HELLO DOLLY BARS

HELLO DOLLY BARS

125g Margarien
1 k Tennisbeskuitjiekrummels
1 k Klapper
1 k 'Chocolate chips'
1 k gekapte Pecan of enige ander Neute
1 Blik Kondensmelk


Smelt margarien, meng met koekiekrummels en druk vas in 'n bakpan van ± 23cm X 30cm. (27cm X 34cm)
Strooi klapper oor, dan sjokolade en dan laaste neute.
Drizzle kondensmelk oor.
Bak 25 min by 180ºC.
Laat effens afkoel en sny in blokkies voordat dit heeltemal koud is.

CHEESE BISCUITS

Ingredients

 

1 cup buttermilk

1/4 stick butter, melted

3/4 cup grated sharp Cheddar

1/3 cup shortening

1 teaspoon sugar

1/2 teaspoon salt

1 teaspoon baking powder

2 cup self-rising flour

 

 

Directions

 

Preheat oven to 350 degrees F.

In a medium bowl, mix flour, baking powder, sugar, and salt together using a fork; cut in shortening until it resembles cornmeal.

Add cheese.

Stir in buttermilk all at 1 time just until blended.

Do not over stir.

Drop by tablespoonful’s, or use an ice cream scoop, onto a well-greased baking sheet.

Brush dough with melted butter.

Bake for 12 to 15 minutes.

Milo Biscuits

 

 

If you are a fan of Milo, you will most probably love Milo biscuits.

 

They are crunchy on the outside, soft and Milo-ish inside, and goes very well with a glass of cold milk.

 

Yields 38 biscuits, each about 6 cm in diameter.

 

 

Ingredients

 

•             125 gram butter

•             ½ cup (125 ml/100 gram) white sugar

•             ½ cup (125 ml/70 gram) soft brown sugar

•             1 egg

•             ½ teaspoon (2 ml) vanilla essence

•             ½ cup (125 ml/50 gram) Milo

•             Pinch of salt

•             1 teaspoon (5 ml) baking powder

•             1¼ cup flour (310 ml/160 gram)

•             100 gram slab milk chocolate, chopped into chunks or ½ cup (125 ml) chocolate chips

 

Method

 

Cream the butter and sugar together until creamy.

Add the egg and vanilla essence and beat well.

Add the Milo and mix.

Sift salt, baking powder and flour and add to the mixture.

Add the chocolate (or choc-chips) and combine well.

Allow the dough to rest for 10 minutes while pre-heating the oven to 180°C.

Use a teaspoon to measure off small balls of dough and place them on a baking tray, but not too close to each other, as the biscuits will flatten and spread out while baking.

Bake for 12 minutes.

Use a spatula to loosen each biscuit from the baking plate, but allow them to cool completely before removing them from the tray.

 

OAT BISCUITS

OAT BISCUITS

 

 

Ingredients:

 

90g butter

90ml (1/3 cup + 2t) brown sugar

5ml (1t) vanilla essence

1 egg

125ml (½ cup) apple sauce

250ml (1 cup) buttermilk

500ml (2 cups) oats

250ml (1 cup) bran rich self-raising flour

250ml (1 cup) bran flakes, lightly crushed

185g dried pears, chopped

60g flaked almonds, lightly toasted

45ml (3T) pumpkin seeds

zest of 1 orange

 

 

Instructions:

1 Preheat the oven to 190°C. Line baking trays with baking paper.

 

2 Cream the butter and sugar together until creamy. Add the vanilla and egg and mix well. Stir in the apple sauce and buttermilk until just combined. Add the oats, flour, cereal, pears, almonds, pumpkin

seeds and orange zest.

 

3 Place heaped tablespoons of the mixture onto the prepared baking trays, leaving space for spreading. Bake for 12-15 minutes or until golden brown. Arrange on a cooling rack to cool, then store in an airtight container.

 

Sweet Potato Biscuits

 

Makes roughly 10 biscuits

 

Ingredients

 

* 1/2 cup sweet potato, cooked and mashed (1 small to medium-sized sweet potato)

* 1 1/2 cups all purpose flour

* 1/2 cup whole wheat flour

* 1 Tbsp baking powder

* 1 tsp salt

* 1/4 cup unsalted butter, cold

* 3/4 cup milk

* 1/2 tsp chili powder or ground cumin (optional)

 

 

 

Directions

 

1. Preheat oven to 450 degrees and grease a cookie sheet. Quarter the sweet potato, place in a pot of water, bring to a boil and cook for 10-15 minutes until sweet potato is soft all the way through. Drain and let cool completely, then peel and mash. Set aside in fridge.

 

2. Combine the flour, baking powder and salt and stir well to combine. Cut the cold butter into small pieces and cut into the dry ingredients using two knives or a pastry cutter until the mixture resembles coarse cornmeal. Chill until ready to use.

 

3. Add the milk to the mashed sweet potato and mix well with a whisk or a fork. Add any spices you'd like to use to this mixture. Pour the sweet potato and milk mixture into the dry ingredients and stir quickly to form a ball (you may need to use your hands...)

 

4. Turn the dough out onto a floured surface and knead just until it comes together (you don't want to handle it too much or it will get tough.) Pat the dough out lightly with your hands until it is roughly 1/2 inch thick. Cut into rounds with either a biscuit cutter or the floured edge of a drinking glass, tin can, etc.

