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Peppermint Chocolate Squares


Chocolate Peppermint Squares

Delicious chocolate cookies / biscuits with a hint of peppermint. Topped with peppermint / Aero chocolate.

Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive since 2011!

www.YouTube.com/capemalaycooking

Ingredients:
1 large egg
1/3 cup cooking oil
½ cup sugar
3 Tbsp cocoa powder
1 tsp peppermint essence
1½ cups desiccated coconut
2 cups self-raising flour
100g soft butter
Topping: Peppermint crisp or aero chocolate

Method:
Preheat your oven at 180°C.

Lightly grease a 20 x 20 centimetre square baking tin.


In a large mixing bowl add the butter and oil. Whisk the butter, sugar and oil until light and creamy.


Add the egg and mix until creamy.


Add the coco powder and peppermint essence, stir to combine.


Add the self-raising flour & coconut and mix by hand to make fairly stiff dough.


Press the dough evenly in the greased baking tin. Lightly scrape the top of the dough with a fork for a rustic effect.


Bake in a pre-heated oven at 180°C for approximately 10 – 15 minutes.


Grate the chocolate over the cake immediately upon removal from the oven. The chocolate will melt over the warm dough.


Allow to cool slightly before slicing into squares. Gently remove the squares from the tin and leave to cool completely on a wire cooling rack before storing in an airtight container.

Makes 20 – 24 biscuit squares.

Variation:

Roll the dough between 2 sheets of greaseproof paper, scrape the dough lightly with a fork for a rough texture. Use a square or round cookie cutter to cut out shapes.

Transfer the cut out shapes onto a lined baking tin. Bake at 180°C for about 8-10 min or until the cookie is firm to the touch.

Transfer onto a cooling rack. Grate peppermint / aero chocolate over the warm cookies and top with an aero bubble chocolate.

Store in an airtight container when the cookies have cooled down completely.

Peppermint Chocolate Cookies


© Cape Malay Cooking & Other Delights

Orange Biscuits (lemoen koekies)


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

Soet Koekies / Essies Biscuits


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.

COMPETITION TIME!


WIN WIN WIN!!!

COMPETITION TIME!

COMPETITION TIME!

Cape Malay Cooking & Other Delights is celebrating 80 000 likes, and as part of our celebrations we giving away lots of prizes sponsored by the following businesses.

6 family tickets, value R720, to Voice of the Cape Radio family funday at Ratanga Junction 25/01/15
A recipe book sponsored by Katriens Cakes
Party for 10 children to the value of R1000 kindly sponsored by Playtime Parties
15% discount from Special Gifts on all orders
Oil and a beanbag from Aeysha Gabriels Physiotherapy
PLUS THE FIRST 100 PEOPLE WHO BUYS MY EBOOK, “SUMMER SIZZLERS” WILL RECEIVE “TEA TIME TREATS” FREE!!!

THE RULES OF THE COMPETITION ARE SIMPLE:
1. LIKE AND SHARE THE ABOVE PAGES
2. LIKE AND SHARE MY PAGE www.facebook.com/capemalaycooking
3. UPLOAD, INBOX or EMAIL (enquiries@capemalaycooking.me) A PHOTO OF ANY RECIPE TRIED AND TESTED FROM MY PAGE (recipes attached on my photos) Competition closes 07/01/15

You may enter as many times as you like but for each entry you MUST send us a photo of a recipe you tried and tested. Happy baking and cooking 🙂

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

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!!!

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