In en om die huis: Verskeie Droë Koekie Resepte
Verskeie Droë Koekie Resepte
250g strooi suiker ...
Meng tot gladde deeg, maak bolletjies, druk plat, en bak vir 15 min of tot goud bruin 180 grade.
Rol uit en maak vormpies en bak vir 10 min op 180.
Al wat toe nodig is is om die koekiedeeg in bolletjies te skep (ek het sommer ’n spanspekbolletjie-skepper gebruik) en in 24 bolletjies gerol, op ‘n kleefvrye-sprei-gespuite bakplaat te pak en liggies met ‘n vurk plat te druk.
Vryf margarien en vanilla in met vingerpunte tot 'n deeg (of meng in processor).
Room botter en suiker, voeg eiers een vir een by en meng goed na elke byvoeging. Voeg klapper by. Meng meel en sout en voeg by bottermengsel. Meng goed. Deel mengsel in 2 – rol in 2 worse van so 5 cm in deersnee. Maak toe met gladwrap en plaas in yskas vir tenminste ‘n uur.
Sny deegrol in snye van so 1 cm dikte (5mm) en bak op gesmeerde bakplaat vir 15 min by 190 grade C.
1 pakkie cream of tartar
meng alles - skep klontjies op bakplaat - bak vir 10 min - haal uit en laat afkoel. Ek deel my beslag in 2 – een helfte maak ek gewoonweg, en by die ander helfte gooi ek so ‘n teelelpel of 2 kakao.
6 x 250ml koekmeel
Vryf botter in meel. Voeg suiker, sout, koeksoda en kremetart by. Klits eiers en melk en voeg by. Rol uit en druk koekies. Pak op gesmeer bakplaat. Bak 15min by 180.
3 Voeg nou die bruismeel, Milo en sjokoladesplinters by en meng dit goed. Gooi die vanieljegeursel by en roer die deeg totdat dit goed deurgemeng en sag is. Laat dit vir 10 minute staan.
4. Maak die koeksoda met 'n bietjie van die koffie aan en voeg dit saam met die res van die koffie en die geursel
by die meelmengsel.
Rol deeg die volgende dag dun uit. Sny ewe lank langwerpige koekies. Trek kruis en dwars patrone oor deeg met 'n vurk. Bak dit 10-12 min.
1. Maak koffiepoeier met die kookwater aan.
2. Voeg die suiker, smeer en melk by.
3. Verhit dit tot kookpunt en kook 5min lank.
4. Haal dit van die stoof af en klop dit met `n houtlepel tot styf en goed koud word.
5. Smeer koekies en plak op mekaar vas
12 cookie Recipes (thank u Stella)
1. One two three cookies:
Mix until dough is smooth, roll balls, press flat with a fork. bake for 15 min or until golden brown at 180 C.
2. Easy Cookies:
Roll dough out and form/cut/press into shapes. Bake for 10 min at 180 C.
3. Peanut butter Cookies:
1 cup peanut butter (smooth or crunch)
The only thing you need to do is to shape the cookie dough into little balls, (I used a sweet melon ball shaper) and rolled into 24 balls onto a non-stick baking tray (spray with cooking spray), press down lightly with a fork and bake in a pre heated oven at 180°C for 10 min. The cookies feel soft when removed from oven, let it stand for a while before lifting it up with a spatula very carefully, they are very brittle.
4. Custard Cookies:
Preheat oven to 180 C. Mix all the dry ingredients into a bowl, mix well (or use your food processor). Rub margarine and vanilla in with your finger tips until it forms a dough. (or use your food processor). Form cookies and bake for 15min.
5. Coconut Cookies:
860 ml self raising flour
250 ml dry coconut
Cream butter and sugar, add eggs one by one and mix well after each addition. Mix the flour and salt and add to butter mixture. Mix well and divide dough in two. Roll the two parts into a sausage, 5 cm in diameter. Cover with glad wrap and put in fridge for at least one hour. Cut the dough in slices 1cm thick (5mm) and transfer onto greased baking tray. Bake for 15 min by 190 C.
