WOOLIES COOKIES
(Recipe may be halved as this makes heaps)
2 cups (500 ml) cups butter
680 g chocolate chips
4 cups (1000 ml)  cake flour
2 (500 ml) cups brown sugar
2 teaspoons (10 ml) Bicarbonate of soda
1 teaspoon (5 ml) salt
2 (500 ml) cups sugar
500 g Grated Cadbury chocolate
5 (1250 ml) cups blended oatmeal
4 eggs
2 teaspoons (10 ml) baking powder
2 teaspoons (10 ml) vanilla
3 cups (375 ml) chopped nuts (optional)
Measure oatmeal, and blend in a blender to a fine powder. Cream the butter and both sugars. Add eggs and vanilla, mix together with flour, oatmeal, salt, baking powder, and bicarbonate of soda. Add chocolate chips, grated Chocolate and nuts. Roll into balls, and place two inches apart on a cookie sheet. Bake for 10 minutes at 180 C.
Photo and recipe by Erna Van der Merwe

Photo 2
Elsabie O’Neill Ackerman
Erna gebruik jy melk sjokolade, ek merk op dat jou koekies heelwat ligter vertoon as myne? Dit is voorwaar ñ heerlike resep

MARIE BISCUITS COPYCAT
Yield: 36 biscuits (diameter 6 cm)
Total time: 1 hr 15 mins
260 grams white flour
1 tablespoon baking powder
1/2 teaspoon salt
2 heaping teaspoon sugar
1 heaping teaspoon palm sugar
4 1/2 tablespoon butter, room temperature
2/3 cup milk, room temperature
Preheat oven to 210 deg Celcius. line cookie pan with cookie sheet
Combine all dry ingredients, mix well
Mix butter in with fork until it forms crumble
Pour milk in, combine with spatula until the colour turns homogeneous. Briefly knead the dough with your hand, just to make sure that it’s no longer sticky. Do not knead for too long that it will make the biscuit tougher!
To make more manageable, divide dough to two. Transfer the first dough to clean, floured working surface.
Roll out the dough to 3 mm thick and cut with cookie cutter. (I use glass cup, by the way)
Transfer the cut biscuit to prepared pan. Prick the biscuits with fork,
Bake for 9 minutes, let it rest inside the oven for 3 minutes.
Recipe posted by Meisie Van Der Colff
Photo: Sue Du Plooy

NICO SE SJOKOLADE EN GEMMER KOEKIES
Soms is mens mos lus vir ‘n lekker brosserige koekie met smaak as ‘n snack, maar een wat nie te soet of te sterk gegeur is nie. Dié ene werk net reg daarvoor. Ongeveer 70 -80 koekies.
4 koppies meel
1 koppie suiker
2 eiers
250 g bakmargarien
½ koppie kakao
1 teelepel fyn gemmer
½ teelepel bakpoeier
½ teelepel sout
5 ml vanilla geursel

Klits eiers suiker margarien en vanilla saam tot romerig.
Sif res van droë bestandele saam en meng by.
Vorm balletjies en druk plat met vurk op gespuite bakplaat.
Bak vir 10 minute teen 180°C.
Resep geplaas deur: Nico Conradie
Foto: Nico Conradie

