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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Visit our online store for authentic Cape Malay treats and artisan spice mixtures.

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Kolwyntjies

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Kolwyntjies (korrewyntjies) – Cape Malay Cooking & Other Delights – Salwaa Smith

Kolwyntjies (korrewyntjies, cupcakes)
Kolwyntjies (korrewyntjies, cupcakes)

Nowadays kolwyntjies are better known as cupcakes, kolwyntjies were baked for special occasion topped with a spread of icing and topped with hundreds and thousands or eaten plain.

Shukran / tramekasie / thank you Grandma Soraya for the recipe 😉

Click here for details of where to purchase my latest cookbook

 

Creating memories, today my granddaughters helped me baked kolwyntjies!

Maryam & Thanaa
May Allah bless them always, Ameen

Phototastic-2015-08-20-19-41-38

 

 

Makes 24

Ingredients:

100g softened butter

3 Tbsp cooking oil

1 cup sugar

3 large eggs

2 cups self-raising flour, sifted

1 tsp baking powder

3/4 cup warm milk

1 tsp vanilla essence

 

Method:

Using a large mixing bowl cream the butter, oil and sugar together. Mix in the eggs one at a time.

Fold in the self-raising flour, baking powder, milk and vanilla essence.

Pour the mixture into 24 cupcake cases or into 2 well-greased (grease with butter and dust with flour) muffin tins.

Bake in a preheated oven at 180 degrees Celsius for 15 – 20 minutes.

Cool on a wire rack completely before decorating.

Kolwyntjies
Kolwyntjies

 

Frosting:

1 ¼ cup icing sugar

2 Tbsp butter

3 tsp hot water

Food colouring as desired

Mix all the ingredients together. Divide into small bowls and add the food colouring. Spread a spoonful over the cakes, sprinkle with hundreds and thousands and top with a sweet, chocolate or candy.

Kolwyntjies nowadays known as Cupcakes :)
Kolwyntjies nowadays known as Cupcakes 🙂

© Cape Malay Cooking & Other Delights

 

Patterned Swiss Roll

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Patterned Swiss roll – my daughter, Tohierah, saw this idea on the internet and decided to make this cake. You can virtually use any design. Draw a design on a piece of paper and use it as a guideline. Try making hearts, giraffe patterns, flowers, lace patterns, dots, etc…

Ingredients For The Pattern

3 Tbsp (50g) unsalted butter, softened

⅓ cup icing sugar, sifted

2 large eggs whites

4 Tbsp cake flour, sifted

food colouring as required

Method:

Cream together butter and icing then add the rest of the ingredients. Mix well until all the ingredients are well combined. Colour as desired. Get your template and put baking paper on top of it in a baking tray and copy the design using the coloured batter. Freeze the design in the tray till its hard to the touch. Depending on the pattern you using this batter should be enough for 2 Swiss rolls patterns.

1
Use any pattern for your design

2
Place baking paper over your design

3
Coloured batter used for this design

4
Completed pattern – freeze until hard

 

Ingredients For The Sponge Cake

3 large eggs, separated

80g caster sugar

3 Tbsp unsalted butter, melt

4 tbsp cake flour, sifted

½ tsp vanilla essence

 ½ tsp cream of tartar
Prepare a wet towel to use once the Swiss roll has been baked.

Wet a kitchen towel
Wet a kitchen towel

Method For The Swiss Roll:

Separate the egg whites from yolks in two bowls

In the bowl with the egg whites add half the sugar and cream of tartar

Mix the egg whites with an electric mixer till soft peaks form don’t over mix you will know its ready when the peaks hold its shape but the mixture is still quite soft

In the bowl with the egg yolks add the remaining sugar and mix this till its fluffy and creamy

Then fold egg white mixture with egg yellow mixture in three stages to ensure you don’t knock out all the air that was created
Once its all combined put half your flour in the cake batter as well as half the melted butter fold it in in a figure of eight to ensure all the air is kept in the batter

Swiss Roll Batter
Swiss Roll Batter

Do that again with the rest of the flour, rest of the butter and vanilla essence till everything is combined
Take the frozen pattern out the freezer and pour the Swiss roll cake mixture evenly over the pattern

Pour the batter on top of the frozen design
Pour the batter on top of the frozen design

Pop the tray into the preheated oven at 180 degrees for seven minutes
Remove the cake from the oven, trim the edges whilst in the pan still

Trim the edges
Trim the edges

Flip the Swiss roll onto a damp tea towel ensuring that the pattern of the cake is facing down

Flip the Swiss Roll onto the wet towel
Flip the Swiss Roll onto the wet towel

Roll it up and allow to cool

Roll it in the towel
Roll it in the towel

Unfold when cool and fill as desired and re-roll

11

12
Filled with cream, multi colour heart design

14
Multi colour dots design

16
Filled with strawberries & cream

Patterned Swiss Roll

Ingredients For The Pattern

3 Tbsp (50g) unsalted butter, softened

⅓ cup icing sugar, sifted

2 large eggs whites

4 Tbsp cake flour, sifted

Food colouring as required

Method:

Cream together butter and icing then add the rest of the ingredients. Mix well until all the ingredients are well combined. Colour as desired. Get your template and put baking paper on top of it in a baking tray and copy the design using the coloured batter. Freeze the design in the tray till it’s hard to the touch. Depending on the pattern you using this batter should be enough for 2 Swiss rolls patterns.

 

Ingredients For The Sponge Cake

3 large eggs, separated

80g caster sugar

3 Tbsp unsalted butter, melt

4 Tbsp cake flour, sifted

½ tsp vanilla essence

½ tsp cream of tartar

Prepare a wet towel to use once the Swiss roll has been baked.

Method For The Swiss Roll:

Separate the egg whites from yolks in two bowls

In the bowl with the egg whites add half the sugar and cream of tartar

Mix the egg whites with an electric mixer till soft peaks form don’t over mix you will know it’s ready when the peaks hold its shape but the mixture is still quite soft

In the bowl with the egg yolks add the remaining sugar and mix this till its fluffy and creamy

Then fold egg white mixture with egg yellow mixture in three stages to ensure you don’t knock out all the air that was created

Once it’s all combined put half your flour in the cake batter as well as half the melted butter fold it in in a figure of eight to ensure all the air is kept in the batter

Do that again with the rest of the flour, rest of the butter and vanilla essence till everything is combined

Take the frozen pattern out the freezer and pour the Swiss roll cake mixture evenly over the pattern

Pour the batter on top of the frozen design

Pop the tray into the preheated oven at 180 degrees for seven minutes

Remove the cake from the oven, trim the edges whilst in the pan still

Flip the Swiss roll onto a damp tea towel ensuring that the pattern of the cake is facing down

Roll it up and allow to cool

Unfold when cool and fill as desired and re-roll.

© Cape Malay Cooking & Other Delights

15

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