Category Archives: Biscuits

Gingernut Biscuits


Makes about 30 biscuits



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



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


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



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



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.





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.


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


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.


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


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


75g castor sugar

1 egg

65ml oil

250g butter, softened

1 teaspoon vanilla essence

500g plain flour

1/2 teaspoon baking powder


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

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.






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



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.





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


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.

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