KOEKIES GEBAK

  • Koekies gebak

    Naudéa Visser

    ONGEBAKTE GRONDBOONTJIEBLOKKIES

    1 koppie grondboontjiebotter

    2 eetlepels botter

    1 koppie sagte bruinsuiker

    1 koppie gouestroop

    1 koppie gemengde grondboontjies en rosyne

    4 koppies Special K graanvlokkies

    Spuit 'n 32 by 32 cm bak met kossproei

    1.Smelt grondboontjiebotter,botter,suiker en stroop saam in kastrol oor lae hitte.

    2.Verwyder van hitte en roer grondboontjiemengsel en graanvlokkies by en meng goed.

    3.Druk vas in voorbereide bak en verkoel tot stewig

    WENK:

    ¤Smelt 2 groot bar one's met 'n bietjie room en smeer oor klaar gesnyde blokkies.

    ¤Smelt 'n halwe slab witsjokolade in mikrogolf en smeer bo oor en laat stol.

    ¤Klits een blik caramel treat met bietjie melk met 'n elektriese klitser tot glad en smeer bo oor.

    Mariska Jordaan

    Chocolate oats bars: 250ml toasted meusli,250ml oats,250ml coconut,80ml selfraising flour,80ml light brown sugar,30ml cocoa,30ml sesame seeds,80ml honey,125g butter (melted). Chocolate icing:500ml icing sugar 30ml cocoa powder,60ml hot water. Method: combine all the dry ingredients,except the honey and butter together in a bowl. Add the honey and melted butter and stir thoroughly. Press mixture into a lined pan of about 28x18cm bake in a preheated oven at 180C for 20min. Cool in pan. For the icing: sift the icing sugar and cocoa together and add hot water to mix to a spreadable consistency. Cover the cooled base with chocolate icing and sprinkle with some extra coconut. Cut into bars

    Mariska Jordaan

    Meusliblokkies:

    250ml koekmeel, 5ml koeksoda, 250ml suiker, 250ml klapper,500ml meusli, 60ml sesamsaad,60ml papawersaad, 125ml sonneblomsaad,250g botter 45ml gouestroop,5ml vanielje, 1 eier. Metode: stel oond op 180C. Meng koekmeel,koeksoda,suiker, klapper,meusli,sesam-en sonneblomsaad in n groot mengbak. Smelt botter en stroop saam.roer vanielje by en meng goed. Laat bottermengsel effens afkoel. Klits eier en roer vinnig by bottermengsel.meng bottermengsel by saadmengsel. Druk deeg in oondpan wat met bakpapier gevoer is vas. Druk gelyk bo-op en bak vir 30 tot 35min tot goudbruin

    GRONDBOONTJIE BOTTER EN ROSYNE KOEKIES (Huisgenoot)

    ‎250ml grondboontjiebotter,

    30ml botter,

    250ml sagte bruinsuiker, 250ml goue stroop,

    250ml gemengde grondboontjies & rosyne,

    1L ontbytgraanvlokkies soos special k.

    Spuit ñ 32cm x 23cm bakplaat of bak met kossproei.

    1. Smelt die grondboontjiebotter,botter,suiker & gouestroop saam in kastrol oor lae hitte.

    2. Verwyder van hitte & roer die grondboontjiemengsel en ontbytgraanvlokkies by. Meng goed.

    3. Druk vas in di voorbereide bak en verkoel tot stewig.

    INDEX:

    Grated Biscuits 6

    Melting Moments 6

    Jam Drops 6

    Custard Biscuits 6

    Coconut Crunchies 6

    Romany Creams 7

    Maizena Biscuits 7

    Short Bread 7

    Short Bread 7

    Shortbread 7

    Custard Short Bread 8

    Coconut Biscuits 8

    Finger Biscuits 8

    Oil Biscuits 8

    Jam Twist Biscuits 8

    Date Rolls 9

    Cheese Puffs 9

    Coconut Drops 9

    Cream Biscuits 9

    Chocolate Tipped Biscuits 10

    Eat-Sum-More 10

    Eggless Biscuits 10

    Cinnamon Balls 10

    Jeera (Cumin) Biscuits 10

    Cheese Straws 11

    Jungle Oats Biscuits 11

    Coconut Bar 11

    Pigs Ears Biscuits 12

    Eat-Sum-More (Divu) 12

    Nut Biscuits 12

    Chocolate Coconut Squares 12

    Jam Tarts 12

    Jam Tarts 13

    Post Toasties And Dates 13

    Ring Biscuits 13

    Chocolate Crackles 13

    Cheese Sticks 13

    Walnut Surprise 14

    Coconut Twists 14

    Tea Ring 14

    Rama Biscuit 15

    Oats And Bran Crisps 15

    Jam Balls 15

    Cinnamon Snackers 15

    Chocolate Ginger Biscuits 16

    Health Bars 16

    Wholewheat Health Bread 16

    Snack Rusks 17

    All-Bran Rusks 17

    Custard-Coconut Biscuits 17

    Muska Biscuits 18

    Maizena Biscuits 18

    Oat Fingers 18

    Crunchie Family Favourites 18

    Weekender Biscuits 18

    Spicy Coconut Crisp Biscuits 19

    Chocolate Shortbread 19

    Ginger Biscuits 19

    Lemon Maize Biscuits 20

    Chocolate Chippies 20

    Yum Yum Biscuits 20

    Crisp Biscuits 20

    Choc Chip Biscuits 21

    Fantasies 21

    Lemon Twists 21

    Pecan Delights 22

    Oaty Chocs 22

    Refrigerator Harlequins 22

    Greek Shortbread 22

    Healthy Crunchies 23

    Coconut Biscuits 23

    Shrewsbury Biscuits 23

    Chip Biscuits 24

    Peanut Butter Biscuits 24

    Date And Nut Biscuits 24

    Custard Kisses 25

    Sour Cream Raisin Biscuits 25

    Orange Creams 25

    Snickerdoodles 26

    Chocolate And Vanilla Spirals 26

    Coconut Squares 26

    Nanketai 27

    Healthy Oat Fingers 27

    Baked Cinnamon Treats 27

    Peacan Nut Biscuits (1) 27

    Peacan Nut Biscuits (2) 27

    Double Peanut Butter Biscuits 28

    Spiced Sesame Bars 28

    Penny Wafers 28

    Chocolate Brownies 29

    Blondies 29

    Coconut Chewy Bars 29

    Unbaked Caramel Biscuits 30

    Coconut Walnut Cookies 30

    Cottage Delights 30

    Special Christmas Shortbread 31

    Rusks 31

    Rusk Biscuits 31

    Coconut Biscuits 31

    Ginger Biscuits 32

    Oats & Dates Biscuits 32

    Dates & Coconut Biscuits 32

    Betta Butta Biscuits 32

    Cinnamon Crispies 32

    Crunchies 33

    Aniseed Cookies 33

    Hazelnut Bows 33

    Plum Jam Drops 33

    Chocolate – Dipped Mocha Shortbread 34

    Cut Out Cookies 34

    Date Rolls 34

    Jam Drops 35

    Fresh Cream Cumin Biscuits 35

    Italian Lemon Biscuits 35

    Santa’s Whiskers 35

    Choc Chip Cookies 36

    Choc Hearts 36

    Fresh Cream Biscuits 36

    Energy Bars 36

    Jam Tarts 36

    Cinnamon Balls 37

    Swedish Biscuits 37

    Lemon Rings 37

    Gingerbread Men 37

    Coconut Rounds 37

    Jam Drops 38

    Basic Biscuits 38

    Melting Moments 38

    Grated Biscuits

    ½ lb butter 2 eggs

    8 tablespoons cooking oil 5 teaspoons baking powder

    8 tablespoons castor sugar vanilla essence

    5 cups cake flour jam

    Beat butter and sugar together until light. Add cooking oil, eggs and vanilla essence and beat well until light and fluffy. Add in dry ingredients. Grate dough in a baking sheet and press firmly. Spread jam and grate other half. Sprinkle coconut and bake at 180°C.

    Melting Moments

    ½ lb margarine 1 egg

    ½ cup castor sugar 1 teaspoon vanilla

    ½ cup maizena 2 cups cake flour

    2½ teaspoons baking powder ½ cup custard

    Beat Margarine and sugar until light and fluffy. Add egg and vanilla and beat until mixed in. Add in dry ingredients. Make biscuits in hand machine or make small oval shapes, press lightly and make three lines on top with a fork.

    Jam Drops

    2 cups flour ¼ lb butter

    ¾ cup castor sugar 2 eggs

    ¼ teaspoon salt 2 teaspoons baking powder

    Cream butter and sugar. Add eggs. Add the dry ingredients. Roll into small balls and press a hole in the center. Drop a little jam in the center and bake in a hot oven for 10 minutes.

    Custard Biscuits

    1 lb butter 1 lb flour

    10 oz custard powder 7 oz icing sugar

    Beat butter and sugar together. Add custard powder. Add flour and mix it well.

    Coconut Crunchies

    4 oz flour 1 cup oats

    3 oz sugar 1 tablespoon cold water

    2 oz butter ½ tablespoon syrup

    ½ cup coconut ½ teaspoon bicarb soda

    Melt butter in small saucepan. Add syrup, boiling water and bicarb. Mix together dry ingredients. Add syrup to mixture. Knead well. Add more water if necessary. Press into shallow tray and bake at moderate 180°C.

    Romany Creams

    ½ lb butter 2½ tablespoons cocoa

    1 or ¾ cups castor sugar 3 teaspoons baking powder

    3 eggs 2½ cups cake flour

    1 teaspoon vanilla essence 2½ cups coconut

    Cream butter and sugar. Add eggs and beat well. Add vanilla. Sift flour, baking powder and cocoa. Add to creamed ingredients ad mix well. If too soft add a little flour and coconut. Bake at 180°C. When cool join with melted chocolate.

    Maizena Biscuits

    2½ cups flour ½ lb butter

    1 cup maizena 3 eggs

    1 teaspoon vanilla essence 1 cup sugar

    3 teaspoons baking powder

    Short Bread

    1 lb flour ½ lb butter

    4 oz icing sugar

    Beat butter and sugar together. Sieve in the flour.

    Short Bread

    ½ small packet icing sugar ½ lb butter

    Cream the above together.

    Add

    ½lb flour ½ teaspoon baking powder

    couple drops vanilla essence

    Mix the above very well. Knead lightly on a floured board or surface. Roll out until 1/2 inch thick and cut into blocks or fingers. Place onto greased baking sheet and bake at 180°C for 10 minutes or until colour just starts to change.

    Shortbread

    1 cup Maizena 3 cups flour

    300g butter ¾ cup castor sugar

    1. Sieve flour, Maizena, castor sugar and knead into the butter.

    2. Press into a baking tray lined with greased paper.

    3. Bake in a moderate oven (160°C) until firm and slightly brown, 1 hour.

    4. When cool dredge with castor sugar.

    Custard Short Bread

    ½ lb butter ½ cup sugar

    1 teaspoon custard powder vanilla

    1 level teaspoon baking powder flour as required

    Cream butter and sugar. Add custard, baking powder and vanilla and beat well. Add flour little at a time. Make a soft dough. Pat into a big roti and cut and bake.

    Coconut Biscuits

    3 eggs 3 cups flour

    3 cups coconut ½ cup sugar

    ½ lb butter 1 teaspoon vanilla

    2 teaspoons baking powder pinch of salt

    Beat butter and sugar. Add eggs, beat again. Add all dry ingredients.

    Finger Biscuits

    ½ lb butter 1 egg

    1 cup icing sugar pinch of salt

    1 teaspoon baking powder flour as needed

    Cream butter and icing sugar. Add eggs. Mix all dry ingredients.

    Oil Biscuits

    ½ lb butter 3 teaspoons baking powder

    ½ cup oil 2 eggs

    1 tablespoon custard powder ½ cup castor sugar

    3 cups flour vanilla essence

    Jam Twist Biscuits

    2 cups flour 2 teaspoons sugar

    2 teaspoons baking powder 3 tablespoons butter

    1 egg 2½ tablespoons jam

    1½ lbs butter for spreading coconut

    Rub butter into flour, sugar and baking powder. Add eggs and make dough with milk.

    Date Rolls

    1 cup flour 1 teaspoon baking powder

    ½ teaspoon salt 2 tablespoons sugar

    ½ oz butter 1 egg

    few drops of milk

    Sift flour, salt and baking powder. Rub in butter. Add sugar and mix. Make a dough by adding a little milk. Roll out dough. Cut into 3cm squares. Place a piece of dates in each square. Fold two edges into the centre. Bake at 180°C until golden brown.

    Cheese Puffs

    1 cup flour 2 teaspoons baking powder

    pinch of salt 1 cup grated cheese

    1 cup milk

    Sift flour, baking powder and salt into the mixing bowl. Add the cheese and milk and blend well with the wooden spoon. Grease the patty tins and drop in teaspoonfuls of the mixture. Bake for 15 minutes.

    Coconut Drops

    5 tablespoons sugar 1 tablespoon flour

    5 tablespoons castor sugar egg whites

    ¼ teaspoon vanilla essence 1 cup shredded coconut

    Sift together the sugars and flour. Beat egg whites until foamy. Gradually add dry ingredients 2 tablespoons at a time. Beat until stiff and then fold in vanilla and coconut. Drop from a teaspoon onto an ungreased paper lined baking sheet. Bake at 180°C for 20 minutes or until golden brown. Makes about 8 dozen cookies.

    Cream Biscuits

    ½ lb margarine ½ cup maizena

    ½ cup icing sugar flour as required

    Icing

    ¼ lb margarine ¼ cup icing sugar

    Cream butter and sugar till light and fluffy. Add maizena then flour keeping the dough soft. Press biscuits in machine. When baked light brown, stick with icing.

    Chocolate Tipped Biscuits

    1 cup margarine (250g) 1 cup icing sugar

    1 tsp vanilla 2¼ cups cake flour

    Cream butter and sugar until light and fluffy. Add vanilla. Gradually add flour, beat just until blended. Press out long strips and bake until light brown. When cool dip both ends in warm chocolate icing.

    Icing :-

    113g semi sweet chocolate 1 tsp vanilla

    3 tablespoons cream

    Eat-Sum-More

    250g butter ½ cup maizena

    ½ cup icing sugar flour as needed

    ½ teaspoon baking powder

    Eggless Biscuits

    250g butter 2 cups flour

    1 teaspoon salt 1 cup milk

    375 g (1½ lb) flour Vanilla

    1 teaspoon bicarbonate of soda

    Cinnamon Balls

    1 cup oil 1½ cups sugar

    2 teaspoons cream of tartar ¼ teaspoon salt

    1 teaspoon almond essence 2¼ cups flour

    ½ cup peanuts or almonds 2 eggs

    Mix oil, sugar and eggs. Add dry ingredients. Chill in fridge for a few hours. Roll into small balls and then roll it in cinnamon and sugar and bake at 180°C, until golden brown.

    Jeera (Cumin) Biscuits

    1 lb butter 5 teaspoons baking powder

    2 to 4 tablespoons sugar ½ teaspoon salt

    1½ tablespoon ground jeeru 5 cups flour

    Make dough with milk and water.

