VRUGTEBLOKKIES

VRUGTEBLOKKIES
125 g bruinsuiker
250 g botter
250 g son-droë vrugtekoekmengsel
100 g glanskersie gekap
2 eiers, liggies geklop
2 pakkies Tennisbeskuitjies
5 ml vanieljegeursel
Smelt bruinsuiker en botter saam totdat suiker opgelos is. Kook vir 1 min.
Voeg vrugtekoekmengsel en kersies by. Prut 3 min.
Laat die mengsel goed afkoel en voeg die geklopte eiers eiers by. Prut vir 1 min. Voeg vanielje by.
Breek 1 pakkie Tennisbeskuitjie ruweg en meng dit deur die vrugtemengsel.
Voer ‘n gesmeerde pan 23cmx30cm uit met die ander pakkie Tennisbeskuitjies. Skep vrugtemengsel in pan en laat afkoel.
Sny gestolde mengsel in blokkies. (vries ook goed)

Resep geplaas deur Annelie van der Merwe-Kruger

HERTZOGGIES

HERTZOGGIES
30 ml margarine or butter
60 ml white sugar
3 large eggs
5 ml vanilla essence
500 g self raising flour
1 ml salt
a little water or milk
Filling:
250 ml white sugar
3 large. egg whites beaten
500 ml desiccated coconut
smooth apricot jam
Cream Margarine ir butter and sugar until light and creamy. stir in egg yolks and vanilla blending well. Sift flour and salt. over the miXture, blend well and stir in a little water or milk to make a fairly stiff dough. Roll out 5mm thick. line greased patty pans with rounds
To make the filling, gradually add sugar to egg whites beating well. Fold in cocanut. Drop a teaspoon of apricot jam in centre of each round and spoon cocanut on top. Bake 200ºC for approx 15 minutes or until pastry is lightly golden. Cool slightly in the pans then cool completely on a wire rack.
Store in airtight container.

Note: forgot to mention this recipe makes approx 60 hertzoggies. I also use the same pastry to make Xmas pies. I mix 2 grated granny smith sapples with a bottle of Xmas fruit mixture, put filling in pans and seal top with a pastry round. prick top and bake….. when cool sprinkle with castor sugar.

Recipe: Brenda Collopy Landsberg

BUTTERSCOTCH BISCUITS

BUTTERSCOTCH BISCUITS
Cream together:
250 g margarine (butter)
2 cups brown sugar
Add the following:
2 eggs – 1 at a time. Beat well
Add 1 teaspoon bicarbonate of soda dissolved in 1 tablespoon hot water
Add 1 teaspoon vanilla essence
Sieve together:
4 cups cake flour with 1 teaspoon cream of tartar
Add to egg mixture.

Add 1 cup coarsely chopped almonds (I use the nibbed almonds)
Add a few copped cherries – optional.
Mix well.

Roll into a long roll – Like a sausage and chill in fridge/freezer until quite firm.
Slice and bake at 180 ºC until light brown.
Note: I normally double this recipe.
Recipe: Deleen Venter Loker
Photo: Foto: Francis Smith

COCONUT WAFERS

COCONUT WAFERS
1¾ cup cake flour
125 g margarine or butter (soft)
1 cup sugar
1 teaspoon vanilla essence
1 egg
¾ cup coconut
½ teaspoon salt
1 ½ teaspoons baking powder

Cream margarine and sugar until light and fluffy.
Beat in egg and vanilla.
Stir in the coconut.
Sieve all the dry ingredients.
Mix well and shape into long rolls on waxed paper. Chill
Cut into slices and bake at 180 ºC for 10 – 12 minutes.

Variation:
Omit the coconut and add choc chips/ cherries
Note:
I normally double the recipe.
I freeze these in the rolls and bake as and when needed. I also chop cherries in to make them look pretty.

Resep:Deleen Venter Loker

HERTZOGGIES ALA MOIRA

HERTZOGGIES ALA MOIRA

Ek het `n shortcrust degie gebruik vir die doppies en dit in my muffin pan gebak.
Vir die deeg:
2 koppies(500 ml) bruismeel
125 g of 150 g botter
2 eiergele
50 tot 100 ml strooisuiker
+/- 200ml yskoue water
Frummel botter in die meel, meng strooisuiker deur en klits eiergele met van die water en meng tot `n sagte, uitrolbare deeg. Laar rus en lekker koud word in die yskas, rol uit tot so 5mm dik en druk die grootte doppie uit wat verlang word en voer die gesmeerde muffinpannetjie uit.
Vir die klapper meringue:
Klits twee eierwitte tot styf en voeg 50 ml strooisuiker bietjie-bietjie by terwyl dit geklits word.
Vou 150 ml fyn of growwe klapper en 1 ml bakpoeier by die eiermengsel in. Skep 1 teelepel appelkoosjam in elke ongebakte doppie en dan die klapper meringue bo-op om die jam te bedek. Bak by 200 ºC vir so 10 tot 15 min. Hou die tertjies dop dat die meringue nie skroei nie. Laat afkoel op draadrak.

