Afghan Biscuits

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I adapted the Afghan biscuit recipe from More Cape Malay Cooking by Faldela Williams

This biscuit is so called because it resembles that of an Afghan turban, writes the late Faldela Williams.

Ingredients:

200g soft butter

1/2 cup castor sugar

1 & 1/2 cups cake flour, sifted

3 tablespoons cocoa powder

1 cup cornflakes

1/2 cup chopped walnuts

Milk chocolate to finish

Method:

Pre-heat oven to 180°C.

Cream the butter and castor sugar until light and fluffy.

Mix the flour and cocoa with the butter mixture.

Mix in cornflake and walnuts.

Mixture should resemble a soft dough.

Drop teaspoonfuls of dough onto baking tins lined with greaseproof or parchment paper.

Bake for about 12 -15 minutes.

Cool slightly in the tins before removing.

Allow to cool completely before drizzling with melted chocolate.

Top the chocolate with half a walnut, optional.

Makes about 30 biscuits.

Find more recipes like this in Salwaa’s Biscuits and Cakes Ebook

Shop online at http://www.capemalaycookingdelights.com/shop

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Romany Creams

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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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Https://capemalaycookingdelights.com

Coconut and Oats Crunchies

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Salwaa’s Coconut and Oats Crunchies
Crunchies, also known as flapjacks, this recipe is quick and easy to make with your kids. Add a handful of nuts, chocolate chips or mixed dried fruit in the mixture for variety.

Crunchies / Flapjacks

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

Ingredients:
2 cups oats
1 cup coconut, medium
1 cup cake flour
3/4 cup brown sugar
180g butter
1 heaped tablespoon golden syrup
1 tsp bicarbonate of soda
Extra butter for greasing
Melted chocolate to complete

Method:
Preheat the oven to 180°C. Grease a square baking tray with the extra butter. In a mixing bowl mix together the oats, coconut, cake flour and sugar. Add the nuts, chocolate chips or mixed dried fruit if using. #capemalaycooking
Melt the butter in a separate pot then add the golden syrup and bicarbonate of soda.
Remove from the heat when the butter mixture is bubbling and mix it into the dry ingredients.
Press the dough lightly into the greased baking tin. Bake for 30 minutes.
Pour chocolate over, leave to set for about 5 minutes.
Cut in squares whilst still hot. Leave to cool before gently removing the crunchies.

Shop online https://capemalaydelights.store

Ginger Snaps

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Ginger Snaps

Salwaa Smith – Cape Malay Cooking & Other Delights
 Ingredients:

 2 cups cake flour

 1 cup soft brown sugar

 ½ tsp bicarbonate of soda

 1 tsp fine cinnamon

 2 tsp fine dry ginger powder

 125g softened butter

 1 large egg

 3 tsp golden syrup

#capemalaycooking

 Method:

 Preheat the oven to 170 degrees Celsius. 

 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 soft but firm consistency

 Shape the dough into small balls roughly 2cm across. 

 Place WELL APPART on a thoroughly greased tray or line the baking tray with greaseproof paper and bake for 20-25 minutes. 

 Loosen the biscuits gently and leave to cool completely on the tray. Makes 30 biscuits. 

©Cape Malay Cooking & Other Delights

Caramel Cookies

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Crunchy Caramel Cookies 
Salwaa Smith – Cape Malay Cooking & Other Delights 


I developed this recipe after extensive research and I have to admit my children, who are my biggest critics, loved it. 
Ingredients:

250g soft butter

2 cups brown sugar

2 tsps caramel essence

2 large eggs

3 cups self-raising flour

½ tsp bicarbonate of soda

2 cups caramel chips

1 cup chopped walnuts

#capemalaycooking

Method:

Preheat the oven to 180 degrees Celsius. Line baking trays with greaseproof paper.

Cream together the butter and sugar. Beat in the caramel essence and eggs. 

Sift in the self-raising flour and bicarbonate of soda. Mix until the flour is incorporated with the butter mixture. Add the caramel chips and walnuts. Mix until combined. The dough will be a soft consistency.