    Cheese Straws

    4 cups flour 250 g margarine

    1 cup cheese 1½ teaspoon salt

    Rub margarine into flour, grate cheese and make dough with cold water.

    Jungle Oats Biscuits

    2 cups tru-wheat flour (ordinary brown bread flour)

    1 cup coconut 1 cup jungle oats

    ¾ cup brown sugar ½ lb butter or margarine

    1 teaspoon bicarb

    Rub in butter and knead dough. Roll ½ inch thick and cut into rounds. Fork surface. Bake and cut into squares.

    Coconut Bar

    3 eggs 125 ml castor sugar

    185 ml self raising flour 15 g butter

    37,5 ml hot water

    Chocolate Icing :-

    1 000 ml icing sugar 85 ml cocoa

    15 g butter 125 ml milk

    275 ml coconut

    Beat eggs until light. Gradually add sugar, beat until mixture is thick and sugar is completely dissolved. Sift dry ingredients well together and fold into egg mixture, working quickly. Fold in hot water and butter. Pour into greased tin. Bake at 190°C for 30 minutes. Turn out and cool. Cut cake carefully in half length ways, trim edges. Spread top of half with warmed sieved jam, layers together with whipped cream. Spread icing over quickly. Sprinkle with coconut. To make chocolate icing, sift icing sugar and cocoa into a heatproof basin. Add softened butter and milk. Stir with wooden spoon to mix thoroughly. Stand over hot water, stir constantly until icing is a good coating consistency. If icing becomes too thick while coating cake, add a little extra warmed milk or water.

    This cake is easier to handle if it is made the day before it is filled and iced.

    Pigs Ears Biscuits

    2 cups flour 1 teaspoon lemon juice

    1 cup fresh cream (250 ml) 250 g hard butter

    Mix lemon and flour, cut butter into cubes. Add fresh cream and make dough. Roll in 1 direction, only away from you.

    For sprinkling :-

    ½ teaspoon cream of tartar ½ cup flour

    Roll 7 times or until all the butter is mixed at half an hour intervals. Fold into envelope after each rolling. At last rolling sprinkle sugar.

    Eat-Sum-More (Divu)

    250 g margarine 2 cups maizena

    ½ cup oil ¾ cups sugar

    2 cups flour

    Mix everything together and make dough. Make the dough into a roll and then leave in the fridge until cold and hard. When hard slice and bake.

    Nut Biscuits

    250 g butter 1 teaspoon baking powder

    ½ cup nuts and ½ cup coconut ½ cup icing sugar

    2 cups flour ¾ cup maizena

    Chocolate Coconut Squares

    125 g butter 1 cup flour

    2 oz castor sugar 1 tablespoon cocoa

    ½ teaspoon baking powder 1 cup coconut

    Beat butter and sugar. Mix all the dry ingredients. Spread in a flat tray and bake. When baked spread melted chocolate while it is hot. Cut into squares.

    Jam Tarts

    500 g butter 1½ lb flour

    pinch of salt 2 tablespoons maizena

    1½ cups ice cold water with 1 tablespoon lemon juice

    ½ teaspoon cream of tartar

    Mix 250 g butter with flour and pinch of salt. Make dough with water and lemon juice. Roll into an oblong and grate half of the remaining butter on it. Fold and cool. Roll again and sprinkle with maizena and cream of tartar. Repeat till all the butter is used up.

    Jam Tarts

    (Fresh Cream)

    250 g butter 2 full cups cake flour

    1 glass fresh cream (250 ml) (sift 3 times)

    3 tablespoons maizena and ½ teaspoon cream of tartar to sprinkle.

    Make four parts of butter, mix one part in flour and make dough with cream. Roll and grate butter every time alternately with maizena.

    Post Toasties And Dates

    250 g butter ¼ cup almonds

    ¾ cup sugar 2 eggs

    1 teaspoon vanilla essence ¾ cups post-toasties

    250 g dates 2 teaspoons baking powder

    flour as required

    Ring Biscuits

    8 oz flour (2 cups) 1 tablespoon maizena

    ¾ cup castor sugar 250 g butter

    1 egg yolk ½ teaspoon vanilla

    Chocolate Crackles

    230 g plain chocolate 60 g butter

    30 g golden syrup 60 g cornflakes

    Melt the chocolate with the syrup and butter over a very low heat. Take off the heat and fold in the corn flakes. When evenly coated divide between 12 paper baking cases, then leave to set.

    Cheese Sticks

    Mix 250 ml jungle oats 250 ml flour

    5 ml baking powder 250 ml grated cheese

    Rub in 45 ml butter or margarine then add :-

    60 ml milk 1 egg

    a pinch of salt and red pepper

    Knead lightly to form a dough, roll out thinly and cut into strips. Bake for 15 minutes at 200°C.

    Walnut Surprise

    500 g butter 1 cup maizena

    2 cups flour ¾ cup icing sugar

    1 teaspoon vanilla essence 1 egg yolk

    ½ teaspoon baking powder

    Cream butter, icing sugar and egg yolk. Mix thoroughly, add vanilla and sifted flour. Mix to a soft dough. Take small pieces of dough, shape it flat. Put a piece of walnut and roll in castor sugar.

    Coconut Twists

    4 cups flour 250 ml fresh cream

    250 g butter

    Filling :-

    125 g butter 1 cup coconut

    1 cup sugar

    Roll out pastry thinly. Spread filling over half the pastry. Fold over. Cut into strips and twist.

    For filling

    Melt butter. Add coconut. When coconut is lightly browned remove from stove and let it cool. Add sugar when mixture is completely cooled.

    Tea Ring

    2½ cups Cake Flour 3 tsp baking powder

    ¼ lb butter ½ cup milk

    Icing

    3 tablespoons icing sugar 1 tablespoon jam

    2 drops or more of milk

    Put icing on while the tea ring is still warm.

    Method

    Rub butter into dry ingredients and make dough with milk.

    Roll out into a big round. Spread jam and coconut or nuts over the dough and roll from one end to the other. Form a large horse-shoe shape and slit the edges slightly. When baked, ice as above.

    Rama Biscuit

    ½ lb butter / margarine ½ cup oil

    ½ cup maizena ¾ cup castor sugar

    3 cups flour

    Creamy method - You can put anything inside e.g. nuts, elachi etc.

    Make a soft dough.

    Roll out and cut with knife and bake.

    Oats And Bran Crisps

    125 g soft butter / margarine 250 ml sugar

    250 ml white bread flour / cake flour 5 ml baking powder

    pinch of salt 2 ml bicarb

    5ml ground mixed spice 1 egg / 1 tsp oil

    2ml Vanilla essence 250 ml All-Bran Flakes

    250 ml coconut 250 ml oats

    Cream butter and sugar until light. Sift flour, baking powder, salt, bicarb and spice and add to mixture. Mix well. Add egg and vanilla. When combined stir in coarsely crushed All-Bran flakes, coconut and oats. Pinch of small pieces , roll into balls and place on oiled baking trays leaving plenty of room for spreading. Press down with bottom of a glass and bake at 180°C for approximately 20 minutes until brown.

    Jam Balls

    250g Butter 1 cup castor sugar

    3 teaspoons baking powder 1½ cups flour

    1 packet maizena 1 teaspoon vanilla essence

    4 eggs

    Make a soft dough. When baked, stick together with jam and roll in coconut.

    Cinnamon Snackers

    125g margarine 100ml brown sugar

    1 egg 5ml vanilla essence

    250ml Snowflake Brown Bread Meal 50ml brown sugar

    5ml ground cinnamon

    1. Cream the margarine and sugar. Add the egg and vanilla essence and beat until light and creamy.

    2. Add the Snowflake flour and mix to form a soft dough. (It may be necessary to add an extra 15ml flour).

    3. Form into balls and roll in the brown sugar and cinnamon.

    4. Place on a baking tray and press lightly with a fork. Bake in a preheated oven at 180°C. for 10 - 12 minutes. Makes 20 - 25 biscuits.

    Chocolate Ginger Biscuits

    125g margarine 190ml brown sugar

    1 egg 10ml baking powder

    50ml cocoa 125ml glace ginger

    30 g dark cooking chocolate finely chopped

    375 ml Snowflake Brown Bread Meal

    1. Cream the margarine and sugar until light and fluffy. Add the egg and beat well.

    2. Stir in the Snowflake flour and sifted baking powder and cocoa. Add the ginger and knead until the mixture forms a soft dough.

    3. Shape teaspoonfuls of mixture into balls, place on lightly greased baking trays. Press the biscuits very lightly with a fork and allow room for spreading.

    4. Bake at 180°C for 12-15 minutes. Turn onto a wire rack to cool.

    5. Melt the chocolate and drizzle over the cold biscuits. Makes 30 biscuits.

    6.

    Health Bars

    Ingredients

    45 ml clear honey 100 g butter or margarine

    50 g soft brown sugar 80 g rolled oats

    60 g whole-wheat flour 50 ml raisins

    50 ml sesame seeds 50 ml linseed

    50 ml sunflower seeds

    Method

    1. Combine honey, butter and sugar in a saucepan. Heat gently until butter has melted.

    2. Combine oats and flour. Fold into melted butter mixture.

    3. Add remaining ingredients and press into a greased tin or Pyrex dish, using the back of a spoon to level mixture off.

    4. Bake at 180ºC for 20 minutes. Cool in tin for a few minutes, then cut into bars.

    Wholewheat Health Bread

    Ingredients

    500 ml Nutty Wheat 500 ml cake flour

    Handful of sunflower seeds Handful of crushed wheat

    7 ml bicarb 5 ml salt

    25 ml brown sugar 500 ml plain yoghurt

    250 ml water Toasted sesame seeds

    Method

    Pre-heat oven to 180ºC. Mix all dry ingredients together. Add yoghurt and water. Mixture must be on a dropping consistency. Spoon into a greased loaf tin and sprinkle sesame seeds on top. Bake for ±1 hour until browned and firm in the centre.

    Snack Rusks

    1 kg self-raising flour 15 ml baking powder

    2 ml salt 125 g digestive bran

    200 g All Bran Flakes 300 g brown sugar

    100 g raisins 500 g butter

    2 eggs 500 ml buttermilk

    Combine all the dry ingredients and sugar. Melt butter and add. Combine egg and mix to a soft but manageable dough. Form into balls and pack into greased loaf tins. Bake at 160ºC for 50 - 55 minutes. Remove from oven, cool slightly, break apart and place on a tray and dry out in a warm oven.

    All-Bran Rusks

    (Rina)

    500 g margarine 600 g sugar (3 cups)

    500 ml butter milk 3 large eggs

    1 kg self-raising flour 15 ml baking powder

    5ml salt (1 teaspoon) 250 g All-Bran Flakes (6 cups)

    100 g Oats (1¼ cups) 75 g sultanas (½ cup)

    1. Melt the margarine. Beat sugar, buttermilk and eggs together. Sift self-raising flour, baking powder and salt together in a large mixing bowl. Add the All-Bran, oats and raisins to the flour mixture and mix. Add the margarine to it and then the buttermilk. Mix well.

    2. Grease 3 breadpans, each with a volume of 1,5 litre's (6 cups). Pour mixture into the pans and even the tops. Bake for ± 45 minutes at 180ºC until golden brown.

    3. Turn the breadpans over onto a rack and leave until cooled down. Cut each "bread" into 2,5 cm slices and each slice into 4 fingers. Dry the rusks out in the oven at 60 - 80ºC for 6-8 hours or until properly dry.

    Custard-Coconut Biscuits

    (Newcastle)

    8 oz butter 1 cup coconut

    2½ cup flour ¾ cup icing sugar

    ½ cup custard

    Cream butter and sugar. Gradually mix in flour and custard powder. Mix lightly into a stiff dough. Roll into oblong shapes. Press with a fork. Bake and paste with jam.

    Muska Biscuits

    ½ lb butter (250g) ½ cup oil

    ¾ cup milk 1 tablespoon ghee

    1 tin nestle cream 3 teaspoon baking powder

    2 - 3 teaspoons jeeroo 1 teaspoon fine salt

    6½ cups flour 1 teaspoon maizena

    Mix butter, oil and ghee. Add rest of the ingredients and mix. Add flour as required. Keep dough soft. Roll into a roti and cut. Bake until light brown.

    Maizena Biscuits

    (RAMOOBEN)

    1 lb butter (500g) 1½ cups castor sugar

    1½ cups maizena 4 eggs

    4 teaspoons baking powder vanilla essence

    flour as required.

    Oat Fingers

    ¾ cup flour ¼ teaspoon bicarb

    1 cup rolled oats 1 tablespoon golden syrup

    ½ teaspoon baking powder pinch of salt

    1 - 2 teaspoon ground ginger 1 cup sugar

    1 cup coconut ¼ lb margarine or butter

    Cream butter and sugar. Add golden syrup and dry ingredients.

    Crunchie Family Favourites

    250 g margarine 500 ml sugar

    30 ml peanut butter (optional) 2 eggs

    190 ml peanuts or sprinkle nuts (optional) 500 ml cake flour

    500 ml rice crispies 500 ml oats

    500 ml coconut 5 ml bicarbonate of soda

    3 ml salt 5 ml vanilla essence

    Cream margarine with sugar (and peanut butter if desired). Beat in eggs. Add all other ingredients and mix together very well. Roll into small balls and place on a baking sheet, well spaced as they spread. Bake at 180ºC for 15 to 20 minutes, until golden brown.

    Weekender Biscuits

    125 g margarine 85 ml sugar

    1 egg 165 ml sultanas

    250 ml self-raising flour 375 ml cornflakes, lightly crushed

    Cream margarine and sugar until light and fluffy. Add egg and beat well. Fold in sifted flour and sultanas. Drop teaspoonfuls of mixture into corn flakes and roll lightly. Place on lightly greased baking sheet allowing room for spreading. Bake at 180ºC for about 20 minutes.

    Spicy Coconut Crisp Biscuits

    125 g margarine 250 ml castor sugar

    1 egg 375 ml coconut

    500 ml cake flour 5 ml mixed spice

    extra sugar

    Cream margarine and sugar beating in egg, add sifted flour, salt and coconut. Roll into balls and roll in sugar. Place on a greased baking tray and press flat with a fork. Bake at 180ºC for 10 to 15 minutes.

    Chocolate Shortbread

    125g butter, softened 250 g margarine, softened

    250 g icing sugar, sifted 375 g flour, sifted

    100 g cooking chocolate, melted

    In a bowl, cream together butter, margarine and icing sugar until light and fluffy. Add flour, mix well. Form into a squared 3,5 cm diameter sausage roll. Refrigerate, covered, one hour. Cut into 8mm slices, place on greased baking tray. Bake at 180ºC, 10 to 15 minutes or until very light brown. Remove to cooling rack to cool. When cool, dip one end into chocolate, leave to set. Makes 40 to 45.

