NEW ZEALAND LOLLY KOEK
(Dit is eintlik glad nie koek nie- meer blokkies)
½ koppie botter/margarien
180 g mini malvalekker
½ koppie kondensmelk
250 g Marie beskuitjies, fyngemaak
(Ek maak resep gewoonlik dubbeld dan pas hy baie lekker in pyrex bak in)
Smelt botter.
Meng kondensmelk by tot alles gemeng en warm.
Haal van hitte af.
Voeg marshmallows by en dan koekies. Continue reading
NEUTKOEKIES
250 g sagte botter
125 ml versiersuiker
100 g ongesoute neute van jou keuse grof gekap
15 ml volroommelk
1 t vanieljegeursel
500 ml koekmeel
10 ml bakpoeier
knippie sout
250 ml versiersuiker
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ONGEBAKTE GRONDBOONTJIE BLOKKIE
Kors
1 pakkie tennisbeskuitjies
knippie kaneel
90 g botter gesmelt
Vulsel
250 g botter
250 ml growwe grondbooontjiebotter
625 ml gesifte versiersuiker
625 ml rice krispies Continue reading
SOFT CHEWY CHOCOLATE CHIP COOKIE
Probeer gerus die lekkerte, het op google gekry. Ons kon nie genoeg kry nie…
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 cup unsalted butter, room temperature
1/2 cup granulated sugar
1 cup packed light-brown sugar
1 teaspoon salt
2 teaspoons pure vanilla extract
2 large eggs
2 cups semisweet and/or milk chocolate chips
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MARSHMALLOW AND RICE CRISPY (VERY SCARY PUMPKIN HEADS)
1/2 cup margarine or butter
80 regular Marshmallows ( 2 × 250 g packets)
1 teaspoon vanilla essence
yellow food coloring (optional)
11 cups of Rice Crispies
6 pieces licourice sticks
small candies and raisins
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VANMELEWE SE VLAKOEKIES
680 g botter of vol magarien
100 g versiersuiker
5 ml vanilla geursel
185 g vlapoeier
5½ koppies koekmeel
20 ml bakpoeier (4 teelepels)
knippie sout
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KOSHUIS KOEKIES
Resep: Erika Weber Vos
250 g botter
2 koppies suiker
2 – 3 eiers
5 ml vanilla
300 g koekmeel
10 ml koeksoda
5 ml sout
15 ml bakpoeier
2 koppies hawermout Continue reading
REGTE OUTYDSE SOETKOEKIES
Resep: Erika Weber Vos
Foto: Tanya Dippenaar
FOOD LOVERS RECIPES
My Tannie was ‘n bobaas bakster. Ek sien nou nog hoe staan al die enamel skottels die huis vol met koekies. – Lees nota onderaan – baie belangrik
3 lb koekmeel = 1.360 kg
2 lb suiker = 907 g
2 lb margarien/botter = 1 kg blok
2 eetlepels kaneel
1 teelepel naeltjies
1 teelepel neutmuskaat
1 pk koeksoda = 12 g
1 pk cream of tarter = 12 g
1 blik kondensmelk
5 groot eiers
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GIANT GOOEY EASTER EGG COOKIE
Preheat oven to 180°C.
Spray n cook
200 g butter at room temperature
250 g sugar
3 eggs
10 ml vanilla essence
400 g flour
5 ml bicarbonate of soda
pinch salt
5 ml cinnamon
125 g whiskers, chopped
2 x 80 g slabs of smarties chocolates (I used one white and one milk chocolate), chopped
cream or ice cream to serve
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PECAN PUFFS
250 g butter
4 Tablespoon castor sugar
1 cup pecan nuts
2 – 3 cups flour
Cream the butter and castor sugar. Add the pecan nuts and mix. Gradually mix in flour and make a soft dough. Shape into horse shoe shapes. Bake at 140°C for 30 minutes.
Photo: Yasmeen Ibrahim
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