8. If the cookies still seem a little soft don t worry it will set more as they cool. 9. Enjoy!!! 10. PS Very delicious with coffee and tea!

Transcription

1 MALT COOKIES MALT COOKIES Hey julle ek het op die lekker koekie resep afgekom! As julle nie dalk weet wat is malt nie dit kom voor in Whispers en malt extract kan gekry word by DisChem! Hoop julle geniet die resep en koekies so baie soos wat ek doen! My man kan nie genoeg van die koekies kry nie! Hier is die resep: 60 ml Malt Extract 100 g Butter 150 ml Plain Flour 75 g Caster Sugar 1 Tsp Baking Powder 1/2 Tsp Vanilla Essence 1/4 Tsp salt 2 Egg Yolks Method: 1. Preheat the oven to 180Degrees C 2. Mix the butter and caster sugar till well mix. Add the two egg yolks and mix well. Add the malt extract and vanilla essence. 3. Sift the flour, salt and baking powder and mix well with the butter mixture. 4. Use a spoon to fold in the flour so that the flour goes into the butter mixture. 5. Roll balls and put on baking tray. 6. Use a fork to press each ball down to a fat disk. 7. For big cookies it takes 13 min to cook, for small cookies it takes 11min.

2 8. If the cookies still seem a little soft don t worry it will set more as they cool. 9. Enjoy!!! 10. PS Very delicious with coffee and tea! PHOTO: Kristie Townsend RECIPE altered by Kristie Townsend SJOKOLADE SUSHI SJOKOLADE SUSHI 270g sjokolade koekies. 240g donker sjokolade. 130ml vars room. klapper Verwyder icing indien daar op koekies is. Maak koekies fyn in blender. Mikrogolf room en sjokolade vir 1 tot 2 minute of tot sjokolade gesmelt is. Meng met fyn koekies. Rol op in wax papier of cling wrap in n wors vorm. Sit in vrieskas vir 30 minute. Sny dit. Smelt sjokolade. rol dit in sjokolade en strooi klapper bo oor Bron en foto: Vivian Human

3 TUNA-TERTJIES TUNA-TERTJIES 15 ml botter 15 ml koekmeel 125 ml melk Sout en peper 1 blikkie 200 g tuna, gedreineerde en gevlok. 1 eier, geskei 15 ml vars gekapte pietersiellie 250 ml gerasperde kaas Knippie rooipeper 1 pakkie ( 200 g ) blaardeeg Verhit botter voeg meel by en braai een minute oor lae hitte. Voeg melk geleidelik by en klop oor matige hitte tot verdik. Geur met sout en peper. Voeg vis by en meng goed. Klop eiergeel by en roer pietersiellie en kaas by. Geur met rooipeper. Klits eierwit styf en vou by mengsel in. Rol deeg uit en voer gesmeerde kolwyntjie pannetjies daarmee uit. Skep vulsel in, smeer gelyk en bak agt tot tien minute in voorverhitte oond by 220 C. Foto: Petro van Genderen

4 AMINA S FENCI BISCUITS AMINA S FENCI BISCUITS 500g cake flour 250g icing sugar 250g ghee 2 eggs 1 tsp vanilla essence 1 tsp baking powder Make a nice dough..like melting moment Roll a bit thicker then normal biscuits cut with a flour cutter once brush with beaten egg and bake in 180 C oven for 10 minutes or lightly browned on the bottom Biscuit will b soft to the touch but firm up once completely cooled.. Hubby new favourite Recipe n photo credit Amina Wackie Shaikh SNOWFLAKE SHORTBREAD MIX

5 KOEKIE VARIASIE SNOWFLAKE SHORTBREAD MIX KOEKIE VARIASIE Vandag met Snowflake se shortbread mix gespeel. Konfyt thumbprint koekkies, melktert shortbread koekkies en hartjies gemaak. Ek het shortbread aangemaak soos pak sê. Dit laat rus vir 20min. Balletjies gerol en ñ gaatjie in elk gemaak, daarna konfyt ingesit. Bak tot ligbruin. Vir die melktert ene het ek shortbread in klein pannejies gebak tot ligbruin en daarna het ek kop melk met 1 eetl botter verhit. 1 eier, 2 tlp meel, 1 tlp maziena en 5 eetl suiker gemeng en by melkmengsel gevoeg en laat kook.

