DUITSE BROSKOEKIES
Meng tot romerig:
300 g sagte botter
200 g suiker (ek gebruik 150 g)
2 eiers
gerasperde suurlemoenskil x 2
Knie 600g koekmeel by botter-mengsel.
Bedek met kleefplastiek en bêre in die yskas vir 1-2 ure.
Rol deeg +-3mm dik uit. Druk vorms uit en bak vir 8-10 min in voorverhitte oond teen 200°C.

Dit kan ook versier word met versiersuiker of smelt sjokolade.
I’ve added 100 g of coconut in today’s mix (and reduced the flour to 500 g) and it’s really good!!
Lekker resep om saam met jou kinders te bak.. geniet

BRON EN 2DE FOTO: Janie du Plessis
Foto:  Carmari Fourie Strobos

MACARONS MET LAVENTEL
Maak: 20
Oondtemperatuur: 150 °C
Jy benodig
125 g fyngemaalde amandels, amandelvlokkies of -splinters
225 g versiersuiker
110 g eierwit by kamertemperatuur (omtrent 4 groot eierwitte)
30 g suiker
pers jel-koskleursel
romerige vulsel van jou keuse (bv. ganache)
vars laventelblommetjies vir versiering
Trek 40 sirkels met ’n deursnee van 4,5 cm op ’n stuk bakpapier. Draai die papier om en voer ’n groot bakplaat daarmee. (Gebruik twee of meer bakplate as jy nie een het wat groot genoeg is nie.)
Maal die amandels so fyn as moontlik in ’n koffiemeul of met ’n stamper en vysel.
Sif die versiersuiker, fyngemaalde amandels en ’n knypie sout saam in ’n bak.
Klits die eierwitte tot dit skuimerig is. Voeg die suiker bietjies-bietjies op ’n slag by en klits dit tot dit stywe punte vorm.
Klits die kleursel by. Kies liefs ’n donkerder pers, want die macarons verbruin in die oond en ’n ligte kleur sal nie mooi uitkom nie.
Vou die droë bestanddele baie liggies by die eierwitmengsel in. Die beslag moet loperig wees, maar nog vorm kan behou: As jy die spatel oplig en ’n bietjie van die beslag in die bak laat loop, moet dit linte vorm wat eers ná omtrent 10 sekondes verdwyn.
Skep die beslag in ’n versiersak en druk dit in die sirkels op die bakplaat uit. Tik die bakplaat liggies op jou werkoppervlak om enige lugborrels uit te kry. Laat dit vir ’n uur eenkant staan. Bak dit dan vir 12-15 minute op die middelste rak van die verhitte oond. Maak die oonddeur effens oop en laat die macaroons nog vyf minute in die oond afkoel.
Plak die macarons twee-twee op mekaar met die vulsel van jou keuse wanneer dit heeltemal afgekoel het.

Foto: Sa-Eeda Daniels

LEMOENKOEKIES VIR N KOEKIEDRUKKER
250 g margarien
375 ml suiker
2 eiers
10 ml lemoensap
10 ml lemoenskil, gerasper
3 koppies koekmeel
2 teelepels bakpoeier
2 ml sout
Room margarien en suiker en voeg die eiers by. Klop baie goed. Voeg lemoensap en skil by en klop goed. Sif droë bestanddele saam en voeg by. Meng tot stywe deeg. Vorm koekies met koekiemaker en bak ongeveer 10 min by 200ºC. Laat koekies effens afkoel op bakplaat voordat dit op ‘n afkoelrak geplaas word om heeltemal af te koel.
NB: Geur van koekies verbeter na ‘n paar dae. Koekies kan met glanskersies versier word voordat dit gebak word.

FOTO – Donata van Rooyen

BISCUITS LEPELSTEELTJIES
250 g unsalted butter
180 g sugar
2 eggs
500 g flour
60 g corn flour
1½ teaspoon baking powder
1 teaspoon vanilla essence

Cream butter and sugar until light and fluffy, add eggs 1 at a time, beating in well.
Sift dry ingredients and add to butter and sugar. Dough will be thick. Roll into balls, add glacé cherries or jam. Bake at 170°C for 10 – 15 mins.
Recipe posted by Sabrina Merli
Photo: Sabrina Merli

LEMON CURD DROPS
Recipe posted and photo: Wilna Dorfling
FOOD LOVERS RECIPES
Makes 30
250 g unsalted butter – chopped at room temperature
½ cup icing sugar sifted
2 cups plain flour sifted
½ cup custard powder
2/3 cup lemon curd

Preheat oven to moderate 180°C. Lightly grease and line 2 oven trays with baking paper.
In a large bowl, using electric mixer, beat butter and icing sugar until light and fluffy. Sift flour and custard powder together and fold into creamed mixture.
Roll level tablespoonfuls of mixture into balls. Arrange 3 cm apart on trays.
Flatten lightly with back of spoon. (lightly dusted with flour) Press a deep thumbprint into the
center of each biscuit.
Bake 12-15 minutes until golden. Cool on tray 5 minutes then transfer to a wire rack to cool completely.
Drop a teaspoon of lemon curd into the center of each biscuit to serve.
Store in airtight container.

NOTES: Ek het myne met ‘n drukkertjie kleiner gedruk nadat dit gebak was om almal ewe groot te kry. Strooi versiersuiker oor voordat jy dit vul met curd.

