Tag Archives: cookies

#soetkoekies with festive butterscotch windows

#soetkoekies with festive butterscotch windows

Outydse soetkoekies with butterscotch windows

How festive and lovely are these old fashioned soetkoekies? To make these I used my old soetkoekie recipe and added these fun Christmas butterscotch windows. The little windows aren’t just pretty but it gives the overall cookie an extra crunchy texture and delicious caramel flavour. The comforting aromas of cinnamon, ginger, cloves and nutmeg brings back such happy memories of my grandmother’s farmhouse kitchen. Happy baking!

They also make a perfect Christmas gift

They also make a perfect Christmas gift

Soetkoekies with festive caramel windows
Recipe makes 45 cookies
4 x (250ml) cake flour
1 ½ cup (375ml) castor sugar
1 tsp (5ml) ground cinnamon
1tsp (5ml) ground ginger
1tsp (5ml) ground cloves
½ tsp (2.5ml) nutmeg
½ tsp (2.5ml) salt
1 cup (250ml) butter, room temperature
¼ cup (60ml) cooking butter, melted
1 tsp (5ml) bicarbonate soda
5 Tbsp (75 ml) luke warm water
1 egg, beaten
15 butterscotch sweets

Sift the flour, salt and spices together. Add the sugar. Rub in the butter until the mixture resembles breadcrumbs. Dissolve the bicarbonate soda in the water and add to the beaten egg. Add the egg mixture to the flour mixture to make a dough. Knead until thoroughly mixed. Divide dough into two, then wrap in cling wrap and chill for at least two hours or overnight. Preheat the oven to 190°C. Roll out the dough (take out of fridge 5 minutes prior rolling out) on a lightly floured surface to a thickness of 5 mm and cut out circles. Use small Christmas motif cutters to cut shapes out of the centre of the circle cookies. (You can re-roll any extra dough to make more cookies). Put the dough circles on a lined baking tray. Using a pestle and mortar, crush the butterscotch sweets into a course powder, then fill the holes with the crushed sweets. Bake the cookies for 15-20 minutes until the edges have just browned. If you see there is little holes in the window just add a bit more butterscotch and pop back in the oven for another minute or two. Leave to cool on the tray for 5 minutes before transferring to a cooling rack to cool down completely.

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#crunchies with walnuts

#crunchies with walnuts

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Crunchies are one of South Africa’s favourite biscuit treats. Let’s be honest there is nothing quite like a crunchie with your cup of tea or coffee! You can also crumble these biscuits over ice cream for dessert or dip it in a sherry if you want to be a bit naughty. This time I added some walnuts to this biscuit mix and I am sure it will be a real winner this festive season.

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Crunchies with walnuts
1 L ( 4 cups ) oats
750 ml coconut
375 ml sugar
250 ml walnuts, chopped
250 ml flour
2.5 ml salt
5 ml cinnamon
250 ml butter
37.5 ml honey
10 ml baking soda, dissolved in 62 ml milk

Preheat your oven to 180 °C. Mix the oats, coconut, sugar and walnuts together. Sift the flour, salt and cinnamon together. Stir the oats mixture into the flour mixture. Melt the butter, add the honey and leave it to cool slightly. Dissolve the baking soda in the milk and mix with the butter mixture. Add to the dry ingredients and mix well. Press the mixture onto a greased baking sheet and bake for 15-20 minutes. Take out of the oven and cut immediately into blocks. Leave biscuit squares in baking tray until the have cooled completely.

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