flour
½ teaspoon mixed spice
1 teaspoon cinnamon
¾/175ml–1 cup/250ml milk
1 cup chopped dates
Extra flour, for kneading
Extra milk, for glazing

METHOD

1. Pre-heat oven to 220ºC. Lightly grease

and flour baking tray or lamington pan.
Assemble mixer using scraper beater.

2. Using Creaming/Beating setting, beat

butter and honey until light and fluffy,
about 2 minutes.

3. Using Folding/Kneading setting, add

combined flours and mixed spice
ingredients and milk alternately to
creamed mixture until a soft dough
forms, about 30 seconds.

4. Add dates and mix until just combined,

about 15 – 20 seconds. Do not over mix.

5. Turn dough out onto a lightly floured

board and lightly press scone dough out
to about 3cm thickness Do not overwork
the dough. Cut dough into shapes using
a scone cutter or knife. Place scone’s
close together on prepared pans. Cut a
small cross on top of scone shapes and
brush with a little milk.

6. Bake for 12–15 minutes or until cooked

and golden brown.

7. Remove from tray or pan and cool

slightly on a wire rack. Serve warm.
Replace dates with dried sultanas,
chopped raisins, apricots or figs.

CARROT & BRAN MUFFINS

Makes 12

INGREDIENTS

1 cup (150g) wholemeal plain flour
1 cup (150g) plain flour
1 teaspoon baking powder
½ cup bran flakes
½ cup raw sugar
½ cup golden syrup
100g butter, chopped
1 cup (200g) natural yoghurt
¼ cup/60ml milk
1 teaspoon bicarbonate of soda
¾ cup carrot, finely grated

METHOD

1. Pre-heat oven to 180ºC.

2. Assemble mixer using scraper beater.

3. Using Folding/Kneading setting, mix

flours and baking powder together,
about 20 seconds.

4. Add bran flakes and raw sugar, mix until

combined, about 20 seconds.

5. Combine golden syrup and butter in

a small saucepan over medium heat.
When melted remove from heat and stir
in yoghurt, milk and soda. Allow to cool
to warm.

6. Using Folding/Kneading setting, add

warmed mixture and carrot into dry
ingredients mix until just combined,
about 20 to 30 seconds Do not over mix.

7. Lightly grease and line a deep 12 cup

muffin pans. Spoon mixture evenly
between muffin pans until ¾ full
with mixture.

8. Bake for 18- 20 minutes or until golden

brown and cooked through.

50

RECIPES

FIG AND PRUNE TEACAKE

INGREDIENTS

1 cup/180g chopped, pitted prunes
½ cup/90g chopped figs
2 tablespoons golden syrup
¼ cup/70g brown sugar
1 teaspoon bicarbonate of soda
1 cup/250ml warmed orange juice
2 cups (300g) wholemeal plain flour, sifted

Crunchy topping:

¼ cup brown sugar
¼ cup (75g) wholemeal plain flour
¼ cup desiccated coconut
¼ cup chopped mixed nuts; almonds,

walnuts & pecans
50g butter, softened

METHOD

1. Pre-heat oven to 180ºC.

2. Assemble mixer using scraper beater.

3. Place all topping ingredients into

mixing bowl, using Folding/Kneading
setting, mix 1 minute or until butter is
well combined. Remove from bowl and
set aside.

4. Place fruit, golden syrup, brown sugar

and bicarbonate of soda into mixing
bowl. Pour in orange juice.

5. Using Folding/Kneading setting, mix

until ingredients are combined, about
20 seconds.

6. Add wholemeal flour, continue mixing

until just combined, about 20 to 30
seconds. Do not over mix.

7. Pour mixture into a lightly greased and

base lined 22cm loaf pan.

8. Sprinkle topping ingredients evenly

over cake mixture.

9. Bake for 50 -55 minutes or until a

skewer inserted into the middle of the
cake comes out clean. Allow cake to cool
in pan for 5 minutes before turning out
onto wire rack to cool.

FRUIT AND HONEY SLICE

Makes 20-24

INGREDIENTS

200g butter, softened
½ cup caster sugar
1½ cups (225g) wholemeal self-raising flour
½ cup (75g) plain flour

Filling

200g dried Fruit Medley, finely chopped
1 tablespoon honey
¾ cup water

METHOD

1. Pre-heat oven to 180ºC.

2. Assemble mixer using scraper beater.

3. Using Creaming/beating setting, beat

butter and sugar until light and creamy,
about 3 minutes.

