HERTZOGGIES VAN GEKOOPTE DOPPIES
Foto:  Poppie Naude
FOOD LOVERS RECIPES
Ek het tert doppies probeer en al te lekker. Het die Hertzoggies gemaak.
Klapper vulsel
Tert doppies by tuisnywerheid gekoop.
5 koppies klapper
125 g margarien
2 teelepels vanilla
2 koppies suiker
8 groot eiers
Knippie sout

Stel oond op 180 ºC.
Skep n teelepel konfyt in elke doppie dan die vulsel bo-op.
Room botter en suiker .
Voeg eiers vanilla en sout by.
Laaste die klapper .
Meng alles goed saam.
Bak +- 15 in voor verhitte oond tot goud bruin

AMANDELTEELTJIES
2 eierwitte
125 ml strooisuiker
100 g botter, gesmelt en afgekoel
120 ml koekmeel
2 ml vanillageursel
100 g amandelvlokkies
versiersuiker in siffie vir opdiening

Klop eierwitte en strooisuiker vir sowat 2 minute met vurk of houtlepel.
Roer die botter geleidelik by. Sif die meel oor die mengsel en meng tot glad.
Vou die geursel en amandelvlokkies by die mengsel in. Bedek en laat vir paar ‘n minute staan.
Gebruik ‘n groot bakplaat sonder randte – of gebruik die agter kant van ‘n gewone bakplaat – smeer die plaat baie goed met gesmelte botter. Skep teelepelsvol van die beslag sowat 75 mm uitmekaar op die pakplaat.
Sprei die deeg met ‘n nat vurk uit tot dun teeltjies van sowat 40 mm.
Bak die deeg ongeveer 6 minute in ‘n voorverhitte oond by 190ºC.
Hou dit goed dop – bak totdat die randte ligbruin verkleur.
Laat die koekies vir 2 sekondes op die bakplaat afkoel.
Maak dit onmiddelik met ‘n metaal spatel los van die bakplaat en fatsoneer die koekie oor ‘n tolstok om ‘n teeltjie te vorm.
Plaas dit op ‘n afkoelrak sodra dit hanteerbaar is en bietjie afgekoel het.
Sif versiersuiker oor die teeltjies voor opdiening.
Resep en foto: Petro van Genderen

KONFYT VIERKANTE
250 gram botter of margarine
1 teelepel sout
1 koppie suiker
3 koppies koekmeel
1 teelepel vanilla
2 eiers
3 teelepels bakpoeier
Klop botter en suiker tot romerig, voeg eiers by en klop weer. Voeg meel, bakpoeir, sout en vanilla by meng goed tot stywe deeg en deel dan in twee. Plaas een helfte in yskas. Druk nou die ander helfte in gesmeerde oondpan. smeer lekker dik appelkooskonfyt bo oor. Gebruik nou ander helfte in yskas en rasper dit oor die appelkooskonfyt. Bak vir 25-30 min in oond teen 180 ºC haal uit laat effe afkoel en sny in vierkante.
Bron: Trix Venter (My moeder)
Foto: Zorana van der Berg

CHOCOLATE SUGAR COOKIES

575ml flour
5ml baking powder
1ml salt
125ml butter, softened
80ml cup sugar
1 egg
1 tsp. vanilla extract
170g white chocolate
Preheat oven to 180 degrees. In small saucepan over low heat, melt the white chocolate and set aside. In small bowl, whisk together the flour, baking powder and salt (so they’re well combined) and set aside.
In large mixer bowl beat butter and sugar until creamy. Blend in egg and vanilla extract. Beat in melted white chocolate. Gradually beat in flour mixture until soft dough forms. Shape dough in ball; flatten to 20mm thickness. Wrap in plastic wrap; refrigerate 15 minutes* until firm.
On lightly floured surface, roll out dough to desired thickness (about 6-7mm). Bake until edges are golden. Let stand 2 minutes. Remove from cookie sheets and cool completely.
*Note: You MUST be able to roll and cut the dough after the 15 minute refrigeration time, or it will set up too much and won’t roll out well. This dough is a dream to work with. You’ll love it.
Source: Karen’s Cookies
Photo: Kiti De Jager

