Monthly Archives: August 2018

Chocolate Brownies


Chocolate Brownies

These brownies can be made individually, as shown in the picture, or in a baking tray and cut into squares.

 
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Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive!
 



Serve on its own or with whipped cream for a delicious treat.

Ingredients:

1 cup cake flour

110g butter

200g dark chocolate, 70% cocoa

3/4 cup brown muscovado sugar

1 tsp vanilla essence

1 tsp baking powder

3 large eggs, lightly whisked


 
Method:

Using a double boiler melt butter, chocolate and brown sugar over low heat, stirring all the time.

Cool slightly.

Stir in the flour, vanilla essence and baking powder.

Allow to cool, add whisked eggs. Mix well. 

Pour into a oven proof dish lined with parchment / greaseproof paper.

Bake in a preheated oven at 180C, for 25 minutes.

Cool down completely, slice into squares. 



You can now shop online for your favourite Cape Malay treats as well as Salwaa’s Cape Malay Spices at https://capemalaydelights.store we deliver local all over South Africa.

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Romany Creams


Salwaa’s Romany Creams

Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive!

Romany Creams

Romany Creams, one of South Africans favourite tea time treats. A crunchy chocolate flavoured biscuit sandwich together with good quality chocolate. Traditionally it’s made round but I’ve made them into squares as well! It’s a hit with kids as well. Instead of sandwiching together with chocolate, finish with a colourful smartie on top. Use a drop of chocolate to paste the smartie in place.  

Smartie Romany Creams

 

Ingredients:
2 extra-large eggs
¾ cup cooking oil
1 cup sugar
3 Tbsp cocoa powder
3 cups desiccated coconut
3 – 4 cups self-raising flour
125g soft butter
Cooking chocolate to complete

Method:
Cream the butter, sugar in a large bowl until light and creamy.
Add the eggs. Mix well.
Add the coco powder and stir to combine.
Gradually add the self-raising flour & coconut.
Mix by hand to make fairly stiff dough.
Roll out dough to 2-3mm thick on a lightly floured surface.
Using a fork, scrape lines over the dough to create a slightly rough texture.
Cut out round shapes with a biscuit cutter.
Transfer onto baking sheets.
Bake in a pre-heated oven at 180C for approx 8-10minutes.
Allow to the biscuits to cool on a wire rack.
Melt the chocolate over a double boiler.
Sandwich two biscuits together using the melted chocolate.
Leave to set. Yields approximately 40 complete biscuits

 

Cook’s Tip:
Place a piece of greaseproof paper or plastic wrap over the dough before rolling. This will prevent the dough from sticking to the rolling pin.

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Visit our online store for authentic Cape Malay treats and artisan spice mixtures.

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