    Ginger Biscuits

    250 g margarine 500 ml sugar

    10 ml bicarbonate of soda 2 eggs

    250 ml ginger syrup 10 ml ginger

    5 x 250 ml cake flour 8 ml cinnamon

    Cream margarine and sugar. Add bicarbonate of soda and cream well. Add eggs singly, beating well after each addition. Beat in syrup. Add sifted dry ingredients and knead well to form a dough. Divide dough into four equal pieces. Roll into sausage shapes about 40mm in diameter. Chill in refrigerator for about 1 hour. Slice dough about 10mm apart and space well on a greased baking tray. Sprinkle dough with a little brown sugar. Bake at 220ºC for about 10 minutes. Cool and store in an airtight container.

    Note : Golden syrup may be used if no ginger syrup is available.

    Lemon Maize Biscuits

    190 g margarine 225 ml sugar

    3 ml lemon essence 1 egg

    250 ml cake flour 5 ml baking powder

    375 ml impala maize meal

    Cream margarine and sugar well. Add egg and lemon essence and beat very well. Add sifted dry ingredients and work to a dough. (Add a drop of milk if dough is too dry). Shape into small balls and press flat onto a greased baking sheet. Bake at 160ºC for 20 minutes.

    Chocolate Chippies

    125 g margarine 125 ml castor sugar

    1 egg 1 ml orange essence

    50 g dark chocolate, roughly chopped 310 ml cake flour

    Preheat oven to 190ºC. Cream margarine and sugar until soft. Beat in egg and orange essence. Stir in sifted flour and chocolate chips until well mixed. Place teaspoonfuls of the mixture on a greased baking sheet allowing room for spreading. Bake for about 15 minutes until lightly browned. Cool on sheets for a minute, then lift onto a wire rack and leave to finish cooling.

    Yum Yum Biscuits

    125 g margarine 125 ml peanut butter

    125 ml brown sugar 1 egg

    125 ml castor sugar 3 ml salt

    310 ml cake flour 5 ml baking powder

    Cream the margarine and peanut butter together. Add sugar and beat until creamy. Add egg and beat well. Sift salt, flour and baking powder together. Mix well into creamed mixture and roll into 2 sausage shapes. Wrap in brown paper and chill for 20 minutes. Cut rolls into slices about 10 mm thick and place on a creased baking sheet. Bake at 180ºC for about 12 minutes.

    Crisp Biscuits

    625 ml cake flour 5 ml bicarbonate of soda

    10 ml cream of tartar 2 eggs

    310 ml sugar 250 g margarine

    Sift the dry ingredients together. Rub in the margarine, add eggs and mix well. Roll into sausage shapes of about 40mm in diameter. Wrap in paper and chill in the refrigerator until firm. Unwrap and slice into 10 mm slices. Place a cherry in the centre of each biscuit before baking. Bake on a greased baking sheet for 10 to 15 minutes at 210ºC or until lightly coloured.

    Choc Chip Biscuits

    250 g softened margarine 1 cup white sugar

    1 cup brown sugar ¼ cup oil

    2 tablespoons maizena 5 ml vanilla essence

    2 cups flour pinch salt

    5 ml baking powder 1½ cups chopped nuts

    360 g chocolate (chopped) 2½ cups oats finely processed

    Fantasies

    500 ml cake flour (2 cups) 5 ml baking powder

    3 ml salt (½ teaspoon) 65 ml cornflour (¼ cup)

    125 g margarine 125 ml castor sugar (½ cup)

    5 ml vanilla essence 1 egg

    Sift the dry ingredients together. Cream the margarine and sugar until creamy. Add vanilla essence and egg, beat until light and fluffy. Mix in the sifted dry ingredients and knead until mixture holds together. Roll out to about ½cm thick and, using a biscuit cutter, cut into shapes. Place on a greased baking sheet and bake at 180ºC for 10-15 minutes or until lightly browned on the edges. Remove biscuits to cooling racks with a spatula and allow to cool. Ice with glace icing and decorate with silver balls etc.

    The biscuits may also be dipped into melted chocolate before decorating.

    Lemon Twists

    375 ml self-raising flour (1½ cups) 65 g margarine

    25 ml milk (2 tablespoons) 85 ml sugar (1/3 cup)

    3 ml vanilla essence (½ teaspoon) 1 egg beaten

    Lemon Icing

    185 ml icing sugar (¾ cup) 25 ml lemon juice (2 tablespoon)

    5 ml grated lemon rind (1 teaspoon)

    Sift flour and rub in the margarine until mixture resembles fine bread crumbs. Place milk and sugar into a saucepan and stir over a low heat until the sugar has dissolved. Add vanilla essence. Allow mixture to cool, then add beaten egg. Add liquid mixture to dry ingredients and knead into a smooth dough. Take pieces of the dough and roll each portion into a thin roll 13 cm long. Twist two rolls together, then form into a circle and press the ends together well. Place on a greased baking sheet and bake at 180ºC for 15 - 20 minutes or until lightly browned. Remove from oven and while the biscuits are still warm dip into the lemon icing before leaving on a rack to cool.

    Lemon icing

    Combine icing sugar, lemon juice and lemon rind together and beat until smooth.

    Pecan Delights

    125 g margarine 250 ml self-raising flour (1 cup)

    2 ml salt (¼ teaspoon) 3 ml vanilla essence (½ teaspoon)

    25 ml icing sugar (2 tablespoon) 50 ml icing sugar (extra) (4 tbs)

    Blend all ingredients together except the extra icing sugar. Shape into balls and place on a greased baking sheet. Place a whole pecan nut onto the centre of each ball. Bake at 170ºC for 30 minutes. Remove from oven and while still hot, sprinkle with the extra icing sugar.

    Oaty Chocs

    500 g margarine 5 x 250 ml cake flour

    5 x 250 ml oats 4 x 250 ml sugar

    750 ml coconut 50 ml boiling water

    25 ml bicarbonate of soda 50 ml syrup

    50 ml cocoa 4 eggs

    Rub margarine into dry ingredients. Pour boiling water over bicarbonate of soda and then add syrup and cocoa. Beat eggs and mix all ingredients together. Knead, roll out into small balls and flatten on greased baking sheet. Bake at 180ºC for 10 to 15 minutes. Sandwich together with cooled melted chocolate.

    Refrigerator Harlequins

    125 g margarine 125 ml castor sugar

    310 ml cake flour 1 ml vanilla essence

    8 ml cocoa 1 ml almond essence

    pink food colouring (optional)

    Cream the margarine and castor sugar well. Work in the flour until well mixed. Divide into four equal pieces. Knead the vanilla essence into one piece of the dough, the cocoa into another piece, the almond essence into the third piece of dough and several drops of pink food colouring into the last 15 cm roll. Place the rolls together, having the chocolate and pink rolls diagonally opposite each other and then press and roll gently together. Wrap in waxed paper and chill. Cut the dough in thin slices and place on greased baking sheets. Bake at 190ºC for 8 to 10 minutes on the middle shelf, until lightly coloured. Cool for a few minutes on the baking tray and carefully lift onto a wire rack to finish cooling.

    Greek Shortbread

    250 g butter 125 ml sugar

    1 egg yolk 25 ml brandy

    5 ml vanilla essence 750 ml cake flour

    125 ml flaked almonds, lightly toasted icing sugar

    Cream butter and sugar well until light in colour. Stir in egg yolk, brandy and vanilla essence. Add the flour and almonds and knead unti9l smooth. pull off small pieces and shape into little crescents. Place on a lightly greased baking sheet and bake at 160ºC for about 30 minutes. They must remain pale in colour. Whilst still warm, pack into container thickly layered with sifted icing sugar.

    Healthy Crunchies

    125 g margarine 12,5 ml honey or syrup

    250 ml nutty wheat 250 ml brown sugar

    250 ml rolled oats 250 ml coconut

    2 ml bicarbonate of soda

    Melt margarine and honey or syrup. Mix dry ingredients and add margarine and honey mixture. Press into 20,5 x 30,5 cm swiss roll tin and bake at 160ºC for about 30 minutes. Cut into squares while still warm.

    Coconut Biscuits

    Usha

    ½ lb butter 4 cups coconut

    3 teaspoons baking powder 1 teaspoon vanilla essence

    1 level cup sugar flour as required

    Cut into rounds. Scrape with fork and sprinkle with fine almonds or grated chocolate.

    Shrewsbury Biscuits

    Basic biscuit recipe which may be pressed through a biscuit maker

    250 g butter or margarine, softened 300 g sugar

    2 eggs 600 g flour, sifted

    10 ml baking powder

    In a large bowl, cream together butter, sugar and eggs until light and fluffy. Add dry ingredients, mix well to form soft dough. Place in biscuit maker, press out biscuits or roll into small balls and flatten with a for,. Bake at 180ºC, 15 to 20 minutes or until light brown. Makes 60 to 70.

    Variations :

    Almond, cherry and Nut : Add 100 g chopped glace cherries, 50 g slivered almonds and 5 ml almond essence to basic dough. This mixture, however, is not suitable for pressing through a biscuit maker. Roll dough into 3 cm-diameter sausage shape, refrigerate 45 minutes or until firm. Cut into 5mm slices, place on baking tray, bake as above.

    Coffee Nut : Add 10 ml instant coffee powder and 25 g chopped nuts to basic dough. Continue as above. This mixture is not suitable for the biscuit maker.

    Chip Biscuits

    250 g butter or margarine 400 g sugar

    2 eggs 380 g flour, sifted

    3 ml bicarbonate of soda 3 ml baking powder

    60 g crushed cornflakes 160 g oats

    In a large bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time. Add remaining ingredients, mix to combine. Roll into walnut-sized balls, place on a greased baking tray, press down with a fork. Bake at 180ºC, 10 to 15 minutes or until golden brown. remove to wire cooling rack to cool. Makes 65.

    Peanut Butter Biscuits

    125 g butter or margarine, softened 125 ml peanut butter

    100 g sugar 90 g brown sugar

    200 g flour, sifted 3 ml bicarbonate of soda

    2 ml salt 1 egg, beaten

    5 ml vanilla essence

    In a large bowl, cream together butter, peanut butter and sugars until light and fluffy. Gradually add flour, bicarbonate of soda and salt, mix well. lastly add egg and vanilla essence, beat. Roll into walnut-sized balls, place far apart on baking tray, flatten slightly with fork, turn fork and flatten a little more to leave criss-cross design on biscuit. Bake at 180ºC, 12 to 15 minutes or until golden brown. Remove to cooling rack to cool. Makes 36.

    Date And Nut Biscuits

    150 g butter or margarine, softened 80 g sugar

    25 ml honey 50 ml milk

    200 g dates, stoned and shopped pinch of salt

    300 g flour, sifted 5 ml baking powder

    To decorate :

    50 g pecan-nut halves

    In a bowl, cream together butter and sugar until light and fluffy. Add honey and milk, stir well. Stir in dates and salt. Lastly, add flour and baking powder. Form mixture into 3cm lengths, place on baking tray, leaving space for spreading. Decorate with pecan nut halves. Bake at 180ºC, 12 to 15 minutes. Remove to cooling rack to cool. Dust with icing sugar before serving. Makes 40.

    Custard Kisses

    180 g butter or margarine, softened 60 g icing sugar

    180 g flour, sifted 60 g custard powder

    Glacé icing :

    150 g icing sugar, sifted warm water to mix

    In a bowl, cream together butter and icing sugar until light and fluffy. Add dry ingredients, mix well to form dough. Fill biscuit maker with biscuit mixture. Press on to greased baking tray. Bake at 200ºc, 12 to 15 minutes. Remove to cooling rack to cool.

    Glacé icing : In a bowl, mix icing sugar and warm water to form smooth icing. Sandwich biscuits together in pairs. Makes 22 pairs.

    Sour Cream Raisin Biscuits

    80 g butter or margarine, softened 10 ml grated lemon rind

    210 g castor sugar 1 egg

    300 g flour, sifted 3 ml bicarbonate of soda

    pinch of salt 125 ml sour cream

    100 g seedless raisins 80 g desiccated coconut

    In a bowl, beat butter and lemon rind, add sugar and egg, beat well until light and creamy. Stir in combined flour, bicarbonate of soda and salt alternatively with sour cream. Mix in raisins. With floured hands roll teaspoonfuls of mixture into balls, roll in coconut, place on lightly greased baking tray, leaving enough space between biscuits for spreading. Bake at 180ºC, 10 to 15 minutes. Remove to cooling rack to cool. Makes 32.

    Orange Creams

    870 g flour, sifted 500 g sugar

    2 ml salt 500 g butter or margarine

    4 eggs, beaten 10 ml cream of tartar

    2 oranges, squeezed and rind grated 5 ml bicarbonate of soda

    Orange Cream

    50 g icing sugar, sifted orange juice

    In a bowl, combine flour, sugar and salt, rub butter into flour mixture. Add eggs, cream of tartar, bicarbonate of soda, rind and 100ml of orange juice. Mix to form soft dough. Refrigerate, one hour. Place in biscuit maker, press out shapes. Bake at 190ºC, 10 to 15 minutes or until lightly browned. Remove to cooling rack to cool completely.

    Orange Cream : In a bowl, mix together icing sugar and gradually add orange juice to form smooth icing. Sandwich cooled biscuits together with Orange Cream. Makes 65 pairs.

    Note : Golden Cloud have a new flour on the market - it's "all purpose" flour that can be used for cakes, biscuits, bars, bread and other baking needs - and it works beautifully for all of these recipes!

    Snickerdoodles

    250 ml oil 300 g sugar

    2 eggs 330 g flour, sifted

    pinch of salt 12,5 ml cream of tartar

    5 ml bicarbonate of soda

    Coating :

    50 ml sugar 10 ml ground cinnamon

    In a large bowl, mix oil, sugar and eggs, set aside. In another bowl, combine remaining ingredients, stir into oil mixture. Refrigerate, 45 minutes. Roll into walnut-sized balls.

    To coat : In a small bowl, combine sugar and cinnamon. Roll balls in cinnamon-sugar. Place on ungreased baking tray, about 50 mm apart. Bake at 200ºC, 10 minutes or until lightly browned. Makes 55.

    Chocolate And Vanilla Spirals

    250 g butter, softened 200 g sugar

    2 eggs 25 ml run essence

    480 g flour, sifted 3 ml baking powder

    37,5 ml cocoa powder 1 egg-white, lightly beaten

    In a bowl, cream together butter and sugar until light and fluffy. Add eggs and rum essence, stir well. Add flour and baking powder, mix well. Divide dough in half, add cocoa powder to one half, mix well. Wrap each portion in cling wrap, refrigerate one hour or until firm.

    Spirals : Roll out each piece of dough separately to 6mm thickness. Brush one piece with egg-white, place other piece on top. Brush again with egg-white. Starting at one long side, roll up as for swiss roll. Refrigerate until firm. Cut into 6mm slices, place on greased baking tray. Bake at 180ºC, 12 to 15 minutes or until firm to the touch. Remove to cooling rack to cool. Makes 50.

    Coconut Squares

    ¼ lb (250g butter) ½ cup sugar

    1 egg 2 tablespoons milk

    2 cups flour 2 teaspoons baking powder

    Topping

    2 cups coconut 1 egg

    ½ cup sugar almond pieces

    Mix butter and sugar then egg milk and dry ingredients. Make dough even on a swiss roll tray. Spread a coat of jam and over it coconut mixture. Bake until light brown. Cut into squares.

