icing – Liplekker
Doodgewone soetkoekies word elegante teekoekies met ligpienk amandel-gegeurde glaseersel.
4 ml Neutmuskaat
30-45 ml Warm water
2-3 Druppels amandelgeursel
2 Druppels pienk voedselkleursel
Voorverhit die oond tot 200 grade C en smeer ’n paar bakplate. Verroom die botter en suiker goed saam. Voeg die eiers en vanieljegeursel by en klits goed. Sif die meel, bakpoeier, neutmuskaat en sout bo-oor die geroomde mengsel en meng goed tot ’n sagte deeg. Bedek en laat rus vir 30 minute in die yskas. Rol die deeg op ’n meelbestrooide oppervlak uit en druk vorms uit. Pak op die bakplate, maar laat ’n redelike spasie tussen elkeen, want die koekies sal sprei. Bak vir 8-10 minute tot strooikleurig. Laat op die bakplate afkoel tot ferm genoeg om te hanteer en pak dan op ’n draadrak om heeltemal af te koel.
Meng alles vir die versiersel saam (voeg nog ’n paar druppels water by, indien nodig,om ’n smeerbare versiersel te verkry). Plak die koekies op mekaar met die versiersel en pak weer op die draadrakke tot die versiersel hard is.
Lewer 45 dubbel-koekies.
Landbouweekblad 29 November 2010
Author adminPosted on Jun 29, 2016 Mar 29, 2019 Categories Alle Koekies en Gebak, ResepteTags glasseersel, icing, soet koekies, Soetkoekies met Glaseersel2 Comments on Soetkoekies met Glaseersel
15ml baking powder pinch of salt
30ml cocoa or
3 ex-large eggs, separated
100g white / dark milk
chocolate or cooking chocolate
Pre-heat oven to 190°C. Sift all the dry ingredients together. Add the oil, water and essence and beat until smooth. Beat in the egg yolks until just mixed through. Beat the egg whites until soft peaks form. Lightly fold into the batter until mixed through. Line a medium loaf tin (280 mm X 110mm X 65mm OR 225mm X 125mm X 80mm) with greaseproof paper. Or grease a 220-260mm spring form cake tin with butter. Pour the batter into the loaf or spring form tin and bake for 35 minutes or until skewer comes out clean when tested. Switch off the oven and allow cake to cool in oven for 5 minutes. Remove from oven and cool in tin for a further 5 minutes. Loosen the sides of cake and turn out onto a wire rack. Remove paper and allow to cool completely.
Place the broken chocolate and cream / milk in a double boiler or a glass bowl over boiling water. Heat mixture stirring continuously until softened. Beat with a whisk until a smooth mixture and pour over the cake. Spread evenly over the top with a spatula and allow streaks to run down the sides.
Author adminPosted on Jun 2, 2015 Mar 31, 2017 Categories English, Koek, RecipesTags chocolate, chocolate cake, chocolate icing, icingLeave a comment on Chocolate cake with chocolate topping
130g (250ml) icing sugar
±30ml lemon juice
Mix icing sugar and lemon juice together to make glace icing.
Pour over cup cakes or yoghurt cake and decorate with grated lemon rind
Author adminPosted on Mar 17, 2015 Mar 29, 2019 Categories Alle Koekies en Gebak, English, RecipesTags clase, Glacé, icingLeave a comment on Glacé icing
30ml Clover Mooi River Salted Butter
2ml grated orange rind
1. Cream butter, icing sugar and rind together. Add enough juice to make mixture light and creamy, and of a spreadable consistency.
2. Spread icing in an even layer on top of cup cake
Author adminPosted on Feb 26, 2015 Mar 31, 2017 Categories English, RecipesTags icing, OrangeLeave a comment on Orange Icing
12ml soft Clover Mooi River Salted Butter
60g granadilla pulp
1. Cream butter, icing sugar and granadilla pulp until light and creamy, and of a spreadable consistency.
2. Spread icing in an even layer on top of cup cakes
Author adminPosted on Feb 25, 2015 Mar 31, 2017 Categories English, RecipesTags Granadilla, icingLeave a comment on Granadilla Icing
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