ROMANY CREAMS. Method

Transcription

1 ROMANY CREAMS Ingredients 300 grams of butter ( room temperature ) 1 cup of sugar 1 egg 1/4 cup of oil 3 &1/2 cups of cake flour 1 tsp baking powder 1 tablespoon of vanilla essence 1 cup of cocoa powder 2 cups of fine coconut. Method Mix with electric mixer butter, oil and sugar till light and fluffy, add the egg and vanilla essence and mix for a minute now add all the dry ingredients and mix with hand till well combined. If you are in hot weather/ Summer, place in the fridge covered for 10 minutes before using, if its cold / Winter, no need to refrigerate. Allow dough to rest for 10 minutes before using. Preheat oven to 180 deg C. Roll out dough on a well floured

2 surface and ensure that your rolling pin is floured as well or simply place some cling film or wax paper over dough and roll out. Take a fork and run lightly over dough, scraping to form the rugged look. Cut out shapes with cookie cutter and place on greased baking sheet, bake for 12 minutes. When cooled turn the biscuits up side down, so if you baked 60 biscuits, only turn around 30 biscuits. Place a teaspoons worth of melted cadbury chocolate on and wait 3 minutes before lightly placing the top biscuit. Press gently. Allow Chocolate to set and pack away in a air tight container till ready to serve Like most biscuits it s best serve the next day. This batch of dough makes 40 medium sized biscuits. Kondensmelk Koekies Boerekos Kookengeniet Lekker koekblik bederfies ~ Kondensmelk Koekies My skoonma se gunsteling bederf, maak hom sommer dubbel aan, Dit is hemelse koekies 700 g koekmeel 450 g botter

3 4 tl bakpoeier 1 blik kondensmelk 1 tl suurlemoengeursel 1 kop strooisuiker knypie sout. Voorverhit jou oond 190 C Room jou botter en suiker tot romerig, voeg blikkie kondensmelk by en meng goed deur Sif saam: meelblom, bakpoeier en sout en voeg by botter mengsel. Smeer bakplaat, skep teelepels vol op plaat Bak ongeveer min Hertzoggie-Macaron Tradisioneel word Hertzoggies met n klapper-bolaag gemaak. Vervang die klapper met fyn amandels en hy raak soos die Franse macaron. Genoeg vir 12 Hertzoggie: 100 g (180 ml) koekmeel

4 knippie sout 5 ml bakpoeier 30 g (35 ml) strooisuiker 75 g (80 ml) sagte botter 2 eiergele 250 ml appelkooskonfyt Macaron: 100 g fyn amandels 100 g (190 ml) versiersuiker 100 g (120 ml) strooisuiker 30 ml water 80 g eierwit 5 ml pienk voedselkeursel Bak Hertzoggies: Plaas meel, sout, bakpoeier, strooisuiker en botter in elektriese menger se bak. Pols by hoë spoed tot fyn mengsel vorm. Gooi eier-gele by terwyl menger loop tot alles in een deegbal saamkom. Rol uit op meelbestrooide oppervlak. Sny 12 sirkels met n deursnee van 10 cm uit. Voer 12 holtes van n kleefvrye muffinpan met volume van 60 ml elk daarmee uit. Skep konfyt in holtes en bak minute of tot goudbruin. Laat afkoel en haal uit pan. Maak macarons Verhit oond tot 140 C. Sif amandels en versiersuiker 3 keer saam. Weeg weer om seker te maak dis steeds 200 g. Voeg nog suiker en amandels by indien dit minder is. Bring 100 g strooisuiker en water tot kookpunt in n middelslag-pot. Kook tot by 110 C op suikertermometer so 5 8 minute. Klits 40 g van die eierwitte tot sagte punte vorm en gooi suikerstroop geleidelik by om meringue te maak. Hou aan klits tot blink en styf. Voeg oorblywende eierwitte en kleursel by amandelmengsel. Meng om stywe pasta te maak. Vou meringue liggies by amandelmengsel in. Skep mengsel in spuitsak met 1 cm-skerprand-tuit (plain nozzle). Voer 2 bakplate uit met bakpapier en spuit ronde sirkels van 2 cm in deursnee op papier. Bak 12 15

5 minute of tot bros en gaar. Laat afkoel op papier. Plaas macaron op elke gebakte Hertzoggie en sit voor. KOEKIES MET 1 BESLAG EN VERKILLENDE GEURE: Alles in een koekiemengsel wat verskillende geure maak BASIESE KOEKIE MENGSEL 10 koppies koekmeel 10 teelepels bakpoeier knippie sout 500gr margarine 4 koppies suiker 6 eiers Room botter saam met suiker voeg eiers by roer goed voeg dan droë bestanddele saam in botter mengsel as te styf voeg bietjie water by Variasies; 1) Vanielje koekies: voeg 10 ml vanielje by

6 2) Vlakoekies: voeg 8 eetlepels vlapoeier by 3) Spesery koekies : voeg 3ml naeltjies,5ml kaneel,5ml neutmuskaat,en 5ml gemengde speserye by 4) Sjokolade voeg: 10 ml Kakoa by rol in balletjies druk plat met vurk Ouma se gemmerkoekies n Lekker Maklike Gemmerkoekies Resep 200 ml botter of margarien 250 ml stroop 5 k ongesifte koekmeel 20 ml koeksoda 20 ml kremetart 5 ml sout 50 ml fyn gemmer 625 ml bruin suiker (nie sag of growwe witsuiker nie) 3 eiers Smelt botter en stroop in groterige kastrol oor lae hitte. Laat afkoel tot lou. Sit meel, koeksoda, kremetart, gemmer en sout saam. Voeg eiers by stroopmengsel en roer tot gemeng. Gooi suiker oor en meng tot suiker net nat is. (Moenie smelt