    Nanketai

    500 g self raising flour ¼ teaspoon elachi

    125 g butter ½ teaspoon mixed spice

    1 cup oil teaspoon ginger

    1¼ cup icing sugar ¼ teaspoon nutmeg

    ½ teaspoon bicarb

    Cream butter and sugar, add oil and beat more. Add bicarb. Mix all dry ingredients to mixture.

    Healthy Oat Fingers

    230g butter or margarine 230g (970 ml) rolled oats

    230g (145 ml) honey 60g (125ml) mixed nuts, chopped

    50g (90ml) sunflower seeds 20g (30ml) sesame seeds

    75g (125ml) stoned dates, chopped 5ml finely grated orange rind

    Melt together butter and honey over low h eat. Mix together remaining ingredients, add to butter mixture. Stir until well combined. Turn mixture into a greased 300mm by 220 mm cake pan, smooth surface with damp fingers. Bake at 180ºC, 30 to 35 minutes until golden brown. Remove from oven, leave to cool slightly in pan. Cut into fingers with a wet knife, remove to a wire cooling rack to cool completely. Makes 16 fingers.

    Baked Cinnamon Treats

    3 tablespoons butter 2 tablespoons brown sugar

    ½ teaspoon cinnamon powder ¼ teaspoon vanilla essence

    a few bread slices

    Cream the butter, sugar, vanilla essence and cinnamon powder. Spread on thin slices of bread. Cut into fancy shapes. Bake in a hot oven at 180ºC until crisp. Serve hot.

    Peacan Nut Biscuits (1)

    ½ lb butter ½ cup maizena

    ½ cup icing sugar 1 tablespoon custard

    1 tablespoon Taystee Wheat Vanilla

    ½ cup peacan nuts Flour to make a soft dough.

    Make like Eat-some-more.

    Peacan Nut Biscuits (2)

    1 lb butter 1 ½ cups castor sugar

    2 cups maizena 1 cup Peacan Nuts

    ± 4 cups flour

    Roll into balls. Once cooled, roll in either castor or icing sugar.

    Double Peanut Butter Biscuits

    180 g all purpose flour 100 g sugar

    3 ml bicarbonate of soda dash salt

    120 g butter or margarine 125 ml creamy peanut butter

    60 ml golden syrup 15 ml milk

    extra peanut butter for the filling

    Sift dry ingredients together and rub in butter until the mixture resembles coarse meal. Blend in syrup and milk. Shape mixture into a 4cm diameter roll and chill well. Slice 3mm thick. Place half the slices on an ungreased baking sheet. Spread each of those slices with about 3 ml of the extra peanut butter. Cover with remaining slices, seal edges with a fork. Bake at 180ºC for about 12 minutes, or until lightly golden. Cool slightly, then remove from the baking sheet and cool on wire racks. Makes 2 dozen.

    Spiced Sesame Bars

    60 g flour dash salt

    2 ml bicarbonate of soda 2 ml ground allspice

    1 ml nutmeg 3 ml cinnamon

    1 egg 65 g brown sugar

    45 ml butter or margarine, melted 60 ml toasted sesame seed*

    Sift flour, salt, bicarbonate of soda and spices and set aside. Beat egg, gradually add sugar and beat well. Stir in melted butter or margarine, then add dry ingredients, except sesame seeds, mixing well. Sprinkle half the sesame seeds over the bottom of a greased 20 cm baking pan. Turn in the batter and smooth the top. Sprinkle with remaining seeds. Bake at 180ºC for about 20 minutes. Cool in the pan on a wire rack, then cut in small bars. Makes about 32.

    • To toast the sesame seeds, spread in a shallow pan and bake at 180ºC for about 10 minutes, or until lightly browned, stirring occasionally.

    Penny Wafers

    30 ml dried currants 15 ml hot water

    10 ml rum essence 60 g butter or margarine

    60 ml sugar 1 egg

    80 ml sifted all purpose flour

    Combine currants, hot water and rum essence in a small bowl. Stand for about 1 hour to blend flavours.

    Cream butter or margarine until smooth, then blend in sugar, then egg, beating until light and fluffy. Stir in flour and currant mixture. Drop batter in small mounds from the tip of a small spatula, about 3cm apart on a well greased baking sheet. The mounds should be about the size of small grapes. Bake at 200ºC for about 5 minutes, or until edges are golden. Remove from the baking sheet with a spatula and cool on wire cake racks. Makes about 5 dozen.

    Chocolate Brownies

    80 g butter 150 g dark chocolate

    200 g sugar 100 g cake flour

    3 ml baking powder 3 ml salt

    50 g nuts, finely chopped (pecans, 2 eggs

    walnuts or hazelnuts)

    Place butter and 60g of the chocolate in a 20 cm microwave baking dish. Microwave on 70 percent for 1 to 2 minutes, until melted. Mix well, then stir in the sugar, flour, baking powder, salt, eggs and nuts. Mix well, then grate remaining chocolate and fold into the batter. Spread batter evenly in the dish. Shield corners of dish with aluminium foil and microwave on 50 percent for 8 to 10 minutes, or until a skewer inserted about 2cm from the edge comes out clean. Cool on a heatproof surface and when cold, cut into bars. Makes 16 to 20.

    Blondies

    120 g butter 100 g brown sugar

    100 g granulated sugar 1 egg

    8 ml vanilla essence 120 g flour

    3 ml baking powder 2 ml bicarbonate of soda

    100 g pecans, walnuts or hazelnuts, dash salt

    coarsely chopped 120 g chocolate morsels

    Preheat the oven to 180ºC. To prepare the baking pan, lightly grease a 20cm square pan and line the bottom and two sides with a sheet of aluminium foil that extends about 4cm over each side. Lightly grease the foil.

    Beat butter until fluffy, then add brown sugar and granulated sugar and egg and beat at high speed with an electric mixer for 2 to 3 minutes, until light in colour. Add vanilla essence and mix well. Now combine the flour, baking powder, bicarbonate of soda and salt and beat quickly just until blended. The batter will be stiff. Stir in nuts and chocolate morsels. Turn into the prepared pan and bake for 30 minutes. Remove from oven, place pan on wire rack and let cool for about 4 hours.

    Coconut Chewy Bars

    500 ml Marie biscuit crumbs 70 g brown sugar

    70 g granulated sugar 50 ml butter, melted

    60 g dark chocolate 60 ml hazelnuts, finely chopped

    160 mil evaporated milk 5 ml vanilla essence

    30 ml desiccated coconut 1 little icing sugar

    Combine crumbs and sugars, mix in the butter. Grate the chocolate and add to the mixture along with the nuts. Stir in milk, vanilla and coconut. Spread mixture in a greased 20 cm baking dish and bake at 180ºC for about 25 minutes. Cool on a wire rack, then cut into bars. Dust with a little icing sugar. Makes 16 to 20.

    Unbaked Caramel Biscuits

    These will please anyone with a confirmed sweet tooth. They are almost instant, using a caramel pudding mix.

    400 g sugar 180 g butter or margarine

    160 ml evaporated milk 360 g quick cooking rolled oats

    1 packed instant caramel pudding mix oatmeal)

    Combine the sugar, butter or margarine and evaporated milk. Bring the mixture to a rolling boil, stirring frequently. Then remove from the heat and add the pudding mix and oats. Mix thoroughly. Cool for about 15 minutes, then drop dough from a spoon onto a waxed paper lined tray. Let cool, then store in the refrigerator. Makes about 5 dozen.

    Coconut Walnut Cookies

    500 ml Cake Flour (2 cups) 250 ml castor sugar (1 cup)

    5 ml baking powder (1 teaspoon) 5 ml bicarbonate of soda (1 tsp)

    3 ml salt (½ teaspoon) 250 ml brown sugar (1 cup)

    250 g butter or margarine 2 eggs

    3 ml vanilla essence (½ teaspoon) 375 ml oats (1½ cups)

    250 ml chopped walnuts (1 cup) 250 ml coconut (1 cup)

    1. Sieve the first five ingredients.

    2. Cream the butter and brown sugar.

    3. Add the eggs and beat until light and fluffy.

    4. Add the vanilla.

    5. Mix in the dry ingredients.

    6. Lastly stir in the remaining ingredients.

    7. Form into balls on a greased baking tray.

    8. Bake at 180ºC for 12 -15 minutes

    9. Cool and store in an air-tight container.

    Cottage Delights

    6 x 250 ml Cake Flour (6 cups) 20 ml baking powder (4 tbs)

    250 ml castor sugar (1 cup) Pinch salt

    1 x 397 g tin of condensed milk 5 ml lemon essence (1tsp)

    1. Cream the sugar and butter or margarine well.

    2. Add the essence and condensed milk and beat well.

    3. Sift the remaining ingredients and work into the creamed mixture.

    4. Place teaspoonfuls of the mixture on to a greased baking sheet.

    5. Bake at 170ºC for 10 - 15 minutes.

    6. Store in an air-tight container.

    NB : These burn easily.

    Special Christmas Shortbread

    400 ml flour 200 ml cornflour

    130 ml castor sugar pinch of salt

    220 g butter 2 ml vanilla essence

    60 ml fruit mince (approx)

    Sift dry ingredients together, rub in the butter, and work the mixture until it coheres. Add vanilla. Press half shortbread into a tray of 17cm x 28cm, then spread a thin layer of Christmas fruit mince. Press remaining half on top of fruit. Prick and bake for 55 minutes. It should be coloured slightly. Remove from oven and dredge with castor sugar. Cool in tin and cut into fingers.

    Rusks

    2 X 500 g self raising flour 1 lb margarine )

    1 tablespoon baking powder 1½ cups sugar ) melt

    1 tablespoon salt 2 cups sour milk )

    2 cups all bran flakes (crushed) 2 eggs ) beat

    Mix all dry ingredients. Mix all liquids together. Make a dough with the mixed liquids. Pat it in a square swiss roll tray. Bake at 180C until golden brown. When baked, cut and then allow them to dry in a warm oven.

    Rusk Biscuits

    (Newcastle)

    1 kg self raising flour 1 cup sugar

    2 teaspoons baking powder 1 teaspoon salt

    250 g margarine 5 teaspoon oil

    1 box butter mile or ½ milk and ½ sour milk mixed well

    1 egg or 3 tablespoons ideal milk.

    Mix flour, sugar, baking powder, salt and mix margarine in it. Mix egg or ideal milk and oil and butter milk. Make the dough with the mixture. Make about 75 - 80 round balls and bake for 45 minutes, then lower the heat to 100C and take the tray out of the oven. Cut rusk in halves, lace in two trays and bake for at least 3 hours. Then switch off oven and leave it overnight. In the morning pack away.

    Coconut Biscuits

    ½ lb Butter 1 cup sugar

    ½ cup oil 1 ½ cups coconut

    2 teaspoons Mazeina Flour to make a soft dough

    Roll out into long strips. Refrigerate for about 1 hour. Cut and bake.

    Ginger Biscuits

    ½ lb Butter ¾ cup sugar

    ¼ cup Semolina 9 tablespoons ground ginger

    1 teaspoon Bicarb 1 ½ teaspoon Baking Powder

    5 Dessertspoons Golden Syrup 1 teaspoon milk

    2 cups flour

    Oats & Dates Biscuits

    ½ lb butter ½ cups sugar

    2 eggs 2 ½ cups flour

    2 cups coconut 2 cups dates

    2 ¼ cups oats 1 ½ cups nuts

    4 teaspoons Baking Powder

    Beat sugar and butter well. Add egg yolks and other ingredients. Beat well. Pat into a swiss roll pan and brush egg white on top and sprinkle with nuts and coconut. Bake at slow heat.

    Dates & Coconut Biscuits

    250g dates 250 g margarine

    ½ cup maizena 2 tablespoons coconut

    1¼ teaspoon Baking Powder ± 3 cups flour

    Soak the dates in sufficient water. When soft mash it, add margarine and coconut and beat it till creamy. Add the flour and baking powder. Place it in swiss roll pan. Scrape with fork and bake at 160°C for 1 hour.

    Betta Butta Biscuits

    (Jayshree)

    250g Butter 3 cups flour

    ½ cup oil 2/3 cups icing sugar

    1¼ teaspoon lemon essence ½ cup maizena

    Mix into soft dough – press through shell nozzle.

    Cinnamon Crispies

    (Jayshree)

    250g butter ½ cup castor sugar

    2 cups crushed cornflakes 1 teaspoons vanilla essence

    1 teaspoon cinnamon 1 cup chopped pecans

    2 cups flour

    Crunchies

    (Jayshree)

    4 cups jungle oats 250g butter

    2 cups flour 2 tablespoons golden syrup

    1 ½ cup sugar Optional: nuts, sesame seeds, coffee

    2 cups coconut 2 teaspoons bicarb

    Aniseed Cookies

    (Jayshree)

    8 oz butter (200g) 2 cups oats

    8 oz self-raising flour (200g) 4 teaspoon aniseed

    12 oz sugar (350g) 3 cups coconut

    2 eggs

    Hazelnut Bows

    (Jayshree)

    250g butter 2 teaspoons vanilla

    ½ cup castor sugar 2 egg yolks

    2 cups flour 4 tablespoons self-raising flour

    ½ cup cornflour 1 cup ground hazelnuts

    Beat butter, essence, sugar and yolks until light and fluffy. Sift in flours and nuts. Knead until smooth. Cover, refrigerate for 30 minutes. Roll out 5mm thick. Cut 3cm x 6cm rectangles from dough. Makes 80

    Plum Jam Drops

    (Jayshree)

    3 cups flour ½ cup icing sugar

    3 tablespoons rice flour 4 tablespoons ground almonds

    ½ teaspoon almond essence 360g butter

    2/3 cup plum jam ½ cup flaked almonds

    Sift flours and icing sugar into bowl, stir in ground almonds and essence, rub in butter. Process ingredients until mixture forms a ball. Turn dough onto lightly floured surface, knead gently until smooth.

    Roll 2 level teaspoons of dough into a ball. Indent biscuit, using handle of wooden spoon, fill cavity with jam, top with a flaked almond. Repeat with remaining dough. Jam and almonds, allowing about 4cm between biscuits. Bake in moderate oven for about 20 minutes.

    Makes about 70

    Chocolate – Dipped Mocha Shortbread

    (Jayshree)

    2 cups flour 250g butter

    2 tablespoons rice flour 250g melted chocolate

    ¹/3 cup icing sugar

    Coffee Layer

    1 teaspoon instant coffee 1 tablespoons icing sugar

    1 teaspoon hot water 1 tablespoon flour

    Chocolate Layer

    ¼ cup icing sugar 2 tablespoons cocoa

    2 teaspoons choc topping

    Line 8cm x 26cm pan with foil. Sift flours and icing sugar into bowl, rub in butter, press mixture firmly together. Knead until smooth.

