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2 INGREDIENTS TOASTED COCONUT MACAROON COOKIES 6 COOKIES These are great, really simple, really easy and of course, really tasty! The taste of the pure partly toasted coconut comes through really well and I always make a double batch. WARNING: If you don't like coconut, make something else! 100 -150 g unsweetened desiccated coconut 1 (14 ounce) can sweetened condensed milk (regular sized can NOT evaporated) DIRECTIONS: Pour around 3/4 of the can of condensed milk into a large bowl. Preheat the grill or broiler to medium. Add 100g of the coconut to the bowl and mix well.

2 INGREDIENTS TOASTED COCONUT MACAROON COOKIES 6 COOKIES These are great, really simple, really easy and of course, really tasty! The taste of the pure partly toasted coconut comes through really well and I always make a double batch. WARNING: If you don't like coconut, make something else! Home; Adam smith; capital asset; depreciation; durable; economics; s; non-renewable resource; physical capital; production; service; stock.

You want the mixture to form a relatively dry but moist enough dough so that when you shape the mixture in your hands only a minimal amount of milk leaks out. Add more coconut or condensed milk accordingly until you achieve the desired consistency. Shape into balls or pyramids and grill or broil for a few minutes watching carefully as these can burn from 1 minute to the next. Do not take your eyes off them! When they are lightly patched with golden brown they are ready. Nothing beats the taste of freshly toasted coconut.

Bron: Cookie Creations Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK ALMOND CARAMEL CLUSTERS. ALMOND CARAMEL CLUSTERS makes 36 caramels 1 cup toasted slivered almonds 36 Kraft caramels 225g semi-sweet chocolate 1/4 cup whipping cream METHOD: Spray mini-muffin tins with cooking spray. Divide almonds between the muffin tins (about a tsp each). Using a pair of sharp, clean scissors, snip each caramel square into four little squares (for easier melting). Place 4 little squares (1 caramel) in each muffin tin on top of the almonds. Bake at 180* C for 8 minutes until the caramel starts to melt.

Place in fridge to cool for several minutes. Remove caramels from muffin tins. You might have to use the edge of a knife to help pop them out.

In a double boiler over simmering water, melt chocolate. Whisk in the cream. Dip each caramel into chocolate until coated. Place on parchment lined cookie sheet and chill until set (about 30 minutes). Store in airtight containter. Bron: Janet is hugry recipe Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK ALFAJORES. ALFAJORES 250g butter 125g icing sugar 1 egg 375g cake flour 3ml baking powder 1(360g) Caramel Treat (The following is optional) 2.5ml ground cinnamon Pinch of ground cloves Pinch of ground nutmeg DIRECTIONS: Cream the butter and icing sugar together in a mixing bowl.

Add the egg and beat again. Sift in the flour and the baking powder. Using your fingertips, work the flour into the butter mixture to form a soft dough. Shape into a ball. Cover and chill for 10 minutes. When ready to bake, preheat the oven to 180C.

Roll out the chilled pastry on a floured surface to about 7mm thickness. Use a 5 cm diameter cookie cutter and cut out the cookies. Place them onto baking sheets lined with baking paper.

Bake the cookies in the preheated oven, until they are golden and firm, about 15-20 minutes. Remove the cookies from the oven and allow to cool. Transfer to a wire rack and allow the cookies to cool completely. Place the caramel into a small bowl and stir in the cinnamon, cloves and nutmeg. Spread a heaped teaspoon of the caramel mixture onto the flat side of a cookie and sandwich together with the flat side of another cookie. Place the cookies on a platter and dust with icing sugar. Bron: Onbekend Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK BELGAIN BISCUITS.