4. Sift flours together.

5. Using Folding/Kneading setting,

gradually add sifted flours to creamed
mixture until a soft dough forms, about
30 to 40 seconds.

6. Press two-thirds of the mixture, evenly

and firmly, into a 20cm x 30cm
lamington pan lined with baking paper.
Cover and refrigerate.

7. Combine fruit medley, honey and water

in a small saucepan. Stir over medium
heat until mixture boils. Reduce heat
and simmer for 10 to 15 minutes or until
liquid has almost evaporated. Remove
from saucepan and cool.

8. Spread cooled fruit mixture over chilled

pastry base. Crumble remaining pastry
mixture and sprinkle over fruit filling.

9. Bake for 20-25 minutes or until cooked

and light golden.

51

RECIPES

PUMPKIN SCONES

Makes 12

INGREDIENTS

100g butter
2 tablespoons sugar
1 x 60g egg, lightly beaten
2 cups (300g) self-raising flour
Pinch of salt
1 teaspoon ground cinnamon
1 cup cooked, mashed pumpkin, well drained
¼ cup/60ml milk

METHOD

1. Pre-heat oven to 220ºC.

2. Assemble mixer using scraper beater.

3. Using Creaming/Beating setting, beat

butter until soft,about 1 minute.

4. Add sugar and egg, beat until light and

creamy, about 2 minutes.

5. Sift flour, salt and cinnamon together.

6. Add pumpkin ,milk and sifted

ingredients to the creamed mixture
mix until just combined, about 30 to 40
seconds Do not over mix.

7. Turn scone dough out onto a lightly

floured board and knead lightly into
a round.

8. Roll or press scone dough out to about

3cm thickness. Cut into rounds with a
scone cutter. Place scone shapes close
together on a lightly greased and flour
dusted baking tray or lamington pan.
Brush tops with a little milk.

9. Bake for 12-15 minutes or until cooked

and golden brown.

Remove from tray or pan and cool slightly on
a wire rack. Serve warm.

ANZAC BISCUITS

Makes 20

INGREDIENTS

½ cup/75g plain flour
¼ cup brown sugar
¾ cup desiccated coconut
¾ cup rolled oats
50g butter, chopped
1 tablespoon golden syrup
½ teaspoon bicarbonate of soda
2 tablespoons boiling water
Pre-heat oven to 180ºC.

METHOD

1. Assemble mixer using scraper beater.

2. Using Folding/Kneading setting, mix

together flour, sugar, coconut and rolled
oats until combined, about 30 seconds.

3. Melt butter and golden syrup in a small

saucepan over gentle heat.

4. Dissolve soda in boiling water and add

to the butter mixture.

5. Using Folding/Kneading setting,

mixbutter mixture into the dry
ingredients until just combined, about
30 – 40 seconds.

6. Place tablespoonfuls of mixture onto

lightly greased baking trays. Allow 3cm
for spreading.

7. Bake for 15-20 minutes or until golden

brown. Allow to cool slightly on trays,
then cool on a wire rack

52

RECIPES

BANANA CAKE

INGREDIENTS

1 cup sugar
2 x 60g eggs
1 cup mashed ripe banana
150g butter, melted
2 cups (300g) plain flour
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
2 tablespoons milk
1 quantity Cream cheese frosting (Recipe

Page 45)

METHOD

1. Pre-heat oven to 180 C. Lightly grease

and line the base and sides of a 20cm
deep round cake pan.

2. Assemble mixer using scraper beater.

3. Using Creaming/beating setting, mix

sugar, eggs and mashed banana until
well combined, about 1 minutes.

4. Add melted butter, mix until well

combined, about 30 to 40 seconds.

5. Sift flour and baking powder together.

Dissolve soda in milk.

6. Using Light Mixing setting, add sifted

ingredients and milk alternately
to banana mixture. Mix until well
combined, about 30 to 40 seconds.

7. Pour mixture into prepared cake pan.

8. Bake for 50-55 minutes or until cooked

when tested.

9. Allow to stand 5 minutes in pan before

turning out onto a wire rack to cool.

When cool, ice with Cream Cheese
Frosting if desired.

