ZANICA SE BOTTERKOEKIES
Zanica vandag op haar 8 ste verjaarsdag het ek besluit om haar begeerte om ook te bak as surprise vir haar te gee en haar eie bakgoed gekoop….nou vertel sy my mamma sit mamma se resepte op facebook gaan mamma myne ook posit so dames hier is Zanica se botterkoekies dan wie is ek nou om te stry lol!

4 koppies koekmeel
2 teelepels bakpoeier
knippie sout
Sif saam bogenoemde
Voeg nou by 300 ml suiker en roer deur.

Vryf 250g stork margarine goed deur.
Klits 2 jumbo eiers goed en meng deeg tot sagte bal. (sit paar druppels water by indien nodig)
Rol uit, druk af en bak vir 12-15 min in voorverhitte oond 180 ºC.
Nota: Jy kan die koekies ook versier met ‘n kersie of soos verkies voor jy dit bak.

FOTO EN RESEP:  Zee Grobbelaar
2de foto: Roni Van Der Walt

S’MORE KOEKIES

S’MORE KOEKIES
Marshmallows
Sjokolade
Marie beskuitjies

Plaas ‘n marshmallow op ‘n beskuitjie, met ‘n stukkie sjokolade bo-op.
Bak vir 5 min @ 150°C
Haal uit en plaas nog ‘n beskuitjie bo-op.
Laat afkoel en geniet

BRON: Cecil Dunhin

LAMINGTON BALLS
1 ¾ cups self-raising flour
¾ cup sugar
160 ml milk
2 eggs lightly beaten
125 g butter, melted and cooled
½ teaspoon vanilla extract

Combine all ingredients with an electric mixer or by hand. Divide mixture into cake pop moulds and bake for 5  – 8 min until the cake pops are golden brown.

Chocolate Sauce:
1 cup sugar
2 cups water
2 tablespoons cacao powder

Combine everything together in a pot and bring to a boil for 3 min. Add pops 3 at a time and cover with the chocolate sauce, remove the pop from the sauce and cover with desiccated coconut.

Recipe and photo:  Esme Scheepers Van Wyk

SWEET BUNCH OF FLOWERS COOKIES
Ingredients:
150g of butter
125g of brown sugar
200g of flour
2 egg yolks
0.5 teaspoons of baking soda
1 bar of dark chocolate
2 teaspoons of caster sugar
80g of colourful chocolate drops (e.g. m&m’s)

Put the flour and butter on a baking board and chop it up with a knife. When you have the consistency of crumble, add the yolks, baking soda and sugar and then knead the dough quickly. Put it in the fridge for one hour. Heat the oven up to 200 degrees C (without convection). Roll the dough out. Cut the flowers out with a cookie cutter and cut holes in the middle of half of them. Cover a baking sheet with some baking paper. Put the cookies on the baking sheet and bake them (the cookies with holes for 6-8 minutes, the rest for 8-10 minutes). Let them cool down. Melt the chocolate in a bain-marie. Sprinkle caster sugar on the cookies with holes. Spread the chocolate on the cookies, and put a colourful chocolate drop into each hole.

Source and photo: Katarzyna Posłuszny
https://www.home-madepatchwork.com/

KOEKIES MET BEESVET
1k gesmelte vet ( wat ek lank voor die tyd uitgebraai het)
2k suiker
2eiers
bietjie geursel ( ek het sommer vanilje gebruik)
klits dit lekker saam
4k meel
4tl bakpoeier
½ tl sout
vryf boonste deel by meel mengel
meng nou 1k melk in
knie liggies
maak bolletjies druk bietjie plat
bak tot goud bruin.

Bron: Nicoliende de Waal
Foto: Nicoliende de Waal

KRISTIE SE ROMANY CREAMS COOKIES
Ingredients:
300g Cooking Margarine at room temperature
5 1/2 Cups of Flour
1 Cup of Sugar
4 Eggs at room temperature
320ml Coconut
240ml Cocoa Powder
300ml Boiling Water
30ml Baking Powder
5ml Vanilla Essence
Pinch of Salt
Ingredients for The Filling:
300g Baking Margarine
60ml Cocoa Powder
200ml Icing Sugar

Method for the Romany Creams Cookies:
1. Cream the margarine and sugar together in a mixing bowl.
2. Add the eggs and vanilla essence and mix well.
3. Now in a separate bowl add the coconut.
4. In another separate bowl add the boiling water and cocoa powder and mix well, add the coconut and mix well till it forms a paste but is still liquid like in consistency.
5. Now add the flour, baking powder and salt to the dough mixture and mix with the electric mixer.
6. Now add the cocoa and coconut mixture and mix well till the dough is the right consistency but it must not be dry it must be buttery so that you can roll the dough in your hand without it sticking to your hands.
7. Now put your oven on 180Degrees.
8. After the oven has been heated, spray baking trays with cook and spray.
9. Roll the romany creams cookie dough in circles and press down on the baking tray so that it form disks.
10. Try to form medium size disks.
11. Bake in the oven for 10-15min.
12. Let all the romany creams cookies cool down.