BELGIAN BISCUITS 1 1/2 cups brown sugar 250g butter, softened 1 egg 2 1/2 teaspoons mixed spice 1 1/2 teaspoons cinnamon 2 3/4 cups plain flour 1 tablespoon baking powder 1/3 cup raspberry jam Coloured sugar 1/4 cup white sugar red food colouring ICING: 1 cup pure icing sugar 1 tablespoon milk 1 teaspoon butter, melted DIRECTIONS: Place sugar, butter and egg into a food processor. Process until well combined. Add mixed spice, cinnamon, 1 3/4 cups of flour and baking powder. Pulse until combined. Add remaining flour. Pulse until mixture comes together to form a dough. Remove to bench.

Divide dough in half. Shape into 2 x 10cm (diameter) discs. Wrap separately in plastic wrap. Refrigerate for 30 minutes or until firm.

Preheat oven to 180°C. Line 4 baking trays with baking paper. Roll each pastry disc out between 2 sheets of baking paper to 5mm thick. Using a 6cm fluted cutter, cut out biscuits.

Press remaining dough together and roll out again, continuing until you have 56 biscuits. Place biscuits onto prepared trays. Bake 2 trays at a time for 10 to 15 minutes or until light golden. Stand for 5 minutes before transferring to a wire rack to cool. Spread half the biscuits with jam. Sandwich with remaining biscuits.

Make coloured sugar: Place sugar into a snap-lock bag. Add 1 to 2 drops of red food colouring. Rub bag between your hands until sugar and colouring are well combined. Store in an airtight jar. Make icing: Sift icing sugar into a small bowl. Add milk and butter.

Stir until mixture is well combined and a spreadable consistency. If too stiff, add a little more milk. Spread over biscuits. Sprinkle with coloured sugar. Bron: *Taste.com* Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK BOMBOLONI. BOMBOLONI INGREDIENTS: 7g sachet dried yeast (see note) 75g caster sugar, plus extra for rolling 3 1/3 cups (500g) plain flour 300ml warm milk Grated rind of 1 lemon 75g softened unsalted butter, chopped 1L vegetable oil, for frying PASTRY CREAM 6 egg yolks 100g caster sugar 40g plain flour 450ml milk 2 tsp vanilla extract METHOD: For pastry cream, beat yolks and sugar until pale.

Sift in flour, whisking to combine. Place milk in a pan and bring to scalding point, then add to egg mixture. Turn heat to low and return mixture to pan, stirring constantly until thick. Add vanilla, then transfer to a bowl and cover with plastic wrap. Refrigerate to chill. FOR BOMBOLONI: Place yeast in a small bowl with 1 tablespoon each of sugar and flour.

Stir in warm milk. Set aside in a warm place for 15 minutes until mixture bubbles and froths. Place remaining sugar and flour in a bowl with rind and butter, then add yeast mixture. Using your hands, combine mixture, then turn onto a floured board. Knead for 5 minutes until smooth and elastic, then place in a lightly oiled bowl, cover with a clean tea towel and set aside in a warm place to rise for about 2 hours. When dough has nearly doubled in size, punch it down with your fist. Use a rolling pin to roll out dough on a lightly floured surface to about 1cm thick.

Use a 4cm pastry cutter to make 24 rounds and place on a baking tray (allowing a little room to expand). Cover with a tea towel and set aside to rise for another hour. Heat oil in a deep-fryer or heavy-based saucepan and heat to 180°C. (If you don't have a deep-fryer thermometer, test a cube of bread - it should turn golden in about 2 minutes.) You don't want oil too hot, as the bomboloni will darken before the inside is cooked, so adjust heat if necessary. Fry, 3 or 4 at a time, until golden.

You may need to turn with tongs. Remove with tongs or a slotted spoon and drain on paper towels. While still warm, roll in extra sugar. Cool completely. Just before serving, use a sharp knife to make a slit in the bomboloni and pipe or spoon in the pastry cream filling. Bron: Delicious Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK BOUDIOR BISCUITS.

Lady finger biscuits, cat tongues or - as we South Africans know it - Boudoir biscuits are always a hit with the young people. Actually, come to think of it, all ages are pretty fond of these. This recipe demonstrates how easy it is to make them at home. There is no need to rush out to the shop when a craving arises - just step into your kitchen and whip up a few.

