Operation Manual

biscuit maker (AT910014)
See back page for illustration of the
biscuit maker.
1 Make up one of the following biscuit
recipes and chill in the fridge to allow
the mix to firm.
●
Use small eggs otherwise the mix
will be too soft.
2 Remove the shaper from the bisuit
die. Assemble the pasta maker with
the biscuit die, making sure the slots
in the die end up on either side. Fit
the attachment to the mixer. (The
cutting assembly should not be
fitted.)
3 Slide the shaper into the slots either
side of the die and move until the
desired shape is in the centre of the
hole.
plain biscuits
150g softened butter
150g caster sugar
2 small eggs, beaten
300g plain flour, sieved
lemon essence optional
Cream the butter and the sugar in
the bowl using the K beater until the
mixture is light and fluffy. Beat in the
egg, then fold in the sifted flour and
essence. Pass the mixture through
the attachment, having selected the
desired shape and cut into suitable
lengths. Place onto a greased
baking sheet and bake in the centre
of a hot oven 190°C, 375°F, gas
mark 5 for approximately 10 minutes
or until cooked. Cool on a wire rack.
chocolate biscuits
125g softened butter
200g caster sugar
2 small eggs, beaten
250g plain flour
}
sieved together
25g cocoa powder
Follow the method for plain biscuits,
replacing the essence with the
cocoa powder.
After the biscuits have cooled, they
can be decorated by dipping in
melted chocolate or dusted with
icing sugar.
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