ELSABIE’S ROSE MACARONS
(makes +- 28 when put together with icing)
96 g egg whites (not fresh eggs) at room temperature
120 g castor sugar
120 g icing sugar
120 g ground almonds or almond flour
Baking parchment, silicone mat or macaron silicon mat with indents placed on a baking sheet.
Weigh all ingredients accurately.
Blend the icing sugar and ground almonds finely in blender or coffee grinder by pulsing it a few times. A fine mixture ensures a smooth shiny outside on macaron. I used my coffee grinder and blend small amounts at a time.
Whip up the egg whites to stiff peak form and then add the castor sugar and mix until dissolved.
With a spatula fold the almond/icing mixture into the egg/castor sugar. It might look like the mixture is too dry but it does come together eventually. Once it’s moist and well blended, use the spatula to beat all the air bubbles out. This is quite important for a smooth perfect texture. When you lift the spatula out of the mixture it should run off with the consistency of lava and fold onto itself into ribbons when moving the spatula while it’s dripping off.
At this point you can add your colour gel or paste (do not use liquid food colouring as it will make your mixture too runny). If you want to make a few colours, split the mixture into bowls and colour each batch. Start by adding very little colour and rather add more if needed. Colour does fade during the baking process so it needs to be darker than what you need it to be when baked. Blend the colour in well making sure you scrape the sides and bottom of your bowl well. I found that spectral colour paste works perfectly but I’ve not been able to find it in SA. I opted for a gel in this case.
I prefer not to flavour the macaron shells but only the filling.
Put the mixture into a plastic piping bag (I put the piping bag into a big glass jar like a Consol bottle and fold the extra plastic over the edges so that it’s easier to fill the bag). Cut off the tip of bag and pipe your rounds into prepared parchment or baking paper with circles on or on the silicone macaron mat. Start on the outside and end with a twisting motion in the middle. You will get the hang of this with practice. I’m still trying too!
Once you have piped all the macaron rounds give the tray about 3 hard taps on the counter surface to get air bubbles out. This is very important as it ensures a good “footing” for your macaron. Should you see any bubbles on the surface use a toothpick to break them.
If it’s raining or very humid when you bake macarons then leave the tray for about 2 hours so the tops can dry. Otherwise half hour to an hour is fine. You can test by lightly touching the top of a macaron. If it’s dry to the touch it’s ready for the oven. I left mine for an hour.
Preheat oven to 140°C (in my gas oven I put onto 150°C and turned down to 140°C once I put the tray in oven). Bake for 16 minutes. In my gas oven I switched the oven off and left the tray in for another 5-8mins before removing. Remove from oven and allow to cool completely before trying to lift them off very carefully. Store in airtight container before and after putting them together with icing. They can be frozen successfully but I have not tried yet.
I hope your macarons turn out perfectly.
Butter icing:
100 g soft butter
250 g icing sugar (sifted well)
Approx 30ml milk
Gel colour
Flavouring essence of your choice
Cream the butter and icing sugar, beating well until smooth. Put enough milk in to make the mixture light and creamy and of spreading consistency. Add the colouring and essence a bit at a time until you get the correct colour and flavour. Blend well.
Pipe a bit of icing onto each half of the macaron and carefully put them together but do not press or the shell will crack.
Recipe posted by Elsabie Templeton
Photo: Elsabie Templeton

ONGEBAKTE BRUINTJIES – COW DROPPINGS
Resep en foto:  Leandri Potgieter
FOOD LOVERS RECIPES
Kook saam:
250 g botter
2 koppies suiker
¼ kop kakao
Kook tot dit suiker opgelos is en haal van hitte af.

Voeg by:
10 ml vanilla essense
2 koppies klapper
3 koppies hawermout
Meng goed.
Skep lepelsvol op besproeide waspapier laat afkoel en plaas in yskas!
Poeding was my ma se ongebakte bruintjies met vanilla roomys in sugar cone bakkies!

ERNA SE SKUIMPIES
Om skuimpies te bak is baie makliker as wat mense dink. Ek maak die gereeld. Partykeer sommer met gewone suiker as ‘n growwer tekstuur jou nie gaan pla nie.
Ek hou van ‘n druppel of 2 rooswater in my skuimpies ipv vanilla.
Daar is nie ‘n beter manier om tegnieke te oefen met nuwe “piping tip” nie 😁
SKUIMPIES
400 g strooisuiker
25 ml asyn
5 ml kremetart
Vanilla
37,5 ml kookwater
knippie sout
3-4 eierwitte
Gooi suiker in bak (verkieslik glas of metaal).
Gooi asyn, kookwater en sout by en meng.
Gooi nou kremetart en eierwitte by en klits tot stywe punte vorm.
Stel oond op 100°C.
Vorm skuimpies op bakplaat wat gespuit in met spray-n-cook.
Sit in oond en stel af na 80ºC en bak vir 1½ na 2 ure.
Sit oond af en laat afkoel in oond.
Foto’s en resep geplaas deur Erna Van der Merwe
2de Foto:  Anmarie Watney – Ek het gevriesde eierwitte gebruik en dit het perfek gewerk

