GINGER BISCUITS
(Makes +/- 150)
9 c Flour
4 T Ginger Powder
5 Eggs (Ek gebruik Jumbo)
1 c Syrup
2 T Warm Milk
4 c Sugar (Kan meer gebruik as jy wil)
25 ml Bi-carb
25 ml Cream of Tartar
500 g Butter
Pinch of Salt

Cream sugar and butter
Beat eggs and add to above mix.
Add 1 c Syrup  and mix
Add Bi-carb to warm milk and add to the above mixture –  mix in.
Add flour, ginger, salt and Cream of Tartar and mix well.
Form balls, place onto baking tray, press a little with a fork
Bake at 160 C for +/- 5-8mins.

They are still soft when taken out of oven, but get hard once cold!

TRADITIONAL MILK TARTLETS

Makes 40

Ingredients:
Crust:
80g castor sugar
210g Stork Bake, at room temperature
330g cake flour
2 eggs
Pinch of salt
1kg white rice

Milk Tart Filling:
1L milk
180ml sugar
4 eggs
90ml corn flour
5ml vanilla essence
60g Stork Bake
Cinnamon, for dusting

Method:
Sift together all the dry ingredients.
Rub in Stork Bake with the dry ingredients until well combined.
Add one egg at a time and mix until egg is fully combined with the flour and margarine mixture before adding the next. Pastry should now be in one ball.
Roll the pastry out flat and use it to line a 23cm baking tin (approx 7cm in height) or individual tart tins. Once the tin is lined. Place in the freezer until the pastry is frozen.
Before baking, take about 1kg of rice and cover it in the tin foil. Add this bag of rice into the centre of the pastry lined tin. This will keep the pastry from shrinking (alternatively you can use baking beans)
Bake at 180C for 10-20min.
Remove from oven and allow to cool for about 1 hour
To make the filling, heat the milk to boiling point
Beat eggs and sugar until smooth and add corn flour and flour. Whisk until well combined.
Add the hot milk mixture to the egg mixture slowly tempering the two mixtures.
Keep stirring while adding the milk and make sure it is added slowly so as to not scramble the eggs.
Place back on heat and stir until thickened. The longer you leave it on the heat, the thicker it will become.
Take off the heat and add vanilla and Stork Bake.
Pour the custard into the crust and bake for 15min at 180C or until slightly firm.
Dust the baked milk tart with cinnamon.
Leave overnight in a fridge to set properly

SOURCE: – KEVIN PEARSON

CRUNCHIES

(serves 20-24)
A crunchie is the perfect sweet treat to enjoy with a cup of hot coffee or tea, or with ice-cream for dessert. Follow this easy recipe and make a batch or two of the crispiest oat crunchies on the planet.
180 g margarine
2 cups oats
1 cup coconut
1 cup cake flour
1 cup sugar
1 tablespoon syrup
1 teaspoon bicarbonateMelt butter and syrup together.
Add bicarbonate and stir until it froths.
Mix dry ingredients in.
Flatten the mixture out on a greased baking tray.
Bake at 180ºC for 20-30 minutes.
Cut into blocks.

Photo:  Jeanette Martins

SMELT IN DIE MOND KOEKIES
Foto:  Elsabie O’Neill Ackerman
(60 koekies)
200 ml margarien
125 ml versiersuiker
375 ml koekmeel
125 ml vlapoeier
knippie sout

Room die margarien en versiersuiker tot lig en romerig.
Sif die koekmeel vlapoeier en sout saam en voeg by die bottermengsel, meng tot ‘n stywe deeg.
Rol die deeg in okkerneutgrootte balletjies.
Plaas op ‘n bakplaat en druk effens plat met ‘n vurk.
Bak 12 – 15 min by 180°C tot strooikleurig.
Laat op draadrak droog word.
Variasie:
Versier met stukkies rooi en groen kersies voor dit gebak word.
Plak die koekies opmekaar met versiersuiker of konfyt.

PEANUTBUTTER KOEKIES-3 BESTANDDELE
1 kp peanutbutter
1 kp suiker
1 eier geklits!

Klits eier en suiker goed saam tot romerig, voeg peanutbutter by en meng.
Rol in balletjie druk bietjie plat en bak in oond vir 8-10 min by 180grade C
Klink sommer lekker ne!
Jy kan rosyne bysit of smeer met nutella of appelkoos jam eers nadat dit afgekoel het!
Jy kan ook choc chip insit… geniet dit
Foto: Shaun Matthee