    1 Divide dough into 3 portions equally.

    2 Press coffee layer evenly over plain layer, then top with chocolate layer; cover, refrigerate for 30 minutes

    3 Cut into thin slices and place 3cm apart onto greased oven trays.

    4 Bake for 20 minutes.

    Makes about 50

    Cut Out Cookies

    (Jayshree)

    250g butter 3 cups flour

    ¾ cup castor sugar 2 tablespoons cornflour

    1 teaspoon baking powder 1 teaspoon vanilla essence

    Cream butter and sugar, add vanilla and flour gradually. Roll out and cut into shapes. Any of the following may be added: cherries, chopped nuts or chocolate.

    Date Rolls

    (Jayshree)

    4 oz butter 2 cups flour

    1 rounded teaspoon baking powder 2 tablespoons sugar

    1 egg ¼ teaspoon salt

    Cream butter and sugar and add all dry ingredients. Ross out, cut into squares, put date in centre, pinch two ends together.

    Jam Drops

    (Jayshree)

    8 oz butter 3 cups flour

    1 cup sugar 2 teaspoons baking powder

    1 egg yolk

    Fresh Cream Cumin Biscuits

    (Jayshree)

    8 oz cake flour 1 ½ teaspoon baking powder

    8 oz self-raising flour 1 teaspoon bicarb

    8 oz butter 3 teasooons jeeru

    3 teaspoons tal

    Mix all ingredients to form a soft dough – Shape as desired.

    Italian Lemon Biscuits

    (Jayshree)

    3 cups self-raising flour 4 oz butter

    3 tablespoons milk 3 tablespoons lemon juice

    2/3 cup castor sugar 1 teaspoon lemon rind

    1 teaspoon vanilla 2 eggs

    Lemon Icing

    1 cup icing sugar 3 tablespoons lemon juice

    1 teaspoon lemon rind

    Rub flour and butter until flour resembles breadcrumbs. Put milk and sugar into saucepan, stir over low heat until sugar has dissolved; add vanilla. Add lightly beaten egg and warm milk to flour mixture. Knead until dough is smooth. Take teaspoonfuls of the dough and roll each portion into a thin roll measuring 13cm or 5½ inches long. Twist two rolls together. Bake in moderate oven for 15 – 20 minutes. While still warm, dip tops into lemon icing.

    Santa’s Whiskers

    (Jayshree)

    1 cup butter 2 ½ cups flour

    1 cup sugar 1 cup finely chopped cherries

    2 tablespoons milk ½ cup pecans

    1 teaspoon vanilla 1 cup coconut

    Beat butter, add sugar, add milk and vanilla. Stir in flour, then cherries and pecans. Shape into three 7 inch long rolls. Roll in flaked coconut to coat (Stir in if desired) Wrap in plastic, chill. Cut into ¼ inch slices. Bake for 12 minutes. Makes 80

    Choc Chip Cookies

    (Jayshree)

    250g butter 2 ½ cups flour

    2/3 cup castor sugar ¾ cup choc chips

    5 ml vanilla

    Choc Hearts

    (Jayshree)

    2 cups flour 1 tablespoon cocoa )

    2 cups oats 2 teaspoons bicarb )

    2 cups coconut 2 tablespoons golden syrup )

    250g butter/margarine 1 tablespoon hot water

    1 cup sugar

    Fresh Cream Biscuits

    (Jayshree)

    250g butter 250ml fresh cream

    4 cups flour 4 teaspoons baking powder

    Mix butter with flour, add cream. Divide dough into 3 portions. Roll out and sprinkle sesame seeds. Fold into envelope and allow to rest in cool place. Roll out once more, sprinkle castor sugar on top. Cut into finger shapes and bake until golden brown. Allow to crisp in cooling oven.

    Energy Bars

    (Jayshree)

    2 cups oats 1 cup coconut

    ½ cup sugar ½ teaspoon bicarb

    ¼ lb butter (125g) 1 desertspoon syrup

    Optional: pecan nuts, sesame, poppy seeds

    Melt butter and syrup and add to dry ingredients. Bake 20 minutes at 180°C.

    Jam Tarts

    (Jayshree)

    250g butter/margarine 2 teaspoons vanilla

    4 cups self-raising flour ¾ cup castor sugar

    2 eggs jam

    Cinnamon Balls

    (Jayshree)

    250g butter 1 ½ cup coconut

    ½ cup castor sugar 2 ½ cup flour

    2 eggs 2 teaspoons baking powder

    2 teaspoons ground cinnamon 2 teaspoons mixed spice

    Swedish Biscuits

    (Jayshree)

    250g butter 2 cups flour

    1 cup maizena 1teaspoon vanilla

    1 cup icing sugar Optional: cherries, nuts

    Lemon Rings

    (Jayshree)

    250g butter 1 tablespoon lemon juice

    ½ cup icing sugar 1 teaspoon vanilla essence

    ½ teaspoon lemon peel 2 ½ cups flour

    ½ cup chopped pecans

    Lemon Icing

    1 cup icing sugar 3 teaspoons lemon juice

    Gingerbread Men

    (Jayshree)

    3 ¾ cup flour 3 ml bicarb

    1 teaspoon mixed spice 1 ¾ cup brown sugar

    1 teaspoon baking powder 3 tablespoons golden syrup

    6 oz butter 2 teaspoons ginger

    If dough is dry add milk.

    Coconut Rounds

    (Jayshree)

    250g butter ½ cup castor sugar

    ½ cup oil 1 teaspoon vanilla essence

    2 ½ cup coconut cherries for decoration

    Jam Drops

    (Jayshree)

    2 cups flour 2 teaspoons baking powder

    4 oz butter yolk of one egg

    ¾ cup castor sugar coconut, egg white & jam

    Make a soft dough with the ingredients above. Shape into small balls, roll into egg white then into coconut. Make a small hole in the middle for jam.

    Basic Biscuits

    (Jayshree)

    250g buter 1 teaspoon bicarb

    ½ cup oil 2 cups coconut

    2 cups brown sugar ½ cup milk

    2 teaspoons vanilla essence 4 teaspoons baking powder

    4 cups flour

    Any of the following may be added:

    Mixed spice sesame seeds

    Cinnamon chopped pecans

    Ground ginger cherries

    Cornflakes

    For Romany Creams add 1 cup extra coconut & 1 teaspoon baking powder.

    Melting Moments

    (Jayshree)

    500g butter 2 cups icing sugar

    4 cups flour 2 cups maizena flour

    Wilma Badenhorst

    Ek het een vir 'n chocolate chip cookie:

    Ingredients:

    300gr plain (all purpose) flour

    Half teaspoon bicarbinate of Soda (baking soda)

    1 teaspoon fine salt

    170gr unsalted butter, melted and cooled slightly

    215gr dark brown sugar

    120 gr granulated sugar

    1 tablespoon vanilla extract

    1 large egg

    1 large egg yolk

    300 gr chocolate chips

    Method

    Sift together flour, bicarbonate of soda and salt. Set aside.

    Stir melted butter, brown sugar, sugar and vanilla. Add egg, then the yolk. Beat well to ensure that the egg is evenly distributed. Stir in dry ingredients, then fold in the chocolate chips until incorporated. It will look as if there are too many chocolate chips, but the dough will be able to hold them all. Cover with cling film and chill dough untill firm. At least 30 minutes.

    Preheat the oven to 190 C

    Drop 1/4 cup sized "hockey puck shaped" moulds of dough onto a greased baking sheet. You can use a silpat sheet instead of greasing which works very well. Ekstra raad - Sit die koekies BAIE ver van mekaar af, want dit rys n alle kante toe! My eerste probeer slag was een hele bakplaat vol koekie, omdat hulle aan mekaar vas gesmelt het. Maak dit so tussen 'n half sentimeter en 'n sentimeter dik, en omtrent so groot soos 'n singles glas se bodem. Hulle behoort dan net die regte grote te wees.

    Bake in a preheated over for approx. 10 - 12 minutes or only until the edges begin to turn golden. They'll look and feel under done but they're ready!

    Cool on the sheet for 1 minute and remove with a wide spatula to a cooling rack. Cool thoroughly and enjoy.

    Suzette Strydom Bouwer GRIEKSE NEUTEBALLETJIES

    250 g botter

    80 ml strooisuiker

    500 ml koekmeelblom

    2ml sout

    10ml amandelgeursel

    1 pak fyn amandels (100g)

    EN/OF

    1 groot plak sjokolade blokkies gebreek en half gesny

    gesifte versiersuiker om in te rol

    Voorverhit oond 160 grade C.

    Meng al die bestanddele tot 'n gladde deeg. (As dit krummel, maak en druk bymekaar met jou hand).

    Vorm okkerneutgroot balletjies druk klein sjokolade blokkie/kersie/neut in en rol toe

    pak op 'n bakplaat.

    Verkoel 'n halfuur.

    Bak 30 minute lank in die oond tot net gaar, maar steeds lig van kleur.

    Rol in gesifte versiersuiker terwyl nog warm.

    Laat afkoel of draadrak.

    Wanneer afgekoel pak in houer en strooi nog versiersuiker tussen elke laag.

    Lewer 30 -35 koekies.

    • WOOLIES COOKIES Georgia Strauss De Klerk

    2 (500 ml) cups butter

    680 g chocolate chips

    4 (1000 ml) cups flour

    2 (500 ml) cups brown sugar

    2 tsp. (10 ml) Bicarbonate of soda

    1 tsp. (5 ml) salt

    2 (500 ml) cups sugar

    500 g Grated Cadbury chocolate

    5 (1250 ml) cups blended oatmeal

    4 eggs

    2 tsp. (10 ml) baking powder

    2 tsp. (10 ml) vanilla

    3 cups (375 ml) chopped nuts (optional)

    Measure oatmeal, and blend in a blender to a fine powder. Cream the butter and both sugars. Add eggs and vanilla, mix together with flour, oatmeal, salt, baking powder, and bicarbonate of soda. Add chocolate chips, grated Chocolate and nuts. Roll into balls, and place two inches apart on a cookie sheet. Bake for 10 minutes at 180 C.

    ongeveer 4 maande gelede • Verwyder Plasing

    Kos idees vir moeë mammas

    GRONDBOONTJIEBOTTER KOEKIES Maureen Adendorff Van Os

    Ongeveer 20 koekies

    25 g botter

    100 g grondboontjiebotter

    200 g (250 ml) bruinsuiker

    1 eier, geklits

    3 ml vanieljegeursel

    240 g (430 ml) meel

    5 ml bakpoeier

    1 ml sout

    75 ml melk (jy sal miskien nog ’n bietjie nodig hê)

    1.Verhit die oond tot190 C.

    2.Gebruik ’n elektriese menger en meng die botter en grondboontjiebotter saam.

    3.Gooi die bruinsuiker bietjie vir bietjie by.

    4.Klits die mengsel goed elke keer nadat jy suiker bygevoeg het.

    5.Gooi die eier en vanieljegeursel by en klits goed.

    6.Sif die meel, bakpoeier en sout saam in ’n aparte mengbak.

    7.Roer die twee mengsels bymekaar.

    8.Gooi die melk by en knie die deeg goed. (Gebruik nog ’n klein bietjie melk as die deeg vir jou droog lyk.)

    9.Vorm met jou hande klein balletjies van die deeg en sit hulle op ’n gesmeerde bakplaat.

    10.Druk hulle ’n bietjie plat met die onderkant van ’n vurk.

    11.Bak vir 10 - 12 minute teen 190 °C.

    12.Haal versigtig uit - pasop vir brand.ongeveer 4 maande gelede • Verwyder Plasing

    Kos idees vir moeë mammas

    GEMEMRKOEKIES Maureen Adendorff Van Os

    Bestanddele:

    500 ml gouestroop

    450 g botter by kamertemperatuur (500 ml)

    2 eiers

    50 ml asyn

    50 ml fyn gemmer

    15 ml kaneel

    5 ml fyn kruienaeltjies

    400 g ligte bruin suiker (500 ml)

    1,050 kg (8 koppies koekmeel)

    30 g koeksoda (37,5 ml)

    10 ml sout

    Meng die gouestroop, botter, eiers, asyn, gemmer, kaneel en naeltjies saam in n skottel. Roer die suiker by. Sif koekmeel, koeksoda en sout saam en meng dit met die suikermengsel.

    Bedek die deeg en verkoel dit n paar uur in die koelkas. (Ek los myne oornag in die koelkas en bak dit dan die volgende oggend.)

    Voorverhit die oond tot 200 grade C. Smeer die bakplate.

    Rol die deeg tussen die handpalms in okkerneut-grootte balletjies. Plaas die balletjies n entjie uitmekaar op die bakplate.

    Bak die koekies vir ongeveer 12 minute of tot mooi bruin op die middelste oondrak. Laat hulle effens op die bakplate afkoel en plaas hulle dan op n draadrak om heeltemal koud te word.

    Bewaar die koekies in digte houers sodat hulle bros bly.

    • Die resep lewer 20 dosyn gemmerkoekies. Dit bly lank vars, kan ook suksesvol gevries word.ongeveer 4 maande gelede • Verwyder Plasing

    Kos idees vir moeë mammas

    VLAKOEKIES Maureen Adendorff Van Os

    340 gram (375 ml) botter

    100 gram (200 ml) versiersuiker

    5 ml vanillageursel

    325 gram (625 ml) koekmeelblom

    175 gram (350 ml) vlapoeier

    20 ml bakpoeier

    knypie sout

    Verroom die smeer. voeg die suiker by en meng. Voeg die geursel by en meng goed. Sif die meel, vlapoeier, bakpoeier en sout saam. Voeg by smeermengsel en knie met die hande om 'n deeg te vorm.

    Vorm koekies van die deeg met behulp van 'n koekiemaker, of rol die deeg in balletjies.

    Bak die koekies 10 - 12 minute in 'n voorverhitte oond by 180C net tot dit verkleur. Vul die koekies indien verkies.ongeveer 4 maande gelede • Verwyder Plasing

    Kos idees vir moeë mammas

    KONDENSMELKKOEKIES (Baie bros) Maureen Adendorff Van Os

    12kp koemeel

    3 kp suiker

    750g margarine

    4 eiers

    1 blik kondensmelk

    1 eetl stroop

    3 teel koeksoda

    3 teel kremetart

    ½ teel sout

    Room botter en suiker en gooi eiers een vir een in. Voeg kondensmelk en stroop by en meng goed. Gooi meel, koeksoda, kremetart en sout by. Maak aan tot verlangde styfte en sit deur vleismeaul met koekiemaker vooraan. Bak 15-20min by 180°C. Dit kan ook bolletjies gemaak word, druk met vurk bietjie plat. Sit op mekaar met appelkooskonfyt of vanilla versiersuiker.ongeveer 4 maande gelede • Verwyder Plasing

    Sommer Net Ekke

    Choc Eclairs

    Ingredients

    1/2 cup butter

    1 cup water

    1 cup all-purpose flour

    1/4 teaspoon salt

    4 eggs

    1 package instant vanilla pudding mix

    2 1/2 cups cold milk

    1 cup cream

    1/4 cup confectioners' sugar

    1 teaspoon vanilla extract

    200g semisweet chocolate

    2 tablespoons butter

    1 cup confectioners' sugar

    1 teaspoon vanilla extract

    3 tablespoons hot water

    Directions

    Preheat oven to 230 degrees C. Grease a cookie sheet.