Spoon a dessertspoon of the cookie mixture on to the baking trays and just let it drop off the spoon, you may want to use another spoon or you finger to push it off the spoon. The cookies will spread quite alot so leave lots of space in between .

Bake in a preheated oven for about 15 – 20 minutes. If you want a soft chewy cookie remove at 15 minutes if a crunchy cookie is required bake 5 minutes longer. Leave to cool on the baking tray, when completely cold move to a cooling rack. Makes about 36 cookies. 

© Cape Malay Cooking & Other Delights

Chocolate Coconut Dreams

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Chocolate Coconut Dreams
Chocolate biscuits made with oats, flour, coconut and topped with melted chocolate. This was one of the first biscuits I made as a teenager.

Chocolate Coconut Dreams
Chocolate Coconut Dreams

Ingredients:
2 cups cake flour (plain flour)
2 cups rolled oats
1 cup sugar
1 ¼ cup desiccated coconut
250g soft butter
5ml bicarbonate of soda
25ml boiling water
25ml cocoa powder
25ml golden syrup
2 large eggs, beaten
To complete: 200g cooking chocolate

Method:
Combine flour, oats, sugar & coconut in a large mixing bowl.
Rub in butter with finger tips to resemble fine crumbs.
Pour boiling water over bicarbonate of soda, stir in cocoa powder and golden syrup.
Beat eggs well and combine all ingredients. Mix well to form soft dough.
Divide into approx. 30 small balls. Place on a baking tray and press flat with a fork.
Bake in a preheated oven at 190 degrees Celsius for 10-12 minutes.
Cool on a cooling rack and dip the top of the biscuits in melted cooking chocolate.

Cool completely before storing in an airtight container. This biscuits last for up to a month if stored in an airtight container.
© Cape Malay Cooking & Other Delights

 

Orange Biscuits (lemoen koekies)

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Orange Biscuits (lemoen koekies)

Traditional Cape Malay biscuits flavoured with orange essence and dried citrus peels.

 

Orange Biscuits / Lemoen Koekies
Orange Biscuits / Lemoen Koekies

Ingredients:

250g soft butter or good quality baking butter

1 cup sugar

1 extra large egg

¼ cup sunflower oil

3 tsp orange essence

4 x 250ml cake flour, sifted

1 tsp ground naartjie/orange/satsuma peel (dried and ground)

1 tsp baking powder

Cachous (sen-sen) sweets to complete

Sen-Sent Sweets / Pink Cachous
Sen-Sent Sweets / Pink Cachous

 

Method:

Using a large mixing bowl cream the butter and sugar

Add the oil, essence and egg, mix well

Add the flour, baking powder and citrus peels

Mix well to form a firm dough

Roll out the dough approximately 5mm thick on a lightly floured surface

Cover the dough with cling film or greaseproof paper to prevent the dough from sticking to the rolling pin

Take a fork and lightly scrape the surface of the dough to make a line pattern

Cut out rounds with a cookie cutter and place the biscuits on a baking tray (no need to grease the baking tray)

Place a sen-sen sweet in the middle of each biscuit

Bake in a preheated oven at 180°C for 12 – 15 minutes or until lightly browned

Makes approximately 70 biscuits.

Orange Biscuits
Orange Biscuits

Lemoen Koekies
Lemoen Koekies

© Cape Malay Cooking

Saboera Biscuits

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Saboera Biscuits

Traditional Cape Malay biscuits subtly flavoured with spices and rose water.

