YASMEEN’S COCONUT FREE ROMANY CREAMS
250 g butter
½ cup oil
¾ cup sugar
1 teaspoon vanilla essence
2 eggs
¼ teaspoon bicarbonate of soda
2 teaspoons baking powder
2 tablespoons cocoa powder
2 ½ cup flour

Cream butter, sugar, oil, vanilla and eggs together. Add bicarbonate soda, cocoa powder and baking powder and mix. Finally add flour to form a soft dough.
Flatten the dough with a rolling pin and cut out circles using a cookie cutter. Use a fork to shape the lines on the back of the biscuit.
Bake at 180ºC in a pre heated oven for 15 – 20 minutes.
Note: Flour can be less or more to make a soft dough.
Stick the cookies together with melted baking chocolate.
Photo: Yasmeen Ibrahim and Kristie Townsend

KAAS EN MARMITE HAPPIES
1 kg meel
1 kg botter (2 x 500 grm), yskoud
1 kg gerasperde cheddar kaas, grof gerasper
½ teelepel peri-peri
½ teelepel droë mosterd
1 eiergeel
½ koppie yskoue water

Sif meel, peri- peri en mosterd saam.
Rasper botter  en kaas op growwe kant in meel in.
Sny in met ‘n mes  totdat dit goed gemeng is.
Klits eiergeel en water saam. (eierwit word nie gebruik nie)
Hou 12,5 ml uit, voeg res by meelmengsel.
Om ‘n stywe deeg te vorm, pas maar aan as dit te styf is sit bietjie water of eier by tot dit reg is.
(deeg verskil winter en somer, ek laat rus dit bietjie in yskas)
Rol deeg dun uit, (omtrent dikte van 2 R5 op mekaar gesit, druk af met koekie drukker, bietjie groter as ‘n R5).
Smeer met die bietjie eiergeel/water mengsel wat jy gehou het.
Bak by 200°C vir 8 tot 10 min tot goudbruin, as koud is, plak 2 op mekaar met marmite botter. Verpak lugdig.
Ek gebruik 500 g botter op 4 tot 5 teelepels marmite, hang af van smaak.
Dubbele batch gee my ongeveer 34 pakkies van 12 in pakkie, hang ook af van dikte wat jy koekie uitrol.
Lekker bak!
Foto en resep deur Alta Gunter Van Dyk

SOFT MUESLI BISCUIT
Made my son a healthy snack .
3 eggs
2 tablespoons flour
2 teaspoons backing powder
Mix everything together and add muesli or granola rolled oats, no specific amount just put in till it is a thick consistency.
Bake at 180°C for about 10 min.
Photo and recipe by Jo Lubbe

BROWN BUTTER PECAN COOKIES
Ek het gisteraand hierdie koekies gemaak. Die eerste baksel is in super rekord tyd op en ek is versoek om nog te maak.
Die bietjie tyd en moeite om die botter tot die punt net voor dit brand te neem is absoluut die moeite werd, dit gee ‘n besonderse aroma. Hou ook daarvan om die neute in bietjie groter stukke te hou. Die effek wat die Maldon sout gee is ‘n baie groot deel van die sukses van die koekies – die koekie weergawe van salted caramel sous.
160 g (1 ½ cup) shelled pecans – spread out on heavy baking sheet and toast in hot oven for about 6 to 8 minutes – DO NOT BURN THEM. Cool, chop coarsely
225 g butter
200 g (1 ½ cup) normal sugar
115 g (½ cup) dark brown sugar (treacle) (the one that crawls)
2 large eggs
10 ml vanilla extract
300 g (2 ½ cups) plain flour
10 ml baking powder
1 ½ teaspoons Maldon salt (or other flaky salt) If using normal table salt use maximum of 1 teaspoon– it will NOT have the same effect as flaky salt

Brown the butter in a thick bottomed pot over medium heat. Swirl the pot to keep it from browning unevenly. It will foam up and you will begin to see browning in the centre of the pot first. Keep on scraping the bottom so that the milk solids doesn’t burn. It should have a pleasant, nutty sort of aroma and the colour should be quite dark, but not blackened at all. Scrape the butter and brown bits into a mixing bowl and cool to room temperature.
Add the sugars to the cooled butter and blend with an electric blender for a couple of minutes. Because of the bigger sugar crystals, it will not become fluffy.
Beat in the eggs, one at a time and then the vanilla.
Add the dry ingredients, including the flaky salt crystals and mix until completely incorporated.
Mix in the pecans.
Make sausage like rolls of the dough wrapped in cling wrap. Refrigerate until firm (at least an hour, evidently better after 24 hours). The rolls can also be frozen to bake at later stage.
Remove cling wrap and slice into disks. I made mine about 5 mm thick, but it is your choice how thick you want to make it. Space some distance apart on baking sheets lined with baking paper or silicone sheets. Bake at 180 ºC until cooked through and edges starting to colour – time depending on thickness of your disks. 5 mm = about 9 – 10 minutes. Let cool on rack and pack in airtight container.
If frozen, let it defrost just enough to make slicing easy and bake from frozen.
Recipe posted and photo: Petro Borchard

OUTYDSE SOET KOEKIES MET “ROYAL ICING”
Bietjie gespeel vandag.
1 koppie margarien
2 koppies suiker
2 eiers
4 eetlepel melk
1 teelepel vanilla geursel
5 koppies koekmeel
4 teelepels bakpoeier

Room margarine en suiker saam en voeg die eiers by.
Voeg die res by en meng.
Rol uit en bak so 10 min op 180 ºC.

