ELSABIE’S BISCOTTI
Crisp and light, sliced and dried Italian biscuits. This specific recipe with an oil dough needs to be made in advance, covered and chilled for at least 2 hours or overnight before shaping into a roll and baking. When I bake this in my 90 cm oven I double up on the recipe below to get maximum space utilisation on my big baking trays.
1 whole egg
1 egg white
125 ml sunflower oil
140 g / 175 ml sugar
5 ml vanilla essence
80 g / 200 ml coarsely chopped nuts *see note below
225 g / 400 ml cake flour
1 ml salt
5 ml aniseed (optional)
7,5 ml baking powder

Beat together the egg, egg white, sugar, oil, vanilla essence until well blended. I use my balloon whisk on Kenwood. Add the nuts, flour, aniseed, baking powder & salt and mix well with the dough hook attachment fitted. The mixture becomes thick and sticky so won’t be able to mix with balloon whisk. Cover the bowl and put into fridge for at least 2 hours or overnight to become firm and manageable. Preheat the oven to 180°C and grease a large baking tray or use baking paper that’s lightly sprayed with non-stick. Divide the dough into two portions and shape each into a neat roll about 30 cm in length. Place on the baking tray and allow some space in between for spreading. Lower the oven temp to 160°C and put the tray in oven. Bake the rolls for about 20 minutes or until firm and lightly browned. In my gas oven I baked for 40 min today. Remove the baking tray from the oven and turn down the temperature to 100°C. Cut each roll into diagonal slices about 15 mm wide. Lay the strips on their sides on the baking tray and return to the oven. Place a spoon in the oven door and leave the biscotti in the oven for 20-30 minutes to dry out and become crispy and lightly browned. Switch off the oven and allow to cool in the oven.
Store in airtight container once it has cooled down completely.
Yields about 36 biscotti depending on size.

*Variations: You can use any nuts of choice, choc chips, coconut (desiccated), lemon rind.
Recipe and photo: Elsabie Templeton

VINNIGE SKUIMPIES
3/4  koppie eierwit (liquid eierwitte van Woolworths)
1/4 teelepel kremetart
1  1/2 koppie strooisuiker
1 teelepel vanilla

Klits eierwitte en kremetart tot styf. Voeg strooisuiker bietjie vir bietjie by terwyl jy goed klits. Gooi vanilla en paar druppels kleursel by. Ek het so 60 skuimpies uitgekry.
Bak vir 40 – 60 min teen 120°C.
Resep en foto: Ciné Venter

100 COOKIES FROM ONE BATCH
500 grams butter
1 can of condensed milk
1 cup sugar
5 cups self raising flour

Cream sugar and butter. Add condensed milk and flour. Place on greased trays and bake in moderate oven (approx 180ºC) until golden brown (approximately 10-15 minutes).
For a less ‘floury’ biscuit – substitute half a cup of flour for ½ cup of custard powder and put lemon or passion fruit icing between the two biscuits.

These are some flavours you can make:
1. Chocolate chips
2. Cornflakes and sultanas
3. Hundreds and thousands
4. Malted milk
5. Milo and coconut
6. Peanut butter
7. Jam drops
8. Chocolate (add cocoa)
9. Chocolate with dried ginger
10. Dried apricot with ginger and rolled in coconut
11. White chocolate and macadamia
12. Sultana and orange zest

“You could add any number of other things like Rice Bubbles, Smarties, nuts, cinnamon and other spices and so on. The raw mixture can be frozen in balls, just thaw slightly before baking.”
100 Smarties inside 1000’s on top.
Photo: Martie Grobler

APRICOT COCONUT SQUARES
makes about 20 squares
250 ml (1 cup) cake flour, sifted
5 ml (1 teaspoon) baking powder
30 ml (2 tablespoons) sugar
pinch of salt
90 g butter or margarine, softened
1 extra large egg, beaten
125 ml (½ cup) smooth apricot jam

For the coconut topping:
1 extra large egg, beaten
30 ml (2 tablespoons) sugar
250 ml (1 cup) desiccated coconut

Preheat oven to 180ºC. Grease a 20 cm square cake tin.
Sift together the flour, baking powder, sugar and salt. Rub in the butter until the mixture resembles breadcrumbs. Add the egg, then knead lightly until the mixture forms a soft dough. Press into the prepared tin. Spread with jam.
For the coconut topping, combine all the ingredients. Sprinkle over the jam and bake for 25 – 30 min. until golden brown. Cool slightly in the pan before cutting into squares.
Recipe posted by Jacqui Hillier May
Photo: Jacqui Hillier May

TOASTED COCONUT BISCUITS
2 cups of desiccated coconut, lightly toasted in the oven and cooled
500 grams of butter/margarine
1 ½ cups of sugar
½ cup of cooking oil
4 cups of flour

Cream butter and sugar until light and fluffy.
Add cooking oil and cream some more.
Add the toasted coconut and mix well.
Finally add the flour and form into a soft dough. (Do not add all the flour at once. Little at a time until you feel the dough is soft and rollable)
Form into any shape you want and bake at 180°C for 12 minutes.
Photo: Yasmeen Ibrahim
Recipe posted by Yasmeen Ibrahim

MAKLIKE CHOC CHIP KOEKIES
Resep geplaas en foto: Foto: Suzanne Petersen
FOOD LOVERS RECIPES
100 g ongesoute botter
100 g bruinsuiker
100 g witsuiker
1 eier
5 ml vanilla GEURSEL
125 g koekmeel
7 g koeksoda
5 g sout
250 g choc-chips

Room 1ste vyf bestanddele saam in mengbak.
Sif meel, koeksoda en sout by. Meng choc-chips in. Skep met eetlepel op bakplaat en bak vir 15 min teen 180 ºC of tot gaar en mooi kleur.

