CHICKPEA WATER MERINGUES
1 tin chickpeas (Drain and reserve the brine/water)
pinch of salt
250 g castor sugar
1 tsp (5 ml) vanilla

Beat chickpea water until foamy, add pinch of salt and beat until stiff.
Gradually add 250 g castor sugar, 1 tsp (5 ml) vanilla essence.
Drop spoonfuls on a baking tray and bake for 90 minutes. At 120 degrees C until crisp.

Source : Rosalyn Kotze

PETRE SE KONFYTTERTJIES IN DIE AIR FRYER
My eerste “jamtertjies” in die Air Fryer. Ek het my sodawater deeg met brandewyn aangemaak.
Sodawater Deeg:
2 koppies koekmeel
250 g margarien/botter
3 ml sout
85 ml yskoue sodawater
15 ml brandewyn

Sif meel en sout saam. Vryf margarien in meel in tot dit soos broodkrummels lyk. Voeg sodawater en brandewyn by, en meng tot stywe deeg. Sit in yskas vir 1 uur. Rol deeg uit op meelbestrooide tafel. Druk sirkels met ‘n glas/koekiedrukker of pasteimaker. Skep ‘n teelepel appelkooskonfyt in, smeer die rant van die deeg met eier-en-melkmengsel en vou die deeg oor om ‘n halfmaan te vorm. Druk vas met ‘n vurk. Smeer bo-oor met eier en melk mengsel.
Bak 10 – 12 minute teen 200°C in die air fryer of  by 220 ºC in gewone oond dieselfde tyd.
Resep en foto: Petré Van Jaarsveld

MARIE SE ROYAL CREAMS
500 gram stork bake margarine kamertemperatuur
1 en 1/2 koppie versiersuiker gesif
1 koppie Maizena gesif
1 koppie vlapoeier gesif
3 koppie koekmeel gesif
2 teelepeltjies amandel geursel
Verhit oond 160 ºC.
Verroom die sagte botter, versiersuiker en maizena tot romerig.
Voeg vlapoeier by asook die amandel geursel en meng goed. Ek gebruik my menger.
Voeg nou meel by koppie vir koppie en meng goed tot ‘n deeg vorm van keuse.
Bak vir 10 tot 15 minute afhangende van jou oond.
Laat heeltemal afkoel voor versiersel op sit en plak op mekaar.

Versiersel:
125 gram stork bake margarine
250 gram versiersuiker
2 teelepels amandel geursel
Verroom alles saam met menger om sagter versiersel te kry.
Geniet!
Resep en Foto: Marié Fourie

BROSKOEKIES – SHORT BREAD
5 x 250 ml koekmeel
250 ml strooisuiker
500 g keur botter by kamertemperatuur (ek het stork bake gebruik)
knippie sout
Voorverhit die oond tot 160ºC of waaieroond tot 150ºC onthou, alle oonde se termostaat is nie dieselfde nie, plaas ‘n los thermometer in jou oond om seker te maak en pas aan.
Sif die suiker en meel net 1 x in ‘n groot mengbak.
Verdeel die botter en voeg een porsie botter by die meelmengsel.
Die rede vir die verdeling van die botter is om die inwerk daarvan te vergemaklik.
Lig die bestanddele gedurig soos jy die botter inwerk met jou vingers, werk nou die 2de helfde botter ook in.
Versprei die deeg in ‘n ongesmeerde koekiepan (voorgestelde grootte 26 x 38 x 3 cm) en druk stewig vas.
Prik gaatjies in die deeg met ‘n vurk in rye, so ongeveer 1 cm uitmekaar.
Bak die deeg in die voorverhitte oond vir 30 – 40 minute.
Verwyder die pan uit die oond en sprinkel strooisuiker egalig oor.
Sny die brosbrood in vierkante terwyl dit nog warm is.
Nota – Ek het +- 150 koekies uitgekry. Ek meet die vingertjies af met ‘n klein mostert blikkie se onderkant en dan is al die vingertjies ewe groot en lyk mooi op ‘n bord of in verpakking.
Resep: Tannie Lili Dreyer
Foto: Marié Fourie

