GRONDBOONBOTTER FIX KOEKIE Voorverhit oond @ 180 2k fyn grondboonbotter 1½k strooisuiker 2,5ml sout 3 eiers geklits *Meng alles *Maak bolletjies *Druk platter met n garetolletjie *Bak 15min Lewer 5dosyn fixes Foto en resep Sansha Meyer
BOTTERKOEKIES MET VARIASIE BOTTERKOEKIES MET VARIASIE 1 kg botter of margarine 1 x 500g versiersuiker 5 ml sout 1,5 kg koekmeel 10 ml bakpoeier Verroom botter en versiersuiker. Voeg meel, sout en bakpoeier by en meng goed. Verdeel in gelyke dele soos benodig. Rol in worse en plaas op n skinkbord. Bedek met kleefplastiek en plaas in yskas oornag. Sny in 1 cm wieletjies en sprinkel strooisuiker oor. Bak in 180 grade C oond vir 15 minute of tot goudbruin. Laat afkoel op draadrakkie. Heerlik net soos shortbread. Voeg gemmer, kersies, lemoenskil, klapper, ens by soos jy verkies. Bron: Cecil Cecilia Woest Hunwick Nota: you divide your dough into 3 equal parts. I just add whatever I want to put in according to what I think is enough! The cherries were a 250gr packet & I cut the cherries in half. I also used about 250gr of crystalized ginger that I chopped up. Be careful with adding any pulp like the grenadilla as it makes the dough very wet. Rather stick to dry ingredients to
add. COCONUT AND CINNAMON JAM TART COCONUT AND CINNAMON JAM TART Make 32 bars or one round tart 250g soft butter, 200ml sugar, 1 egg, 5ml vanilla, 625ml flour, 5ml baking soda, pinch of salt, 5ml ground cinnamon, 125ml smooth apricot jam, 250ml dessicated coconut, extra cinnamon METHOD Cream butter and sugar. Beat egg with vanilla and add. Sift dry ingredients and add. Work into a soft dough and pinch off two thirds. With floured hands, press into lightly greased 20 x 33cm Swiss Roll tin or baking tray. Spread evenly with jam. Add coconut to remaining dough and mix thoroughly. Grate coarsely over top of jam. Dust with a little cinnamon
and bake at 180º C for 20 25 minutes until golden brown. Cut into small bars and allow to cool in tin, then remove to cake rack and leave until cold. Posted by Petronella Kleintjie Botha Pieterse MARANDA SE ROLO-KOEKIES MARANDA SE ROLO-KOEKIES ʼn Foto het my oortuig om sulke koekies te probeer maak. En dis toe baie maklik jy vou net ʼn Rolo toe in eenvoudige sjokoladekoekiedeeg (sowat 25 koekies) 2 pakkies (50 g elk) Rolo-sjokolade 140 g (250 ml) botter 200 g (250 ml) bruinsuiker 200 g (250 ml) witsuiker 2 eiers 30 ml melk 5 ml vanieljegeursel
100 g (250 ml) kakao 350 g (625 ml) koekmeel 5 ml bakpoeier 1 ml sout strooisuiker om koekies in te rol Plaas Rolo s minstens 1 uur voor gebruik in yskas. verhit oond tot 180 c. Plaas botter in elektriese menger se bak. voeg suikers bietjiesbietjies by en verwerk tot lig en romerig. klits eiers, melk en geursel saam. voeg by bottermengsel en meng goed. sif kakao, meel, bakpoeier en sout saam in mengbak. voeg bietjies-bietjies by bottermengsel en meng goed tot deeg vorm. skep n groot eetlepel vol deeg in jou hand. Druk een Rolo in die middel en maak goed toe met deeg. vorm in n bal. gooi strooisuiker op bord en rol koekie in suiker. Herhaal tot al die deeg op is. Plaas koekies so 2 cm uitmekaar op n uitgevoerde bakplaat en plaas in oond. Bak 12 15 minute tot koekies begin kraak. Haal uit en laat afkoel op afkoelrak. Resep en foto: Maranda Van Dam VLA KOEKIES 250g botter 3k meel 1k suiker
2 eiers 8e vlapoeier 4t bakpoeier 1t vanilla Room botter en suiker voeg eiers en vanilla by. Voeg droeë bestandele by. Knie goed. Dit is n sagte deeg. Rol uit of rol balletjies of sit deur koekiemaker. Bak by 180 grade vir 10 tot 12 minute. Hanteer versigtig dit is n bros koekie. Bron: Alice Meintjies Foto Samantha Dyer ANNELIZLE SE BOERE SOETKOEKIES ANNELIZLE SE BOERE SOETKOEKIES Meng 6 eiers, 6 koppies suiker en 3 koppies margerien saam tot romerig. Voeg by 12 koppies meel, 12 teelepels bakpoeier
en 1 teelepel fyn naeltjies Meng goed saam. Rol en druk uit. Bak teen 150 grade C vir ongeveer 10 minute tot goudbruin. Bron: Annelizle Botha OATS CRUNCHIES 4 cups (11 ½ oz) regular oats (not quick cooking) 3 cups (9 oz) unsweetened shredded coconut 1 cup (4 ½ oz) all-purpose flour 1 ½ cups (10 ½ oz) granulated sugar ½ teaspoon table salt 1 teaspoon ground cinnamon 1 cup butter (salted) or stick margarine (I use butter) 3 tablespoons (2 3/8 oz) golden syrup or honey ¼ cup low fat milk 2 teaspoons baking soda (bicarbonate of soda) vegetable or canola oil spray Instructions Set the oven rack in the middle, and preheat oven to 325 degrees F. (160 C) Spray 10 x 15 jelly roll pan with canola oil spray. In a large bowl, mix dry ingredients (except for baking soda) very well.