JULIA USHER SUGAR COOKIES

2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
Additional spices (per Variations)
6 tablespoons (3/4 stick) unsalted butter, softened
1/3 cup (1/3 stick) shortening
3/4 cup granulated sugar
1 large egg
1 tablespoon whole milk
1/2 teaspoon pure vanilla extract (or to taste, or per Variations)
Combine the flour, baking powder, salt, and any additional spices in a small bowl. Set aside for use in Step 4.
Using an electric mixer fitted with a paddle attachment, beat the butter and shortening on medium speed until creamy. Gradually add the sugar and beat until light and fluffy, about 1 minute. Do not over-beat, or your cookies will dome upon baking, making them more difficult to decorate later.
Whisk together the egg, milk, and vanilla extract in another bowl. Add additional flavouring(s) to taste, or see Variations. Slowly blend into the butter mixture on low to medium speed and mix until smooth. Scrape down the sides of the bowl, as needed, to ensure even mixing.
Turn the mixer to low speed and gradually add the reserved dry ingredients, mixing just until incorporated. Flatten the dough into a disk, wrap tightly in plastic, and refrigerate about 3 hours, or until firm enough to roll without sticking.
Position a rack in the centre of the oven and preheat the oven to 180°C. Line 2 cookie sheets with parchment paper (or silicone baking mats) and set aside.
On a lightly floured surface, roll the dough to a 6mm thickness. (Note: It’s best to roll these cookies no thicker than 6mm to keep them their flattest for decorating.) Cut out assorted shapes with your favourite cookie cutters or the cutters or templates specified in the project you’ve chosen. Carefully transfer the cookies to the prepared cookie sheets with an offset spatula, leaving enough space between each cut-out.
Baking time will vary considerably with cookie size and thickness. Bake until the cookies are lightly browned around their edges, about 8 to 10 minutes 7cm round cookies or as specified in your project. Let particularly long or delicately shaped cookies cool 1 to 2 minutes on the cookie sheets before transferring to wire racks. Otherwise, immediately transfer to racks and cool completely before frosting and/or assembling with Royal Icing or storing.
Source; Julia Usher
Photo: Kiti De Jager

SUGAR COOKIE DOUGH

All Purpose Flour 750g (6 cups)
Baking Powder 15g (1 Tablespoon)
Salt 6g (1 teaspoon)
Unsalted Butter 454g (2 cups)
Granulated Sugar 400g (2 cups)
Eggs 100g (2 Large)
Vanilla Extract 2 teaspoons
Lemon Extract *optional ¼ teaspoon
Lemon Zest 1 lemon
Instructions
1. In the bowl of your Kitchen Aid mixer with the paddle attachment, cream the room temperature slightly softened butter with the sugar until light and fluffy, about 4- 5 minutes.
2. Combine the extracts with the eggs and add to the creaming butter/sugar mixture one at a time. Be sure to stop the mixer and scrape the sides of the bowl after each addition and do not add the next egg until the creamed mixture has absorbed the first addition.
3. Next sift together the flour baking powder and salt and add it all at once to the creamed mixture. Mix just until it is all combined.
4. Wrap this dough disc in plastic wrap and chill for at least 2 hours or overnight before using or you can store it for up to 1 week wrapped in plastic wrap in the refrigerator, or in the freezer for 3 months.
5. Roll out the dough and cut shapes as desired
6. Transfer cookie cut-outs to a parchment line sheet pan and bake in preheated to 180° C oven for approximately 10-15 minutes or until light golden brown. It is difficult to say how long exactly – as it depends on cookie thickness and size, and also how much space is between cookies.
8. So be sure to bake UNTIL ITS DONE! The edges will start to go brown.
Notes
Store dough in the refrigerator for up to 1 week
Freeze, wrapped well for up to 3 months
ROLLING THE DOUGH:
This dough must be chilled for several hours before rolling. You must give the dough time to absorb the flour and allowing it to “relax” so it rolls properly. Once out of the fridge you must re-roll this dough as it will be very crumbly, dry and break apart. Do not be alarmed, as this is NORMAL. Mash it all together and knead it all back together, then RE-roll on a lightly floured work surface until it is pliable.
It’s hard to say how many cookies this recipe yields since I cannot know all the different sizes of cookie cutters and thickness each of you desire. But I like to make this batch in its entirety and freeze any leftover portions that I do not use.
Author: Gretchen’s Bakery
Serves: 3.5lbs
Royal Icing Recipe
If you don’t have cream of tartar use the juice of 1 lemon
Serves: 8 cups
Ingredients
• Icing Sugar (pure) 12 cups (1500g)
• Cream of Tartar 2 teaspoons (12g)
• Egg Whites (pasteurized) ¾ cup (180g)
• Flavor extracts 1 teaspoon
Instructions
1. Place the sifted icing sugar and the cream of tartar in the mixer bowl
2. Blend on low speed to aerate.
3. Add in the egg whites and any extracts and mix until it is smooth.
4. Mix on high for about 20 seconds.
5. At this point you can see the consistency and whether you want to adjust with more egg whites or more icing sugar.
Notes
Store excess royal icing in the refrigerator in an airtight container with a damp coffee filter or paper towel directly on the surface of the icing for up to 2 weeks
Bring to room temperature before using. You may have to add more icing sugar or water (both 1 Tablespoon at a time) to desired consistency.
Source: Gretchens Bakery
Photo: Kiti De Jager
http://www.gretchensbakery.com/sugar-cookie-dough-recipe/