INGREDIENTS: 3 large egg yolks 2 tablespoons (25g) white sugar ½ teaspoon (2.5ml) vanilla essence ½ cup (65g) cake flour 3 large egg whites 0.625ml cream of tartar 3 tablespoons (36g) white sugar Castor sugar for dusting METHOD: Pre-heat oven to 180˚C line a baking tray with baking paper. (Divide your baking paper into 7.5cm rows horizontally along the sheet. Leave a 2cm gap after each row.

Later you will pipe the 'biscuits' vertically into these 7.5cm rows with 1cm between each 'biscuit.' In an electric mixer with a paddle attachment, beat the egg yolks and 2 tablespoons of sugar for about 5 minutes until the mixture becomes thick and creamy in colour. Beat in the vanilla essence. Sift the cake flour over the mixture but do not fold in. In a clean bowl with the whisk attachment, whisk the egg whites until foamy.

Add the cream of tartar and continue to whisk until soft peaks form. Gradually add the 3 tablespoons of sugar and whisk until stiff peak forms and the whites are glossy. Fold the whites into the yolk mixture a little at a time without over mixing. Spoon the mixture into a piping bag and holding the bag at a 45 degree angle to the baking sheet, pipe the mixture into 7.5cm long lady fingers using the lines drawn on the baking paper as your guide.

Leave about 1cm between each lady finger. When you have piped all the 'biscuits', sift the castor sugar lightly over the top of the cookies. Bake for 8 to 10 minutes or until the lady fingers are slightly firm but still spongy when pressed with a finger. Put the baking sheet on a cooling rack when cooled, leave to cool slightly then remove with a flat palate knife, if you leave them to cool completely they will stick and be to hard to remove without breaking. Finish cooling the lady fingers on the cooling rack before using or storing them within an airtight container. Bron: Jackie Cameron Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK CHEESE-BACON BISCUIT. CHEESE BACON BISCUITS Prep Time: 15 minutes Cook Time: 15 minutes Yield: 28 biscuits Ingredients 1 cup (150g) all-purpose flour ½ tsp baking powder ¼ tsp salt ½ tsp cayenne pepper 1 stick (115g) butter, softened 1 cup (112g) shredded cheddar cheese 4 strips/rashers of bacon, cooked and crumbled 2 tbsp milk INSTRUCTIONS: Combine all-purpose flour, baking powder, salt, and cayenne pepper in a large bowl.

Rub in butter, shredded cheese, and bacon. Mix in milk to form a soft dough. Shape into 2 logs about 1½ inches in diameter. Wrap with plastic and refrigerate for 30 minutes. Pre-heat oven to 375°F (190°C). Slice dough logs into ¼-inch thick slices.

Place on lightly greased baking sheet and bake for 15 minutes or until golden brown. Cool on wire rack. Bron: Rotin Rice Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK CHOCOLATE (WHITE) CHERRY CHUNKIES. WHITE CHOCOLATE CHERRY CHUNKIES INGREDIENTS: 1 ½ Cups white chocolate chunks 1 Cup chopped macadamia nuts ½ tsp salt 1tsp bicarbonate of soda 3 Cups all-purpose flour 2 Tbsp milk 1tsp vanilla essence 2 large eggs 1Cup granulated sugar 1 Cup packed brown sugar ½ Cup softened butter ½ Cup candied cherries, chopped. METHOD: Preheat oven to 180*C. In a med bowl with an electric mixer, cream butter & sugar together until light & fluffy. Add eggs & vanilla.

Sift together flour, bicarb & salt. Add milk, then add flour mixture to butter mixture. In another bowl, combine nuts, cherries & chocolate chunks then add to butter mixture, stirring only to blend. Drop by heaping tablespoons onto a greased cookie sheet, 5cm apart. Bake for approx 11-13mins. Cool on a wire rack.

