HERTZOG COOKIES
500 ml cake flour
5 ml baking powder
2 ml salt
40 ml castor sugar
125 g butter
3 large eggs , separated
45 ml water
200 g apricot jam
300 ml sugar
500 ml desiccated coconut
Sift the flour , baking powder and salt together .
Add the castor sugar and rub in the butter .
Beat the egg yolks and water together . Add to the dry ingredients .
Mix together to form a soft dough .
Roll the dough out on.a floured surface and press out circles big enough to line a patty pan trays .
Place the dough circles into the patty pan tray.
Spoon a teaspoon of apricot jam into the middle of each circle of dough .
Beat the egg white until they form soft peaks .
Continue beating while adding the sugar gradually .
Fold in the coconut and spoon the mixture over the apricot jam .
Bake in a preheated oven for 20 – 25 minute or until the pastry is crisp and coconut topping is golden .
PHOTO: Petro van Genderen

CHOCOLATE CHUNK COOKIES
1 cup flour
½ cup Cocoa Powder
½ tspn bicarb of soda
½ tsp salt (if using salted butter, omit salt)
250g dark chocolate (chopped)
125g butter
1 cup sugar
2 eggs whisked
1 tsp vanilla extract
Melt ½ the chocolate with the butter over a double boiler (baine marie) set aside to cool
Sieve flour, bicarbonate of soda, salt, cocoa and sugar together.
Add vanilla to whisked eggs and add to cooled melted chocolate mixture. Add to flour mixture and mix well. Add chopped chocolate to mixture and blend well. Use ice cream scoop and place on greased baking sheet. Do not place them too close together as the cookies tends to spread. Bake at 180C for 12-15 minutes. The recipe makes 18 cookies.
Adjusted recipe A Siebert
Add 1 cup desiccated coconut to the dry ingredients after sieving, and then continue as normal. Make smaller balls, as these does not spread as much as the original recipe
Photo: Alida Siebert

FUDGE BROWNIE TARTLETS
1/2 cup butter, softened
1 3 ounce package cream cheese, softened
1 cup all-purpose flour
1/2 cup semisweet chocolate pieces
2 tablespoons butter
1/3 cup sugar
1 egg, beaten
1 teaspoon vanilla
Macadamia nuts, hazelnuts (filberts), almonds, or walnut pieces (optional)
Chocolate Butter Frosting (below)

Chocolate Butter Frosting
1/4 cup butter, softened
1/4 cup unsweetened cocoa powder
3 cups sifted powdered sugar
2 tablespoons milk
1 teaspoon vanilla
1. For pastry, in a medium bowl, combine the 1/2 cup butter and the cream cheese. Beat with an electric mixer on medium to high speed for 30 seconds. Using a wooden spoon, stir in flour. Cover and chill dough about 1 hour or until easy to handle.
2. Shape dough into 24 balls. Press each ball evenly onto the bottom and up the side of an ungreased 1-3/4-inch muffin cup.
3. Preheat oven to 325 degrees F. For filling, in a small saucepan, combine chocolate pieces and the 2 tablespoons butter; heat and stir over low heat until melted. Remove from heat. Stir in sugar, egg, and vanilla. If desired, place a macadamia nut, hazelnut (filbert), almond, or walnut piece and about 1-1/2 teaspoons of the chocolate mixture into each dough-lined muffin cup.
4. Bake for 20 to 25 minutes or until pastry is golden and filling is puffed. Cool tartlets in muffin cups on wire racks for 5 minutes. Carefully run a knife around the edge of each muffin cup to remove tartlets from pans. Transfer tartlets to wire racks and cool
5. Pipe or spoon Chocolate Butter Frosting onto tartlets. If desired, top with additional nuts. Makes 24 tartlets.
Chocolate Butter Frosting
1.
In a large bowl, beat butter with an electric mixer on medium to high speed until smooth. Beat in unsweetened cocoa powder. Gradually add 3/4 cup sifted powdered sugar, beating well. Slowly beat in milk and vanilla. Gradually beat in 2-1/4 cups sifted powdered sugar. Beat in enough additional milk, 1 teaspoon at a time, to reach piping consistency.

