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Viennese Finger Cookie
Viennese Fingers is a delicate shortbread type of cookie with the ends dipped in rich, milk chocolate. A classic teatime treat.This is one of my most favourite biscuits to munch on. It melts in your mouth and goes so well with a hot drink. I guarantee your cookie tin won’t stay full for long!
For best results use pure butter at room temperature. Gradually add the flour to get a soft dough. I use a large star nozzle to pipe my cookies. It’s quite easy to make these impressive cookies with few ingredients.
Chocolate Dipped Viennese Biscuits
From My Kitchen To Yours – keeping our heritage alive since 2011!
Ingredients:
500g cake / plain / all-purpose flour
250g soft butter
1 cup cooking oil
1 cup icing sugar
4 dessert spoons custard powder
Method:
Cream the soft butter, oil and icing sugar in a large mixing bowl.
Stir in the custard powder and gradually add the flour. Mix well to form soft dough.
Use a nozzle to pipe “fingers”. If you find it easier transfer the dough into a strong piping bag. Otherwise just take pieces of dough in your hand and use your hand and fingers to push the dough through the nozzle. I use a large star nozzle for this.
Pipe directly onto a baking sheet lined with parchment paper. I always use parchment paper to line my sheets to prevent my cookies and bakes from sticking. I never grease my baking trays.
Bake in a pre- heated oven at 180°C for 8-10 minutes until light golden in colour.
Leave to cool in the baking sheet for 10 minutes before gently transferring onto a cooling rack to cool completely.
Meanwhile melt your chocolate in the microwave in bursts of 30 seconds until melted.
- I recommend a glass bowl with the chocolate broken into chunks.
- Then 30 second heat burst – take it out and stir.
- Repeat until just melted – always using 30 second burst of the microwave before stirring or you will burn the chocolate.
Alternatively, melt on the stove top using a bain-marie.
How to melt chocolate in bain-marie
- Place a bowl over a pot of simmering water. Make sure the bowl is very clean and does not have any moisture in it or else the chocolate will split.
- Warning – The bowl should not touch the surface of the water at all.
- Chop up the chocolate into small pieces and place in the bowl.
- Stir with a spatula. Always use a spatula so that no bubbles form.
- When the chocolate almost melts, remove bowl from heat and place on a towel.
- Stir with spatula until every last piece of chocolate melts completely.
- Transfer to a serving bowl and the melted chocolate is ready to use as needed.
Dip the ends in melted cooking chocolate.
Dip in crushed nuts optional
Watch how I make my Eet Sum Mor Biscuits below.
Banana, Date & Walnut Muffins
Have some over ripe bananas that the kids don’t want to eat? Here’s a delicious and easy recipe to making banana muffins. You can omit the dates and walnuts…
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Makes 12
Ingredients:
3 – 4 overripe bananas, chopped / mashed
⅔ cups soft dates, chopped
½ cup cooking oil
2 medium eggs
¾ cup brown sugar
1 teaspoon bicarbonate of soda
½ teaspoon cinnamon
1½ cups self raising flour
¼ cup walnuts (optional)
Chocolate chips (optional)
Method:
Pre-heat the oven to 170°C.
Line a muffin tray with muffin liners.
Soak the dates in hot water to cover for 5 minutes. Mash or chop the bananas. Drain the water off the dates.
Using a small bowl, mix all the wet ingredients together.
In another bowl, mix the dry ingredients together.
Finely mix the wet and dry ingredients together. Mix the walnuts into the batter.
Fill the muffin cases three quarter full with the muffin mixture.
Bake in the preheated oven for 20 minutes or until a skewer inserted in the centre of the muffin comes out dry and clean.
Cook’s Tip:
Add chocolate chips instead of dates and/or nuts. Make a double batch, freeze or store the batter in the fridge to bake for breakfast or brunch the following day. Can be kept in the fridge for up to 2 days.
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Chicken & Mushroom Soup
Salwaa’s Chicken and Mushroom Soup
This creamy chicken and mushroom soup is easy to make. Best of all it only take 30 minutes to make!
Salwaa’s Cape Malay Cooking
From My Kitchen To Yours – keeping our heritage alive since 2011!
Ingredients:
2 tablespoons butter
1 tablespoon olive oil
1 small onion, chopped
1 cloves garlic, finely grated
3 bay leaves
400g boneless chicken breasts, diced
250g sliced fresh mushrooms
2 tablespoons flourd
4 cups chicken stock
1 tin cream style corn
Salt and pepper to taste
½ cup fresh cream, optional
Method:
In a large pot, heat butter and olive oil over medium-low heat. Add the onion, garlic and bay leaves, stir until tender and translucent but not browned.
Add diced chicken cook, stirring, until chicken is nearly cooked through.
Add the mushrooms and continue cooking, stirring, until mushrooms are tender. Stir in flour until blended; add chicken stock and corn.
Bring to a simmer, stirring. Cover and reduce heat to low; cook for about 10 to 15 minutes.
Season with salt and pepper to taste; stir in cream, if using and heat through. Remove the bay leaves, serve warm.
Cook’s Note:
You can use chicken thigh or chicken breast fillet. The fresh cream can be omitted.
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Three Ingredient Scone
Three Ingredient Scones
Make these fluffy, moist scones from scratch using only 3 ingredients – self raising flour, cream and lemonade. The secret ingredient is the lemonade. Go on give it a try and let me know what you think of this recipe. I served my scones with apricot and strawberry jam and of course we must not forget the butter 😊
From My Kitchen To Yours – keeping our heritage alive since 2011!
Ingredients:
3 cups of self raising flour
1 cup of cold fizzy lemonade drink
1 cup fresh cream
Method:
Preheat your oven to 200° and line a baking tray with greaseproof paper.