EASY MILK TARTS

BASES:
½ cup butter
1¼ cups flour
2 tbsp sugar
1 egg
2 tbsp oil
1 tsp baking powder
½ tsp vanilla essence
Pinch of salt

METHOD:
Beat the butter and sugar together to combine. Add the oil, egg and vanilla essence and mix well.
Add your dry ingredients and mix to form a soft dough. Press crust mixture evenly over base and sides of two greased tart dishes.
Bake in a pre-heated oven at 180°C, until light brown.
Remove from oven and set aside to cool.

FILLING:
½ cup flour
1 cup sugar
¾ cup maizena
6 cups milk
½ cup melted butter
2 eggs
1 tsp vanilla essence
Pinch of salt
Powdered cinnamon

METHOD:
Pour 5 cups of milk into a pot and bring to boil on stove.In the meantime,mix 1 cupmilk, the maizena and flour to form a“paste”. When the milk has boiled, take off the heat and mix in the
“paste”. Stir continually to avoid lumps forming. Add butter, sugar and egg yolks. Cook for 10 to 15 minutes (remember to continue
stirring). Add in beaten egg whites. Cook for 5 minutes (again, remember to continue stirring). Take off heat, add in vanilla and mix well. Pour into both tart dishes, sprinkle with cinnamon and place in fridge until set.
NOTE: The same mixture can be used to fill mini tart shells.
Recipe posted by Loychen Mouton Campbell , Courtesy Cindy Chetty.
Photo: Loychen Mouton Campbell

OATS CLUSTERS
375 ml sugar
75 ml cocao
125 ml milk
750 ml oats
Put the sugar, cocao and milk together in big saucepan , melt sugar – keep on stirring – boil on low for 2 min and put in the oats. Mix well.
Spoon clusters on wax paper and let it cool.

RECIPE AND PICTURE:  Heibre Schronen

Shirley Walt
I make peanut clusters just with melted chocolate and add peanuts or for coconut clusters just add coconut… Easy peezy, lol…but will definitely try the Oat clusters, sounds awesome.

ROMANY CREAMS-ELSABE
2 cups cake flour
1 tea spoon baking powder
1 ½ cup coconut
¼ cup boiling water
250g butter
1 cup castor sugar
2 table spoons cocoa
Method:
Cream butter and sugar and add the flour, baking powder, salt and coconut .  Melt cacao in boiling water and add to mixture. Place spoonful on baking tray and bake for 10 min at 180ºC
OR
ADD more flour…Mix it thoroughly and make small balls. Press with a fork and bake for 10 minutes at 180ºC.
Put 2 together with melted chocolate.

Source and Photo: Elsabe Britz Vander Watt

CREAM FILLED HORNS WITH CHOCOLATE

2 packs of good quality ready made puff pastry
A little butter to grease your metal horns
1 egg to egg wash pastry
250 ml fresh whipping cream, a teaspoon of vanilla essence and 1 tablespoon of icing sugar all whipped together until stiff peaks .
Some melted chocolate to dip the edges of the horns in or use a butter knife and spread the melted chocolate around the edges .
Some chopped glazed cherries
Icing sugar to dust over cream filled Horns

Take out your pastry and roll it out on a floured surface just to thin it out a bit . Next cut 1 cm wide strips . Next take the pastry strip and spread a tiny bit of egg wash on it and wrap it around the greased metal horns making sure they overlap to form the horn shape . For small horns make thin pastry strips .. For the bigger horns simply cut the strips wider .

Next place a the horns on a baking sheet lined with baking paper and then egg wash the pastry .. Bake in a preheated oven on 200 def c until golden , about 15-20 minutes .

Next remove the metal horns .. If you struggle just ease it out with a knife . Allow to cool completely .

Next spread melted chocolate around the edges and allow chocolate to set . Next pipe in the whipped cream and place a small piece of cherry on top of piped cream , dust with icing sugar . And its that easy.

You can fill with caramel etc. Also you can make this a savoury treat by piping cream cheese into the baked pastry horn and add a piece of smoked salmon and dill . ( I used homemade flaky puff pastry , recipe can be found in the photo albums , which is optional ) .

Recipe and photo-Fatima Sydow

SNOWBALLS DIPPED IN RASPBERRY JELLY AND COCONUT
3 eggs separated
½ cup boiling water
¼ cup oil
1 teaspoon strawberry OR vanilla essence
1 cup castor sugar
1 cup cake flour
2 teaspoons baking powder

Beat the egg yolks with castor sugar until white and fluffy then add the water and oil to it and beat a little.
Fold the flour and baking powder in and lastly beat the egg whites till very stiff and fold into the mixture.
Put mixture into greased muffin pans.
Bake in preheated oven at 180°C for +9 mins in thermofan oven.
While that is baking mix the following:
1 packet Raspberry jelly
1 cup boiled water
1 cup cold water
Set until thick syrup.
Put one cake layer on top of other, open with sharp knife and pipe cream in centre and close it.
Makes ± 24 snowballs
Scoop 30 ml cake batter in patty pans or muffins pan.
Cool off and use a plastic knife to take out tins.
Put other one on top of the single layer..now you have a double snowball.
Dip it in syrupy jelly and fine coconut.
Open with a small sharp point knife,pipe your cream like a circle on bottom layer, close it with the top layer.
Enjoy!!
Recipe and pic- Feriel Sonday
Recipe posted by Ulrecka Joshua