Tag Archive | biscuits

Granny Panzera’s Shortbread from Ruby

RubyRuby is back with another recipe. This time a recipe inherited from her grandmother.  It’s another christmas favourite, Shortbread. These are beautiful. Thank you Ruby. 

Makes approx 40 Shortbread Fingers.

4 1/2 cups cake flour
1 cup maizena (cornflour)
1/2 cup castor sugar
2/3 cup icing sugar
pinch salt
500g(1 lb) butter, very very soft

  1. Heat oven to 150°C(300°F).
  2. Beat sugar and butter till creamy.
  3. Stir in the maizena  (cornflour).
  4. Then quickly work in the flour and pinch of salt.
  5. I use my processor. – do not over beat
  6. Put into a 40cm x 25cm(15″ x  10″)  or equivalent baking tray about 2″ deep. Flatten mixture evenly. Poke holes in the mixture about every 5cm (2″) apart. Neaten the edges.
  7. Place in the middle of the oven. Bake for 30 minutes.
  8. Turn baking tray around to ensure even baking. Then turn the oven down to 140°C(275°F) for the next 40 minutes. The shortbread colour should remain cream – or maybe a deeper shade of cream – NOT brown.
  9. Remove from oven and slice into fingers whilst still hot. Leave in the baking tray until it is cool.
Advertisements

Debra shares the Girls’ Buttermilk Brownies

My cousin, Debra, is my Uncle Wim’s only daughter. She lives in Port Elizabeth and has three beautiful daughters. Here she writes …. “my daughter, Diane’s friend, Jenny van Heerden,  gave this recipe to her when they were in primary school. During my three daughters’ teenage years they snagged many a boyfriend with this Buttermilk Brownies recipe!!”

Serves 6-8.

2 cups sugar
2 cups flour
1 cup water
½ cup butter
½ cup sunflower oil
¼ cup cocoa
2 eggs,beaten till frothy
1 teaspoon vanilla essence
1 teaspoon bicarbonate of soda
½ cup buttermilk

  1. Place sugar and flour in a large bowl and stir with wooden spoon.
  2. Place water, butter, sunflower oil and cocoa in pot and stir over moderate heat until butter melts.
  3. Add the wet ingredients from the pot to the dry ingredients in the bowl and mix until smooth.
  4. Beat eggs with vanilla essence, bicarb and buttermilk and add to mixture. Mix well.
  5. Pour into a greased large (fairly deep) baking tray.
  6. Bake at 180 degrees C for approximately 20 minutes or until top springs back when touched.

ICING:
¼ cup butter
2 tablespoons cocoa
2 ½ tablespoons buttermilk
¼ teaspoon vanilla essence
250g of sifted icing sugar.

  1. Place butter and cocoa in a small pot and stir at moderate heat, until butter melts and mixture is smooth.
  2. Add remaining ingredients. Stir until icing is smooth and shiny.
  3. Pour over warm brownies.
  4. Once cool cut into squares.

mmmm – delicious with vanilla ice cream.

Chocolate and White Biscuits Impress

image2-1These brown and white biscuits are delicious and very sophisticated so you can use them to impress. You can experiment with different patterns. They are good fun for kids to make as well.

250g(1/2 lb) butter
125g(1/4 lb) icing sugar
375g(3/4 lb) flour
30ml(2.5 Tablespoons) cocoa
little lemon juice

  1. Heat oven to 160°C or 325°F
  2. Cream butter and icing sugar in a Kenwood mixer till light and fluffy.
  3. Add flour and a little lemon juice. Mix.
  4. Remove mixture from bowl. Divide into half.
  5. Add cocoa to one half and beat well in Kenwood Mixer.
  6. Pat each mixture into a separate firm ball and flatten into a rectangle about 1cm(1/2 inch) thick
  7. Slice each rectangle into 1cm(1/2 inch) strips
  8. Alternate 2xwhite strips with 1xbrown and add 2 layers on top alternating colours so you end up with a cube of 3×3. This process is similar to how you would plait hair.
  9. Another option is to make spirals by laying the white rectangle on top of the brown an rolling it like a swiss roll before slicing.
  10. Slice into ½cm(1/4 inch) biscuits and bake on a flat biscuit tray for 15minutes.
  11. Smile at the compliments.

My Chocolate Chip Cookies

Very, very bad but utterly scrumptious for a special occasion. The cookies(biscuits) really need to be eaten on the same day as they do not keep well.

250g soft butter
¾ cup caster sugar
1 cup dark brown sugar
2 eggs
2ml vanilla extract
2 cups flour
1t baking powder
2 cups dark chocolate chips (semi sweet)

  1. Heat oven to 170°C.
  2. Beat butter with both sugars in the Kenwood Mixer until creamy.
  3. While beating add eggs, one at a time.
  4. Add vanilla extract and mix well.
  5. Now using a wooden spoon mix in flour, baking powder and chocolate chips.
  6. Spoon mounds onto a baking tray lined with baking paper. The mounds should be egg shaped – don’t flatten.
  7. Bake for 10-12 minutes.
  8. Expect cookies to be crunchy outside and chewy inside.

Why buy Biscuits when you have Ice Box Cookies?

These biscuits are a real find – they taste scrumptious, homemade and make the house smell divine. You can add all sorts of fancy toppings but we liked them plain with just a dash of cinnamon. I am not sure why we buy biscuits when we have such a useful recipe as, once you have the mixture in the freezer, it takes just a few minutes to slice and put in the oven… and the taste and smell is just something else despite the simplicity. These are biscuits rather than cookies and go back a long way – from the days when a fridge was still called an Ice Box – another recipe I inherited from Granny Rina. 

Rina & Grandchildren 007Makes 48 Biscuits – Bake as many as you need; Leave remaining dough in the freezer

250g butter
2 large eggs
3½ cups flour
2 cups sugar
2t(10ml) baking powder
1T (15ml) vanilla essence

  1. Cream butter and sugar in the Kenwood Mixer.
  2. Add eggs one at a time, beating well between each.
  3. Add flour and baking powder and mix.
  4. Add vanilla and mix again.
  5. Shape into two rolls about 6cm in diameter. Place in an airtight container in the freezer for at least 24 hours
  6. When required slice about ¼ cm thick. Do NOT defrost before slicing.
  7. Place on a greased and floured baking tray.
  8. Sprinkle with cinnamon and bake in 180°C oven for 10 minutes.