Make Ahead Tip
•Prepare as directed through step 4. Place cooled tartlets in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days. (Or place cooled tartlets in a freezer container; cover. Freeze for up to 3 months.) To serve, thaw tartlets, if frozen. Continue as directed in step 5.
photo:  Marika Tegmann

SJOKOLADE KARAMELSTAFIES
Nou gemaak … Sjokolade karamelstafies … Hierdie ook bekend as Millionaires Shortbread !!!
BASIS :
160 g sagte botter
150 ml strooisuiker
375 ml koekmeel blom , gesif
25 ml melk
5 ml vanielje
VULSEL:
125 g botter
150 ml sagte bruinsuiker
397 g ( 1 blikkie ) kondensmelk
BOLAAG:
300 g donker sjokolade
Voorverhit oond tot 180 C . Voer bodem van n vierkantige 20 cm koekpan met bakpapier uit en spuit rand van pan liggies met kleefwerende middel .
Basis:
Klits botter en strooisuiker saam tot lig van kleur en romerig .
Klits melk en vanielje by en laastens die meel .
Druk degie in bereide pan en bak vir sowat 20-25 minute en tot goudbruin bo-op en laat afkoel .
Vulsel :
Plaas al die bestanddele in n middelslag kastrol en roer oor matige temperatuur om al die suiker op te los . Bring tot kookpunt en prut vir 5 minute sonder n deksel terwyl heeltyd geroer word en totdat mengsel verdik en n karamelkleur verkry .
Giet warm karamel oor afgekoelde kors en laat afkoel .
Bolaag:
Smelt sjokolade en smeer bo-oor karamel . Laat eenkant om heeltemal te stol en sny daarna in stafies .

Foto:Petro van Genderen

NO BAKE CHOCOLATE OATS COOKIES
½ koppie botter
2 koppie suiker
½ koppie melk
4 tablespoons cocoa
½ koppie peanut butter
3½ koppie oats
2 tablespoons vanilla essence

Bring 1ste 4 tot kookpunt, kook vir 1 min,
Voeg ander 3 bestanddele by en skep lepels vol op wax papier tot afgekoel.

RESEP: Onbekend
FOTO: Lelane van der Walt

CREAM HORNS
1 x 400 g packet puff pastry
1 large egg, beaten, to glaze
icing sugar, for dusting

CHANTILLY CREAM
200 ml very cold fresh cream
15 ml castor sugar

Roll out the pastry and trim to a rectangle measuring 60 x 10 cm.
With a sharp knife, cut the pastry into ribbons approximately 1 cm wide.
Brush one side of each pastry strip with a little egg.
Thoroughly grease 24 cream – horn tins (metal cones made for this purpose). Roll or wind each pastry strip around a cream – horn tin starting at the tip and ensuring that the
pastry overlaps, with no gaps as it is rolled onto the tin.

Roll to just over halfway up the metal cone.
Press the end of the pastry down and repeat until all the cones have been rolled.
Refrigerate for about 30 minutes.
Preheat the oven to 220 ºC.
Place the rolled horns on a greased baking tray with the fold in the underside.
Bake until golden brown, about 7 – 9 minutes.
Remove from oven and leave to cool slightly.
With great care, twist each metal cone until it comes cleanly out of the pastry horn, leaving the pastry intact.
Once the horns are completely cool dust with icing sugar.

To make a plain Chantilly cream filling, ensure that the cream is cold.
Whisk the cream in a large bowl (if you like, place this in a larger bowl containing ice, so that the cream remains cold).
Gradually add the sugar, whisking continuously until it is thick and fluffy.
Refrigerate until needed.
Using an icing bag, carefully fill the horns with cream.