    In a medium saucepan, combine 1/2 cup butter and 1 cup water. Bring to a boil, stirring until butter melts completely. Reduce heat to low, and add flour and salt. Stir vigorously until mixture leaves the sides of the pan and begins to form a stiff ball. Remove from heat. Add eggs, one at a time, beating well to incorporate completely after each addition. With a spoon or a pastry bag fitted with a No. 10, or larger, tip, spoon or pipe dough onto cookie sheet in 5cm x 2cm strips.

    Bake 15 minutes in the preheated oven, then reduce heat to 165 degrees C and bake 20 minutes more, until hollow sounding when lightly tapped on the bottom. Cool completely on a wire rack.

    For the filling, combine pudding mix and milk in medium bowl according to package directions. In a separate bowl, beat the cream with an electric mixer until soft peaks form. Beat in 1/4 cup confectioners' sugar and 1 teaspoon vanilla. Fold whipped cream into pudding. Cut tops off of cooled pastry shells with a sharp knife. Fill shells with pudding mixture and replace tops.

    For the icing, melt the chocolate and 2 tablespoons butter in a medium saucepan over low heat. Stir in 1 cup confectioners' sugar and 1 teaspoon vanilla. Stir in hot water, one tablespoon at a time, until icing is smooth and has reached desired consistency. Remove from heat, cool slightly, and drizzle over filled eclairs. Refrigerate until serving.

    ongeveer 4 maande gelede • • Rapporteer • Verwyder Plasing

    Sommer Net Ekke

    Vlakoekies:

    250 g botter

    8 eetlepels suiker

    8 eetlepels vlapoeier

    teelepel amandelgeursel

    4 teelepels bakpoeier

    3 koppies meelblom

    2 eiers

    Room botter en suiker. Voeg eiers, vla, meelblom en bakpoeier by. Roer die geursel in. Rol balletjies en druk met vurk plat. Bak in oond teen 200ºC.ongeveer 4 maande gelede • • Rapporteer • Verwyder Plasing

    Sommer Net Ekke

    Gemmerkoekies:

    Bestanddele:

    8 k (1kg) meelblom

    250 g (1/2 pd) botter

    1 k suiker

    1 eier

    500 g (1 pd) goue stroop

    4 t fyn gemmer

    3/4 e koeksoda

    1/2 k melk

    1/2 t sout

    Voorbereiding:

    1. Klop die botter en saam tot dit goed gemeng is. Voeg die eier en die

    melk by en meng deeglik

    2. Voeg die goue stroop by

    3. Sif die meelblom, die koeksoda en gemmer saam. Voeg dit om die beurt

    met die melk by die bottermengsel

    4. Meng alles goed saam en knie tot dit 'n gladdy stywe deeg vorm

    5. Vorm balletjies so groot soos okkerneute en druk hulle met die duim

    effens plat op 'n gesmeerde bakplaat

    6. Bak 8 tot 10 minute in 'n matige oond 180 grade C (350 grade F)

    Notas:

    Hierdie resep is voldoende vir omtrent 10 dosyn koekies.ongeveer 4 maande gelede • • Rapporteer • Verwyder Plasing

    Kos idees vir moeë mammas

    FANTA VANILJIEKOEKIES

    400 g koekmengsel

    1 eier

    60 ml botter / margarien, gesmelt

    80 ml Fanta lemoen

    Voorverhit die oond tot 180 °C.

    Klits die eier saam met die gesmelte margarien en Fanta.

    Meng dit in 'n groot mengbak met die koekmengsel.

    Skep eetlepelsvol op 'n gesmeerde bakplaat, ongeveer 4 cm van mekaar af.

    Bak vir ongeveer 15 minute. Die koekies sal sag bly in die middel

    ENJOY!!

    ongeveer 4 maande gelede • Verwyder Plasing

    Kos idees vir moeë mammas

    Gemmerkoekies Santi van der Merwe se resep)

    8 k (1kg) meelblom

    250 g (1/2 pd) botter

    1 k suiker

    1 eier

    500 g (1 pd) goue stroop

    4 t fyn gemmer

    3/4 e koeksoda

    1/2 k melk

    1/2 t sout

    • Klop die botter en saam tot dit goed gemeng is. Voeg die eier en die melk by en meng deeglik Voeg die goue stroop by.
    • Sif die meelblom, die koeksoda en gemmer saam. Voeg dit om die beurt met die melk by die bottermengsel.
    • Meng alles goed saam en knie tot dit 'n gladde stywe deeg vorm.
    • Vorm balletjies so groot soos okkerneute en druk hulle met die duim effens plat op 'n gesmeerde bakplaat.
    • Bak 8 tot 10 minute in 'n matige oond 180 grade C (350 grade F).
    • Hierdie resep is voldoende vir omtrent 10 dosyn koekies

    ongeveer 4 maande gelede • Verwyder Plasing

    Kos idees vir moeë mammas

    HERTZOG KOEKIES:

    KORS:

    450ml koekmeel(ongesif afgemeet)

    35ml strooisuiker

    10ml bakpoeier

    1ml sout

    125g margarien by kamer temperatuur

    15ml koue water

    3 gele van ekstra groot eiers

    VULSEL:

    50-75ml fyn appelkooskonfyt 3 eierwitte van ekstra groot eiers

    300ml suiker 500ml klapper

    KORS:

    Sif die koekmeel, strooisuiker, bakpoeier en sout saam. Vryf die margarien liggies met vinger punte in tot goed gemeng. Klits die eiergele en water effens, voeg by die meelmengsel en meng tot 'n sagte, hanteerbare deeg. Voeg nog 'n bietjie water by as die deeg te styf is. Knie die deeg goed. Bedek en laat eenkant staan. Voorverhit die oond tot 180C. Smeer die holtes van kolwyntjiepannetjies. Rol die deeg dun uit op 'n meelbestrooide werkoppervlak. Druk groot sirkels met 'n koekiedrukker uit en voer die panne en holtes daarmee uit.

    VULSEL:

    Skep 'n teelepel appelkooskonfyt in die middel van elke korsie. Klits die eierwitte tot styf. Klits die suiker geleidelik in. Roer die klapper in. Skep lepelsvol van die vulsel op die appelkooskonfyt op die korsies. Bak die koekies 20-25 minute op die middelste oondrak. Laat hulle effens in die panne afkoel. Lewer 12-15 porsies.ongeveer 4 maande gelede • Verwyder Plasing

    Kos idees vir moeë mammas

    KOFFIE KOEKIES

    750ml botter

    250ml suiker

    25ml stroop

    25ml koffie ekstrak

    5ml vanilla

    60ml melk

    5ml koeksada

    5 koppies koekmeel

    ½ teelepel sout

    Klop botter en suiker goed. Meng melk en koeksoda.Meng alles met koekmeel en knie. Gebruik vleismeule of koekiedrukker en sny koekies. Bak ± 20 minute by 180C.

    VULSEL:

    250ml suiker

    125ml melk

    250ml botter

    5ml vanilla

    Kook alles saam vir 5 minute. Klop tot koud en styf. Skep in gaar koekies en sit op mekaar.ongeveer 4 maande gelede • Verwyder Plasing

    Kos idees vir moeë mammas

    GENERAAL KOEKIES:

    135ml botter of margarien

    125ml bruinsuiker

    1 groot eier

    250ml bruismeel

    3ml koeksoda

    125ml hawermout

    125ml klapper

    125ml gesoute grondbone

    85ml graanvlokkies, fyngedruk

    Room die botter of margarien en bruinsuiker. Voeg die eier by en klits dit goed. Sif die bruismeel en koeksoda by en vou dit by die eiermengsel in. Voeg die hawermout, klapper, grondbone en graanvlokkies by en meng goed. Skep lepelsvol van die deeg effens uitmekaar op ‘n liggies gesmeerde bakplaat. Bak dit 10-12 minute lank in ‘n voorverhitte oond by 180C, tot goudbruin.ongeveer 4 maande gelede • Verwyder Plasing

    Kos idees vir moeë mammas

    OUTYDSE SOETKOEKIES:

    10 koppies meel

    4 koppies suiker

    500g margarien

    6 eiers

    10 teelepels bakpoeier

    knippie sout

    ½ koppie lou water

    Sif alle droë bestanddele saam. Klits botter en suiker vir ongeveer 10 minute tot room, en voeg eier een vir een by, klits goed. Voeg droë bestanddele by die suiker, margarien en eier mengsel. As deeg ‘n bietjie styf is voeg ‘n kwart tot ‘n halwe koppie lou water by en meng deur. Laat deeg vir ongeveer een uur staan. Rol uit op meel bestrooide oppervlakte en druk uit. Pak in gesmeerde bakplate. Bak teen 180°C vir 10 minute of tot ligbruin.ongeveer 4 maande gelede • Verwyder Plasing

    Kos idees vir moeë mammas

    OUTYDSE SPESERYKOEKIES:

    425g banketmeelblom

    3ml sout

    3ml koeksoda

    5ml fyn kaneel

    3ml fyn naeltjies

    200g karamelbruinsuiker

    125g botter

    1 eier (geklits)

    90ml sjerrie of port

    5ml lemoenskil, gerasper

    amandelsplinters vir versiering

    Sif meel, sout, koeksoda, kaneel, naeltjies en suiker saam. Vryf botter in. Voeg eier, sjerrie en skil by. Bedek deeg en laat ongeveer 1 uur lank staan. Rol deeg uit tot 3mm-dikte. Druk ronde koekies uit,druk ‘n stukkie amandel in die middel van elke koekie vas. Plaas op ‘n gesmeerde bakplaat. Bak ongeveer 15 minute lank in voorverhitte oond by 200C.ongeveer 4 maande gelede • Verwyder Plasing

    Kos idees vir moeë mammas

    MILJOENERS BROSBROOD:

    250g sagte botter of margarien

    5ml vanielje geursel

    100ml suiker

    800ml koekmeelblom

    125g gepelde amandels, gekap

    1 eiergeel

    25ml brandewyn

    versiersuiker

    Voorverhit die oond tot 160C en voer 2 bakplate uit met bakpapier. Verroom die botter of margarien en suiker goed saam tot lig en romerig. Klits die eiergeel, brandewyn en vanielje geursel by. Voeg die meel en amandels by en knie tot ‘n sagte deeg. Rol in bolletjies, druk effens plat en pak op bakplate. Bak 30 minute tot gaar, maar steeds lig van kleur. Pak warm in ‘n bak met versiersuiker en laat dit so afkoel.ongeveer 4 maande gelede • Verwyder Plasing

    Kos idees vir moeë mammas

    Cecilia Slabbert MAKE YOUR OWN ZOO COOKIES

    To make these cookies you will need:

    185g Plain flour

    125g Soft butter

    60g Caster sugar

    To make the icing you will need:

    125g Icing sugar

    1-2 Tablespoons warm water

    Red and Yellow Food colouring

    Preheat the oven to 180C (Fan 160)

    Sift the flour into a large mixing bowl

    Stir in the Sugar

    Rub in soft butter until mixture resembles fine breadcrumbs

    Mix together with your hands until the mixture resembles a soft ball of dough

    Roll out on a lightly floured surface until it is ½ cm (1/4”) thick

    Cut dough into Star Shapes (or circles using a cup turned upside down)

    Put shapes on a lightly greased tray

    Bake in the oven for about 10-12 minutes until pale golden.

    Put the cookies on a wire rack to cool.

    Mix the icing sugar and water until smooth, then add a drop of food colouring.

    When biscuits are cool, spoon half a teaspoon of icing on each one and spread out evenly.ongeveer 4 maande gelede • Verwyder Plasing

    Maureen Adendorff Van Os

    LUI HERTZOGGIES - uit Top 500 Wenresepte

    KORS:

    500 ml (2 k) koekmeelblom

    10 ml (2 t) bakpoeier

    knippie sout

    125 g botter

    125 ml (1/2 k) suiker

    1 ekstragroot eier, effens geklits

    fyn appelkooskonfyt

    BOLAAG:

    3 eierwitte

    300 ml (1 1/4 k) strooisuiker

    500 ml (2 k) klapper

    5 ml (1 t) vanieljegeursel

    METODE:

    Voorverhit oond tot 180. Spuit bakplaat van 33 x 23 x 2 cm. Sif meel, bakpoeier en sout saam. Klits die botter en suiker tot sag en romerig. Voeg die eier by en ook die droe bestanddele lepelsgewys. Meng goed. Druk die deeg in die voorbereide bakplaat vas en laat 15 minute lank in die yskas staan. Smelt appelkooskonfyt en smeer oor die deeg.

    Bolaag: Klits die eierwitte tot sagte punte vorm. Voeg die strooisuiker lepelsgewys by terwyl aanhoudend geklits word. Voeg die klapper by en vou saam met die vanieljegeursel in. Skep in 'n spuitsak en spuit rosies bo-op die appelkooskonfyt, of smeer oor die appelkooskonfyt. Bak 20 - 25 minute lank in die voorverhitte oond of tot die punte van die rosies begin verkleur. Laat effens afkoel en sny in blokkies of vingers. Bere in Lugdigte houer. Lewer +- 40 blokkies.

    ongeveer 4 maande gelede • • Rapporteer • Verwyder Plasing

    Maureen Adendorff Van Os

    SPECULAAS

    Cooking Time: 12 minutes

    Servings: 5 dozen

    Preparation Time: 20 minutes

    1 cup unsalted butter, softened

    2 teaspoons vanilla

    1 cup white sugar

    1/1/4 cups dark brown sugar

    2 large eggs

    3 1/2 cups flour

    2 teaspoons baking soda

    2 1/2 tablespoons speculaas spice*

    1 teaspoon kosher salt

    • Speculaas spice:

    8 parts cinnamon

    2 parts nutmeg

    2 parts ground cloves

    1 part white pepper

    1 part ground ginger

    1 part cardamom

    This combination of spices can be found in recipes dating back to the fifteenth century

    DIRECTIONSPreheat oven to 180 degrees C.

    Cream butter, vanilla, and both kinds of sugar until light and fluffy. Add both eggs and blend well.

    Whisk all of the dry ingredients together and slowly add to the butter mixture, combining until the dough pulls from the side of the bowl.

    Divide the dough in half. Wrap each half in plastic wrap and refrigerate for several hours or overnight.

    Roll out dough to 1/4" or 1/8" thick and cut with cookie cutters. Bake at 350 degrees for 10-12 minutes.

    RECIPE BACKSTORYongeveer 3 maande gelede • • Rapporteer • Verwyder Plasing

    Kos idees vir moeë mammas

    Rolo-koekies

    Martie Steyn

    125g margarien

    125ml grondboontjiebotter

    1 eier

    125ml witsuiker

    125ml bruinsuiker

    375ml koekmeel

    5ml bakpoeier

    5ml koeksoda

    2ml sout

    24 Roll-sjokoladelekkers

    Witsuiker

    Voorverhit oond tot 190 oC.

