COCONUT TWISTS
Pastry:
190 g butter
4 teaspoons baking powder
1 egg
1 cup of milk
3 ½ cups of flour
Filling:
60 g butter
1 ½ cups sugar
1 ½ cups coconut

Sift dry ingredients and rub in butter until it looks like breadcrumbs.
Beat egg and milk and add to the flour dough.
Make 5 portions and roll each one into large rotis and leave aside.
For the filling cream the butter and sugar until smooth and fold in the coconut.
Place one roti at a time and spread the filling. The last roti will cover it all and will have NO filling.
Slightly give it a roll and cut into long rectangular shapes and twist each one.
Place on oven tray and bake at 180 degrees C for 15 minutes.
Recipe and photo: Yasmeen Ibrahim

CARAMEL AND COCONUT ROUNDS
250 g butter
3 extra large eggs
1 teaspoon vanilla essence
¾ cups of castor sugar
3 teaspoons baking powder
2 cups coconut
cake flour to form soft dough

Beat butter and castor sugar.
Add eggs and vanilla essence.
Fold in coconut.
Lastly add baking powder and flour gradually until you got a soft dough that can easily be shaped/rolled.
Use a biscuit cutter and make rounds/hearts/ squares or any shape you want.
Bake at 180°C for 12 minutes.
When cool sandwich with a tin of Caramel treat.
Photo and recipe by Yasmeen Ibrahim

PAASHASIE KOEKIES
1 ½ koppie Royal Baking mix*
½ koppie vla poeier
1 geklitste eier
½ teelepel suurlemoen of vanilje essense
½ koppie fyn klapper
½ koppie suiker
2 eetlepels melk

Meet al die droë bestanddele in ‘n mengbak af. Meng goed.
Voeg melk en essens by geklitste eier.
Voeg vloeistof gelydelik by droë bestanddele en meng tot n gladde deeg, knie liggies.
Rol uit tot 1/8 duim dik . Sny met koekieuitdrukker.
Bak in 400º F  (200°C ) oond tot liggoudbruin is.

Royal Versiersel
Meng die wit van een klein eier en een eetlepel koue water saam.
Klits gesifte versiersuiker daarin tot dit ‘n lekker smeerdikte het.
* Grondresep vir Royal Baking Mix
Sif saam in ‘n groot mengbak;
7 koppies koekmeel
3 eetlepels Royal bakpoeier
2 teelepels sout

Rasper 3/4 lb (1 ½ koppie) suiwer kookvet (moenie botter of margarien gebruik nie). Vryf met die vingerpunte tot dat die mengsel soos fyn mieliemeel lyk. Bewaar in ‘n blik met styfpassende deksel of in ‘n fles met ‘n skroefdeksel, op die spensrak en gebruik wanneer nodig.
Resep geplaas deur ‎Odette Coates‎

KONDENSMELK KOEKIE FUDGE MET SJOKOLADE
250 g margarien
500 g versiersuiker
1 blikkie kondensmelk
2 pakkies Marie beskuitjies (gebreek)
1 blok gesmelte sjokolade
Smelt botter en haal van hitte af

Voeg versiersuiker en kondensmelk by en meng goed.
Voeg die Marie beskuitjies by en meng tot al die koekies bedek is.
Skep in ‘n bak en druk so bietjie plat.
Laat stol tot dit maklik kan sny.
Sny in blokke.
Smelt sjokolade en skep b0- oor.
Laat weer stol en geniet.
Resep en foto: Ryno En Zelda Herridge

BROSBROOD KOEKIES MET MARASCHINO KERSIES
1 koppie botter (ongesout), teen kamer temperatuur
½ koppie versiersuiker
½ eetlepel vanilla
2 koppies koekmeel
½ teelepel sout
⅔ koppie choc-chips
¾ koppie maraschino kersies, opgekap

Sit die kersies vooraf op ‘n handdoekrol om die vloeistof te verwyder. (ek het sommer die potjie omgekeer in ‘n klein siffie oor ‘n koppie, sodat die sous kan uitloop)
Meng meel en sout en hou eenkant.
Verroom die sagte botter met die versiersuiker en voeg vanilla by.
Gooi die meelmengsel by en meng.
Voeg choc-chips en kersies by en meng goed deur.
Vorm deeg in ‘n langerige wurm en so omtrent 5 cm dik. Druk deeg goed bymekaar, anders krummel die beslag wanneer jy die rol sny. Rol toe in plastiek en sit in yskas vir 1 – 2 uur.
Voorverhit oond 160°C en voer koekiepan uit met bakpapier.
Sny rol in 0.5-1 cm dik koekies. (hang af hoe dik jy jou koekies wil hê) As dit krummel, vorm weer met die hand.
Pak in die pan met so 2 cm spasies tussenin. Bak vir 10 – 15 minute tot dit liggies verbruin aan die bokant.
Laat minute afkoel in die pan en pak dan op rakkie om heeltemal af te koel.
Foto: Stien Rust
Resep geplaas deur Stien Rust

Tweede foto en nota deur Adele Berndt
I used glace cherries and replaced the icing sugar with castor sugar.