7 nie). Gooi gesifte bestanddele by. Meng goed. Laat staat ± 2 uur. Maak bolletjies. Druk effens plat. Bak min by 180 C Chocolate Crinkle Candy surprise Cookies Ingredients 1 1/2 cups granulated sugar 1/2 cup plus 2 Tbsp. butter, softened 2 large eggs 2 teaspoons vanilla extract 2 cups all-purpose flour 1 cup unsweetened cocoa 2 teaspoons baking powder 1 teaspoon table salt Parchment paper 30 chocolate-covered caramel candy (such as Rolo) Powdered sugar Preparation

8 Beat granulated sugar, butter, eggs, and vanilla at medium speed with an electric mixer until mixture is blended and smooth. Stir together flour, cocoa, baking powder, and salt. Gradually add to butter mixture, beating just until blended. Shape dough into a ball, and wrap in plastic wrap. Chill 2 to 4 hours. Preheat oven to 180 C. Remove dough from plastic wrap; shape dough into 30 (1-inch) balls (about 1 Tbsp. each), and place 1 inch apart on parchment paper-lined baking sheets. Flatten each ball into a 2-inch disk. Place 1 chocolatecovered caramel candy into center of each disk, and wrap dough around candy to form a ball. Bake 10 minutes or until slightly flattened. Cool on baking sheets 8 minutes. Sprinkle cookies with powdered sugar. Serve cookies immediately. Gingernuts 1 kg meel 500 g stroop 500 g suiker 500 g botter 250 g pinhead oatmeal 1 blik kondens 1teelepel koeksoda 1 eetlepel gemengde speserye

9 1 eetlepel gemmer Meng alles. Rol in balletjies Hoef nie plat te druk nie. Hulle loop self Bak by 180 grade vir minute TWEE GEVREETJIES 500grams of butter ( room temperature) 1 cup of castor sugar 1tablespoon Vanilla essence 1 egg 4 cups of selfraising flour Filling 2 & 1/2 cups of fine coconut 1 cup of sugar 1 cup of water 2 sticks of cinnamon Vanilla essence For icing 2 cups of icing sugar

10 +- 4 tbsp of milk 1 drop of pink food coloring 1 teaspoon of vanilla essence 2 tablespoons of cocoa powder Method First do your coconut filling, in a small pot or saucepan, add the coconut, sugar, water and cinnamon and cook on medium heat for about ten minutes or until all the sugar and water has dissolved. Add vanilla essence, stir, and set aside to allow mixture to cool. Dough With electric mixer whisk the butter and sugar for about 3 minutes till it s light and creamy, add the egg and vanilla essence and whisk for a further 2 minutes. Now add all the flour and mix it in with your hand till a dough forms. Do not be tempted to add more flour, this is a very soft dough. Cover with clingwrap and chill in fridge for an hour. On a floured surface roll out the dough to a 1 cm thickness, cut out with flour cookie cutter or round cookie cutter, make sure you dip the cookie cutter into some flour to prevent from sticking to dough. Butter/ grease your pan, this should be the hertzoggie pan or shell pan. Next spoon enough coconut mix on biscuit dough and pat it down to make it level, about 2 teaspoons. Now bake in a preheated oven on a 180 degrees for minutes only. Take out to cool. You will get about 50 biscuits from this dough. Set aside and allow to cool a bit. Take biscuits from the pan using a butter knife. For the icing, mix the icing, vanilla essence and milk until you get a almost stiff like icing. Divide the icing into two small bowls. In the one you add the pink food coloring and

11 stir well. In the other bowl of icing add the cocoa powder and 1 tablespoon of milk and stir till well combined. As seen on picture. Spoon a half a teaspoons worth on each half side of the biscuit on top of the coconut. Allow the icing to run level. Allow to set. Tip -test your icing by topping one Biscuit first if your icing runs over just add a little more icing sugar and stir well and start again. Delicious! OUMA SE SOETKOEKIES Oond 180 C. SIF SAAM IN MENGBAK: 7 en halwe k koekmeel, 1 t kaneel, 1 t fyn naeltjies, 1 t sout. Voeg 3 k bruinsuiker by. Vryf 250 gr margarine en 125 ml vet daarin tot lyk soos mieliemeel-tekstuur. Klits 2 eiers Voeg 3 t koeksoda in 40 ml soetwyn/brandewyn en roer dit met eiers by meelmengsel.

12 Maak goed aan. Laat 15 min staan en rol dan op meel bestrooide oppervlak uit, nie te dun, en druk af met koekiedrukker Sit op gesmeerde bakplaat en bak min tot gaar. Koel af en pak in lugdigte houer. Bron: Radio Namakwaland Cute Melting Snowman Cookies Prep Time: 1 Hour Yields: 1 Dozen Cookies Ingredients: 1 dozen sugar cookies 1 pouch Betty Crocker White Cookie Icing 1 pouch Betty Crocker Black Cookie Icing 1 box Betty Crocker Classic Colors Writing Icings 1 bottle Betty Crocker Rainbow Sprinkles 12 marshmallows Instructions: 1. Ice cookies with White Cookie Icing. Allow icing to drip off sides to create melting effect. 2. Let cookies dry for 30 minutes. 3. While cookies are drying, cut about ¼ inch off the marshmallows to shorten the snowman s head. Use Black Cookie

13 Icing and Orange Sprinkles to make faces on the marshmallows. 4. Once White Cookie Icing has crusted over, adhere marshmallows carefully by adding a small amount of additional White Cookie Icing to bottom of marshmallow. 5. Add remaining decorations with Cookie and Writing Icings. 6. Cookies will be completely dry within 4 hours.