Note: Ek sit so klein bietjie strawberry jam onder in.
PHOTO: Petro van Genderen

ONGEBAKTE SJOKOLADEKOEKIES
Foto:  Elizé Le Roux-Diedericks
FOOD LOVERS RECIPES
My man se gunsteling. Hulle verdwyn so ongemerk. 😝
125 g margarien of botter
500 ml suiker
125 ml kakao
125 ml melk
750 ml hawermout
250 ml klapper
2,5 ml vanielje geursel

Kook eerste vier bestanddele presies 5 minute lank saam.
Roer die res van die bestanddele by en drup lepelsvol op ‘n gesmeerde bakplaat. Laat goed afkoel.

PASTEIS DE NATA – PORTUGUESE CUSTARD TARTS
For the pasteis de nata dough
2 cups minus 2 tablespoons all-purpose flour, plus more for the work surface
¼ teaspoon sea salt
¾ cup plus two tablespoons water
16 tablespoons unsalted butter, room temperature, stirred until smooth
For the custard
3 tablespoons all-purpose flour
1 ¼ cups milk, divided
1 1/3 cups granulated sugar
1 cinnamon stick
2/3 cup water
½ teaspoon vanilla extract
6 large egg yolks, whisked
For the garnish
Confectioners’ sugar
Cinnamon
Make the pasteis de nata dough
In a stand mixer fitted with a dough hook, mix the flour, salt, and water until a soft, pillowy dough forms that pulls away from the side of the bowl, about 30 seconds.
Generously flour a work surface and pat the dough into a 6-inch square using a pastry scraper. Flour the dough, cover with plastic wrap, and let it rest at room temperature for 15 minutes.
Roll the dough into an 18-inch square. As you work, use the scraper to lift the dough to make sure the underside isn’t sticking to your work surface.
Brush the excess flour off the top of the dough, trim any uneven edges, and, using a small offset spatula, dot and then spread the left 2/3 portion of the dough with a little less than 1/3 of the butter being careful to leave a 1 inch plain border around the edge of the dough.
Neatly fold the unbuttered right 1/3 of the dough (using the pastry scraper to loosen it if it sticks) over the rest of the dough. Brush off any excess flour, then fold over the left 1/3 of the dough. Starting from the top, pat down the dough with your hand to release any air bubbles, and then pinch the edges of the dough to seal. Brush off any excess flour.
Turn the dough 90° to the left so the fold is facing you. Lift the dough and flour the work surface. Once again roll it out to an 18-inch square, then dot the left 2/3 of the dough with 1/3 of the butter and smear it over the dough. Fold the dough as directed in steps 4 and 5.
For the last rolling, turn the dough 90° to the left and roll out the dough to an 18-by-21-inch rectangle, with the shorter side facing you. Spread the remaining butter over the entire surface of the dough.
Using the spatula as an aid, lift the edge of dough closest to you and roll the dough away from you into a tight log, brushing the excess flour from the underside as you go. Trim the ends and cut the log in half. Wrap each piece in plastic wrap and chill for 2 hours or preferably overnight. (The pastry can be frozen for up to 3 months.)
Make the custard
In a medium bowl, whisk the flour and ¼ cup milk until smooth.
Bring the sugar, cinnamon, and water to a boil in a small saucepan and cook until an instant-read thermometer registers 220°F (100°C). Do not stir.
Meanwhile, in another small saucepan, scald the remaining 1 cup milk. Whisk the hot milk into the flour mixture.
Remove the cinnamon stick and then pour the sugar syrup in a thin stream into the hot milk-and-flour mixture, whisking briskly. Add the vanilla and stir for a minute until very warm but not hot. Whisk in the yolks, strain the mixture into a bowl, cover with plastic wrap, and set aside. (You can refrigerate the custard for up to 3 days.)
Assemble and bake the pastries
Heat the oven to 550°F (290°C). Remove a pastry log from the refrigerator and roll it back and forth on a lightly floured surface until it’s about an inch in diameter and 16 inches long. Cut it into scant 3/4-inch pieces. Place 1 piece pastry dough, cut side down, in each well of a nonstick 12-cup mini-muffin pan (2-by-5/8-inch size). Allow the dough pieces to soften several minutes until pliable.
Have a small cup of water nearby. Dip your thumbs in the water, then straight down into the middle of the dough spiral. Flatten it against the bottom of the cup to a thickness of about 1/8 inch, then smooth the dough up the sides and create a raised lip about 1/8 inch above the pan. The pastry sides should be thinner than the bottom.
Fill each cup ¾ full with the slightly warm custard. Bake the pasteis until the edges of the dough are frilled and brown, about 8 to 9 minutes.
Remove from the oven and allow the pasteis to cool a few minutes in the pan, then transfer to a rack and cool until just warm. Sprinkle the pasteis generously with confectioners’ sugar, then cinnamon and serve. Repeat with the remaining pastry and custard. These are best consumed the day they’re made.