MILJOENERS BROSBROOD
Ongeveer 24 blokkies
Brosbrood:
125 g (¼ blok) sagte botter
75 ml (5 eetlepels) strooisuiker
250 ml (1 koppie) koekmeel
knypie sout
Karamellaag:
60 ml (4 eetlepels) botter
45 ml (3 eetlepels) gouestroop
397 g (1 blik) kondensmelk
125 ml (½ koppie) strooisuiker
Bolaag:
200 g (2 pakke) sjokolade, in blokkies gebreek
100 g (1 pak) donkersjokolade, in blokkie gebreek
Voorverhit die oond tot 160°C.
Brosbrood – Room botter en strooisuiker tot liggeel. Sif koekmeel en sout by en meng tot sagte deeg vorm.
Druk deeg vas op die bodem van koekpan 20 cm x 20 cm groot wat met bakpapier uitgevoer is.
Prik deeg met vurk en bak vir 20 minute. Verwyder uit oond en plaas eenkant om af te koel.
Karamellaag –  Verhit bestanddele vir karamellaag oor matige hitte in dikboomkastrol tot suiker opgelos is. Roer af en toe. Kook verder tot mengsel dik en goudkleurig word. Dit neem ongeveer 10 minute vandat eerste borreltjies begin vorm tot karamel reg is. Skep karamelsous bo-oor broskors. Hou eenkant tot gestol.
Keer koekies versigtig met behulp van bakpapier uit die pan.
Bolaag – Smelt sjokolade teen 70%- krag in mikrogolf. Roer af en toe tot dit glad is.
Smeer sjokolade bo-oor karamellaag en laat eenkant tot gestol.
Sny kante gelyk en sny ewe groot blokkies.

BUTTERY SHORT BREAD
Here is the recipe for my famous buttery shortbread that I made for fathers day.
4 cups cake flour
1/2 teaspoon salt
2 cups soft butter
2 teaspoons vanilla
1 cup icing sugar

Sift dry ingredients. Add the rest of the ingredients and mix well. It takes a bit of time for the dough to form and all the ingredients to combine, but it really makes the most divine, softest dough. Gently roll out on a lightly floured surface and cut out cookies using a cookie cutter or a knife. Place on a prepared baking sheet and bake for about 20 to 25 minutes at 160 to 180 degrees Celsius. Transfer to a cooling rack to harden. If you like them more crispy, you can bake them a second time for 10 to 15 minutes and leave to cool again. Consume within one week or freeze the naked biscuits

The-Bald Chef

CHOCOLATE OATMEAL NO BAKE COOKIES
No Bake Cookies are so good and super easy to make.
½ cup butter
2 cups sugar
½ cup milk
4 tablespoons cocoa
½ cup peanut butter
3 ½ cups quick cooking oats
2 teaspoon vanilla

Add the first 4 ingredients in a saucepan. Bring to a rolling boil, and boil for 1 minute. Stir in the next 3 ingredients and drop spoonfulls onto wax/foil paper. Let cool until

Alternatief
Ek gebruik eier, versiersuiker, dadels en klapper wat nie in oorspronklike resep was.

Photo:  Eileen Reed’s
Recipe posted by Marie Rheeder Troskie

MILLIONAIRES SHORTBREAD
BASE:
250 ml (1 cup) flour
125 ml (½ cup) cornflour
75 ml (5 Tablespoons) Castor Sugar
1 ml salt
125 g butter, softened

CARAMEL:
150 g butter
125 ml (½ cup) Castor Sugar
45 ml (3 Tablespoons) Golden Syrup
1 x 225 g can condensed milk (small tin)
CHOCOLATE TOPPING:
250 g dark chocolate
30 g butter

Sift dry ingredients into a large bowl and rub in the butter, working the mixture until it forms a stiff dough.
Press the dough into a lightly greased 23cm x 30cm baking tray or Swiss roll tin. Prick the dough with a fork and refrigerate for about 20 minutes.
Bake at 160ºC for about 45 minutes or until lightly golden. Cool before spreading on the caramel layer.

To make the caramel, combine butter, castor sugar and syrup in a small saucepan. Heat gently until the sugar has dissolved, then add the condensed milk and bring to the boil, stirring continuously. Boil gently for about 5 – 6 minutes,stirring continuously, as condensed milk can burn quite quickly. Spread caramel onto the biscuit base and allow to set and cool before topping with chocolate.
Melt chocolate and butter together over hot water or in the microwave oven, stirring until smooth. Spread an even layer of chocolate over the caramel and allow to set before cutting into squares.

Recipes posted by Carin Ras Wilson
Ek en ‘n kollega het ‘n tyd terug oor ‘n naweek altwee die resep van Huletts gemaak – my shortbread basis was baie bros en krummelrig en hare was presies die teenoorgestelde – ek vermoed ek het te min botter ingesit en sy weer te veel, want ons meet mos af soos ons wil…
Maar dit is HEERLIK – te veel werk vir my om baie x te maak, maar ons kon nie ophou eet voor dit nie op was nie – het uitgeruil met mekaar van ons batches – BAIE LEKKER