MINI APPELKRUMMEL TERTJIES
4 appels in stukkies,
rozijntjes (sommer hand vol),
kaneel na smaak,
200g meel,
200g botter,
150g ligte bruin suiker!
Meng al die ingrediënten grof en sny appeltjes in stukkies en meng ook in die beslag in.
Zit in oond op 200 grade C vir 30 min!
BRON- Elicia Elzo Wippo
MILJOENERSKOEKIES
Broskors onder:
5 koppies meel
½ koppie suiker
½ koppie versiersuiker
500 g botter
knippie sout
Genoeg deeg vir 2 swissroll pannetjies.
Smelt botter eers en roer suiker by. Roer goed en voeg meel by.
Maak stywe deeg en druk vas in gesmeerde panne en prik met vurk. Bak plus minus 40 min teen 160°C.
Karamellaag:
75 g botter
50 ml stroop
1 blik kondensmelk
125 ml versiersuiker
1 doppie vanilla
Ek het die karamel alles saam gekook in ‘n glasbeker in mikro vir ongeveer 15 min en na elke minuut geroer. Dit was naby hardebol of stolfase.
Gooi karamel oor brosbrood terwyl dit nog ligbruin is en sit terug in oond tot die karamel begin borrel. Laat afkoel en net voor die karamel stol, gooi vlg sjokoladelaag oor.
Sjokoladelaag:
2 kop versiersuiker
25 ml kakao
2 desertlepels botter
Maak aan met bietjie vanilla en water, moet nie te loperig wees. Gooi oor karamel. Laat effe afkoel. Sny in blokkies. Geniet!
Bron: Stephanie Oberholzer
BACON KIP EKSPERIMENT
2 cups all-purpose flour
3 tsp baking powder
1 tbsp sugar
1/2 tsp + another 1/2 tsp salt for topping
6 tbsp cold unsalted butter + 3 tbsp unsalted butter, melted
2 tbsp vegetable oil
2/3 cup water
Preheat oven to 400 F.
Put the flour, baking powder, sugar, and 1/2 tsp of salt in the food processor.
Pulse to combine.
Add cold butter a few small pats at a time, and pulse to combine.
Add vegetable oil. Pulse to combine.
Add water a little bit at a time. Pulse to combine after each addition. The dough should start to form a ball.
Roll dough out as thin as you can. Mine ended up being all different thicknesses. Don’t sweat it. They are homemade! If you are really concerned, Jeffrey had luck using a pasta maker to make the dough all one thickness – great idea!
Use cookie cutters to cut the dough out. You can make them Ritz-shaped or any shape that you like.
FOTO- Brineel Du Toit
Brineel Du Toit – ok nou die Brineel touch ek het bacon gebraai tot hy lekker hard was toe dit geblitz tot dit baie fyn was dit saam die botter ingegooi en daarna wat die resep nie se nie het ek toe alles klaar was die koekies met die gesmelte botter gesmeer en maldon sout oor gesprinkel
AFRIKAANSE WEERGAWE
Smelt saam:
250 g margarien
2 eetlepels goue stroop
1 teelepel koeksoda
Meng:
2 koppies oats
1 koppie meel
1 koppie suiker
1 koppie klapper
Meng droe bestanddele. Voeg botter mengsel by, meng. Maak gelyk in oondpan en bak 30 min in 180 grade oond. Sny in blokkies en koel af. Enjoy!
BRON- Annalize Dorfling Du Plessis
KLAPPER DOPPIES OF TUISGEMAAKTE TENNISBESKUITJIES
Hier my resep vir klapper doppies maar ook klapper koekies en mens kan 1 koppie klapper vervang vir cranberry of nuts of choc chips alles is moontlik!!
My own Tennis Biscuit recipe.
250 g butter (not marg of veg fat real butter)
500 g sugar
3 eggs
1 teaspoon coconut oil
1 teaspoon salt
1 tot 2 cups coconut
500 g selfrising flour
You might need more flour so keep a cup extra and add as needed.
Sift the flour, add salt and rub the butter in with your hands ( I freeze the butter then rasp it in) and 1 by 1 egg and add coconut and sugar and oil in as you go!
You should have a very dry stiff dough. Divide into 2 and but in a sip-lock bag and let it stand for a while in fridge.