WAY-TO-EASY FLOUR-LESS PEANUT BUTTER COOKIES
1/2 cup peanut butter
1/2 cup brown sugar
1 egg
1cup rolled oats
1/4 cup peanuts or peanuts & raisin mix
1/2 teaspoon baking soda
Preheat oven to 180°C.
In a bowl, use an electric mixer to cream peanut butter and brown sugar until fluffy.
Beat in the egg.
Add rolled oats, peanuts and baking soda to creamed mixture, and mix well.
Line baking sheet with baking paper.
Roll dough into 3 cm balls, and press to flatten on the cookie sheet.
Bake for 10 – 12 minutes or until the cookies turn slightly brown.
Cool cookies on a rack, and store leftovers in an airtight container. (There won’t be any leftovers ~ too yummy)

Photo and changes:  Cecilia Richards

VINNIGE CHIPS KOEKIES
200 g gerasperde  cheddar kaas
125 g simba chips (enige geur)
140 g koekmeel
100 g margarien (baie sag)
Meng alles saam.
Rol in balletjies en druk plat.
Bak vir 10 min teen 200°C

Bron en Foto: Cecil Dunhin

MARSHMALLOW AND PEPPERMINT CRISP TREATS

Peppermint Crisp Chocolate Bars – I used approximately 200g
1 Packet Tennis Biscuits (200g)
200g white marshmallows – I only had a bag of multi colored mini marshmallows, and it worked great.
100g Margarine
Place the biscuits in a large Ziploc bag and seal it. Use your hands and just crush it into smaller pieces. I just crushed it, did not want to end up with only powder, so kept some pieces bigger than others. Place the peppermint crisp on a cutting board, and slice it with a sharp knife into strips and then cut into smaller pieces. Again, not too small, but it depends on your own preference. Mix the biscuits and half the peppermint crisp, and keep the rest aside. Keep the 2nd half of peppermint crisp for the topping. Place Marshmallows in a glass bowl with margarine and microwave for 1.5 minutes, and mix well with a spatula. Add the biscuit and candy mix together with the marshmallow mixture, then work gently and fold it in. Scoop into a parchment lined rectangular dish. Use your spatula to flatten the mixture and add the remaining roughly chopped up peppermint crisp for decoration. If necessary, press it into the soft mixture in order to stick and to set properly. Refrigerate for 2-3 hours and cut into squares.

Peppermint Crisp marshmallow squares
Servings : 20
1 large packet marshmallows
1 large slab Peppermint Crisp
1 packet Tennis biscuits
Method
Line a baking tray with baking paper and grease with butter of cooking spray. Set aside.
Blitz the Tennis biscuits in a food processor until fine. Add the Peppermint Crisp and blitz again. Set this aside.
Add the butter to the marshmallows in a microwave-proof bowl. Place in the microwave on high for 1.5 minutes or until the marshmallows are soft and gooey.
Remove from the microwave and stir in the biscuit and chocolate mixture well. Work quickly as it will start to get very sticky and hard.
Pour the mixture into the greased pan and spread out evenly with a spatula.
Place in the fridge for 2 – 3 hours until the mixture has set.

PHOTO:  Mandy Van der Merwe

MINI MELKTERTJIES
Lewer 24
Tertdeeg
225 g koekmeel
2,5 ml sout
10 ml strooisuiker
175 g yskoue botter, gerasper
1 eiergeel
10 ml koue water

Sif die meel, sout en strooisuiker saam.
Vryf die botter in.
Klits die eiergeel en koue water, voeg by.
Meng tot deeg vorm.
Knie deeg ‘n paar sekondes.
Vorm in ‘n bal en druk dit plat.
Bedek met kleefplastiek en plaas in koelkas vir ‘n uur.
Rol 3 mm uit, druk sirkels uit en plaas in pannetjies.