6 En mengsel bo-op gaar doppies gesit en met kaneel gestrooi. Foto en idees: Elizabeth Haupt APPEL EN PRUIMENDANT TERTJIES MET BOTTERBROOD DEEG APPEL EN PRUIMENDANT TERTJIES MET BOTTERBROOD DEEG Appel en pruimedante vulsel. Ek het Vrydagaand appeltertjies in n muffin pan gebak. Het my botterbroodjie resep vir deeg gebruik. Die vulsel is: 2 appels in klein blokkies gesny (skil en al). 6 pruimedante ontpik en versnipper. 400ml water, 1/2 teelepel kaneel, 2 eetlepels suiker. Kook tot appels sag is (seker so 25min). Ek het 2 opgehoopte eetlepels vlapoeier met water gemeng om

7 sous te verdik. Die pruimedante en vlageur was heerlike verandering op rosyne. Daar het vd mengsel oorgebly toe eet ek dit vir ontbyt op skonbrood (my botterbroodjie resep gebak as n broodjie ipv aparte porsies). BOTTERROODJIE Ek bak net met Golden Cloud Bruismeel. 3 koppies meel (750ml), 75ml botter (nie margarien). Vryf dit in. Dan 1 eier en bietjie water (so ml). Roer in met vurk om sagte deeg te vorm. As dit sticky is, sit nog meel by, as daar te veel meel los is, spat nog water by om al die meel op te tel. Moet dit nie te veel knie nie (dis nie n brood nie). Druk plat met hande en druk skons uit. As jou dik en wyd is, bak dit so 20min. As jou skons klein is (so 5cm deursnee cm rou), dan bak dit net 15 min op 190 grade C. Ek gebruik hierdie deeg vir skons, skonbrood, boerepizza (plat soos pizza met pizza bolaag) en souttert kors. Skonbrood, boerepizza en souttert bak so 25min. Soms gooi ek kakao by die meel om sjokolade skons te maak. Baie lekker met konfyt en sjokolade room. Vir die appeltert kan jy bietjie suiker by deeg gooi en baie dun uitrol. RESEPTE EN FOTO S: Adelle Gascoyne ES S SECRET SURPRISE MELTING MOMENTS

8 ES S SECRET SURPRISE MELTING MOMENTS Ingredients 250g butter, softened 60g icing sugar, sifted ½ teaspoon vanilla extract 250g plain flour 60g corn flour / maiziena Icing sugar, for dusting Secret Surprises Kitkat bites Aero bubbles Mini Rolo Method Using an electric mixer, beat the butter with the icing sugar until pale and fluffy. Add the vanilla and beat for a few seconds. Sift the flour and corn flour together into the bowl and mix until smooth. Make a thin swirl as a bottom, place a secret surprise in the center. Then top with a rosette to cover the surprise. Pipe ±24 swirls on 2 baking sheets lined with baking paper. Chill in the fridge or freezer for 15 minutes to firm, if required. Preheat the oven to 180 C/350 F. Bake the biscuits for about minutes or until they are a nice pale golden color. Leave for a few minutes on the baking sheet to set slightly before transferring to a wire rack to cool. Dust with icing sugar.

9 You need a piping bag fitted with a large star nozzle. If the filling mixture is very soft, cover and chill until it is firm enough to pipe. Recipe credit: goodtoknow Adapted, tried and tested by: Es Slabs Photo: Es Slabs HERTZOG COOKIES HERTZOG COOKIES 500 ml cake flour 5 ml baking powder 2 ml salt 40 ml castor sugar 125 g butter 3 large eggs, separated 45 ml water 200 g apricot jam 300 ml sugar 500 ml desiccated coconut Sift the flour, baking powder and salt together.