ERNA SE SOETKOEKIES
Resep geplaas deur Erna Van der Merwe
Foto Erna Van der Merwe
FOOD LOVERS RCIPES
10 koppies koekmeel
3 ½ koppie suiker
500 g margarien
4 eiers
3 teelepel kremetart
1 ½ teelepel koeksoda
½ teelepel sout
½ teelepel vanilla geursel
1 koppie korente (opsioneel)

Klop margarien en suiker tot saam.
Voeg eiers een vir een by en meng goed na elke toevoeging.
Voeg al die droë bestanddele by en maak verder aan met melk.
Rol uit en druk af.
Bak by 180ºC vir ongeveer 10 min of tot net gaar.

GLUTENVRYE KITSPOEDINGKOEKIES
Ek het sommer vandag lus gehad om te speel toe bak ek hierdie kitspoeding koekies ek dink ek het dit hier op die blad gekry maar ek het net die gluten vrye bruismeel gebruik.
250 g sagte margarien
250 ml suiker
Verroom goed saam en voeg by
2 eiers en klits goed
Voeg nou by
500 g bruismeel (gluten vry)
1 pakkie kitspoeding ek het caramel gebruik
En 1 teel caramel geursel
Knippie sout
Meng goed plaas in yskas tot ferm maak bolletjies en druk plat of rol uit en druk patroon tjies uit. Bak 12min teen 180°C.
Resep en foto: Marie Grobler

NICO SE JOGURT EN VLAKOEKIES
Die koekies op die foto is op die vinnige en lui manier gevorm met 2 lepels. Maak joune mooi gevorm soos jy en die kinders verkies:
4 koppies meel
1 koppie suiker
2 eiers
250 g bakmargarien
1/2 koppie vlapoeier
125 ml gewone jogurt
1/2 teelepel bakpoeier
1/2 teelepel sout
5 ml vanilla geursel

Klits eiers, suiker, margarien, vanilla en jogurt saam tot romerig.
Sif res van droë bestanddele saam en meng by.
Vorm op gespuite bakplaat en bak vir 10 minute teen 180°C.
Foto en resep: Nico Conradie

HEUNING, DADEL, OATS EN AMANDEL VIERKANTE
2 koppies geroosterde grof gekapte amandels (Ek het rou heel amandels gebruik, in pan gerooster en in voedselverwerker grof gekap)
3 koppies gerolde oats
2 koppies sagte dadels sonder pitte
2 teelepels vanilla geursel
1 ml sout
½ koppie heuning
½ koppie grondboontjiebotter
Smeer vierkantige of reghoekige pan van min of meer 20 x 30 cm, voer uit met bakpapier.
Plaas amandels en oats in mengbak (Ek het Kenwood menger gebruik).
Plaas dadels in voedselverwerker en kap tot fyn stukke. Voeg by oatmengsel.
Plaas vanilla, sout, heuning en grondboontjiebotter in mikrogolfbak en kook vir 3 minute, roer elke 30 sekondes. Maak seker dit begin lekker opkook en borrel – dan is dit gereed!
Voeg by die oatmengsel en meng baie goed saam (voedselverwerker maak dit maklik).
Skep uit op voorbereide bakplaat en druk plat met ferm hand – ongeveer 5mm dik.
Plaas in yskas vir ongeveer 2-3 ure tot ferm. Sny in vierkante. Verpak in lugdigte houer met waspapier tussenin.
Resep en foto: Retha Collett