Sift the self raising flour into a large bowl and add the lemonade and cream.
Use a butter knife to bring the mixture together until it combines.
Tip the scones mixture onto a floured surface and gently shape into a rectangle.
Use a cookie cutter or glass to cut out your scones and place them onto the prepared tray. Repeat until you have used all of the scone dough.
Place your three ingredient scones into the pre-heated oven and bake for 12 minutes or until golden and cooked through – they will sound hollow when tapped. Makes 10-12 scones. Serve whilst warm.
Dhal / Dal Soup
Salwaa’s Dhal Soup
This hearty and protein-packed dhal soup with lemon, turmeric and garlic is totally delicious and very easy to make. Perfect comfort food to break your fast with or to have as a light lunch on an autumnal day.
Ingredients:
1 cup dhal (red or yellow lentils)
1 tsp turmeric / borrie
½ tsp cayenne pepper or chilli powder
1 tsp cumin / jeera
¼ tsp ground cardamom
2 bay leaves
1 vegetable stock cube dissolved in 4 cups warm water
50g butter
1 small onion, peeled and chopped
1 tsp mustard seeds
2 garlic cloves, finely chopped
salt and pepper to taste
juice of 1 small lemon
Method:
Soak the lentil in water for 30 minutes. Rinse until the water run clear.
Add the dhal, turmeric, cayenne pepper, jeera, cardamom, vegetable stock and bay leaves in a deep pot / saucepan. Simmer over low to medium heat until the dhal is soft and mushy.
Meanwhile melt the butter in a pan, then add the mustard seeds, garlic and onions. Sauté until the onions are transparent. Add the onion mixture to the dhal, cook a further 5 minutes adding more water if a thinner soup is required. Season with salt and pepper.
Squeeze the lemon juice over the soup. Stir through. Remove the bay leaves before serving with your favourite bread or savouries.
Serve with your favourite savoury or my homemade brown bread recipe
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Mixed Berry Muffins
Mixed Berry Muffins are delicious muffins bursting with a tart berry flavour. I used fresh berries but you may also use frozen berries for a deliciously convenient breakfast treat.
Muffins are the perfect grab-and-go breakfast or sweet treat like our popular Eggless Banana Muffins,
From My Kitchen To Yours – keeping our heritage alive since 2011!
These muffins are a breeze to make and taste so delicious too.
- Melted butter means no creaming.
- No mixer necessary, just use a spoon or whisk.
- You can do it in one bowl, just sift your dry ingredients right into your wet.
- For convenience use frozen berries right from the freezer.
- Using buttermilk results in a light and fluffy muffin.
- Lemon juice and zest gives a distinctive flavour to the muffins.
Dry Ingredients:
2½ cups cake flour
3 teaspoons baking powder
1 teaspoon bicarbonate of soda
1 cup white sugar
¼ teaspoon salt
Wet Ingredients:
1 cup buttermilk
4 tablespoons butter, about 60g, melted
4 tablespoons (80 ml) vegetable oil
2 large eggs, at room temperature, lightly whisked
Juice and zest of one lemon
250g mixed berries, I used raspberries, strawberries and blackberries
Method:
Pre-heat oven to 180 degrees C.
Line a muffin tray with 12 muffin cases.
Whisk the wet ingredients, then sift the dry ingredients into the bowl, mix well until combines. DO NOT over mix.
Gently stir in the berries, be careful not to break the berries up.
Fill the muffin cases up to three quarters. Then bake for about 20 minutes.
Done! As simple as that to make delicious muffins. Can be made a day in advance.
This recipe makes about 12 muffins.
Cook’s Note:
Don’t have buttermilk? Simply mix one cup of milk with one tablespoon lemon juice or vinegar. Let the mixture stand for 10 minutes before using as above in the recipe.
Use frozen berries instead of fresh berries.
You may like our other muffin recipes here
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Chocolate Filled Doughnuts
This is such an easy and delicious recipe to share with family, friends and neighbours.
Salwaa’s Chocolate Filled Doughnuts
From My Kitchen To Yours – keeping our heritage alive since 2011!
Ingredients:
4 cups cake flour
1 packet instant yeast (7g or 10g packet)
¼ cup sugar
¼ tsp salt
½ cup butter
3 large eggs
1 cup milk
chocolate spread / jam / thick custard
Oil for deep frying
Method:
Heat the milk, add the butter, salt and sugar.
Stir until the butter and sugar is melted. Cool slightly.
Whisk the eggs in a separate bowl.
Combine the flour and yeast into a big mixing bowl.
Pour the milk mixture and eggs into the flour.
Mix to form a soft dough.
Cover the bowl with plastic wrap and leave in a warm place to rise for about 90 minutes or until double in size.
Lightly oil your work surface. Dip your fingers in oil and form the dough into 30 small balls.
Make a small hole in the dough and fill with a small block of chocolate.
Close the hole by pinching the dough together firmly.
Leave the dough balls to proof for 30 minutes.
In the meantime heat the oil in a deep pan or pot.
Gently transfer the dough balls one at a time into the warm oil.
Deep fry in medium hot oil turning half way through until golden brown.
Remove with a slotted spoon onto kitchen towel to drain excess oil.
Roll into sugar when slightly cool. Makes 30
Cook’s Note:
Instead of chocolate you may use jam or custard as a filling. After frying, make a small hole on one side. Using a syringe, thin nozzle or piping bag fill the doughnuts with the jam then roll into the sugar.
Roll the doughnuts in the sugar as soon as possible after frying in order for the sugar to stick. You may also use castor sugar instead of granulated sugar.
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Cape Malay Cooking & Other Delights - Salwaa Smith 
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