10 Add the castor sugar and rub in the butter. Beat the egg yolks and water together. Add to the dry ingredients. Mix together to form a soft dough. Roll the dough out on.a floured surface and press out circles big enough to line a patty pan trays. Place the dough circles into the patty pan tray. Spoon a teaspoon of apricot jam into the middle of each circle of dough. Beat the egg white until they form soft peaks. Continue beating while adding the sugar gradually. Fold in the coconut and spoon the mixture over the apricot jam. Bake in a preheated oven for minute or until the pastry is crisp and coconut topping is golden. PHOTO: Petro van Genderen CHOCOLATE CHUNK COOKIES CHOCOLATE CHUNK COOKIES 1 cup flour ½ cup Cocoa Powder

11 ½ tspn bicarb of soda ½ tsp salt (if using salted butter, omit salt) 250g dark chocolate (chopped) 125g butter 1 cup sugar 2 eggs whisked 1 tsp vanilla extract Melt ½ the chocolate with the butter over a double boiler (baine marie) set aside to cool Sieve flour, bicarbonate of soda, salt, cocoa and sugar together. Add vanilla to whisked eggs and add to cooled melted chocolate mixture. Add to flour mixture and mix well. Add chopped chocolate to mixture and blend well. Use ice cream scoop and place on greased baking sheet. Do not place them too close together as the cookies tends to spread. Bake at 180C for minutes. The recipe makes 18 cookies. Adjusted recipe A Siebert Add 1 cup desiccated coconut to the dry ingredients after sieving, and then continue as normal. Make smaller balls, as these does not spread as much as the original recipe Photo: Alida Siebert FUDGE BROWNIE TARTLETS

12 FUDGE BROWNIE TARTLETS 1/2 cup butter, softened 1 3 ounce package cream cheese, softened 1 cup all-purpose flour 1/2 cup semisweet chocolate pieces 2 tablespoons butter 1/3 cup sugar 1 egg, beaten 1 teaspoon vanilla Macadamia nuts, hazelnuts (filberts), almonds, or walnut pieces (optional) Chocolate Butter Frosting (below) Chocolate Butter Frosting 1/4 cup butter, softened 1/4 cup unsweetened cocoa powder 3 cups sifted powdered sugar 2 tablespoons milk 1 teaspoon vanilla 1. For pastry, in a medium bowl, combine the 1/2 cup butter and the cream cheese. Beat with an electric mixer on medium to high speed for 30 seconds. Using a wooden spoon, stir in flour. Cover and chill dough about 1 hour or until easy to handle. 2. Shape dough into 24 balls. Press each ball evenly onto the bottom and up the side of an ungreased 1-3/4-inch muffin cup. 3. Preheat oven to 325 degrees F. For filling, in a small saucepan, combine chocolate pieces and the 2 tablespoons butter; heat and stir over low heat until melted. Remove from heat. Stir in sugar, egg, and vanilla. If desired, place a macadamia nut, hazelnut (filbert), almond, or walnut piece and

13 about 1-1/2 teaspoons of the chocolate mixture into each dough-lined muffin cup. 4. Bake for 20 to 25 minutes or until pastry is golden and filling is puffed. Cool tartlets in muffin cups on wire racks for 5 minutes. Carefully run a knife around the edge of each muffin cup to remove tartlets from pans. Transfer tartlets to wire racks and cool 5. Pipe or spoon Chocolate Butter Frosting onto tartlets. If desired, top with additional nuts. Makes 24 tartlets. Chocolate Butter Frosting 1. In a large bowl, beat butter with an electric mixer on medium to high speed until smooth. Beat in unsweetened cocoa powder. Gradually add 3/4 cup sifted powdered sugar, beating well. Slowly beat in milk and vanilla. Gradually beat in 2-1/4 cups sifted powdered sugar. Beat in enough additional milk, 1 teaspoon at a time, to reach piping consistency. Make Ahead Tip Prepare as directed through step 4. Place cooled tartlets in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days. (Or place cooled tartlets in a freezer container; cover. Freeze for up to 3 months.) To serve, thaw tartlets, if frozen. Continue as directed in step 5. photo: Marika Tegmann