CHOCOLATE ROYALS
Aangepas uit ‘n Tupperware resep boekie:-
To make 12
200 g milk chocolate
200 g dark chocolate
280 g marshmallows
30 ml water
biscuits of your choice, cut to the size of your mould (I used Tennis biscuits)
strawberry jam

I sprinkled edible glitter in the bottom of the mould.
Melt chocolate in microwave, paint moulds and put in the fridge.
Put about 1/2 teaspoon of jam on each cut biscuit.
Add the water to the marshmallows and microwave until just gooey and stir through to smooth.
Spoon marshmallow into chocolate painted moulds.
Put the biscuit on top and paint a bit of chocolate over to seal it all in.
Return to the fridge until set.
Remove from moulds
If you want to, you can make biscuits and marshmallow and strawberry jam, but I was in a hurry.
Photo and recipe posted by Annatjie Heydenrych

CHURROS WITH CHOCOLATE SAUSE
50 g butter melted
½ teaspoon vanilla extract
2 cups cake flour
1 teaspoon baking powder
pinch of salt
350 ml boiling water
cinnamon sugar
oil for frying

Place boiling water in a jug and add vanilla and butter. In a mixing bowl sift flour, baking powder and salt.
Make a well in the center and add water mixture.
Stir vigorously until a smooth lump free dough forms.
Rest for 15 minutes while you make the chocolate sauce.
After resting dough, spoon into a piping bag fitted with a star nozzle.
Heat oil to medium hot.
Pipe dough into oil and cut with a kitchen scissors at desired length.
Fry till golden brown.
Drain on paper towel and dredge in cinnamon sugar while warm.

For the sauce:
200 g dark chocolate broken into pieces
100 ml fresh cream
100 ml milk
3 tablespoons golden syrup
½ teaspoon vanilla extract
Combine all ingredients and simmer until you get a smooth, silky chocolate sauce.
Keep warm while you fry the churros.
Photo and recipe: Renata Nalta Bezuidenhoudt

MICROWAVE CHOCOLATE FUDGE SQUARES
250 g butter or margarine
1 Pkt (500 g) icing sugar
40 g (100 ml) cocoa
2 eggs
2 pkts Marie or Tennis biscuits

Microwave the butter or margarine, uncovered, for about 1 ½ minutes in a deep dish, on 100% power or until melted.
Sift together the icing sugar and cocoa and stir into the melted butter.
Beat the eggs and stir them in.
Microwave the mixture, uncovered, for about 2 minutes on 100% power.
Break up the biscuits and mix the fragments into the chocolate mixture.
Transfer to a 20 x 20 cm dish and allow to cool.
Place in fridge to harden and then cut into squares.
Photo: Melissa Ann Vermeulen

PEANUT BUTTER COOKIES WITH HONEY
225 g (400 ml) self-raising flour
75 g (80 ml) hard margarine
50 g (50 ml) Crunchy Peanut Butter
30 ml thin honey
15 ml golden brown sugar

Preheat the oven to 180ºC.
Grease two large baking sheets.
Put the flour in a bowl, add the margarine, cut into small pieces, together with the peanut butter and rub in with your fingertips until the mixture resembles fine breadcrumbs. Put the honey and sugar in a small pot and warm together until the sugar has dissolved. Then pour into the flour mixture and mix very well to form a firm dough.
Turn out onto a lightly flour surface and knead lightly. Roll into balls and place on the baking sheet, well spaced. Press down with a damp fork.
Bake for 12 – 15 minutes or until brown.
Recipe posted by Melissa Ann Vermeulen
Photo: Melissa Ann Vermeulen

TOLL HOUSE COOKIES
100 g (110 ml) margarine
50 g (50 ml) golden brown sugar
1 egg
5 ml vanilla essence
225 g (400 ml) cake flour
2 ½ ml Bicarbonate Of Soda
50 – 70 g (80 – 110 ml) chocolate chips

Preheat the oven to 190º C.
Grease two baking sheets.
Put the margarine in a bowl with the sugar and beat well until soft and creamy. Work in all the remaining ingredients until the mixture forms a stiff dough.
Roll into small balls and place on the baking sheets. Press flat with the palm of your hand.
Bake for 10 – 12 minutes until pale golden brown.
Recipe posted by Melissa Ann Vermeulen
Photo: Melissa Ann Vermeulen