Kneed when needed into a soft workable dough and roll out or use as wanted
It can be used for a base for milktart peppermint crisp tart or any other tart if you like a tennis biscuit base.
Bake at 150ºC for 10 – 15 min.
Nota:
Net so maar half pad die bak druk ek die bodem weer plat anders word hy hol.
Resep en foto: Nathalie Jessica Koekemoer- Groot
BANANA CHOC CHIP COOKIES
FOOD LOVERS RECIPES
2 cups cake flour
1 teaspoon salt
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon cinnamon
175 ml butter
125 ml brown sugar
125ml white sugar
1 egg
2 teaspoons vanilla essence
1 large banana
250 ml oats
250 ml chocolate chips maybe dark or milk
100 ml roasted or plain coconut
150 ml banana chips
Sift flour, salt, baking soda and powder and cinnamon
Beat butter and sugars till fluffy add egg, vanilla and banana mix well. Then add oats, coconut and 1/3 of flour then the chocolate and banana chips. Mix futher with woodenspoon adding the rest of flour till well mixed.
Place table spoon full on lined baking tray spaced well apart. Don’t roll in balls or handle them to much with hands or fingers Press them a little flatter with a fork.
Bake at 200ºC till starting to brown now press them flat with fork again. Bake further till nice and brown about 10 to 15 min total baking time. Take off baking tray as soon as they are brown and let cool flat as they burn if left on tray!
If you do it this way the cookie comes out nice and crispy but if rolled into balls or handled they come out hard on outside but chewy inside, so try both ways and see which you prefer.
1/2 cup butter, sotftened
1/2 cup margarine, softened
3 / 4 cup sugar i used castor sugar,
1 egg food coloring (your choice)
2 1 /4 cups all purpose flour
1/4 teaspoon baking powder,
1 / 8 teaspoon salt
1 teaspoon extract your choice.
cooking topping your choice.
i put 2 cups of flour and the 1/cuo cocoa powder and melted chochalate.
out of my book of the russel hobbs press
Rachel Celotto
CRANBERRY EN KLAPPER KOEKIES
250 gr gesmelte margarien
500 g suiker
3 eiers
1 teelepel vanilla geursel.
halwe teelepel sout
1 koppie Cranberries gedroogde
1 koppie klapper
500 gr bruismeel
Oond 150° C.
Meng suiker by gesmelte margarien en roer eier, cranberries, klapper, sout en vanilla by. Meng bruismeel bietjie vir bietjie by en meng deur met die hand tot lekker stywe deeg.
Rol in balletjies so groot soos okkerneute en plaas op gesmeerde bakplaat, druk effens platter en bak vir 25 minute of tot mooi goudbruin. Koel op pannetjie af en dan afkoel rakkie en verpak in lugdigte houer.
(Ns. Ek het suiker, botter(geselte) by cranberries in my chopper gesit en bietjie fyner gemaakwant canberries is effe taai amper soos dadels)
Baie lekker
Resep en Foto: Wilna Dorfling
MONTE CARLO KOEKIES
Geen idee waar ek die resep vandaan gekry het nie.
Lewer ongeveer 45 koekies.
180 g botter
125 ml suiker (½ kop)
1 ekstra groot eier
5 ml vanielje geursel
315 ml bruismeel
140 ml koekmeelblom
knippie sout
125 ml klapper (½ kop)
45 ml aarbeikonfyt (3 el)
45 ml klapper (3 el)
Voorverhit die oond tot op 180 º C.
Bespuit 3 bakplate met kleefwerende kossproei.
Verroom die botter en suiker tot lig, voeg die eier en vanieljegeursel by en klits goed.
Sif die mele en sout saam en voeg saam met die klapper by die botter-mengsel, meng deur.
Rol teelepelsvol van die mengsel in bolletjies en plaas op gesmeerde bakplate.
Druk n houtlepel se steel liggies in meel en druk n holte in die middel van elke bolletjie.
Bak 10 tot 15 minute lank tot gaar en lig strooikleurig.
Laat effens afkoel op die bakplate en laat dan heeltemal afkoel op n draadrakkie.
Skep in elke holte n bietjie aarbeikonfyt en besprinkel mildelik met klapper.
RESEP EN FOTO: Leanne Thurston Coetzer