Resep en foto: Moira Kemp

MARIETA’S SPECULAAS

spekulaas tested
MARIETA’S SPECULAAS
Makes about 36
1 cup unsalted butter; softened
2 teaspoons vanilla extract
1 cup granulated sugar
1 ¼ cups brown sugar, firmly packed
2 large eggs, lightly beaten
3 ½ cups all-purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon ground cloves
½ teaspoon ginger
½ teaspoon ground anise seed
1/8 teaspoon salt
½ cup sliced almonds

In a large mixing bowl combine butter and vanilla with both sugars and beat until light and fluffy. Add beaten eggs and blend well. Sift the flour and all remaining dry ingredients together and beat into the butter mixture. Mix in the sliced almonds by hand, so as not to crush them. Divide the dough into four equal portions and chill overnight. Pre-heat oven to 180ºC. Roll the cooled dough out into ¼-inch thick portions and cut with cookie cutters or shape with a special Speculaas mold or other cookie mold or stamp. Bake for 10-15 minutes and store in an airtight container.

Ek het nie molds of stamps nie en sny dit maar met cookie cutter.

Resep geplaas en foto: Marieta van Bladeren – Christmas-cookies

MOMS CRUNCHIES

MOMS CRUNCHIES

310 ml (1 ¼ cups) flour

310 ml (1 ¼ cups) breakfast oats

310 ml (1 ¼ cups) coconut

185 ml ( ¾ cups) white sugar

20 ml (4 tsp) golden syrup

125 ml ( ½ cup) butter or margarine

5 ml (1 tsp) bicarbonate of soda

45–60 ml boiling water

Combine the dry ingredients.
Melt the Golden Syrup and butter together. Combine the bicarbonate of soda with the water and add to the butter mixture.
Mix together with the dry ingredients.
Press the mixture into a swiss roll tin (or for a thicker crunchie, bake in a square 20 cm x 20 cm tin) and bake for 20 minutes at 150°C. Gently press down the sides if they seem to rise too much.
When light brown, remove from the oven and cut into squares. Switch off the oven. Return the crunchies to the oven for about 10 minutes to dry out.
Allow to cool before removing from the tin.

PHOTO: Marika Tegmann

ILANI SE SHORTBREAD/BROSBROOD

ILANI SE SHORTBREAD/BROSBROOD
500 g Stork Bake margarien
3 + 1/2 koppies koekmeel
knippie sout
1 koppie versiersuiker
1 koppie maizena

Klop margarien en versiersuiker tot romerig. Sif koekmeel, maizena en sout saam en voeg by.
Meng goed. Knie die deeg goed tot glad en druk in ongesmeerde bakplaat van 32,5 cm x 23 cm.
Prik die oppervlak met ‘n vurk om ‘n bros koekie te verseker.
Bak by 140ºC vir 20 minute. Verlaag temperatuur na 120ºC en bak nog 1 + 1/2 uur.
Skakel oond af. Sny in blokkies terwyl nog warm is. Plaas terug in die afgeskakelde oond vir +- 20 minute. Laat paar minute in pan afkoel en keer uit op afkoelrak.
Bestrooi met strooisuiker en bere in lugdigte houer.
BRON- BETS LOURENS
Foto: Zelda Coetzee

ONTBYTPAP KOEKIES

ONTBYTPAP KOEKIES

hierdie koekies is amper soos hawermeel koekies
250g botter of margarien,
400ml suiker,
3 eiers,
750ml koekmeel,
3 ml koeksoda,
3 ml bakpoeier
310 ml Milo-ontbytpap,
310ml hawermout,
310 ml fyngerolde Cornflakes om koekies in te rol.
Voorverhit oond tot 180º C en smeer paar bakplate. Verroom botter of margarien en suiker tot lig en romerig.Voeg eiers een vir een by en klits goed na elke byvoeging. Voeg meel, koeksoda, bakpoeier, Milo-pap, en hawermout by en meng tot deeg. Rol deeg in balletjies en dan in fyngerolde Cornflakes sit in bakplaat en druk effens plat. Bak vir 10-15 minute tot gaar. Laat rukkie op plaat afkoel sit dan op draadrak om af te koel lewer
± 6 dosyn koekies

Resep en foto geplaas deur Stompie Theron Borman

GOUE GEMMERKOEKIES

GOUE GEMMERKOEKIES
Resep geplaas deur Stompie Theron Borman
FOOD LOVERS RECIPES
Die koekie resep is Hester Fourie van Prieska se resep wat sy 2011 ingestuur het na Lanbou weekblad se bakkompetisie wat hul gehou het en die resep het kop en skouers bo die honderde ander inskrywings uitgestaan:
500 g sagte botter of margarien
3 koppies suiker
1 x 397 g blik kondensmelk
250 ml gouestroop
5 ml karamelgeursel
25 ml fyn gemmer
5 ml sout
25 ml koeksoda, gesif
7 koppies koekmeel

Voorverhit oond tot 180º C. Smeer bakplate.
Verroom botter of margarien en suiker tot lig.
Voeg kondensmelk, stroop, geursel, gemmer, sout en koeksoda by en klits goed.
Sif koekmeel oor en maak aan tot sagte deeg.
Laat rus oornag by kamer temperatuur.
Rol deeg in balletjies druk effens plat bak vir 10 minute tot kante ligbruin verkleur.
laat staan rukkie op bakplaat tot koekie ferm genoeg is om op draadrak te sit.
Lewer ± 15 dosyn koekies.