Bron: Paula Deen Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK. CHOCOLATE CHIP COMFORT COOKIES DARK CHOCOLATE CHIP COMFORT COOKIES 1 1/2 cups flour 1/2 cup cocoa 3/4 teaspoon baking soda 1/2 teaspoon salt 1/2 cup butter, slightly softened 1 1/2 cups sugar 1/2 cup peanut butter 2 eggs 1 teaspoon vanilla 10 oz.

Dark chocolate chips chopped pecans, optional DIRECTIONS: Preheat oven to 350 degrees (180*C) In a small bowl, mix flour, cocoa, soda and salt using a wire whisk and set aside. In another bowl, cream butter, sugar and peanut butter until light and fluffy. Add eggs and vanilla and mix until combined. Add flour mixture to creamed mixture and mix until combined. Stir in dark chocolate chips. Roll cookie dough into 1-1/4 inch balls. (If desired, roll balls in chopped pecans.) Place on parchment paper covered baking sheet.

Bake 10 minutes. Place cookies on cookie rack to cool. Makes about 30 2-inch cookies. Bron: bakerella.com Plasing & Foto: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK CHOC CHIP COOKIES. BUTTER CHOC CHIP COOKIES Preparation time 15 mins Cooking time:15 mins Serves:48 INGREDIENTS: 180g butter, softened 1/2 cup caster sugar 1/2 cup Nestle sweetened condensed milk 1 1/2 cups self raising flour 1/2 pkt Nestle dark choc bits 1/2 pkt Nestle white choc bits 1 cup Nestle milk melts, melted METHOD: Preheat oven to 180°C. Line 2 oven trays with baking paper Beat butter and sugar until creamy.

Beat in Nestle sweetened condensed milk. Stir in flour, then Nestle dark choc bits and Nestle white choc bits. Roll heaped teaspoonfuls of mixture into balls. Place on prepared trays and press gently with a fork.

Bake for 15 minutes until golden, cool on a wire rack. Drizzle cookies with Nestle milk melts and allow to set before serving. Bron: WOOLWORTHS Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK CHOC CHIP COOKIES (GLUTEN FREE). GLUTEN FREE CHOC CHIP COOKIES Note: You should be able to get gluten free self-raising flour from PicknPay, Dis-Chem or a health shop.

You’ll be able to get xantham gum from a specialist baking shop or possibly a health shop. INGREDIENTS: 4 cups gluten free self raising flour 1 teaspoon xantham gum 1 teaspoon of salt 280g butter, softened 1 ½ cups brown sugar 1 cup caster sugar 2 eggs 2 teaspoon vanilla extract 1 ½ cups of chocolate chips (makes 30) METHOD: Cream butter and sugar together in a stand mixer until light and creamy. Mix flour, xantham gum and salt together in a separate bowl. Add eggs one at a time to butter mixture and add vanilla extract Fold in the flour mix bit by bit Add chocolate chips Roll dough into balls and gently press onto baking sheets Chill in the fridge for one hour Preheat oven to 180 degrees Celsius Bake cookies for 12- 15 minutes or until golden Bron: Onbekend Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK CHOC CHIP COOKIES. CHOC CHIP COOKIES 2-1/4 cups of all purpose flour 1 tsp baking powder 1/2 tsp salt 1 cup butter, softened 3/4 cup granulated sugar 3/4 cup brown sugar 1 tsp vanilla extract 2 eggs 2 cups choc chips (can mix white and brown choc chips) 1 cup chopped nuts (optional) METHOD: Heat oven to 180 deg c Mix together flour, baking powder and salt.

Beat butter, sugar and vanilla in a large bowl until creamy. Add eggs and beat well. Gradually add the flour mixture, beating well.

Stir in choc chips and nuts, if desired. Drop by rounded teaspoons onto a greased baking tray ( i Used baking paper). Bake 8-10 mins or until lightly golden. Remove from baking tray and cool on a wire rack. Cool completely. Makes around 5 dozen cookies.

