Karamel Brownies. Karamel: 32 cream caramels (daardie caramel toffies wat in die lang boksies is) ½ k. botter 1 blik kondensmelk.

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1 Karamel Brownies 1 kop botter 2 kop suiker 3 eiers 2 teelepel. vanielje ½ kop kakao ½ tl sout 2 kop meel 1 kop melk 1 kop gekapte pekanneute (opsioneel) Karamel: 32 cream caramels (daardie caramel toffies wat in die lang boksies is) ½ k. botter 1 blik kondensmelk. Sjokolade bo-laag: 1 ½ kop semi-soet sjokolade chips 12 teel botter AANWYSINGS: Verhit die oond tot 180 C Room botter en suiker saam. Klits eiers, kakao, vanielje en sout.

2 Voeg die meel en melk bietjies gewys by en klits elke keer goed Eweredig versprei in gesmeerde pan. Bak vir 15 minute of tot gaar in die middel en die koek net begin omweg te trek van die kante. Laat koud word Karamel: Plaas karamels, botter en kondensmelk in n kastrol en verhit tot heeltemal gesmelt. Roer dit voortdurend (ongeveer 6-8 minute) Moenie dat dit skroei of aanbrand nie Gooi liggies oor brownies en smeer tot teen aan die kante Sit hele pan in vrieskas terwyl jy die glans (10-15 min) maak. Die karamel moet stol Sjokolade bo-laag: Smelt die botter en sjokolade saam in die mikrogolf vir 30 sekondes. Roer totdat dit heeltemal gesmelt en glad is. Gooi oor verkoelde karamel en liggies versprei eweredig bo-oor Verkoel tot bo-laag hard is en sny in skywe caramel crunch brownie

3 100g dark chocolate, chopped 125g unsalted butter 1 cup (175g) brown sugar 2 eggs ⅔ cup (100g) plain (all-purpose) flour, sifted 1 tablespoon cocoa caramel crunch 2 cups (440g) caster (superfine) sugar ½ cup (125ml) water ½ cup (125ml) single (pouring) cream 50g unsalted butter 2 cups (70g) puffed rice cereal chocolate ganache 300g dark chocolate, chopped ½ cup (125ml) single (pouring) cream Preheat oven to 180 C (350 F). Place the chocolate and butter in a small saucepan over low heat and stir until melted and smooth. Set aside. Place the sugar, eggs, flour and cocoa in a bowl with the chocolate mixture and mix until well combined. Pour into a lightly greased 20cm-square cake tin lined with non-stick baking paper and bake for minutes or until set. Allow to cool in the tin. To make the caramel

4 crunch, place the sugar and water in a small saucepan over low heat and stir, brushing any sugar crystals from the sides of the pan with a wet pastry brush. When the sugar is dissolved, increase heat to high, bring to the boil and cook (do not stir) for 8 10 minutes until golden and the mixture reaches 160ºC (350ºF) on a sugar thermometer. Add the cream and butter and stir until well combined. Stir through the rice cereal and pour the caramel mixture over the brownie, smoothing the top. Set aside for 30 minutes at room temperature or until almost set. To make the chocolate ganache, place the chocolate and cream in a saucepan over low heat and stir until melted and smooth. Pour over the caramel and allow to cool at room temperature for 3 hours or until set. Slice to serve. Serves This brownie is best eaten within 2 days. Do not refrigerate. Chocolate Peanut Butter Cocoa Krispie Cookies with Chocolate Ganache Chocolate Peanut Butter Cocoa Krispie Cookies with Chocolate Ganache Yield: Makes about 18 cookies

5 Prep Time: 10 minutes Cook Time: 20 minutes Ingredients: 1 3/4 cup all-purpose flour 1/4 teaspoon kosher salt 1 teaspoon baking powder 1 teaspoon baking soda 1 cup sugar 1 cup unsalted butter, room temperature 2 large eggs 1/2 teaspoon vanilla extract 1 1/2 cup chocolate chips 1/2 cup peanut butter chips 8 cups cocoa krispie cereal, slightly crushed 1 tablespoon whipping cream Directions: Preheat oven to 350 degrees. Spray a baking sheet with non-stick cooking spray. In a large bowl, combine combine flour, salt, baking powder, and baking soda. In another bowl, combine cream butter and sugar together. Add the eggs and vanilla extract to the sugar/butter mixture, In thirds, gently combine the dry ingredients to the wet ingredients. Fold in the 1/2 cup chocolate and peanut butter chips and 2 cups Cocoa Krispies. Drop about a tablespoon of the dough into the remainder of the Cocoa Krispies roll to coat and place on a baking sheet. Bake for about 7 to 10 minutes or until golden brown. To make the ganache, melt 1 cup chocolate chips and cream in a small saucepan over medium heat. Stir until smooth and remove from heat. Take a cookie and dip half of it into the ganache. Place cookie on a wire sheet to set before eating. ***adapted from the Roder Family Cookbook