CELEBRATION FRUIT CAKE

INGREDIENTS

750g mixed fruit
100g glace cherries, chopped
¾ cup chopped almonds or Brazil nuts
¾ cup Brandy or Whisky
200g butter, chopped
1 cup/200g dark brown sugar
3 x 60g eggs
2 tablespoons orange marmalade
2 cups (300g) plain flour
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg

1

extra

⁄3 cup Brandy or whisky

METHOD

1. Pre-heat oven to 150ºC.

2. Combine fruit, nuts and whisky in a

large bowl, cover and allow to stand 8
hours or overnight.

3. Lightly grease a deep 20cm round cake

pan and line base and sides with two
layers of baking paper. Extend side
paper 5cm above edge of pan.

4. Assemble mixer using scraper beater.

5. Using Creaming/Beating setting, beat

butter and sugar until light and creamy,
about 3 minutes.

6. Add eggs, one at a time, beating well after

each addition, about 1 to 1½ minutes.

7. Add marmalade, mix until well

combined, about 20 to 30 seconds.

8. Sift flour and spices together.

9. Using Folding/Kneading setting,

gradually add dry ingredients and fruit
mixture in two batches. Mix until well
combined, about 30 to 40 seconds.

10. Pour cake mixture into prepared pan and

bake for 3-3½ hours or until cooked until
a skewer inserted into the middle of the
cake comes out clean.

11. Brush top of cake with extra brandy or

whisky, cover with foil, seal and allow to
cool in pan. Avoid touching top of cake
with foil.

53

RECIPES

SHORTBREAD STARS

Makes about 30

INGREDIENTS

250g butter, softened
1 cup icing sugar, sifted
1¾ cups (270g) plain flour
¼ cup rice flour
¼ cup caster sugar, for sprinkling

METHOD

1. Pre-heat oven to 150ºC.

2. Assemble mixer using scraper beater.

3. Using Creaming/ Beating setting,

beat butter and icing sugar until
light and fluffy,about 2 minutes.
Sift flours together.

4. Using Folding/Kneading setting

gradually add to creamed mixture until
well combined, about 1 minute.

5. Turn mixture out onto lightly floured

board and knead lightly to form a
soft dough.

6. Roll out dough on a lightly floured

board or work surface to about 5mm
thickness. Cut into shapes using a star
shape cutter and place onto lightly
greased paper lined baking trays. Allow
3cm spaces for spreading.

7. Prick stars lightly with a fork and

sprinkle with caster sugar.

8. Bake for 20 to 30 minutes or until

pale golden.

9. Cool on baking trays.

MAPLE DATE CAKE

Makes 1 loaf cake

INGREDIENTS

90g butter
1 ¼ cups/310ml water
½ cup/ 125ml maple syrup
1 cup raisins
1 cup dates
1 ¼ cups/ 150g wholemeal SR flour
½ cup coconut
½ cup bran
½ cup rolled oats
2 teaspoons baking powder
1 egg, lightly beaten

METHOD

1. Pre-heate oven to 170ºC.

2. Heat butter, water, maple syrup, raisins

and dates in a saucepan over a low heat
until butter has melted, do not boil.
Allow to cool.

3. Assemble mixer using scraper beater.

4. Using Folding/Kneading setting, mix

flour, coconut, bran, oats and baking
powder until well combined, about 30 to
40 seconds.

5. Add cooled butter mixture and egg and

mix until ingredients are just combined,
about 40 to 50 seconds.

6. Spoon mixture into a well greased 20cm

square pan.

7. Bake for 50 to 60 minutes or until well

browned and cake is cooked in the centre.

54

RECIPES

APPLE MUESLI MUFFINS

Makes 12 large muffins

INGREDIENTS

¼ cup/60ml vegetable oil
2 x 60g eggs
½ cup (125g) dark brown sugar
½ cup (125ml) milk
2 apples, peeled, grated
1 cup (150g) l self raising flour
¼ cup muesli
1 teaspoon baking powder
½ teaspoon cinnamon
1 apple, thinly sliced, optional

METHOD

1. Pre-heat oven to 180ºC.

2. Assemble mixer using scraper beater.

3. Using Beating/Creaming setting

combine oil, eggs, brown sugar and milk;
mix until smooth and creamy, about 3
minutes.

4. Using Folding/Kneading setting, add

apples, mix until just combined, about
20 seconds.