 

Saboera Biscuits
Saboera Biscuits

 

Ingredients:

1 cup sugar

250g soft butter or good quality baking margarine

¼ cup sunflower oil

1 tsp vanilla essence

1 extra large egg

1 tsp rose water

4 x 250ml cups cake flour

1 tsp baking powder

1 tsp ground cinnamon

2 tsp ground cardamom

2 tsp ground dried naartjie (satsuma) peel

 

To complete:

½ cup sugar poured into a side plate

Black currants

 

Method:

In a large mixing bowl cream the butter and sugar together using a whisk until light and fluffy

Add the oil, egg, vanilla essence, rose water and mix well to combine

Sift the flour, baking powder and spices into the wet mixture and mix to form a firm dough

Roll the dough out on a lightly floured surface until approximately 5mm thick

Cover the dough with greaseproof paper or cling film whilst rolling to prevent the dough from sticking to the rolling pin

Cut oblong shapes with a cookie cutter

Press 3 currants on top of the biscuits, slightly spread out

Saboera Biscuits
Saboera Biscuits

Dip each biscuit (the top side only) in the sugar and place onto a baking tin, leave some space between each biscuit in case of spreading

Bake in a preheated oven at 180°C for 12 -15 minutes or until light brown

Makes 70 depending on the size of the cookie cutter.

Saboeras1

Saboeras2

© Cape Malay Cooking

 

Soet Koekies / Essies Biscuits

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Soet Koekies

Soet Koekies
Soet Koekies

Crisp, sweet biscuits infused with a lovely combination of spices. Use a cookie cutter to press out shapes or alternatively roll the dough into “ropes” and shape in “S” shape.
Ingredients:
3 x 250ml cups cake flour
1 tsp salt
1 tsp bicarbonate of soda
1 tsp cream of tartar
1 tsp ground nutmeg
1 tsp ground cloves
1 tsp ground cinnamon
1 tsp ground ginger
1 & 1/2 cups brown sugar
175 g butter
3 large eggs
1 tsp red bol
Peanuts for decorating
Method:
Sift flour, salt, bicarbonate of soda, cream of tartar and spices except the red bol. Add sugar and mix. Rub butter into flour mixture with fingertips. Beat eggs, add to flour mixture and form a dough that can be rolled out. Mix the red bol into a third of the dough. Roll out the remaining dough on a lightly floured surface. Dot the dough with the red bol mixture and roll out again until approximately 5mm thick. Cut out cookie shapes with a heart cookie cutter. Place a half of peanut in the cenrer of the cookie. Transfer the cookies onto a lightly greased baking sheet and bake at 180C for 10- 12 minutes. Loosen biscuits and cool on wire rack. Makes 80 biscuits.
Alternatively divide the doughty into half and mix one half with red bol. Roll out the dough into thin “ropes”. Place the two colours of dough and place it next to each other. Cut the dough into approximately 10 centimetres length wise and shape the dough into “S” shapes.

Gingernut Biscuits

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GINGERNUT 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.

 

 

 

Chocolate Coconut Dream Cookie

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CHOCOLATE COCONUT DREAM COOKIE

Delicious chocolate, coconut and oats biscuits,  the whole family as well as the chocolate addicts will enjoy this biscuit.

Chocolate Coconut Dreams
Chocolate Coconut Dreams

CHOCOLATE COCONUT DREAMS

Ingredients:

2 cups plain flour

2 cups rolled oats

1 cup sugar

1 ¼ cup desiccated coconut

250g soft butter

5ml bicarbonate of soda

25ml boiling water

25ml cocoa powder

25ml golden syrup

2 large eggs, beaten

To complete: 150g cooking chocolate

 

Method:

Combine flour, oats, sugar & coconut in a large mixing bowl.

Rub in butter with finger tips to resemble fine crumbs.

Pour boiling water over bicarbonate of soda, stir in cocoa powder and golden syrup.

Beat eggs well and combine all ingredients. Mix well to form soft dough.

Divide into approx. 30 small balls. Place on a baking tray and press flat with a fork.

Bake in a preheated oven at 190C for 10-12 minutes.

Cool on a cooling rack and decorate with melted cooking chocolate.

 

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DATE FINGERS

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DATE FINGERS / BALLS

An easy no bake cookie made with tennis biscuits, dates and coconut. These date balls make a high energy snack. They freeze well and keep for weeks in the fridge.