Melt butter (or margarine) and syrup (or honey) in a small bowl in the microwave about 1 minute. Allow to cool for 5 minutes. Stir baking soda into just under ¼ cup milk, making sure it dissolves completely. Add the cooled butter mixture and the milk mixture to the dry ingredients and mix very well with a spoon or even better, just get in there with your hands! Make sure to incorporate dry ingredients at the bottom of the bowl. Distribute evenly on prepared baking sheet. Press down very well with the back of a flat spoon, or roll with a rolling pin. (I distribute and flatten a bit with the spoon and then use the rolling pin to compact and even out.) Push down any edges that come up with your fingers or the spoon. Bake for 25 35 minutes until golden brown. Rotate pan after 16 18 minutes. Keep an eye on them; if browning too quickly cover loosely with foil. And/or turn the oven down to 300 degrees F for the last five to ten minutes of baking. I usually cover them with foil after 16 18 minutes. Remove from oven and set on wire cooling rack for 10 12 minutes. Cut while still warm into 1 1/2 inch squares, with a sharp, serrated knife preferably with a round tip. Allow to cool completely before removing from pan. You might have to carefully run the knife through the cuts again before removing them. Ek het die resep op n Suid Afrikaanse gebak se webtuiste geleen My skoonma het altyd blikke vol gebak want die kinders was mal daaroor. Ons het dit Oats Crunchies genoem. Resep: Cecil Cecilia Woest Hunwick
Jungle oats cookies 1 cup flour 1/2 cup marg 3/4 brown sugar 1/2 cup white sugar 1 egg 1tsp baking powder 1, 1/4 cups oats 15ml milk 5ml vanilla Pinch salt 1/2 cup raisans. Optional Cream marg and sugar, stir in the egg, vanilla, milk then add stiffed dry ingredients, stir in oats, add raisans. Drop spoons full on greased baking tray and bake at 180c for 15min And u can add 1/2 cup chocolate chips instead of raisans if you want Foto en resep: Karin Lubbe
GINGER SNAPS 1/4 of 1kg (125g) margarine (softened in microwave), 225g soft light brown sugar, 1 medium egg, 2 1/2 cups cake flour, 2 tsp bicarbonate of soda, 1/4 tsp salt, 1 tsp ground ginger, 1 tsp ground cinnamon, 1 cup granulated sugar ( I did not add 75g black treacle, 1 tsp ground cloves as recipe reads) Preheat oven to 190 grades C Lightly oil baking sheet 1) Cream together margarine and sugar until light an (OVEN 190 grades C 375 grades F Gas Mark 5 10 minutes before baking) WHN YOUR OVEN IS TOO HIGH, COOKEES WILL BURN! WHEN YOUR OVEN IS TOO LOW, COOKIES NOT BAKES WELL ENOUGH, RAW IN THE MIDDLE! Nota: Petronella Kleintjie Botha Pieterse Onthou die koekies breek maklik wanneer dit warm is probeer jou bes om dit nie te breek nie gebruik twee eierspane as jy moet maar die koekies moet omgedraai word, anders lyk dit nie
aantreklik nie, te donker aan die een kant Picture: Petronella Kleintjie Botha Pieterse KLEIN SOETKOEKIES Resep 750 ml bruismeel 250g strooisuiker 500g stork margarien 1k melk Meng als rol balletjies en druk plat met vingers. Bak by 180 g vir 15 min 750ml self raising flour 250g castor sugar 500g stork 1 cup milk Mix and roll balls and flatten with fingers. Bake at 180 g for 15 min
Resep: Jolandi Greyling