Photo:  Alida Siebert
Recipe posted by Alida Siebert

COFFEE AND PEANUT BUTTER BISCUITS
2 ½ cups butter, softened
2 cups sugar
2 cups brown sugar, firmly packed
½ cup smooth creamy peanut butter
4 eggs
2 teaspoons vanilla extract
6 cups cake flour
2 teaspoons salt
2 teaspoons baking soda
½ teaspoon baking powder
2 tablespoons instant coffee (nescafe, etc)

Cream butter, sugars and peanut butter until light and fluffy. Beat in eggs and vanilla. Combine flour, salt, baking soda and baking powder. Gradually add to creamed mixture and mix well.
Form balls and place on prepared baking tray (I used spray and cook) about 6 cm’s apart. Press lightly with flour-dusted fork. Bake at 180°C for 10-15 min or until golden brown. Cool on wire rack
Recipe and photo:  Cecilia Richards

WAYNE SE GEMMERKOEKIES MET BRUISMEEL
Resep geplaas en foto: Wayne Dugmore
FOOD LOVERS RECIPES
1.5 kg bruismeel (2.6 liter)
15 ml kremetart
30 ml gemengde speserye
60 g gemmer
1 kg bruinsuiker
500 g sagte botter
500 g stroop
6 eiers
15 ml koeksoda
125 ml melk

Sif die bruismeel, kremetaart, gemengde speserye en gemmer saam. Maak seker dis goed gemeng. Voeg die bruinsuiker by en meng goed.
Meng die koeksoda met die melk en laat staan solank.
Klits die botter en die stroop goed saam. Voeg die eiers by en meng goed. Voeg die koeksoda mengsel by en meng goed.
Voeg die stroop mengsel by die meelmengsel en meng deeglik tot ‘n stywe deeg.
Laat staan die deeg oornag.
Voorverhit jou oond tot 190°C.
Rol bolletjies van ongeveer 50 sent grotte en plaas in ‘n bakplaat ongeveer 10cm uit mekaar. Druk die balletjies plat met ‘n vurk. Bak vir 15 – 17 minute tot goud bruin.

WENK: Maak jou bolletjies vooruit terwyl die koekies bak. Kry sou gou moontlik jou koekies van die warm bakplaat af en sit die nuwe bolletjies op die warm bakplaat en druk sou gou moontlik plat. NOU druk jy dit ‘n tweede keer plat met ‘n vurk. Dit verseker ‘n lekker dun koekie wat lekker bros bak. Ek het met 4 panne gewerk.

WENK: Om eweredige balletjies te kry vat jy mes en sny die groot stuk deeg in kwarte.
Vat ‘n kwart en vorm ‘n bol.
Sny weer in weer in 4.
Vat nou die nuwe kwarte en vorm bolle.
Sny weer in 4.
Nou kan jy elke stukkie in 3 of 4 stukkies sny afhangende van hoe groot jy jou koekies wil hê.
Dalk nog ‘n keer… ek sou skat dis so 300 medium koekies. 400 klein koekies…