5. Using Kneading /Folding setting,

add flour, muesli, baking powder and
cinnamon, mix until all ingredients are
just combined. Do not overmix.

6. Spoon mixture into paper lined muffin

cases. Top with apple slices.

7. Bake for 20 minutes or until golden

brown and cooked in the centre.

MINI BRAN AND HONEY MUFFINS

Makes approx 36 mini muffins

INGREDIENTS

2 eggs
½ cup/125ml oil
¾ cup/175ml buttermilk
1 teaspoon vanilla essence
2 tablespoons honey
1½ cups unprocessed wheat bran
½ cup/100g brown sugar
1 tablespoon baking powder
1 cup chopped pitted dates
¾ cup chopped walnuts

METHOD

1. Pre-heat oven to 180ºC.

2. Assemble mixer using scraper beater.

3. Using Beating/Creaming setting, mix

eggs, oil, buttermilk, vanilla and honey
until smooth and creamy, about 1 minute.

4. Mix bran, brown sugar and baking

powder together until well combined.

5. Using Folding/Kneading setting, add

bran mixture, dates and walnuts, mix
until just combined, about 30 seconds.

6. Spoon mixture evenly between mini

muffin pans.

7. Bake for 18- 20 minutes or until golden

brown and cooked through.

TIP

For a healthier muffin, replace self
raising flour with wholemeal self
raising flour.

55

RECIPES

PEPITA AND SESAME SQUARES

Makes approx 16 squares

INGREDIENTS

1 cup/150g wholemeal plain flour½
cup pepitas

¼ cup sunflower seeds
½ cup desiccated coconut
¼ cup sesame seeds
½ cup honey
175g butter or margarine, softened
2 eggs

METHOD

1. Pre-heat oven to 160ºC. Lightly grease

and line a 28 x 18cm rectangular
baking pan.

2. Mix wholemeal flour, pepitas, sunflower

seeds, coconut and sesame seeds
together until well combined.

3. Assemble mixer using scraperbeater.

4. Using Beating/Creaming setting, mix

honey, butter and egg until smooth and
creamy, about 1 minute.

5. Using Folding/Kneading setting, add

seed mixture, mix until well combined,
about 1 minute.

6. Press mixture firmly into prepared

baking pan. Bake for 40 – 45 minutes.

7. Cool in pan and cut into squares.

NO WHEAT COOKIES

Makes approx 20

INGREDIENTS

1⁄3 cup light corn syrup or glucose syrup
125g non dairy margarine
1 cup desiccated coconut
1 cup/150g barley flour
½ cup/75g rice flour
½ teaspoon mixed spice
½ teaspoon ground cinnamon
½ cup finely chopped raisins or currants

METHOD

1. Pre-heat oven to 160ºC.

2. Assemble mixer using scraper beater.

3. Using Beating/Creaming setting, mix

corn syrup and margarine together until
smooth and creamy, about 1 minute.

4. Using Folding/Kneading setting add

coconut, barley flour, rice flour and
spices, mix until all ingredients are
well combined.

5. Add raisins and mix until raisins are

just combined.

6. Roll heaped teaspoonsful of mixture into

small balls and place onto well greased
baking trays. Flatten slightly.

7. Bake for 25 minutes or until biscuits are

light golden brown. Cool on trays.

TIP

Other finely chopped dried fruit can
be used in this recipe.

NOTE

This recipe is dairy free.

56

RECIPES

OAT SQUARES

Makes 20 squares

INGREDIENTS

125g butter, softened
½ cup honey
½ cup caster sugar
1 egg
½ cup/75g wholemeal flour
1 teaspoon baking powder
½ cup desiccated coconut
½ cup sesame seeds
2 cups rolled oats
½ cup dried sweetened cranberries

METHOD

1. Pre-heat oven to 160ºC. Lightly grease

and line a 28cm x 18cm rectangular pan.

2. Assemble mixer using scraper beater.

3. Using Beating/Creaming setting, mix

butter, honey, sugar and egg together
until smooth and creamy, about 1 minute.

4. Using Folding/Kneading setting, add

flour, baking powder, coconut, sesame
seeds and rolled oats, mix until all
ingredients are well combined, about 50
to 60 seconds.

5. Press mixture into prepared pan.

6. Bake for 25 to 35 minutes or until well

browned all over. Cool in pan and cut
into squares.

