
These crispy sweet treats, also known as Crunchies, are so delicious that you will have to make a double batch so that it can last longer!
Continue reading Crunchy Oat SquaresThese crispy sweet treats, also known as Crunchies, are so delicious that you will have to make a double batch so that it can last longer!
Continue reading Crunchy Oat SquaresA biscuit which is made all over the world – the origin is thought to be Danish, but the biscuits are associated with Dutch baking and confectionary. The biscuits are made all year round but especially for Saint Nicolas’ Eve.
Continue reading Speculaas Spice BiscuitsNo-bake, soft, yet crunchy bars with a perfect balance of protein, carbs and healthy fat to provide fibre, goodness and sustained energy for all the active members of your family! Individually wrapped in cling wrap or good quality wax paper, these bars make excellent portable snacks to enjoy at any time. Perfect for lunchboxes or the three o’clock snack attack. Continue reading Oat & Almond Snack Bars
Don’t shun biscuits as “should not have” treats! Biscuits are not only tempting – they can play a part to provide essential daily nutrients and fibre. These biscuits can occasionally stand in to replace breakfast cereal and make ideal snacks for travelling!
Every home should permanently have a jar of Biscotti in the kitchen! Best biscuits ever to nibble or dunk in coffee or as the Italians do, in sherry or wine! Thanks to the clever Italians! New style biscotti are light, crisp and irresistible and have gained popularity worldwide! These Italian “biscuits” were traditionally hard and dry and to become palatable, they were dipped into dessert wine or after dinner cappuccino. Currently many delightful variations are made which can be nibbled on as is, at any time of the day! And best of all, they are not difficult to make at home!
This recipe is on the healthier side but still very tasty! Be sure to also try these Wheat-free Almond Biscuits.
Once you have tasted this home-made version of these classic cookies, you will always ensure that you bake and stock up on them for holidays, etc.
These crisp and spicy biscuits, also known as ginger snaps, are equally good with the last cup of after-dinner coffee of dipped in a glass of milk. This recipe is egg and lactose free for those with allergies. I doubled the recipe as I know the cookie jar won’t stay full for long!
Continue reading Ginger BiscuitsFancy festive Mexican biscuits made for special occasions.
250 g/250 ml butter, slightly softened
100 g/125 ml sugar
280 g/500 ml cake flour
5 ml ground cinnamon
7 ml vanilla essence
± 15 ml water
100 g/250 ml pecan nuts, coarsely chopped
± 125 ml icing sugar to coat
Makes about 24 biscuits, depending on size.
Variation
Place sesame seeds onto a shallow plate, coat the balls with seeds and roll between the palms of the hands into little ropes before placing them onto baking trays.
Recipe by Carolié de Koster.
A Florentine biscuit is a French pastry that is erroneously attributed to Italian cuisine. The Florentine was first made in France at the Palace of Versailles by the king’s top pastry chefs for visiting in-laws, the Medici family of Florence. Due to these close ties to Florence, it is not surprising that the French named this popular delicacy after the capital of Tuscany, Italy. Florentines are made of nuts (most typically hazel and almond) and candied cherries mixed with sugar or honey and butter and baked in the oven. They are often coated on the bottom with chocolate. Other types of candied fruit are used as well. This recipe is a simplified version of authentic florentines.
Continue reading FlorentinesAlso known as “miracle” cookies, these cookies only have four ingredients, are quick to make and gluten-free.
Continue reading Flourless Peanut Butter BiscuitsThese light and delicious biscuits are trendy and nutritious. Enjoy as is or dip in coffee or sweet dessert wine such as sherry as the Italians do!
Continue reading Gluten-free Biscotti With Brazil NutsA baked sponge base is cut into fingers and dried out (biscotti-style) to make delicious but no too sweet spongy biscuits to nibble on or dip into tea or coffee.