 

5. Bake on the greased cookie sheet for 10-15 minutes or until the biscuits are light brown.

SCOTTISH SHORTBREAD BISCUITS

SCOTTISH SHORTBREAD BISCUITS
Makes 12 – 18

Ingredients:
175g (1 & 1/2 cups) self-raising flour
... 50g (1/3 cup) castor sugar
100g softened butter

Method:
Mix the sugar and butter together until creamy and fluffy.
Add the flour, mix quickly and thoroughly to bring all the ingredients together but do not over mix.
Tip the mixture onto a lightly floured work surface and knead lightly and quickly to form a dough.
Roll out the dough approximately 1 cm thick.
Prick the surface all over with a fork.
Cut into desired shape or rounds using cookie cutters.
Place the shortbreads on a lightly greased baking sheet and bake for +/- 15 minutes or brown and crisp. Sprinkle the warm shortbreads with fine sugar and leave to cool on a wire cooling rack.

OR
Press the dough into a lightly greased Swiss roll tin using your fingers to level the surface, prick all over with a fork. Bake in the preheated oven until golden brown. With the shortbread still in the tin, cut into squares or fingers, sprinkle with sugar and leave to cool for 15 minutes then carefully remove to a wire cooling rack

GINGER SNAPS (BISCUITS)

GINGER SNAPS (BISCUITS)
Makes about 30 biscuits

Ingredients:
2 cups cake flour
... 1 cup soft brown sugar
½ teaspoon bicarbonate of soda
1 teaspoon ground cinnamon
2 teaspoons ground ginger
125g softened butter
1 egg
3 teaspoons golden syrup

Method:
Preheat the oven to 170C.
Melt the butter, and mix in the beaten egg and golden syrup. (margarine can be used instead of the butter, but they do lose some of the melt in the mouth quality).
Mix together the dry ingredients, and then add the butter/egg mix. Make sure these mix thoroughly, it should be a firm dough consistency
Shape the resulting dough into small balls roughly 2cm across.
Place WELL APPART on a thoroughly greased tray and bake for 20-25 minutes.
Loosen the biscuits gently and leave to cool completely on the tray.

Spicy Coconut Scraps (biscuits) & Eet Sum More Biscuits

Spicy Coconut Scraps (biscuits) & Eet Sum More Biscuits

COCONUT SCRAPS (biscuits)
Second from left
Makes 40 biscuits, depending on size of cookie cutter
...
Ingredients:
250g soft butter or margarine (at room temperature)
¼ cup cooking oil
1 egg
1 cup sugar
500g self raising flour
2 cups desiccated coconut
1 level teaspoon baking powder
15ml ground cardamom
5ml ground ginger (powder)
5ml ground cinnamon
5ml ground naartjie (Satsuma) peel, optional

Method:
Cream the butter, sugar, eggs and oil in a large mixing bowl.
Add in the flour, coconut, baking powder, spices and mix to a fairly stiff dough.
Roll out to about 5mm thickness, scrape the top with a fork for a rough surface.
To prevent the dough sticking to the rolling pin cover the dough with a piece of cling film and roll over the cling film.
Cut into shapes using a cooking cutter.
To give the biscuits a nice golden brown glace lightly dip the top of the biscuits in a plate of sugar before placing it on a baking sheet. (I never grease my baking sheets but you could line your baking sheet with a layer of grease proof (parchment) paper to prevent your biscuits from sticking to the baking tray.
Decorate with glace cherries.
Bake in a preheated oven at 180C for 10-15 minutes or until golden brown.
Remove from the baking tray and cool on a wire rack

Romany Creams

1 cup of icing sugar
3/4 cup of veg oil
250 grams of marvello margarine
4 1/2 cups of Plain flour
1 cup cocoa
1 cup coconut
Slab plain cadbury chocolate

With electric mixer mix first 3 igredients until stiff and creamy. Add flour, cocoa and coconut . Chill covered in fridge for 10 mins . Roll out on floured surface . Use fork and scrape lightly up and down , cut round shapes with cutter. Bake 10mins @ 190degrees. Cool - melt chocolate, spoon on bottom of biscuit and place it on other biscuit .

Makes about 40 biscuits, enjoy....

Almond Biscuits

Almond Biscuits

2 1/2 cups all−purpose flour

2 tsp baking powder

1/2 cup margarine or butter

1 cup granulated sugar

1 egg

1 tsp almond essence

blanched almonds for decoration

beat egg for glazing

1.Sift the flour, baking powder and salt into a bowl. Cream the margarine (or butter) and sugar together until light, white and fluffy. Beat in the egg and almond essence. Stir in the sifted dry ingredients to make a stiff dough.

2.Form the mixture into balls about 1 − 1.5 inch diameter and place these on a greased baking tray. Place half an almond (split lengthways) on each ball and press to flatten slightly. Brush with beaten egg.

3.Bake in a moderate oven (350 deg F / 180 deg C) for 20 minutes or until golden. Cool on a wire rack. This quantity makes about 45 biscuits.

Cadbury Anzac Biscuits

 

Ingredients

· 2 cups traditional rolled oats

· ¾ cup plain flour

· 2 tablespoons Cadbury Bournville Cocoa

· ¾ cup sugar

· 2 tablespoons golden syrup

· 125 g butter

· 1 teaspoon bicarbonate of soda

· 2 tablespoons boiling water

Method

Preheat the oven to 160°C. Mix the rolled oats, flour, cocoa and sugar together in a bowl.

Melt the golden syrup and butter together. Mix the baking soda with the boiling water, then add to the butter.

While the mixture is still foaming, add it to the dry ingredients and mix well.

Place heaped teaspoonfuls of the mixture onto greased trays. Bake for 15 minutes.

Transfer the biscuits to wire racks to cool. Store in airtight containers.

Note: Store Cadbury Bournville Cocoa in a container away from light and moisture.