TIP

Replace cranberries with sultanas
or raisins.

FOCACCIA

INGREDIENTS

3 cups (450g) bread flour
1 teaspoon salt
2 teaspoons sugar
2 teaspoons Tandaco yeast
2 tablespoons olive oil
1 cup (250ml) water
Topping:
2 tablespoons olive oil
1 tablespoon rock salt
2 tablespoons black olives, sliced

METHOD

1. Assemble Mixer using dough hook.

2. Place flour, salt, sugar and yeast into the

mixing bowl.

3. Using speed 1-2, slowly add the oil then

the water to the dry ingredients. Mix
for 1 minute until a dough ball starts to
form.

4. Turn the dough out onto a lightly

floured surface and knead by hand until
the dough is soft and pliable.

5. Place the dough ball into a large bowl,

loosely cover with plastic wrap and leave
to stand in a warm area for 20 minutes
or until doubled in size.

6. Remove the risen dough from the bowl

and knead again on a lightly floured
surface.

7. Press the dough into a lightly greased

20cm x 30cm lamington pan.

8. Cover loosely with lightly greased

plastic wrap and leave to stand in a
warm area for 20-30 minutes or until
doubled in size.

9. Remove plastic wrap, brush dough with

olive oil and sprinkle with rock salt and
olives.

10. Bake in a preheated oven at 200ºC

for 30-35 minutes or until cooked and
golden brown.

11. Remove from pan and cool on wire rack.

57

RECIPES

BASIC WHITE BREAD

INGREDIENTS

4 cups (600g) bread flour
3 tablespoons milk powder
1½ teaspoons salt
1½ tablespoons sugar
1 teaspoon bread improver
2 teaspoons Tandaco yeast
2 tablespoons oil
1½ cups (375ml) water
Extra bread flour, for kneading

METHOD

1. Assemble Mixer using dough hook.

2. Place flour, milk powder, salt, sugar, bread

improver and yeast into mixing bowl.

3. Using speed 1-2, slowly add the oil then

the water to the dry ingredients. Mix for 1
minute until a dough ball starts to form.

4. Turn the dough out onto a lightly floured

surface and knead by hand until the dough
is soft and pliable.

NOTE

The dough should be well kneaded at
this stage to develop the gluten that
provides the elasticity to the dough
and enables it to rise.

5. Place the dough ball into a large bowl,

loosely cover with plastic wrap and leave
to stand in a warm area for 2 0 minutes or
until doubled in size.

6. Remove the risen dough from the bowl and

knead again on a lightly floured surface.

7. Shape dough into a roll shape to fit a

large bread tin or divide into two to fit two
smaller breadtins.

8. Cover loosely with lightly greased plastic

wrap and leave to stand in a warm area for
30-40 minutes or until well risen. Remove
plastic wrap.

9. Brush top of dough with egg glaze if

required and bake in a preheated oven at
200°C for 40-50 minutes or until cooked
and golden brown.

10. Remove from pan and cool on wire rack.

58

HERB, CHEESE AND GARLIC
MONKEY BREAD

INGREDIENTS

1 quantity Basic White Bread dough
2 cloves garlic, finely chopped
1 tablespoon finely chopped fresh mixed herbs
(example: rosemary, basil, sage, thyme)
½ cup finely grated Parmesan or Cheddar cheese
¼ cup melted butter

METHOD

1. Follow steps 1-3 of the Basic white bread

recipe. As dough starts to form, add
garlic and mixed herbs.

2. Turn the dough out onto a lightly

floured surface and knead by hand until
the dough is soft and pliable.

NOTE

The dough should be well kneaded at
this stage to develop the gluten that
provides the elasticity to the dough
and enables it to rise.

3. Place the dough ball into a large bowl,

loosely cover with plastic wrap and leave
to stand in a warm area for 20 minutes
or until doubled in size.

4. Remove the risen dough from the bowl

and knead again on a lightly floured
surface.

5. Divide dough in 3cm round balls. Brush

dough balls with melted butter and layer
into a large, lightly greased tube or angel
food pan, or 2 smaller ring pans.

6. Cover loosely with lightly greased

plastic wrap and leave to stand in a
warm area for 30-40 minutes or until
dough has risen to top of pan. Remove
plastic wrap.

