Category Archives: Biscuits
Soet Koekies / Essies Biscuits
Soet Koekies
Soet Koekies
Gingernut Biscuits
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
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
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.
DATE FINGERS
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
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
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
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
Hertsoggies / Hertzoggies
From My Kitchen To Yours – keeping our heritage alive since 2011!
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.
Hertzoggies
Ingredients:
1 large egg
125g butter, softened
1/4 cup vegetable/sunflower oil
3/4 cup sugar
2 cups self raising flour
2 cups cake / plain flour
1 tsp 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
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.
Cape Malay Cooking & Other Delights - Salwaa Smith 
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