6. Spiced Cookies:
425 g cake flour
200 g caramel brown sugar
90 ml sherry of port
5 ml orange peel, (grated)
Sift flour, salt, bicarb of soda, cinnamon, cloves and sugar together. Rub the butter into mixture with your fingertips. Add the egg, sherrie/port and orange peel. Cover the dough with glad wrap and set aside for ± one hour. Roll out dough 3mm thick, and press with a round shaped cookie press into circles. Press a piece of almond in the centre of each cookie. Transfer onto a greased baking tin and bake in a pre heated oven ± 15 min.
7. Condensed Milk cookies:
1 sachet bicarb of soda
730 gr butter
Cream sugar, butter and condensed milk. Add dry ingredients, except bicarb of soda. Mix the bicarb with a quarter cup of milk and add to mixture. If dough is too runny, add another cup of flour. Roll out and press with cookie cutter(s). Bake in oven at 180 C until golden brown.
8. Coconut Macaroons (Kisses)
Mix all the ingredients together and spoon onto a greased baking tray. Bake for 10 min at 180 C. Remove from oven and let it cool. I half the dough in 2 – one half I use for plain cookies and the other half I add a tbs or 2 cacao powder.
9. Oats Cookies
2 t biccarb of soda
Melt butter and syrup (don't cook just melt). Add the bicarb of soda. Add the dry ingredients, and then the syrup. Pour into a greased baking tray and line the tray with the mixture. Bake at 180° C for
± 10 - 15 min at 180° C. Remove from oven and cut into squares immediately.
10. "Wielie Walie" Cookies:
Mix the above ingredients and form into a dough. Press cookies with a cookie cutter or just form into cookies. Bake at 200 C until golden brown.
11. "OUTYDSE SOETKOEKIES":
6 x 250ml cake flour
15 ml bicarb of soda
Rub the margarine into flour with your fingertips. Add the sugar, salt, bicarb of soda and cream of tartar. Beat the eggs and add the milk. Roll out and form into cookies. Transfer onto a greased baking tray and bake 15min at 180 C.
12. Chocolate Chip Cookies:
184 g (330 ml) self raising flour
60 g walnuts (roughly chopped)
Preheat oven at 180 ºC. Cream the butter and both the sugar(s) with an electric beater until light and fluffy. Add the vanilla essence and mix. Add the egg gradually an mix well after each addition. Sift the self raising flour and salt together. Add to the sugar mixture. Add the chocolate chips and also the nuts. Mix well. Spoon tablespoons full of dough and form into balls. Transfer onto a greased baking tray, which is also lined (and greased) with baking paper, ±5 cm apart. Bake for 15 – 20 min.
± 180 cookies:
375 g margarine or butter
3¾ cup self raising flour
1½ cup Milo (powder)
1½ cup chocolate chips)
Beat the eggs and both the sugar(s) until fluffy. Add the margarine/butter and mix well. Add the self raising flour, milo and chocolate chips and mix well. Add the vanilla and stir through until soft. Put it aside for 10 min. Spoon small tablespoons full of dough onto a greased and lined (with baking paper and greased) baking tray. Bake at 180ºC for
10-15 minutes. Leave cookies for
15 minutes, before you remove them from the baking tray to store in your cookie jar/tin.
*Hint brittle on the inside, moist and nearly toffee like and milo-ish on the inside. Easy and very delicious!
2 kg cake flour
500 g yellow sugar
750 g butter/margarine
100 g pork lard / cooking fat / holsum
400 ml golden syrup (500g tin)
25 ml bicarb of soda
250 ml very strong black coffee
Sift cake flour and salt in a big bowl. Add yellow sugar and mix through. Rub the butter/lard/cooking fat in with your finger tips until mixed. Add the golden syrup and mix through. Mix the bicarb with a little bit of coffee and add it with the rest of the coffee to mixture. Add vanilla essence. Mix everything together to form a dough. Transfer the dough into a plastic bag and leave it overnight to rest. On the next day, roll the dough out thinly, cut into oblong shapes and scrape the top with a fork or use a meat grinder to shape biscuits. Transfer the biscuits, slightly apart onto greased baking trays. Bake for 10-12min in a pre heated oven at 200°C until golden brown. Allow to cool on rack and store in an airtight container.
2 ml instant coffee powder
Melt above ingredients in a pot on stove. Spread on biscuits and sandwich them together.
Posted by In en om die Huis at 22:46
mughalbilal 16 April 2017 at 06:38