KITI’S GINGERBREAD COOKIES

This is a great recipe that holds it’s shape really well, despite the addition of baking soda.
• 3 ¼ cups (450g) flour
• 2.5ml baking soda
• 1ml salt
• 5ml ground cinnamon
• 10ml ground ginger
• 1ml ground cloves
• 250ml (225g) shortening, softened (if using substitute, ensure it has very little water in, no soft margarines)
• ¾ cup or 187ml (packed) brown sugar
• 1 large egg
• ½ cup molasses (or very thick syrup)
Combine flour, soda, salt and spices. Whisk well to combine. In another large bowl, cream butter and sugar with electric mixer on medium speed for about 3 minutes. Scrape down sides of bowl and add egg and molasses. Beat on medium speed until smooth. Scrape down sides again and then add flour mixture. Mix on low speed just until combined. Separate dough into halves or thirds, wrap in plastic wrap (or roll to exact thickness, about 0.7mm) and refrigerate at least one hour, or up to 2 days. It rolls easier before you refrigerate, but then you have to roll between 2 layers of baking paper to prevent sticking, try to avoid rolling with flour.
Preheat oven to 180 degrees C. Roll dough to ¼ inch thickness, (if you haven’t done so in previous step) between 2 layers of baking paper to prevent sticking. Cut into desired shapes and place on parchment or silicone-lined baking sheets. I place my dough on baking sheet, then cut shapes and just remove the excess. This prevents distortion of shapes. I also then FREEZE them before baking. It helps keep their shape and not spread.
Bake for 10-12 minutes, depending on size of cookies, the smaller the quicker they bake. Avoid mixing small and large sizes on same sheet. Let them cool thoroughly before lining and flooding with royal icing.
Variation: For the FLR birthday recipe I omitted the spices and added an extra 45ml flour, 15ml lemon juice and lemon zest.
Source: Karen’s cookies with my own method.
Photo: Kiti De Jager

TANNIE JOS SE APPELKOOSKONFYTKOEKIES

8k koekmeel
1kg suiker
500g botter
4 eiers, geklits
250ml appelkooskonfyt
1 pakkie koeksoda (25ml)
bietjie melk
Sif meelblom, voeg suiker by en vryf die botter in
Voeg eiers by
Voeg appelkooskonfyt by
Voeg koeksoda in bietjie melk en voeg by
Meng deeg goed
Rol uit of rol balletjies
Bak dit 6-8 min tot ligbruin by 180 grade

Bron:Tannie Jos Davel
Foto: Frieda Greyling

PEPPERMENT EN MARIE BESKUITJIE BLOKKIES (MUNCHIES)
250 g botter
500 g versiersuiker, gesif
90 ml kakaopoeier, gesif
1 ekstragroot eier
1 pak Mariebeskuitjies
1 stafie (90 g) Peppermint Crisp

Voer ’n 25 x 40 cm–bakplaat met kleefvrye bakpapier uit.
Smelt die botter in ’n middelslag-kastrol oor matige hitte. Voeg die versiersuiker en kakao by en roer tot glad.
Verwyder van die hitte en voeg die eier by. Roer tot glad
Versprei die Mariebeskuitjies op ’n bakplaat of skinkbord. Gebruik ’n koekroller om dit in 1 cm-stukkies fyn te rol.
Kap die Peppermint Crisp–stafie in klein stukkies. Roer dit en die koekiestukkies by die kakaomengsel in tot dit goed gekombineer is.
Skep die mengsel dadelik in die bakplaat en gebruik ’n nat rubberspatel om dit eweredig te versprei en plat te druk. Sit in die yskas om te stol.
Sny in blokkies en bewaar in ’n lugdigte houer.
Resep: Ilse van der Merwe
Foto: Lelane van der Walt