Bron: Onbekend Plasing: Cindy Toube Skar / WATERTAND RESEPTE VIR OUD EN JONK CHOCOLATE CHIP COOKIE DOUGH BITES. CHOCOLATE CHIP COOKIE DOUGH BITES NO EGG 1/2 cup butter 1/4 cup sugar 1/2 cup brown sugar 3 tablespoons of half and half 1 teaspoon vanilla 1 1/3 cup flour 2/3 cup mini chocolate chips FOR THE COATING: 2 cups of chocolate chips (melted) 1 tablespoon shortening METHOD: Cream butter and sugar together. Add remaining ingredients and mix well -- use your hands to get it together the best. Roll into 1-inch balls. Refrigerate until firm, about 30 minutes. Der Industriegigant 2 Gold Edition Free Download here. Dip in chocolate, drizzle with chocolate or eat as is - equally delicious no matter what! Let stand at room temperature for about 10 minutes before serving.

Store in the refrigerator. Bron: Kelli Jo Krominga Spray Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK. CHOCOLATE SHORTBREAD HEARTS WITH SALTED CARAMEL DIP CHOCOLATE SHORTBREAD HEARTS WITH SALTED CARAMEL DIP Makes 24 BISCUITS: 450g butter 220g Selati Icing Snow 1 tbsp vanilla essence 450g cake flour 220g custard powder GANACHE: 250ml cream 250g dark chocolate, chopped SALTED CARAMEL DIP: 1 cup Selati white sugar 50ml water 1 cup cream 60ml butter 1 tsp vanilla essence Pinch of sea salt DIRECTIONS: For the biscuits, cream the butter, sugar, vanilla until pale.

Sift the flour and custard and fold into the creamed mixture to form a firm dough. Wrap in cling film and chill or freeze. Roll out onto a lightly floured surface and cut out heart shapes. Place onto greased baking sheets and bake until golden.

Remove and cool. Sandwich together with the chilled ganache. To make the ganache, heat the cream and pour over the chocolate. Stir until smooth then refrigerate until set.

To make the sauce, heat the sugar and water in a saucepan over low heat until dissolved. Bring to the boil then simmer until it turns a deep caramel colour. Remove from the heat and whisk in the cream. Return to the heat and stir until smooth. Add butter, salt and vanilla and allow to cool slightly.

Source: Angie Boyd Plasing: Tina De Comarmond / WATERTAND RESEPTE VIR OUD EN JONK CHOC CHERRY SLICES (NO BAKE). CHOC CHERRY SLICES 250g plain chocolate biscuits 125g melted butter 4C coconut 1Tin condensed milk 2x100g red glazed cherries quartered 125g copha (vegetable shortening) melted rose pink food colouring & 1+1/2C melted dark chocolate. METHOD: Grease an 18cm x 28cm baking pan. Line base with baking paper, extending 2cm above & sides of pan.

Place biscuits in food processor untill crumbs. Add butter & process until combined. Press mixture firmly into base of pan & refrigerate 30mins. Place coconut, condensed milk, cherries & copha in a bowl & mix well.

Tint mixture with a few drops of rose pink food colouring & mix again. Spoon mixture over basen pressing down & even out as well as levelling top. Refrigerate for 15mins. Melt chocolate & pour over top. Refrigerate for 1hr or until set before cutting into squares.

Makes 30squares Bron:(taste.com.au) Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK CHOCOLATE FRIDGE CAKE. CHOCOLATE SQUARES 300g dark chocolate 3/4 C margarine 2+1/2C rice crispies 4 Tbsp syrup 2 Tbsp coconut flavoured liqueur 190g any plain cookies(crumbled) 1/2C dry coconut; 1/2C chopped walnuts/pecans; 1/2C chopped candied cherries; 30g white chocolate. METHOD: Place dark chocolate in a double boiler, add margarine,syrup & coconut liqueur until melted, stirring occasionally until blended. Add broken cookie pieces, rice crispies, nuts & cherries & mix till well blended. Line a 20cm cookie pan with parchment paper.