6 Caramel Biscuits Marisa Olivier MAKES g (4oz) softened butter half a cup of brown sugar 2 tbs. golden syrup 1 cup self raising flour (Gluten Free if required) Preheat oven to 180 C/360F. Cream butter and sugar with an electric mixer. Add syrup and beat until fluffy. Mix in flour until texture is such that you are able to roll into balls. Place on a paper lined baking tray and allow for spreading, press each gently with a fork and bake in oven for 15 minutes. Recipe from: 4 Ingredients KIDS

7 Basiese kleinkoekies 250g Botter 1 k suiker 2 eiers 1 t vanilla 2 koppies koekmeel of plain flour 1 t bakpoeier 1 t koeksoda knippie sout verroom botter en suiker tot romerog en voeg die eier en vanilla by en meng goed. Sif droe bestandele by en meng goed Maak bolletjies en druk plat op gesmeerde bakplaat en bak vir 15 minute op 180. Tip! deeg is baie sag. smeer jou hande of vingers met bietjie olyfolie as jy jou bolletjie maak en jy kan oor allerhande goedjies bo op sit van jou keuse vir versiering.. As die koekie uit die oond kom is hy vreeslik sag maar raak harder as hy koud is. Jy kan die volgende ook byvoeg: Gemmer 3 eetlepels klapper 1 koppie Sjokolade 3 eetlepels BACON KIP EKSPERIMENT

8 BACON KIP EKSPERIMENT 2 cups all-purpose flour 3 tsp baking powder 1 tbsp sugar 1/2 tsp + another 1/2 tsp salt for topping 6 tbsp cold unsalted butter + 3 tbsp unsalted butter, melted 2 tbsp vegetable oil 2/3 cup water Preheat oven to 400 F. Put the flour, baking powder, sugar, and 1/2 tsp of salt in the food processor. Pulse to combine. Add cold butter a few small pats at a time, and pulse to combine. Add vegetable oil. Pulse to combine. Add water a little bit at a time. Pulse to combine after each addition. The dough should start to form a ball. Roll dough out as thin as you can. Mine ended up being all different thicknesses. Don t sweat it. They are homemade! If you are really concerned, Jeffrey had luck using a pasta maker to make the dough all one thickness great idea! Use cookie cutters to cut the dough out. You can make them Ritz-shaped or any shape that you like. CupCakeProject ok nou die Brineel touch ek het bacon gebraai tot hy lekker hard was toe dit geblitz tot dit baie fyn was dit saam die botter ingegooi en daarna wat die resep nie se nie het ek toe alles klaar was die koekies met die gesmelte botter gesmeer en maldon sout oor gesprinkel

9 Sout koekies Soutkoekies 200g gerasperde sterk cheddar 150g Kaas en uie chips fyn gedruk 140g koekmeel 100g botter Oond op 200 grade Celsius Meng alles Rol uit tussen 2 lae waspapier of in balletjies Pak op gesmeerde bakpan Bak 10 minute Spekulaas Spekulaas 1 cup unsalted butter; softened 2 teaspoons vanilla extract

10 1 cup granulated sugar 1 1/4 cups brown sugar, firmly packed 2 large eggs, lightly beaten 3 1/2 cups all-purpose flour 2 teaspoons baking soda 2 teaspoons cinnamon 1 teaspoon nutmeg 1 teaspoon ground cloves 1/2 teaspoon ginger 1/2 teaspoon ground anise seed 1/8 teaspoon salt In a large mixing bowl combine butter and vanilla with both sugars and beat until light and fluffy. Add beaten eggs and blend well. Sift the flour and all remaining dry ingredients together and beat into the butter mixture. Mix in the sliced almonds by hand, so as not to crush them. Divide the dough into four equal portions and chill overnight. Pre-heat oven to 350 F. Roll the cooled dough out into 1/4-inch thick portions and cut with cookie cutters or shape with a special Speculaas mold or other cookie mold or stamp. Bake for minutes and store in an airtight container. Jammy dodgers Ingredients Jammy dodgers

11 100g unsalted butter, softened 100g caster sugar 1 cup (150g) plain flour, plus extra to dust 1/2 cup (60g) almond meal 1 teaspoon finely grated lemon zest 3 tablespoons raspberry jam 2 teaspoons lemon juice Method Step 1 Beat the butter and sugar with an electric mixer or hand-held beaters until the mixture is pale and fluffy. Stir in flour, almond meal and lemon zest. Form the biscuit dough into a disc shape with your hands, enclose in plastic wrap and refrigerate for 20 minutes. Step 2 Preheat the oven to 170Â C. Grease two baking trays. Roll out the biscuit dough on a floured surface until 3mm thick. Using a 6.5cm-round fluted pastry cutter, cut out 12 rounds. Using a 3cm-round fluted pastry cutter, cut out the centres of each round to make rings and place the rings on one of the baking trays. Combine the cut-out centres with the remaining pastry and re-roll until 3mm thick. Using a 6.5cmround fluted pastry cutter, cut out 12 rounds and place on another tray. Bake for 8-10 minutes or until golden. Transfer to a wire rack to cool. Step 3 Place the jam and lemon juice in a small saucepan and heat over low heat for 1 minute or until the mixture is combined and slightly runny. Spread each biscuit round with some of the jam, then top each one with biscuit rings.