4 large eggs
1 cup (250 ml) white sugar
½ tsp (2.5 ml) salt
2 cups (500 ml) cake flour
1 Tbsp (15 ml) baking powder
1/3 cup (75 ml) brazil nuts cut up into slivers
1/3 cup (75 ml ) red glace cherries, finely chopped
½ cup (125 ml) sunflower or light olive oil
1 cup (250 ml) boiling water
1 tsp (5 ml) vanilla essence
Makes approx 60 sponge fingers (± 3 cm x 8 cm)
Recipe by Carolie de Koster.
The simplicity of the method for these outstanding rusks is most appealing.
1 kg self-raising flour
100 g / 125 ml sugar
5 ml salt
100 g/175 ml chocolate chips OR 1 x 100 g slab of chocolate, coarsely chopped
100 g macadamia nuts, coarsely chopped
2 large eggs
750 ml cream
± 250 ml additional buttermilk
Makes about 100 average rusks.
Note Turn down the heat slightly if the top browns too much or too soon and cover loosely with aluminium foil.
Variations
Plain rusks
Omit nuts and chocolate, use 200 g / 250 ml sugar and add 10 ml aniseed if preferred.
Seeded Rusks
Omit chocolate and nuts, use 200g / 250 ml sugar and add ± 250 ml combined seeds (sesame, poppy, sunflower and linseeds) to the dry ingredients.
Recipe by Carolié de Koster.
Start the day with these crunchy, tasty, health rusks. Dunk into tea or coffee or use to nibble on at any time of the day.
1½ – 2 cups (375 – 500ml) sugar
4 ½ cups (1,125ml) cake flour
4 ½ cups (1,125ml) digestive bran
2 tbsp (30ml) baking powder
1 ½ tsp (7,5ml) salt
¼ – ½ cup (60 – 125ml) seedless raisins (optional
1 cup (250ml) sunflower seeds
½ cup (125ml) pumpkin seeds
½ cup (125ml) linseeds and / or sesame seeds
½ cup (125ml) coarsely chopped nuts such as brazils, pecans or walnuts
400 g butter or margarine, melted but not hot
2 tsp (10ml) bicarbonate of soda
¼ cup (60ml) vinegar
1½ cups (625ml) milk
Makes about 50 rusks depending on size.
The rusks in the photo below are ready to be cut into fingers. It was made with a halved recipe in a large bread pan (40 cm x 12 cm).
One of the most delicious crispy yet soft crumbed plain biscuits yet! (pictured on the right). Be sure to also try these Low GI Almonds Biscuits.
A delicious nut-free biscuit that is definitely worth a try!
125 g butter, room temperature
125 ml honey
1 extra large egg
2.5 ml vanilla essence
500 ml oats
250 ml wholewheat flour/Nutty Wheat
2.5 ml bicarbonate of soda
2.5 ml cinnamon
A pinch of salt
180 ml Montagu cranberries
250 ml Montagu sunflower seeds
90 g white chocolate, melted
Makes 30
Variations:
Recipe and photo supplied by Montagu Dried Fruit & Nuts.
The addition of fruit and nuts in this recipe makes this shortbread extra tasty!
250 g butter, room temperature
250 ml icing sugar
125 ml corn flour
1 extra large egg yolk
2.5 ml vanilla essence
625 ml cake flour
5 ml baking powder
A pinch of salt
100 g Montagu royal apricots, finely chopped
100 g Montagu pecan nuts, finely chopped
Icing sugar for dusting
Makes 60
Variations: Use almonds instead of pecan nuts and chopped nectarines or figs instead of apricots.
Recipe and photo supplied by Montagu Dried Fruit & Nuts.
Enjoy as is or dip in coffee or sweet dessert wine such as sherry as the Italians do!
Continue reading Almond Cantucinni/BiscottiThis light and delicious sponge base can be baked as sponge cake layers, as cup cakes or cut into fingers and dried out to make low-fat rusks or biscotti-style biscuits. Add any typical ingredients to flavour the biscotti. A combination of 75 ml chopped pecan nuts or sunflower seeds and red cherries makes a delicious biscuit cum rusk.
Continue reading Wheat-free Rusks or Biscotti
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