Pour mixture in & level, pressing down well. Chill in fridge for about 2hrs. Melt white chocolate & drizzle over cake. Carefully remove cake from pan. Discard parchment paper. Cut up into 16 squares & serve.

Bron; The Koscher scene Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK COCONUT & CHOCOLATE BISCUITS. COCONUT & CHOCOLATE BISCUITS 150g butter 1 ½ cups flour ½ cup icing sugar, plus a little extra for sprinkling Pinch of salt 1 cup coconut 2 tablespoons milk 1 cup cooking chocolate, chopped up Preheat the oven to 180°C Cream the butter in an electric mixer until smooth and creamy.

Now add the rest of the ingredients and mix well until the ingredients form a large ball of dough. Now, break off small pieces of dough and roll them into bite-sized balls (with your hands) and place on a greased baking tray.

Continue to do that until all the dough has been used up. I got about 20 balls out of my mixture.

Bake for 20 minutes at 180°C. (until just turning brown) Take the biscuits out the oven and sprinkle with a little icing sugar. Once the biscuits have cooled (+- 30 minutes), melt the chocolate – I melted mine in the microwave which took 2 minutes but if you prefer melting the chocolate in a double boiler then do it that way. Carnival Of Venus Pdf Viewer. Dip each biscuit into the chocolate so that it covers half the biscuit. Place the biscuit on a piece of wax paper and allow the chocolate to dry.

Bron: Cookies Plasing: Henriette Wessels /WATERTAND RESEPTE VIR OUD EN JONK COCONUT MACAROON TART SHELLS. COCONUT MACAROON TART SHELLS Prep time: 10 mins Cook time: 15 mins Total time: 25 mins Serves: 25-30 These sweet, chewy tart shells are like coconut macaroon cookies so they actually taste great plain. You can fill them with just about any pie or tart filling for a yummy dessert. INGREDIENTS 2 cups coconut flakes ½ cup sugar ¼ cup plus 2 Tbsp flour 1 tsp vanilla extract 2 egg whites Instructions METHOD: Combine the coconut, sugar, flour, vanilla and egg whites in a bowl. Spoon the mixture into a greased pie pan, muffin tins or mini muffin tins.

Press the coconut mixture into the bottom of the pan and up the sides to form a thin crust. Bake the macaroon tart shells at 375 degrees for 15 minutes or until the edges are lightly browned. (Be careful not to over bake them.) Let them cool for a couple of minutes on a wire rack. If you are making tartlets in muffin pans or mini muffin pans, gently run a knife around the edges to loosen the tart shells from the pan and then remove them from the muffin tins.

Let them cool completely on a wire rack. Store the macaroon tart shells in a sealed container. They can be made in advance.

This recipe makes approximately 25-30 mini tart shells, 12 regular-sized tart shells or 1 pie crust. Bron: Itsy Bitsy Foodies Recipe Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK COCONUT PECAN MACAROONS. COCONUT RUM BALLS INGREDIENTS; 1 cup flaked coconut 1/2 cup dark rum 1 (14 ounce) cans sweetened condensed milk 1 cup walnuts, finely chopped 1 1/3 cups flaked coconut 1 (12 ounce) packages vanilla wafers, crushed very fine DIRECTIONS: In a large bowl, toss together the crushed vanilla wafers, coconut and walnuts. Stir in the sweetened condensed milk and rum; mix well. Refrigerate for 4 hours.

Roll the dough into 1 inch balls. Roll the balls in the remaining coconut. Store in a tightly covered container in the refrigerator.