    Smeer 'n bakplaat. Room die margarien,grondboontjiebotter

    ,eier en suiker saam. Sif die meel, bakpoeier, koeksoda en

    Sout saam. Voeg die droë bestandele geleidelik by die margarien mengsel.

    Meng goed. Rol die deeg in balletjies en druk 'n Rollo lekker

    In die middel van elke balletjie. Rol die balletjies in witsuiker.

    Bak vir 10 min. Laat afkoel. Lewer 24 koekies.ongeveer 3 maande gelede • Verwyder Plasing

    Rene' V Rooyen

    Koekies vir hongerige kinders

    Lewer sowat 12 dosyn koekies.

    450g (500ml) margarien, by kamertemperatuur

    300g (375ml) sagte bruin suiker

    4 eiers

    300g (375ml) wit suiker

    425g (800ml, ongesif afgemeet)

    15ml koeksoda

    5ml sout

    200g (375ml) ongesoute of gesoute grondboontjies

    500g (6 x 250ml) hawermout

    10ml Vanieljegeursel

    Voorverhit die oond tot 180’C. Smeer bakplate.

    Verroom die margarien en bruin suiker saam.

    Klits die eiers en wit suiker saam totdat die mengsel sponsagtig dik en die suiker gesmelt is. Voeg dit by die margarienmengsel en meng. Sif die koekmeelblom, koeksoda en sout saam en meng dit met die margarienmengsel.

    Voeg die grondboontjies, hawermout en vanieljegeursel by en meng goed. Rol die deeg tussen die handpalms in klein balletjies en plaas hulle ‘n entjie uitmekaar op die bakplate. Druk die balletjies plat met ‘n vurk wat in meel gedruk is.

    Bak die koekies sowat 20min op die middelste oondrak totdat hulle gaar is en ‘n mooi kleur het. Laat effens afkoel op die bakplate en plaas hulle versigtig op ‘n draadrak om heeltemal koud te word.

    ongeveer 3 maande gelede • • Rapporteer • Verwyder Plasing

    Rene' V Rooyen

    Multiple Cookie Dough

    This dough can be used to make multiple types of cookies. Roll it into a roll and refrigerate until needed

    Basic Biscuit Dough

    Makes 100 -120 biscuits

    Prep and baking time: 20 + 15 min

    800g (1650ml) Flour

    250g Butter, cut into cubes

    3 Eggs

    10ml Vanilla Essence

    100ml Milk

    300g (575ml) Icing Sugar

    15ml Baking Powder

    Place the flour and butter in a bowl and rub the butter into the flour with fingertips until it resembles fine crumbs. In a separate bowl, mix together the eggs, vanilla, milk and icing sugar.

    Put the flour mixture in an electric misxer and slowly pour the egg mixture onto it. Combine the baking powder with the last few drops of egg mixture and stir in until just combined.

    Wrap the dough in plastic wrap and refrigerate until needed.

    For the plain biscuits, preheat oven to 180’C and roll the pastry out t a thickness of 5mm. using cookie cutters, cut out shapes and place on greased tray. Bake for 15min, or until golden.

    Strawberry Hearts

    Makes 100-120 biscuits

    1 Batch basic cookie dough

    100ml Strawberry jam

    Preheat oven to 180’C. Roll dough out to a thickness of 6mm. Use cookie cutter to cut out heart shapes.

    Place cookies on greased tray and with ou thumb or a teaspoon, make a dent in the centre of each cookie. Scoop some jam into each depression.

    Bake for 15min. Carefully lift them off the tray and allow to cool completely. Store in an airtight container.

    Cherry Custard Cookies

    1 Batch Basic cookie dough

    100ml Custard powder

    50ml Milk

    200g glace’ cherries, roughly chopped cherries for garnishing

    Gently combine the dough with the custard powder and milk, then stir in the cherries.

    Divide the dough in 5 balls and roll them into sausage shapes. Wrap in plastic and refrigerate for 15min.

    Preheat oven to 180’C. Use sharp knife to cute each sausage into 20 slices. Each disk should be about 6mm thick. Press half of a cherry into the centre of each cookie. Bake on greased tray for 15min or golden. Allow to cool and store in airtight container.

    Chocolate Macadamia Cookies

    1 Batch of basic cookie dough

    200g Dark chocolate, roughly chopped

    100g White chocolate, roughly chopped

    300g macadamia nuts, roughly chopped

    Gently combine the dough with the chocolate and nuts.

    Divide the dough into balls and roll them into sausages. Wrap in plastic wrap and refrigerate for 15min.

    Preheat oven to 180’C. Cut the sausages each in 6mm disks (about 20 or more cookies). Bake cookies on baking tray for 15min or until golden. Allow to cool and store in an airtight container.

    Peanut Butter Melts

    1 Batch basic cookie dough

    100ml Smooth Peanut Butter

    200g Peanuts

    Gently combine the dough with the butter and peanuts.

    Divide the dough into 5 balls and roll them into sausages. Wrap in plastic and refrigerate for 15 min.

    Preheat oven to 180’C. Cut the sausages into 6mm slices (about 20 cookies or more). Bake on tray for 15min or until golden. Allow to cool and sore in an airtight container.

    ongeveer 3 maande gelede • • Rapporteer • Verwyder Plasing

    Kos idees vir moeë mammas

    Sonja Nel Hi Willemien, Dis Wenresepte 2 - Koekies vir hongerige kinders bl 200 - 450g (500ml) margarien, by kamertemperatuur, 300g (375ml) sagte bruin suiker, 4 eiers, 300g (375ml) wit suiker, 425g (800ml, ongesif afgemeet) koekmeelblom, 15 ml koeksoda, 5ml sout, 200g(375ml) ongesoute of gesoute grondboontjies, 500g (6x250ml) hawermout, 10ml vanieljegeursel. Metode: Voorverhit oond tot 180ºC (350ºF). Smeer bakplate. Verroom die margarien en bruin suiker saam. Klits die eiers en wit suiker saam totdat die mengsel sponsagtig dik en die suiker gesmelt is. Voeg Voeg dit by die margarienmengsel en meng. Sif die koekmeelblom, koeksoda en sout saam en meng dit met die margarienmengsel. Voeg die grondboontjies, hawermout en vanieljegeursel by en meng goed. Rol die deeg tussen die handpalms in klein balletjies en plaas hulle 'n entjie uitmekaar op die bakplate. Druk die balletjies plat met 'n vurk wat in meel gedruk is. Bak die koekies sowat 20 minute op die middelste oondrak totdat hulle gaar is en ' mooi kleur het. Laat hulle op die bakplate effens akoel en plaas hulle dan versigtig op 'n draadrak om heeltemal koud te word.

    about an hour agoongeveer 3 maande gelede • Verwyder Plasing

    Kos idees vir moeë mammas

    Koekie deeg vir uitrol meuletjie of drukker - Washielah Adams

    250g botter, 250ml olie, 250ml icing sugar, 8 soplpls vlaepoeier, 3-4k meel. Meng 1ste 3 bestandele saam. Voeg vlae by en dan meel tot jy n sagte ma verm deeg het. Plaas in drukker en geniet. Jy kan ook half k kakao en half k choc-chips byvoeg verminder net meel. Vir lemoengeur rasper lemoenskil en voeg lemoensap by. So verander jy net en hou net di meel hoeveelheid dop. Happy Baking. GENIETongeveer 3 maande gelede • Verwyder Plasing

    Kos idees vir moeë mammas

    Oats Koekies

    2 k meel

    4 k oats

    2 k klapper

    2 k suiker

    250 g margarien

    3 t stroop

    2 t koeksoda

    Smelt botter & stroop (moenie kook nie net smelt)

    Voeg koeksoda by. Meng die droeë bestanddele saam

    Gooi stroop by droë bestanddele

    Gooi in 'n oondpan en druk vas.

    Bak vir ± 10 - 15 min teen 180° C. Haal uit en sny dadelik. Groete Madri ♥ongeveer 3 maande gelede • Verwyder Plasing

    Kos idees vir moeë mammas

    Soentjie koekies - Colette Schultz

    Ek dink dit is 1 blikkie kondensmelk X 500 ml klapper. Jy meng alles en rol balletjies - druk dit plat en bak by 180 grade vir so 20 min (ek dink). Dis HEEERLIK... (o, en met 'n cherrie op).ongeveer 3 maande gelede • Verwyder Plasing

    Rencia Odendaal Pretorius

    #

    Rencia Odendaal Pretorius Klapper makrolletjies: 1 blik kondensmelk - 5 ml vanilje - 500 ml klapper - meng alles - skep klontjies op bakplaat - bak vir 10 min - haal uit en laat afkoel.

    10 minutes ago • LikeUnlike

    #

    Rencia Odendaal Pretorius Sjokolade koekies: 125gr botter - 500 ml suiker - 125 ml kakao - 125 ml melk - kook al die vir omtrent 5 min tot glad - Voeg by 150 ml oats, 250ml klapper - 5 ml vanilje - Meng goed - skep in balletjies en laat afkoel.

    8 minutes ago • LikeUnlike

    #

    Rencia Odendaal Pretorius Grondboontjie botter koekies: Meng 125 ml van elk van die volgende - botter, peanutbotter, witsuiker, bruinsuiker - Voeg nou by 1 eier. Voeg by 325ml meel, 1ml sout en 2 ml koeksoda - Knie vir so 'n rukkie - Maak bolletjies ongeveer 10ml elk (so 2tl) Pak op bakplaat en druk met vinger effe plat - bak vir 15/20 min Ek het die peanut botter met neute al gebruik en dit maak die koekie lekker grof.ongeveer ʼn maand gelede • • Rapporteer • Verwyder Plasing

    Rencia Odendaal Pretorius

    SJOKOLADEBOLLETJIES: 250ml versiersuiker, 100ml kakao, 1 pak marie beskuitjies (fyn gerol) 125gr botter, 125ml appelkooskonfyt, 5 ml vanilje - Meng al bo-genoemde bestandele - Rol in bolletjies - rol nou bolletjie in klapper. Bere in houer in yskas. (lewer 3 dosyn)ongeveer ʼn maand gelede • • Rapporteer • Verwyder Plasing

    Rencia Odendaal Pretorius

    KONDENSMELK SOETKOEKIES: 12 kop meel, 4 eiers, 1 pakkie cream of tartar, 1 pakkie koedsoda, 1tl stroop, 730gr botter, 1 blik kondensmelk , 3 kop suiker Room suiker, botter en kondensmelk Voeg droe bestandele by behalwe koeksoda - meng koeksoda met kwart kop melk en voeg by - as jy sien die deeg is te slap voeg nog 1 kop meel by - Rol uit en druk vormpies. Bak in oond by 180 grade tot gaarongeveer ʼn maand gelede • • Rapporteer • Verwyder Plasing

    Rencia Odendaal Pretorius

    DADEL EN KLAPPER BALLETJIES: 100gr Nuttycrust koekies (fyngemaak) 1 x 250 gr blok onpitte dadels (druk dadels pap) 250ml klapper, 100gr botter gesmelt 50gr amandels (fyn) Meng al die bestandele goed, Maak balletjies en rol die balletjies in ekstra klapper.Bere in yskas - maak ongeveer 25 balletjies.ongeveer ʼn maand gelede • • Rapporteer • Verwyder Plasing

    • VLAKOEKIES:

    125gr botter

    100ml versiersuiker

    50ml vlapoeier

    Meng al bo-genoemde

    Voeg by:

    250ml meel

    1ml vaniljie

    Druk plat in bakplaat

    Bak vir 20min by 180 grde

    Sny in blokkies

    ongeveer ʼn maand gelede • • Rapporteer • Verwyder Plasing

    Rencia Odendaal Pretorius

    WIELIE WALIE KOEKIES:

    1 kop meel

    1/4kop vlapoeier

    1/2 kop botter

    1/4 kop versiersuiker

    Meng alles - vorm koekies en bak by 200grade tot gaar

    ongeveer ʼn maand gelede • • Rapporteer • Verwyder Plasing

    Rencia Odendaal Pretorius

    SJOKOLADE KOEKIES:

    (hierdie koekie proe nes Romany creams, maar is net brosser)

    750gr botter

    800ml suiker

    6x 250 ml bruismeel

    4x 250ml klapper

    4x 250ml fyn graanvolkkies kookkrummels

    200ml kakao

    250ml kookwater

    200gr melksjokolade

    Meng botter en suiker tot room

    Voeg by bruismeel, klapper en krummels

    Los kakao op in kookwater en laat effe afkoel

    Meng kakao met botter en suiker mengsel

    Voeg meel mengsel by en meng goed

    Rol balletjies van ongeveer 3cm in deursnit - pak op bakplaat en druk plat met vurk

    Bak 15 min by 180 grade

    Smelt sjokolade oor kookwater en smeer op 1 koekie - Plak nog 'n koekie bo-op die ander koekie met die sjokolade.ongeveer ʼn maand gelede • • Rapporteer • Verwyder Plasing

    Rencia Odendaal Pretorius

    DAIRYMLIK SJOKOLADE KOEKIES (GOOD STUFF)

    1/2 kop botter

    5eetl wit suiker

    5 eetl bruin suiker

    1 eier

    1/2 tl koeksoda

    1 en 1/8ste kop meel

    1/2 tl sout

    paar druppels warm water

    1/2 kop gekapte neute

    250gr cadbury's milk chocolade in stukkies gesny

    1/2 tl vanilje

    Room botter en suiker voeg geklitse eiers by. Meng al die droe bestandele en voeg by. Gooi paar druppels warm water by en meng goed.

    Gooi stukkies sjokolade by en dan die neute en laaste die vanilje.

    Skep lepels volop bakplaat en bakso 10 tot 20 min by 175 grade.

    NB: PAK KOEKIES VER VAN MEKAAR AF OP DIE BAKPLAAT WANT DIT SIT BAIE UIT AS GEBAK WORD.ongeveer 2 weke gelede • • Rapporteer • Verwyder Plasing

    Rencia Odendaal Pretorius

    LEMOEN DOUGHNUT'S:

    1kop suiker

    3 kop meel

    2tl bakpoeier

    1/2 tl koeksoda

    1/2 tl sout

    3 eiers

    1 eetl olie

    1 kop lemoensap

    1 eetl gerasperde lemoenskil

    Sit droe bestandele saam - Klits eiers goed, voeg olie, lemoensap en skil by.

    Voeg alles bymekaar en meng goed.

    Drup lepels vol in pot met warm olie en bak tot ligbruin en gaar.