7. Bake in a preheated oven at 2 00°C

for 40-50 minutes or until cooked and
golden brown. Allow to stand in pan for
10-15 minutes to ensure the monkey
bread holds

RECIPES

MIXED SEED BREAD

INGREDIENTS

2 cups (300g) bread flour
2 cups (300g) wholemeal flour
2 tablespoons milk powder
2 teaspoons salt
3 tablespoons sugar
1 teaspoon bread improver
2 teaspoons Tandaco yeast
2 tablespoons oil
1¾ cups (440ml) water
2 tablespoons cracked wheat (burghul)
2 tablespoons sunflower seeds
2 tablespoons poppy seeds
2 tablespoons linseeds
Extra bread flour, for kneading
Extra seeds, for top of bread

METHOD

1. Assemble Mixer using dough hook.

2. Place flours, milk powder, salt, sugar,

bread improver and yeast into mixing
bowl.

3. Using speed 1-2, slowly add the oil then

the water to the dry ingredients. Mix for
30 seconds until a dough ball starts to
form, add cracked wheat and seeds, mix
for another 30 seconds.

4. Turn the dough out onto a lightly

floured surface and knead by hand until
the dough is soft and pliable.

6. Remove the risen dough from the bowl

and knead again on a lightly floured
surface.

7. Shape dough into a roll shape to fit a

large bread tin or divide into two to fit
two smaller bread tins.

8. Cover loosely with lightly greased

plastic wrap and leave to stand in a
warm area for 40-50 minutes or until
well risen. Remove plastic wrap.

9. Brush top of dough with Egg glaze

(recipe page 59) and sprinkle with extra
seeds if required and bake in a preheated
oven at 200°C for 40-50 minutes or
until cooked and golden brown.

10. Remove from pan and cool on wire rack.

EGG GLAZE

INGREDIENTS

1 x 60g egg, lightly beaten
2-3 tablespoons water

METHOD

1. Combine ingredients until smooth.

Do not whisk.

2. Strain through a sieve if required.

Brush glaze over dough.

TIP

The dough should be well kneaded at
this stage to develop the gluten that
provides the elasticity to the dough
and enables it to rise.

5. Place the dough ball into a large bowl,

loosely cover with plastic wrap and leave
to stand in a warm area for 20 minutes
or until doubled in size.

59

RECIPES

WHOLEMEAL BREAD AND ROLLS

INGREDIENTS

4 cups (600g) wholemeal plain flour
3 tablespoons milk powder
2 teaspoons salt
3 tablespoons sugar
1 teaspoon bread improver
2 teaspoons Tandaco yeast
2 tablespoons olive oil
1⅔ cups (400ml) water
Extra bread flour, for kneading
Egg glaze (Recipe Page 59), optional
Seeds (poppy, sesame, linseeds), optional

METHOD

1. Assemble Mixer using dough hook.

2. Place flour, milk powder, salt, sugar, bread

improver and yeast into mixing bowl.

3. Using speed 1-2, slowly add the oil then

the water to the dry ingredients. Mix for 1
minute until a dough ball starts to form.

4. Turn the dough out onto a lightly floured

surface and knead by hand until the
dough is soft and pliable

NOTE

The dough should be well kneaded at
this stage to develop the gluten that
provides the elasticity to the dough
and enables it to rise.

8. Cover loosely with lightly greased plastic

wrap and leave to stand in a warm area for
30-40 minutes or until well risen. Remove
plastic wrap.

9. Brush top of dough with Egg glaze and

sprinkle with seeds if required.

10. For bread: bake in a preheated oven at

200°C for 40-50 minutes or until cooked
and golden brown. For bread rolls: bake in a
preheated oven at 180˚C for 15-20 minutes
or until cooked and golden brown.

11. Remove from pan or trays and cool on

wire rack.

5. Place the dough ball into a large bowl,

loosely cover with plastic wrap and leave to
stand in a warm area for 20 minutes or until
doubled in size.

6. Remove the risen dough from the bowl and

knead again on a lightly floured surface.

7. For bread: shape dough into a roll shape to

fit a large lightly greased bread tin or divide
into two to fit two smaller bread tins. For
bread rolls: divide dough evenly into 16-24
pieces, knead into balls and place close
together on a lightly greased baking tray.

60

NOTES

61

NOTES

62

NOTES

63