SAGTE KOEKIES MET KARAMEL
2 x 360 g-blikke karamelkondensmelk
250 g (270 ml) botter
250 g (310 ml) suiker
2 eiers, geklits
250 g (445 ml) koekmeel
250 g (520 ml) mielieblom
5 ml bakpoeier
1 ml sout

Verkoel karamel in yskas, verkieslik oornag. Dis dan minder geneig om te vloei wanneer dit as vulsel gebruik word.
Verhit oond tot 180 °C.
Plaas botter en suiker in ’n elektriese menger se bak. Verroom tot lig.
Voeg eiers by en meng goed. Sif droë bestanddele saam en voeg by bottermengsel. Meng tot deeg vorm.
Plaas in spuitsak met ’n roos-spuitstuk.
Spuit ronde koekies van 5 cm in deursnee so 3 – 4 cm uitmekaar op ’n uitgevoerde bakplaat.
Plaas in oond en bak 15 minute. Haal uit en laat afkoel.
Skep koue karamel in spuitsak en spuit op een koekie. Bedek met nog ’n koekie. Sif versiersuiker oor.
Foto: Marika Tegmann

SUKSES SOETKOEKIES
Foto: Melanie Tolmay
2de foto: Johann Barnard
6 koppies meel
2 koppies suiker
4 teelepels bakpoeier
4 eiers
2 koppies sagte botter (unsalted botter werk die beste)

Meng botter en suiker saam tot romerig.
Voeg eiers by.
Voeg droë bestanddele by en klits tot stywe deeg.
Rol deeg uit op meel oppervlakte as jy vorms gaan gebruik.
Pak op gesmeerde oond pan.
Bak in voor af verhitte oond teen 180 ºC vir 10 – 12 minute.
Lekker maklik en smelt in die mond heerlik.😁

Nota:  Vandag het ek lekker gespeel en 80 Kersfees sterretjies gebak. Wat die versiersel betref, ek maak dit soos wat my moeder my geleer het. Slegs versiersuiker en melk. Ek begin met ongeveer 125 ml versiersuiker. Dan voeg ek in veelvoude van halwes, elke heer ‘n halwe teelepel melk by en roer dit goed. As dit lyk of die versiersel te styf is, voel ek weer ‘n halwe teelepel melk by. So is dit maar bietjie van die melk, en bietjie van die versiersuiker, todat dit net net van ‘n teelep afloop in ‘n lint.

MAKLIKE VLA EN KARAMEL TERTJIES
50 tertdoppies (gekoop of gemaak)
1 koppie melk
250 ml room
1 boksie vanilla kitspoeding
1 blik caramel treat
1 houer pillsbury chocolate fudge frosting
100’s & 1000’s reënboogballetjies

Vir die vla:
Meng melk, room en kitspoeding saam tot dik. Skep dit in ‘n spuitbottel.

Vir die karamel:
Wees versigtig wanneer jy die blikkie oopmaak. Skerp kante kan jou sny. Skep dit in ‘n bakkie, meng dit met ‘n vurk of menger tot dit smeerbaar is. Skep dit ook in ‘n spuitbottel.

Vat jou tertdoppies, spuit die karamel in, vat ‘n teelepel en skep van die sjokolade smeer in, en dan spuit jy die vla bo op dit. Versier met reenboogballetjies.
Resep geplaas deur Charleen Nieuwenhuizen
Video: Ps: Eet dit gou voor jou sussie dit sien!!
Bron; video en resep: Tyler Nieuwenhuizen
https://web.facebook.com/charleen.nieuwenhuizen/videos/pcb.1151044585044802/10156877996704452/?type=3&theater&ifg=1

BABS SE VINNIGE BISCOTTI
1 x 500 gr pakkie Sasko Quick treats Scone mix
3/4 koppie suiker
4 eiers
200 gr donker smelt sokolade
100 gr gekapte amandels

Klits eiers en suiker. Voeg sjokoladesplinters en amandels by meel, roer goed deur.
Voeg die eiermengsel by en meng goed om ‘n deeg te vorm.
Keer uit op foelie of klingwrap en vorm ‘n dik wors.
Ek deel dit in twee of drie worse. Sodat die ander koud bly in die yskas.
Vou toe met die foelie en sit in yskas vir 10-15 min. Dit kan langer ook wees.
Sny in skywe en bak by 140°C vir 20 min.
Hou maar dop vir brand.
Ek gebruik ook die pakkies gekapte neute wat verkoop word teen R8-00.
Resep:  Babs van der Westhuizen