Method for the Filling:
1. In a mixing bowl add the baking margarine, icing sugar and cocoa powder.
2. Mix well till you can see that it is forming a dark, rich and creamy filling.
3. After your romany creams have been cooled down, spread an evenly amount on one side of the cookie disk and press down with another cookie disk.
4. Place in cookie jars after you filled them.
5. The romany creams cookies fill 2 jars of cookies.
6. Serve and enjoy with coffee or tea!

Source and photo: Kristie Townsend

ARMY DOG BISCUITS

” army dog biscuits” also know as “ship biscuits”
Also known as ships biscuit. This recipe was used by the Royal Navy in the sixteenth century, and remained unchanged for centuries.

1lb flour (455g)
1/2 pint water (284ml)
1/2 tablespoon salt

Method
1. Mix ingredients to form a stiff dough.
2. Roll dough out fairly thin.
3. Cut biscuits into circles. A cup works fine.
4. Place on a baking tray, and prick all over to let out any air when cooking.
5. Bake slowly at a moderate heat(180 degrees) until browned both sides. Approx. 30-40 minutes.
6. turn off the oven and leave biscuits in to cool.

This makes about 30 biscuits.

These things should last for ages. They can be eaten as is if you’re teeth are up to it, or softened in tea, stew etc. The other way they were used was to break them up and put them in a stew as a thickener or used to make a pudding.

SHELEEN SE CHOC CHIP KOEKIES
Resep en foto: Sheleen Byrne Vorster
FOOD LOVERS RECIPES
7 koppies koekmeel
2½ koppies suiker
1½ teelepel gelyk kremetart
1½ teelepel gelyk koeksoda
4 eiers
500 g margarine (wooden spoon, geel pakkie werk lekker)
Voor verhit oond op 180ºC.
Klits alles behalwe meel goed saam.
Meng meel deur met botter mengsel.
Jy kan die deeg net so maak, of choc chips byvoeg, of selfs balletjies in klapper rol en dan plat druk in jou oond pan.
Ek het my oondpan met gewone botter gesmeer en net bietjie meel oor gestrooi.
Die bak hang af van hoe warm jou oond is. Draai na 5 min die pannetjie totdat jy hom heeltemaal in die rondte gedraai het. As die koekies mooi bruin word en die degie net net sag is, kan jy hulle uithaal en laat afkoel.

KONFYT BLOKKIES
500 ml koekmeel
25 ml suiker
1/4 koppie water
1 eier
125 g margarien
5 ml vanilla
1 1/2 teelepels bakpoeier
Appelkooskonfyt

Sif droë bestanddele saam en voeg suiker by.
Vryf margarien liggies in.
Klop eier en water saam en voeg by.
Meng tot stywe deeg.
Knie liggies en verdeel deeg in 2 porsies.
Druk 1 deel op gesmeerde bakplaat uit, met rand en smeer konfyt oor.
Genoeg konfyt om die rou deeg te bedek.
Rasper ander deel van deeg bo-oor.
Moet nie plat druk nie.
Stel oond op 180 ºC.(voor verhitte oond)
Bak 20 min tot ligbruin.
Sny in vierkante wanneer af gekoel het.
Foto: Poppie Naude

Mens kan ook hierdie vulsel in die plek van die konfyt gebruik
500 g vrugtekoekmengsel
1 koppie suiker
halwe koppie brandewyn
Koop saam vir 5 minute. Laat afkoel. Smeer oor deeg en rasper die res van die deeg bo-oor.

SOFT DOUBLE CHOCOLATE COOKIES
Rich, fudgy, soft batch double chocolate cookies oozing with chocolate chips – Chocolate lovers rejoice!
Servings: 18
Ingredients
10 tablespoons unsalted butter ,softened (1 stick plus 2 tablespoons)
3/4 cup packed brown sugar
1/4 cup graulated sugar
1 large egg ,room temperature
1 1/2 teaspoons vanilla
1 cup all-purpose flour , spooned and leveled
2/3 cup cocoa powdered
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups chocolate chips – semi-sweet or dark
Instructions
In a large bowl using a stand or hand-held mixer, cream the butter and sugars together on medium speed for about 2 minutes until well creamed. Then add the egg and vanilla and continue mixing until combined – about 30 seconds. Turn off the mixer and scrape down the sides of the bowl.
Then slowly add in the flour, cocoa, baking soda and salt mixing on low speed until incorporated. Turn off the electric mixer and stir in the chocolate chips. I usually reserve about 1/4 cup of chocolate chips for sprinkling on top.
Form dough into 3 tablespoon balls and place 2 inches apart on a baking sheet lined with parchment paper or a silicon baking mat. Cover with cling film and chill in the refrigerator for at least 2 hours or up to 48.
When ready to bake, preheat the oven to 350F degrees. Bake cookies for 10-12 minutes until the tops are just set. Remove from oven and let cool on their tray for 5 minutes before transferring to a wire rack to continue cooling.
Recipe Notes
After chilling the cookie dough in the fridge, you can place the balls in a ziplock bag to freeze.
Photo and recipe posted by Adele Berndt