Bron: Onbekend Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK COFFEE COOKIES. COFFEE MERINGUE KISSES INGREDIENTS: 3/4 cup granulated white sugar 3 teaspoons powdered instant coffee 4 egg whites, at room temperature 1 teaspoon pure vanilla extract 1/4 teaspoon cream of tartar PREPARATIONS: Preheat oven to 250 F. Line cookie sheets with silpat baking pads or parchment paper. Place sugar and instant coffee granules in a Coffee Storage fitted with the metal blade. Process until the mixture is very fine, almost to the point of confectioners' sugar. Beat egg whites and vanilla in a large bowl on medium speed until very frothy. Add cream of tartar and beat until soft peaks form.

Increase speed to high and add sugar mixture, a little at a time, until soft peaks form and the meringue is shiny. Place meringue in a pastry bag using a Number 6 plain tube and pipe cookies into 1-1/2-inch rounds 2 inches apart on prepared pans. (Alternatively, use a freezer ziptop bag with the piping tip or drop by the tablespoon.) Bake for one hour, with no peeking. Turn off oven and let cookies dry for at least 2 to 3 hours or overnight. Store in a sealed container.

Yield: about 3 dozen cookies Bron: homecooking.about.com Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK. COOKIES & CREAM RICE CRISPIE SQUARES COOKIES & CREAM RICE CRISPIE SQUARES Yield: 24 rice krispie squares INGREDIENTS: ¼ cup butter 1 bag mini marshmallows (336 g) 6 cups Rice Crispie Cereal 16 oreos, chopped, & divided 1 bag white chocolate chips (about 2 cups) INSTRUCTIONS: Chop or break up oreos in a ziplock bag before you begin. Melt butter in a large non-stick pan. Add marshmallows & stir until everything is melted.

Remove from heat & add rice cereal. Add ¾ of the cookie crumb mixture. Stir well & spread into a greased 9x13' pan. Pat down with hands or spatula. Put chocolate chips in a glass dish & heat in the microwave on 50% power for 30 seconds at a time, stirring before each additional 30 seconds. Continue until melted.

Spread over the top of the rice krispy treats & immediately press the remaining chopped oreos over the top. Allow to cool. Bron: Deserts now dinner later Plasing & Foto: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK. CRUNCHIES CRUNCHIES 1 Cup Flour 1 Cup Oats 3/4 Cup Sugar 3/4 Cup Coconut 1/4 lb Butter (125ml) 1 Tablespoons Syrup 2 Tablespoons Water 1 Teaspoon Baking Soda DIRECTIONS: Melt butter, Syrup and Water in a saucepan. Add Baking Soda. Mix liquid into dry ingredients. Spread mixture into baking tray.

Bake at 200 C until brown. Cut into squares while still hot. Allow to cool in the pan. TDC NOTE: I found the batter too dry and had to add more water It is super delicious: crispy yet soft inside Bron: True, Tried and Tested Recipes by Vanessa Plasing & Foto: Tina De Comarmond / WATERTAND RESEPTE VIR OUD EN JONK CRUNCHIES.

CRUNCHIES CRUNCHIES INGREDIENTS: 310ml (1¼ cups) flour 310ml (1¼ cups) breakfast oats 310ml (1¼ cups) coconut 185ml (¾ cups) Huletts White Sugar 20ml (4 teaspoons) Huletts Golden Syrup 125ml (½ cup) butter or brick margarine 5ml (1 teaspoon) bicarbonate of soda 45 - 60ml boiling water METHOD: Combine dry ingredients. Melt the Huletts Golden Syrup and butter together. Combine the bicarbonate of soda with the water and add to the butter mixture.

Mix together with the dry ingredients. Press the mixture into a Swiss roll tin (or for a thicker crunchie, bake in a square 20cm x 20cm tin) and bake for 20 minutes at 150ºC. Gently press down the sides if they seem to rise too much. When light brown, remove from the oven and cut into squares. Switch off the oven.

Return crunchies to the oven, for about 10 minutes to dry out. Allow to cool before removing from tin. Bron: Huletts Plasing: Maggel Webster/WATERTAND RESEPTE VIR OUD EN JONK.