AMANDEL, KERSIE EN GRAPPA BISCOTTI
Lewer 10 dosyn biscotti afhangende van hoe groot jy dit sny.
6 ekstra groot eiers teen kamertemperatuur
250 ml suiker
fyngerasperde skil van 2 suurlemoene
250 ml olie
5 x 250 ml bruismeel
knippie sout
klein skeut Grappa (30 ml)
250-500 ml grofgekapte amandel (Ek het nie amandels gehad en gooi toe sommer 20 ml amandel geursel by)
250 ml gesnyde rooi kersies

Voorverhit die oond tot 200°C en voer ‘n gesmeerde oondbak met bakpapier uit. Smeer weer die papier of spuit met kleefvrye sproei.

Klits die eiers en suiker goed saam tot lig en donsig. Voeg die fyngerasperde suurlemoenskil en olie by en klits goed.
Sif die meel en sout oor en voeg die grappa en amandels by. Meng goed en skep in die voorbereide bak.
Bak vir ongeveer 20 min. Laat vir paar minute staan in die pan en keer dan uit op draadrak om verder af te koel tot by kamertemperatuur.
Sny die biscotti in stukke, pak op bakplate en droog teen 90°C tot goed droog. Laat afkoel in die oond tot heeltemal koud en pak weg in lugdigte houers.
Resep en foto: Elsabie Templeton

DATE AND MARIE BISCUIT DELIGHT
250 g butter
½ cup sugar
1 beaten egg
250 g dates, pits removed and cut into small pieces
1 cup of dessicated coconut
1 packet of Marie biscuits broken by hand
1 slab of dairy milk (optional)

Melt butter and sugar in a pot on stove top.
Remove from heat and add beaten egg and stir.
Place back on heat and add dates and coconut and cook for 5 minutes.
Lastly add broken biscuits and switch stove off.
Put into a casserole dish and flatten with back of a spoon.
Spread melted chocolate over and dust with dessicated coconut.
The chocolate is optional. I just use 1 slab of dairy milk.
When cool cut into squares.
Recipe posted by Yasmeen Ibrahim
Photo: Yasmeen Ibrahim

HALF MAAN TERTJIES
2 koppies water
2 eetlepels margarien
sout

Bring tot kookpunt.
Voeg by 2 koppies gewone koek meel. Roer tot deeg ‘n bal vorm.

Haal van stoof af en laat effe afkoel. Knie deeg so bietjie en laat deeg heeltemal afkoel.
Rol uit en druk sirkels uit. Vul met kerrie maalvleis.
Vou deeg en knyp kante vas. Rol in geklitste eier en dan in krummels.
Verpak en vries. Haal uit en deep fry net so gevries.
Heerlik vir kosblikke.
Resep en foto:Marlize Williams

SAM’S PEPPERMINT CHOCOLATE BISCUITS
3 cups flour
half a cup of icing sugar
200 g butter
50 ml oil
15 ml cocoa powder
1 teaspoon vanilla essence
6 pieces of Cadbury peppermint chocolate grated

Cream butter and icing sugar together add flour, cocoa, oil mix until dough forms, add grated chocolate form balls and press flat.
Bake at 160 degrees C for more or less 10-12 min, when the edges turn brown the cookies is perfect.
Recipe & Photo: Samantha Murphy

LELANE SE GESONDHEIDSKOEKIES
2 koppies nutty wheat meel
4 koppies oats –  hier het ek twee koppies oats en twee koppies muesli gebruik
2 koppies klapper
2 koppies bruin suiker
250 g botter of margarien  – ek het bietjie meer gebruik sê so 2 eetlepels
5 teelepels heuning, opgehoop
2 teelepels koeksoda

Smelt botter en stroop. Voeg koeksoda by.
Meng droë bestanddele, gooi stroop by en meng, gooi in oondpan en druk vas, bak vir 10/15 min op 180 grade C.
Resep en Foto: Lelane Van Der Walt

YASMEEN’S CRUNCHIES
4 cups of oats
3 cups of coconut
1 ½ cups of sugar
1 cup of flour
125 g butter
3 Tablespoons of golden syrup
¼ cup of milk
½ teaspoon salt
2 1/3 tsp bicarbonate of soda

Set your oven to 160°C.
In a large dish, combine oats, coconut and sugar and flour.
Melt butter and golden syrup in the microwave for 1 minute, thereafter stir in bicarbonate of soda, salt and milk.
Mix all ingredients together.
Set in a pan.
Bake for 25 minutes.
Cut in squares whilst still hot.
Cool completely then remove from pan.
Photo and Recipe: Yasmeen Ibrahim
2nd photo: Deleen Venter Loker

EASY MADELEINES
2 eggs
100 g caster sugar
100 g plain flour, plus extra for dusting
1 lemon, juice and zest
¾ Tsp baking powder
100 g butter, melted and cooled slightly, plus extra for greasing