Vlavulsel
315 ml volroommelk
¼ koppie + 1 eetlepel suiker
1 pypkaneel of nartjieskil
30 ml koekmeel
5 ml vlapoeier
¼ teelepel sout
2 eiers, geskei
30 ml water
20 g botter
5 ml vanilla geursel
5 ml fyn kaneel
15 ml suiker

Vlavulsel
Verhit die melk, die ¼ koppie suiker en die pypkaneel of skil in ‘n kastrol tot warm, dit moenie kook nie, verwyder van hitte.
Sif die meel, mielieblom, vla en sout.
Klits die eiergele, water en die 1 eetlepel suiker in aparte bakkie tot lig.
Voeg die meelmengsel by die eiermengsel..
Voeg dit by die melkmengsel, klits tot glad.
Verhit oor matige hitte.
Voeg die botter by en roer tot dik.
Verwyder die pypkaneel of skil.
Klits die eierwitte tot sagte punte vorm.
Vou dit by die vla in.
Voeg vanilla by
Skep vla in doppies en bak 20 min by 180°C.
Bestuif met kaneelsuiker.
FOTO: Frieda Greyling

LEMON COOKIE TARTS
½ cup castor sugar
½ cup butter
½ cup icing sugar
½ cup vegetable oil
1 egg
¼ teaspoon almond extract
½ teaspoon baking soda
½ teaspoon cream of tartar
2 cups cake flour

Lemon curd filling:
3 large eggs
¾ cup castor sugar
1/3 cup fresh lemon juice
4 tablespoons butter, room temperature
1 tablespoon lemon zest

Make the lemon curd first. In a bowl over a pot of simmering water add eggs, sugar and lemon juice and continually whisk for about 10 minutes until mixture is blended and starts to thicken. Remove from heat and pour mixture through a fine strainer in case there are any lumps. Cube butter into small pieces and whisk through until the butter melts and then add the lemon zest.
Cover in cling wrap so a skin does not form. Allow to cool then fill your tarts. Dust with icing sugar and add lemon zest.
Cookie preparation- In food processor pulse castor sugar, icing sugar and butter till creamy. Can be done with electric beaters as well.
Mix rest of ingredients except lemon curd mix until a smooth dough is formed.
Chill 15 minutes wrapped in plastic wrap. I left in the bowl in fridge.
Spray mini muffin tins with spray-n-cook.
Measure 1 tablespoon of dough.
Roll into ball, place one in each hole of mini tart pan.
Using your thumb make a center in the dough making sure that the dough is uniform size all around and not to thin on the top.
Bake at 180°C for 9 minutes or until dough is slightly firm but not set. They may close up during cooking.
Remove tart shells from oven, working quickly and using the back of a rounded 1/2 tsp measuring spoon gently press a shallow indentation in each shell. (Don’t let them cool or it will be harder to get them to form a shell).
Bake 4 to 5 minutes longer or until edges of shells are firm and golden.
Let cool in the pan for 5 minutes.
Carefully remove from pan and transfer to cooling rack, if they need more shaping you can do that now.
Cool completely before filling. Can be made to this point and frozen (but thaw to room temp before filling). Recipe yields 24.
Photo: Gail Haselsteiner

MARZIPAN BALLS
1½ cups ground almonds
1½ cups icing sugar
2 teaspoons almond extract
2 organic egg whites
cherries
chocolate for dipping

In a food processor, place the almonds, icing sugar and almond extract. Blend, then add the egg whites slowly until a stiff dough is formed. (You may not use all the egg white) Sprinkle some icing sugar on a board and place the dough on it. Knead for about a minute. Roll and cut little pieces. Put a cherry in the middle and roll into a ball then dip in chocolate.

Recipe and photo:  Jennifer Weir