Ingredients:

100g sugar

100g unsalted butter

100g Tennis biscuits/Tea Biscuits Broken in Halves or Quarters

60g seedless dates cut into pieces

1 large well beaten egg

2 tablespoons desiccated coconut

2 tablespoons ground nuts (Pistachio, Almonds, etc.)

Some vegetable oil to grease the bottom of a baking pan

Method:

On a low heat, melt the butter and dissolve the sugar, keep stirring constantly to prevent the butter from burning. As soon as the butter melts and the sugar is dissolved, add the dates and they will melt in the butter, again, keep stirring.

Take of the heat and add the well beaten egg. Stir rapidly and add the coconut, nuts and tea biscuits. Place back on a high heat with constant rapid stirring. Allow all the ingredients to mix well.

Place in a greased baking pan and leave in the freezer for 20 min.

Take out of the freezer, cut into rectangles.

OR

After mixing all the ingredients together, roll the mixture into walnut sized balls. Roll the balls in coconut.  Refrigerate until firm before serving.

Date Balls
Date Balls

Return to the freezer for 30 min.

Take out of the freezer and into the fridge. – Must be eaten cold but not frozen. – Enjoy!!!

Butter Biscuits

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BUTTER BISCUITS

These are a family favourite – they don’t last very long in my house and they are so simple to make. Experiment with different shapes and decorations. Hope you enjoy them.

Buttery Butter Biscuits
Buttery Butter Biscuits

 

Butter biscuits

Ingredients:

75g castor sugar

1 egg

65ml oil

250g butter, softened

1 teaspoon vanilla essence

500g plain flour

1/2 teaspoon baking powder

Method:

Cream butter until soft, then stir in oil. Add castor sugar and beat until light and fluffy. The consistency should be smooth and creamy. Add vanilla essence and beat well. Beat in egg. Sift flour and baking powder and mix into creamed mixture to make a fairly stiff dough. Roll out dough to 3-4mm thick on a lightly floured surface and cut out shapes with biscuit cutters. Place on baking sheets. Decorate biscuits with angelica and glace cherries and bake at 180C for 8-10 minutes or until lightly browned.

Hertsoggies / Hertzoggies

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Hertsoggies / Hertzoggies

This is so traditional in the Cape Malay community!  It’s a tremendously popular cookie/biscuit.

Named after General J.B.M. Hertzog, the prime minister of the Union of South Africa, from 1924 to 1939. It was apparently his favourite cookie.

Hertsoggies
Hertsoggies

 

Hertzoggies

Ingredients:

1 egg

125g butter, softened

65ml vegetable/sunflower oil

195ml sugar

500ml self raising flour

500ml cake / plain flour

drop vanilla essence

1 level teaspoon baking powder

 

Method:

Cream together egg, sugar, butter and oil until light and fluffy.

Mix in vanilla essence.

Sift in selfraising flour and cake flour and mix into creamed mixture to make a fairly stiff dough. roll out dough to 3 mm thick on a lightly floured surface and cut out shapes with flower shape biscuit cutter. Place on hertzoggie baking sheet. Place half teaspoons of coconut boiled with sugar and water. Bake at 200C for 10 minutes or until lightly browned. Place half teaspoon apricot jam next to coconut before serving.

 

NAAN KHATAI

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NAAN KHATAI

Ingredients:

500ml plain flour

250ml ghee (approx)

250ml sugar

½ teaspoon baking powder

3-4 tablespoons milk

1 teaspoon vanilla essence

For garnishing

1 egg, beaten

Pistachio nuts or

Almonds or

Cherries or

Strawberry jam as required

Method:

In a mixing bowl mix flour, sugar, baking powder

Add vanilla essence and ghee, little at a time

Add enough ghee to combine the mixture, you’ll need less than a cup

Add the milk to soften the dough to a malleable dough.

Shape into little round balls and flattened slightly onto a baking tray

Lightly and carefully brush each biscuit with egg wash

Decorate with nut, cherries or jam

Bake in a preheated oven at 180C for 18 – 20 minutes or until lightly browned.

Do not overcook the biscuits as it’s a very delicate biscuit and will crumble easily.