Preheat the oven to 200°C. Brush the Madeleine tray with melted butter and then shake in a little flour to coat, tapping out the excess.
Whisk together the eggs and caster sugar until frothy. Lightly whisk in the remaining ingredients. Leave to stand for 20 minutes before carefully pouring into the prepared Madeleine tray. Do not overfill.
Bake for 8 -10 minutes or until the mixture has risen a little in the middle and is fully cooked. Transfer to a wire rack and leave to cool slightly. Dust with icing sugar just before serving.
Photo: Melissa Ann Vermeulen
Recipe posted by Melissa Ann Vermeulen

CHOCOLATE CLUSTERS WITH COCONUT
200 gram butter
1/3 cup of sugar
1 and 1/2 cups of cake flour
2 Tablespoons of cocoa powder
1 cup of cornflakes
1/4 cup of coconut

Place cornflakes into a packet and crush lightly with a rolling pin or your hands.
Lightly toast coconut in the oven.
Cream butter and sugar until light and fluffy.
Add cake flour, cocoa powder, cornflakes and toasted coconut and form into a rough dough.
Scoop out a tablespoon of the dough and place on a baking tray.
Bake at 180°C for 15 minutes.
Drizzle with melted chocolate once baked and cooled.
Photo and Recipe: Yasmeen Ibrahim

STRAWBERRY BARS
Recipe posted by Kay-Lyn Julie Oelofse
Photo: Kay-Lyn Julie Oelofse
FOOD LOVERS RECIPES
1 cup old-fashioned rolled oats (gluten free if needed)
¾ cup white whole wheat flour (or substitute all-purpose flour or 1:1 baking flour to make gluten free)
⅓ cup light brown sugar
¼ teaspoon ground ginger
¼ teaspoon kosher salt
6 tablespoons unsalted butter, melted (or substitute melted coconut oil to make vegan/dairy free)
2 cups small-diced strawberries (about 10 ounces), divided
1 teaspoon cornstarch
1 tablespoon freshly squeezed lemon juice (from about 1/2 small lemon)
1 tablespoon granulated sugar, divided
GLAZE, optional
½ cup powdered sugar, sifted
½ teaspoon pure vanilla extract
1 tablespoon milk (any kind you like)

Place a rack in the center of your oven and preheat to 375°F (190°C). Line an 8×8-inch baking pan with parchment paper so that the paper overhangs two sides like handles.
In a medium bowl, combine the oats, flour, brown sugar, ginger, and salt. Pour in the melted butter and stir until it forms clumps and the dry ingredients are evenly moistened. Set aside ½ cup of the crumble mixture, then press the rest into an even layer in the bottom of the prepared pan.
Scatter half of the strawberries over the crust. Sprinkle the cornstarch evenly over the top, then sprinkle on the lemon juice and ½ tablespoon of the granulated sugar. Scatter on the remaining berries, then the remaining ½ tablespoon sugar. Sprinkle the reserved crumbs evenly over the top. You will have some fruit showing through.
Bake the bars for 35 to 40 minutes, until the fruit is bubbly and the crumb topping smells toasty and looks golden. Place the pan on a wire rack to cool completely (you can speed this process along in the refrigerator).
While the bars cool, prepare the glaze: In a medium bowl, briskly whisk together the powdered sugar, vanilla, and milk until smooth. Feel free to add more milk if a thinner consistency is desired. Using the parchment-paper handles, lift the bars from the pan. Drizzle with glaze, slice, and serve.

AARBEI KLAPPERTJIES
125 gram botter
13 eetlepels suiker, verdeeld
4 eiers, geskei
2 teelepels vanilla
knippie sout
2 koppies bruismeel
2 koppies klapper
aarbei konfyt

Voorverhit die oond tot 160°C.
Spuit kolwyntjie, of ronde madelein panne, deeglik met spray & cook.
Verroom die botter en 8 eetlepels suiker tot romerig. Klits die eiergele by. Klits die sout en vanilla by. Meng die meel by en vorm ‘n deeg. Sit eenkant.
Klits die eierwitte styf en voeg 5 eetlepels suuker by. Klits goed sodat die suiker kan oplos. Meng die klapper by. Sit eenkant.
Rol die deeg uit tot so 3 millimeter. Druk sirkels uit (ek het ‘n doughnut cutter gebruik). Sit ‘n sirkel in elke kolwyntjie holte. Skep ‘n teelepel (moenie skaam wees nie) aarbei konfyt in die middel van elke sirkel. Skep nou ‘n eetlepel klapper mengsel bo-op die konfyt en laat dit die ‘kolwyntjie’ mooi bedek.
Bak vir 20 minute, of to bruin.
Ja ek weet: dit is soort van ‘n Hertzog koekie!!!
Foto en resep: Wayne Dugmore