    As uithaal rol dadelik in suiker.

    ongeveer 2 weke gelede • • Rapporteer • Verwyder Plasing

    Rencia Odendaal Pretorius

    #

    Julz van der Merwe

    • MELTING MOMENTS (1)

    250g margarine at room temperature

    ½ cup icing sugar, sifted

    ½ cup cornflour

    ½ tsp vanilla essence

    ... 2 cups flour

    buttercream for sandwiching biscuits

    extra icing sugar for sifting over biscuits

    Preheat oven to 180°C Cream margarine with icing sugar and cornflour Beat in essence Add flour and mix until it becomes a soft paste-like mixture Scoop the mixture into a large piping bag fitted with a star nozzle Pipe finger lengths onto a baking sheet Bake for +/-15 minutes or until the edges appear lightly browned Remove tray from oven and place on damp tea towel for 10 minutes Lift off biscuits with a spatula When cold, sandwich with buttercream Sift icing sugar over and place in paper cups to serve

    VARIATION: Biscuits could be sandwiched together with chocolate Ends of biscuits can also be dipped in chocolate (if so, then omit buttercreamSee More

    #

    Julz van der Merwe

    • MELTING MOMENTS (2)

    ½ lb margarine

    1 egg

    ½ cup castor sugar

    1 teaspoon vanilla

    ½ cup maizena

    2 cups cake flour

    2½ teaspoons baking powder

    ½ cup custard

    Beat Margarine and sugar until light and fluffy. Add egg and vanilla and beat until mixed in. Add in dry ingredients. Make biscuits in hand machine or make small oval shapes, press lightly and make three lines on top with a forkongeveer 2 weke gelede • • Rapporteer • Verwyder Plasing

    Rencia Odendaal Pretorius

    BROWNIES:

    200 Gr donkersjokolade in blokkies gebreek gesmelt oor pot met warm water

    1/2 kop olie

    1 kop bruinsuiker

    2 eiers

    1 tl vanilje

    1/2 kop bruismeel

    1/4 kop kakaopoeier

    100gr gekapte okkerneute of pekanneute

    1/4 kop sjokolade splinters

    Klits die olie, bruinsuiker eiers en vanilje

    Roer die gesmelte sjokolade by eier mengsel en klop tot glad en blink. Voeg meel en kakao by. Voeg nou die neute en sjokolade splinters by.

    Gooi beslag in pan en bak vir 30/45 min by 180 grade tot gaar, ferm en bros bo-op

    Laat afkoel en sny in blokkies.ongeveer 2 weke gelede • • Rapporteer • Verwyder Plasing

    Rencia Odendaal Pretorius

    Maureen Adendorff Van Os

    Lepelsteeltjies: (4-5 dosyn)

    500 ml koekmeel

    2 ml sout

    1 ml bakpoeier

    250 gram gerasperde Cheddarkaas

    250 gram margarien (kamertemp )

    appelkooskonfyt

    1. Sif droë bestanddele. Meng kaas by. Meng margarien by. Dit moet sag maar nie gesmelt wees nie.

    2. Meng tot hanteerbare deeg. Rol okkerneut grootte ba...lletjies en plaas in holtes van klein kolwyntjie pannetjies wat met Spray & cook gespuit is.

    3. Druk gaatjie met agterkant van houtlepel maar oppas dat jy nie regdeur tot op pan druk nie.

    4. Skep bietjie appelkooskonfyt in elkeen en bak so 15 minute by 200°C.

    5. Laat afkoel en bere in digte houer. Voor opdiening skep weer bietjie appelkooskonfyt in elkeen want konfyt bak weg.

    Ek sit sommer die appelkooskonfyt in my versierbuis dan spuit dit makliker in gaatjie en jy besmeer ook nie kante nie want dit bak donker en lyk nie so mooi nieongeveer 2 weke gelede • • Rapporteer • Verwyder Plasing

    Rencia Odendaal Pretorius

    BLITSVINNIGE SJOKOLADEKOEKIES:

    110gr botter by kamer temp

    30ml suiker

    30ml gouestroop

    30 ml kakao

    1 pak tennisbeskuitjies (in klein stukkies gebreek)

    100gr wit melksjokolade

    Klop botter en suiker tot romerig

    Voeg gouestroop by

    Voeg kakao by

    Voeg koekies by en meng goed.

    Druk in platbak en rasper witsjokolade bo-oor

    Plaas vir 10min in matige oond net om die kakao effe te laat smelt

    Laat afkoel en sny in blokkies

    Bewaar in yskas

    ongeveer 2 weke gelede • • Rapporteer • Verwyder Plasing

    Rencia Odendaal Pretorius

    Outydse Oats Koekies/ Rocks

    300 ml botter

    250 ml suiker

    200ml goue stroop

    1 Boks Oats

    Meng botter, suiker en stroop oor lae hitte tot gesmelt. Meng met oats. Druk in panne vas. Bak in voor verhitte oond 180' c vir 20 -30 min na gelang van eie keuse, laat afkoel vir so 10 min en sny in blokkiesongeveer ʼn week gelede • • Rapporteer • Verwyder Plasing

    Rencia Odendaal Pretorius

    Gertruida Pieterse

    BROWNIES:

    200 gram Botter, ½ Koppie cocoa, 2 Koppies bruin suiker.

    1 Teelepel vanilla, 1 Koppie meel, 2 eiers. ½ gekapte walnuts.

    Smelt botter, cocoa (moenie kook nie). Voeg suiker en vanilla by.

    Meng goed. Vat af van stoof. Roer meel in. Voeg dan geklopte

    ... Eiers by. Meng dan die walnuts in en meng weer goed. Gooi in

    Gesmeerde bakpan en bak vir 20-25 minute. Haal uit-koelaf.

    Versier met dunlaag chocolate icing.ongeveer ʼn week gelede • • Rapporteer • Verwyder Plasing

    Rencia Odendaal Pretorius

    Engela Van Niekerk

    APPELKOOSKOEKIES:

    500g sagte margarien; 2 kop witsuiker; 2 eiers; half kop appelkooskonfyt; 2 t koeksoda; 4 kop koekmeel; 1 t sout. METODE: Meng alles behalwe meel. Voeg meel laaste by en meng deeglik. Rol bolletjies en sit effens uitmekaar op bakplaat. Bak by 180 grade C vir 15 minute tot ligbruin.verlede Woensdag • • Rapporteer • Verwyder Plasing

    Kos idees vir moeë mammas

    Simple shortbread cookies:

    2 cups flour

    1/2 cup powdered sugar

    1/2 pound butter (DO NOT USE MARGARINE)

    ...

    Cream together butter and sugar.

    Add flour.

    Roll out to about 1/4 inch thickness on a floured surface.

    Cut into desired shapes.

    Bake at 350 until pale golden, about 15-20 minutes.

    Doilie-koekies

    Deur Herman Lensing, SARIE - November 2010

    Dié koekies se vorm is geïnspireer deur doilies.

    (sowat 20 koekies)

    • 125 g botter

    • 100 g (125 ml) suiker

    • 150 ml gouestroop

    • 5 ml vanieljegeursel

    • knippie sout

    • 300 g (535 ml) koekmeel, plus ekstra meel vir uitrol

    • 1 x 100 g-sakkie fyn amandels

    Verhit oond tot 180 °C.Room botter, suiker, stroop en vanielje met 'n elektriese menger tot lig en romerig. Voeg sout, meel en amandels by.Meng tot 'n sagte koekiedeeg vorm.Draai toe in kleefplastiek en laat rus in yskas vir 25 minute. Strooi dun lagie meel op werkoppervlak. Rol koue deeg uit tot sowat 5 mm dik. Gebruik ronde koekiedrukkers met kartelrande en druk koekies uit. Gebruik kleiner koekiedrukkers vir ander patrone. Voer 'n bakplaat met bakpapier uit en spuit met kleefwerende sproei. Sit koekies op bakplaat. Bak vir 12 - 15 minute of tot goudbruin. Laat afkoel en bêre in lugdigte houers.

    MADRI SE KOFFIE KOEKIES

    750ml botter

    250ml suiker

    25ml stroop

    25ml koffie

    5ml vanilla

    60ml melk

    5ml koeksoda

    5 koppies koekmeel

    halwe teelepel sout

    klop botter en suiker goed. Meng melk en koeksoda. Meng alles met koekmeel en knie. Sit deur vleismeuletjie of rol uit en druk vormpies.

    bak 20 min @ 180 grade C

    Vulsel:

    250ml suiker

    125ml melk

    250ml botter

    5ml vanilla

    kook alles saam vir 5 minute. Klop tot koud en styf. Skep op gaar koekies en plak op mekaar

    Gemmerkoekies

    12 k meel

    4 k suiker

    1 k botter

    2 k stroop

    6 eiers

    1 pakkie kremetart

    sout

    pakkie koeksoda

    2 t gemmer

    Sif meel sout en kremetart saam.

    Meng eiers en suiker saam.

    Smelt botter en stroop.

    Maak koeksoda aan met water.

    Voeg alles saam en knie.

    Laat staan vir ± 2 uur.

    Maak bolletjies, druk plat en bak gaar.

    VINKELKOEKIES

    Madri Cordier

    Cornmeal-Fennel Cookies:

    Ingredients

    1/2 cup butter, at room temperature

    1 cup sugar

    ... 1 teaspoon fennel seeds, coarsely ground

    1/4 teaspoon salt

    1 egg

    1 3/4 cups flour, sifted

    3 tablespoons fine yellow cornmeal

    1 1/2 teaspoons baking powder

    Preparation

    1. In a large bowl, cream butter and sugar until light and fluffy. Add fennel seeds and salt. Add egg and beat to combine.

    2. In a small bowl, stir together flour, cornmeal, and baking powder. Add these dry ingredients to butter mixture in 3 batches, mixing after each addition. Shape dough into a log, wrap in plastic wrap, and refrigerate at least 2 hours and up to 1 day.

    3. Preheat oven to 375°. Break off small bits of dough and roll into balls about 1 1/2 in. wide. Arrange on parchment-lined baking sheets. Gently flatten each cookie using the bottom of a water glass (dip the glass in water to prevent sticking). Bake cookies for 8 minutes, or until golden brown and puffed. Transfer cookies to cooling racks. Groete Madri ♥

    Laurine Faul van Zyl

    MAKLIKSTE BROWNIES EVER!!!

    1k botter

    2k suiker

    1k cacao

    4 eiers

    ... 1t vanilje

    1k meel

    1 en half k bruismeel

    smelt die botter in npot,

    gooi suiker en cacao by,

    klits eiers en voeg by, meng goed

    voeg meel en vanilje by en meng alles goed saam.

    gooi in n gesmeerde oond pan en bak by 170 grade vir 35min

    • Sue Day

    Monte Carlo Koekies

    180 g margarien of botter

    125 ml suiker

    1 eier

    ... 5 ml vanilla

    300 ml bruismeel

    180 ml koekmeel

    125 ml klapper

    Room margarien en suiker tot lig en romerig.

    Voeg eier en vanilla by. Klop goed.

    Voeg gesifte droë bestanddele en klapper by. Meng goed.

    Rol teelepelsvol van mengsel in balletjies.

    Plaas op bakplaat. Druk plat met vurk en maak oppervlak van koekie grof met agterkant van vurk.

    Bak teen 180°C vir 10 tot 15 min tot ligbruin.

    Plaas op afkoelrakkie en laat goed afkoel.

    Vulsel (opsioneel)

    60 g margarien of botter

    180 ml gesifte versiersuiker

    3 ml vanilla

    10 ml melk

    frambooskonfyt

    Room margarien of botter en versiersuiker goed.

    Voeg vanilla by.

    Voeg melk geleidelik by. Klop goed.

    Sue Day

    Monte Carlo Koekies no 2

    Bak hierdie koekies met n skeppie aarbeikonfyt in die middel.

    180 g botter

    ... 125 ml suiker

    1 ekstra- groot eier

    5 ml vanilla

    315 ml bruismeel

    140 ml koekmeel

    knippie sout

    125 ml klapper

    45 ml aarbeikonfyt

    45 ml klapper

    Voorverhit die oond tot op 180°C en bespuit 3 bakplate met kleefwerende kossproei.

    Verroom die botter en suiker tot lig, voeg die eier en vanilla by en klits goed.

    Sif bruismeel en koekmeel en sout saam en voeg saam met die klapper by die botter-mengsel.

    Meng deur. Rol teelepelsvol van die mengsel in bolletjies en plaas op gesmeerde bakplate.

    Druk ‘n houtlepel se steel liggies in meel en druk n holte in die middel van elke bolletjie.

    Bak 10 tot 15 minute lank tot gaar en lig strooikleurig. Laat effens afkoel op die bakplate en laat dan heeltemal afkoel op n draadrakkie.

    Skep in elke holte n bietjie aarbeikonfyt en besprinkel mildelik met klapper.

    Lewer ongeveer 45 koekies.

    Lizette Venter

    Makrolletjies in sjokolade gedoop

    Maak: omtrent 80 Bereidingstyd: 20 min Baktyd: 12-15 min Oondtemp: 180 °C

    165 ml (90 g) koekmeel

    1 600 ml (500 g) droë klapper

    1 blik kondensmelk

    10 ml vanieljegeursel

    200 g donkersjokolade, gesmelt (opsioneel)

    1 Roer die meel, klapper en 'n knippie sout saam. Gooi die kondensmelk en vanieljegeursel by en roer die mengsel.

    2 Skep teelepels vol van die mengsel op gesmeerde en gevoerde bakplate. Bak dit vir 12 tot 15 minute in 'n verhitte oond. Laat die koekies op 'n draadrakkie afkoel. Eet dit net so óf doop elkeen in gesmelte sjokolade - laat dit dan afkoel totdat die sjokolade hard is.

    ANNIKA SE SOETKOEKIES

    Vir die van julle wat vra vir die soetkoekie resep:

    5 koppies koekmeel

    438ml suiker

    250g margarien

    5 eiers

    1/4 pakkie koeksoda (omtrent 5ml)

    25ml bakpoeier

    2ml sout

    Klits botter en suiker tot romerig. Voeg eiers by en klits goed. Sif droë bestanddele saam en voeg by eiermengsel. Knie liggies tot 'n deeg.

    Rol deeg baie dun uit (myne het eintlik deurgeskyn!) en druk vorms uit. Bak by 180 grade C tot ligbruin. (Ek het nie ge"time" nie, net gewag tot dit bruin genoeg was na my sin!)

    Dis regtig baie lekker!!



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  • Karolien Vd Schyf Coetzee

    Choc Chip Biscuits

    250 g softened margarine 1 cup white sugar

    1 cup brown sugar ¼ cup oil

    2 tablespoons maizena 5 ml vanilla essence

    2 cups flour pinch salt

    5 ml baking powder 1½ cups chopped nuts

    360 g chocolate (chopped) 2½ cups oats finely processed

    Fantasies

    500 ml cake flour (2 cups) 5 ml baking powder

    3 ml salt (½ teaspoon) 65 ml cornflour (¼ cup)

    125 g margarine 125 ml castor sugar (½ cup)

    5 ml vanilla essence 1 egg

    Sift the dry ingredients together. Cream the margarine and sugar until creamy. Add vanilla essence and egg, beat until light and fluffy. Mix in the sifted dry ingredients and knead until mixture holds together. Roll out to about ½cm thick and, using a biscuit cutter, cut into shapes. Place on a greased baking sheet and bake at 180ºC for 10-15 minutes or until lightly browned on the edges. Remove biscuits to cooling racks with a spatula and allow to cool. Ice with glace icing and decorate with silver balls etc.

    The biscuits may also be dipped into melted chocolate before decorating.