SUIKER KOEKIES WAT NIE SPREI NIE
227 g ongesoute botter, kamertemperatuur (baie belangrik) – sowat een koppie
250 ml suiker, in voedselverwerker fyngemaak, of strooisuiker
2.5 ml sout (los uit as jy gesoute botter gebruik)
1 groot eier
1 groot eiergeel
10 ml Vanilla
350 g (of 2.5 x 250 ml) koekmeel

Resep bevat GEEN rysmiddel nie, anders sprei die koekie en raak uit fatsoen.
Room botter en suiker tot lig, en voeg eiers, vanilla by tot baie goed gemeng. Voeg meel by en meng tot net goed gemeng, moenie oor-verwerk nie. Deel in halwes of derdes, druk elke deel plat en maak toe met kleefplastiek. Bere in yskas vir ten minste 1 uur, maximum 2 dae. Kan gevries word maar gebruik binne 2 maande
(WENK: As jy dit dadelik gaan gebruik, rol uit tot 0.75cm dik tussen twee lae bakpapier voor jy dit in die yskas sit. Dit koel vinniger af, en jy druk uit sonder om weer te sukkel om koue deeg uit te rol.)
Rol uit tussen 2 lae bak papier, lig die papier af en toe. Dit help dat jy nie ekstra flour inmeng en die koekies te krummelrig raak nie. Rol uit tot driekwart cm dik, druk fatsoentjies uit en lig versigtig met ‘n metaal spaan en plaas op bakpapier op ‘n bakplaat. Sit intussen die oond aan op 180 grade celcius. Moenie verskillende groottes op dieselfde bakplaat sit nie, anders sal sommige verbruin in die tyd wat die grotes gaar bak.
Plaas die koekies weer vir 30 minute in die yskas of 15 minute in die vrieskas. Dit help dat die fatsoen behoue bly en die koekie nie uitsprei nie. Bak tussen 10 en 13 minute tot goudkleurig (nie bruin) – tyd hang af van jou oond en ook hoe groot die koekies is. Sit op rakkies om heeltemal af te koel voordat jy versier.
Maak solank jou royal icing (koninklike versiersel klink net weird) sodat dit kan staan en die borrels uitgaan.

Royal Icing

3 eierwitte (of 45 ml eierwitpoeier gemeng met 90 ml water)
500 g suiwer versiersuiker (nie die mengsel met maizena in nie)
5 ml vanilla (gebruik deurskynende vanilla as jy spierwit versiersuiker wil he, of enige deurskynende geursel
Meng die eierwit, suiker en geursel op lae spoed tot alles goed gemeng is. Klits teen hoe spoed met K klopper of bree kloppers (nie draad wat jy eierwit en room mee styfklits nie) vir tot 2 minute. Die doel van dit is, jy wil dit tot stywe punt stadium en spierwit he, maar met so min moontlik lug ingeklits. Plaas in ‘n lugdigte bakkie, maar met ‘n velletjie bakpapier of kleefplastiek reg teen die versiersel. Laat staan vir ten minste 2 ure (so jy moet dit dalk eerste aanmaak). Dan roer jy dit na 2 ure versigtig sodat van die lug wat ingeklits is ontsnap. As jy die lepel omkeer, sal dit nie val nie, daai dikte.
Nou begin die pret. Jy gebruik hierdie mengsel (sommige sjefs noem dit “gom”) om die buitelyn en ook die flooding aan te maak, deur meer water by te voeg, half teelepel of soos ek maak, met ‘n sproeibottel. Die buitelyn moet dun genoeg om deur jou dunste versierpuntjie te kom. As jy nou die lepel uitlig uit die bak, sal dit in groot klompe van die lepel afval tot in die bak. Dan “outline” jy jou prentjie op die koekie, laat dit bietjie hard word (‘n baie lae oond, 70 grade max) of dehidreerder help dit vinniger aan. Na so 30 minute kan jy die koekie invul of flood, met ‘n nog dunner weergawe van die uitlyn. Dit moet nou in ‘n dun stroom van die lepel afdrup, dikte van heuning. Gebruik ‘n dun naald of tandestokkie om die flooding in al die hoekies te kry, en borrels te breek. Skud jou koekie om borrels uit te bring.
Plaas jou koekie onder ‘n waaier of in jou oond (ek sit hom af as ek hulle insit) of dehidreerder vir 12 ure. Dan kan jy begin versier.
Jy kan koekies soos myne maak (google Mezamanna om te sien waar kry ek inspirasie) deur jou outlining icing effe dunner te maak maar baie min. As jy vloeibare kleur gebruik kan jy dit sommer met dit dunner maak.

Foto: Kiti De Jager