Royal icing
1 kg versiersuiker
1 teelepel kremetart
4 eierwitte

Klits alles saam tot dit dik is, skep in bakkies en voeg die kleursel by en dan teelepel vir teelepel water tot dit kan insak as jy dit optel – As jy die royal icing maak is dit so dik storie, maar dan voeg jy bietjie bietjie water by en roer die icing, sal dan vloeibaar wees as jy die lepel optel uit icing uit en die wat dan drup moet dan insak en nie bo op lê nie dan weet jy dit is reg
Lekker speel.
Foto en Resep: Johan-Kobie Van Rooyen

CHOC KITS
Made this morning for my baby boy.
250 g butter
1 cup sugar
4 tablespoons of golden syrup
2 teaspoons of bicarbonate soda
1 cup of oats
1 cup of dessicated coconut
3 cups of cake flour
baking chocolate to sandwich biscuits

Cream butter and sugar.
Add golden syrup to the butter mixture and cream some more.
Finally add in rest of the ingredients and make a soft dough.
Break off small pieces and roll into oval shapes. Slit each biscuit in the centre with a knife.
Bake at 180°C for 10 to 15 minutes. Depends on your oven. I have an old oven so takes 15 minutes. The newer ones should be 10 minutes.
Sandwich with baking chocolate.
Photo and recipe by Yasmeen Ibrahim

JOHANNA SE CRUNCHIES
4 koppies koekmeel
4 koppies hawermout
4 koppies klapper
500 gr margarine
4 eetlepels stroop
6 eetlepels kook water
4 koppies suiker
2 teelepels vanilla
4 teelepels koeksoda
knippie sout
2 eiers

Plaas meel, klapper, oats en ‘n knippie sout in mengbak en meng.
Smelt margarine, suiker, stroop, kookwater, vanilla en koeksoda saam.
Klits eiers en voer by warmmengsel en roer goed.
Giet oor droë bestanddele en meng goed deur.
Druk in oondpanne en bak tot gaar +- vir 45 min op 180 ºC.
As uit oond kom, sny in blokkies en haal uit panne om af te koel.
Resep en 2de foto: Johanna Viljoen Zwiegelaar
Foto: Rianca Kruis

CECILIA SE GEMMERKOEKIES
Resep en foto: Cecilia Swanepoel Nance
FOOD LOVERS RECIPES
Hierdie is ‘n harde koekie.
500 g stroop
500 g margarien
5 koppies suiker
2 eiers
8 koppies koekmeel
3 eetlepels gemmer
2 eetlepels koeksoda
2 eetlepels kremetart
knippie sout

Verhit die stroop.
Meng botter en suiker tot romerig.
Voeg stroop by en meng deur.
Roer geklitste eiers by.
Voeg droë bestanddele by en meng goed.
Rol in balletjies en pak op voorbereide bakplaat. (nie nodig om effens plat te druk nie)
Bak vir ±20 minute by 180°C.

OUTYDSE OBLIETJIES – BRANDY SNAPS
1/2 koppie goue stroop
1/2 koppie botter
1 koppie koekmeel
1/2 koppie suiker
1 Eetlepel fyn gemmer
1/4 teelepek sout

Vooraf verhit jou oond 150 grade C.
Verhit goue stroop tot kookpunt.
Voeg botter by en roer tot gesmelt.
Voeg ander bestanddele by en roer tot gladde deeg.
Haal af van stoof en laat heeltemal afkoel.
Vorm ronde koekies so groot soos okkerneut .
Plaas op bakplaat so 7 cm uit mekaar en druk met duim koekie effe plat.
Bak vir 10 tot 15 min tot goudbruin.

Rol elke koekie terwyl nog warm om ‘n houtlepel se steel, (manlief het sommer stort rod gevat en paar gesny) om ‘n silinder te vorm.
Laat heeltemaal afkoel op houtlepel, as koekies te hard word, sit vinnig terug in oond vir ‘n paar sekondes, sodat dit net weer warm word, laat afkoel, vul dit met room wat gegeur is of ek spuit karamel in en dan die punte elke kant met room, dit word gou pap, vul net voor opdiening.
Foto: Alta Gunter Van Dyk
Resep geplaas deur Alta Gunter Van Dyk

FAVOURITE ROYAL CREAMS
250 g butter
1/2 cup icing sugar
1/2 cup maizena/ corn flour
1 tsp almond essence
2 1/2 cups of flour

Beat butter, icing sugar and almond essence until smooth.
Sift in flour and maizena (corn flour).
Shape any way you prefer. I used a nozzle.
Bake at 160°C for 20 minutes.

For the sandwich icing
60 grams of butter
1/2 cup icing sugar
2 teaspoons of almond essence
Beat together and sandwich.
Dust with icing sugar.
Recipe posted by Yasmeen Ibrahim
Photo: Yasmeen Ibrahim