Crunchies, this is definitely a South African favourite which you have to try. These crunchies are so delicious, crunchy on the outside, a little chewy on the inside. Did I mention also quick and easy to make?  To be honest I found this recipe on the internet a while back. I never thought I would ever have the courage to start my own blog and share it, so I never recorded the source of the recipe. However, I think it’s such a delicious recipe and it’s why I want to share it. I have baked it a few times and it’s always been a hit with everyone that’s tried it.

You probably won’t believe me but I promise, I don’t eat the sweet stuff I bake.  I love stocking little treats in my cupboard because I do work from home. It gives me great pleasure to offer my client’s a special home-baked treat with their coffee.

My kids also don’t eat too much of the stuff I bake, they are tempted when it’s just out the oven but that is as far as their temptation goes. Am I feeling guilty that I’m sharing too many sweet treats of late??

These Crunchies also makes the perfect snack but are also great as Christmas gifts. You can pack them in little boxes or jars with a cute ribbon and you have a gift made with love. I cannot believe it’s that time of year again.  Time to shop for presents and swing into holiday mode soon. We don’t celebrate Christmas but it is a time we get to see more of our family. It’s only during the holidays that we get to spend time with our dear parents, whom we don’t get to see very often.

I’m so looking forward to our break. We also get away from fast-paced Johannesburg, it’s funny how everyone in Johannesburg is always stressed and never have time. The people in Durban are the opposite, they are so much more relaxed, laid back and friendly and you can still visit people without making an appointment a month ahead.

On that note let me share this delicious South African Crunchies recipe with you. Please do try it and if you do, kindly drop me a note to let me know if you think it’s as delicious as I think it is. I love hearing from you and you are welcome to mail me with any comments or questions.

 

Print Recipe
South African Crunchies
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Servings
Ingredients
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Preheat oven to 160 degrees celcius. Cut the butter into little cubes and melt it together with the golden syrup, in a microwave for about a minute is perfectly ok.
  2. Add the bicarbonate of soda to the melted butter and allow it to stand until the mixture starts frothing
  3. Add all the dry ingredients to the butter mixture and mix it all together
  4. Press the mixture onto a parchment lined baking sheet at bake at 160 degrees celcius for about 20 minutes or until cooked and golden brown. Cut into squares whilst still warm
Share this Recipe

Almond Biscuits reminds me of the Greek Biscuits, Kourabiedes, these are not quite the same but they will do for now. I have tasted many amazing almond biscuits but this Almond Biscuit is simple, my middle name is simple. My kitchen smelled so amazing, these past few days, with all the aroma of freshly baked biscuits and sweetmeats, smelled like a bakery.  The smell of baked goods is so comforting in a home, I love it.

I know almonds are really expensive but it’s ok to indulge in some Almond Biscuits occasionally. This recipe doesn’t need a whole lot of almonds, I just used half a cup of crushed almonds and the biscuits were still totally amazing. If you love almonds then this biscuit is sure to satisfy your taste buds. A friend did give me the recipe for the Greek version and I will try that soon, those biscuits require brandy and eggs so it’s why I didn’t use it for my Diwali baking. Baking biscuits is time-consuming and you’ve got to exercise patience when making them. I don’t have loads of patience but this is one time when I do try to relax and enjoy the process of baking and creating beautiful sweet treats. If you not comfortable with decorating then stick to simple decorating techniques, it will save you loads of stress. I know we all want to impress with our baking skills but simple things can also look pretty, as long as everything looks neat an edible you are good to go. You don’t want to spend hours trying to decorate if you not good at it and then it all turns into a sloppy mess, we eat with our eyes so if you have simple but attractive looking treats it will be eaten.  Everybody wasn’t born to decorate like a pro, I know I wasn’t.  So let’s keep things simple and stress-free.

These almond biscuits are simply rolled into balls, baked, cooled and dipped into castor sugar and they still look amazing.

Print Recipe
Almond Biscuits
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Servings
Ingredients
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Preheat oven to 160 degrees celcius. Cream the butter and sugar using a food processor.
  2. Add the almonds and flour and mix until it forms a firm dough, not crumbly. You many not need all the flour so add a little at a time
  3. Divide dough into 24 balls and refrigerate for 5 minutes
  4. Place on a cookie sheet lined with parchment paper and bake at 160 degrees celcius for about 20 minutes or until cooked. I usually tell my cookies are done when I can smell them. They will still be slightly soft when removed from the oven but it will harden when cold.
  5. Once biscuits are cool roll them in some castor sugar
Share this Recipe

These Chocolate Coconut Biscuits are light and crisp with the added decadence of rich chocolate, I absolutely love them. This is not my recipe, my mum-in-law has a dear friend that makes these amazing biscuits and she kindly gave me her recipe. She makes the best biscuits and she decorates all her biscuits beautifully, my decorating skills needs some working on but for now they pretty and edible and I guess that’s all that matters.

As you know I share a lot that I learnt from my mum-in-law and I mention her in my posts. I hear a lot of woman complaining about relationships with their in-laws, I must say that I am blessed as I share a very amicable relationship with mine. It’s all about mutual respect, I guess any relationship is a two-way street, it takes work from both parties. Life is too short to have enemies so I try to work on relationships with my family but sometimes you know when the other side just doesn’t need you or want you in their lives so you step away.  It makes me sad that even families today have their priorities mixed up, some of us would rather make money than spend time with loved ones or they would rather be alone because being with family is an inconvenience. I miss the family unity we had growing up, the older generation did a good job of keeping families together, unfortunately I can’t say the same for my generation. It’s sad but life goes on, if you have parents and immediate family that loves you, I suppose it’s all you need and I’m thankful I have a family.  Well I must say the Diwali baking has been a great stress reliever and therapeutic, for a while I had no time to think but just work. I told you keeping busy keeps you sane and I am so sane right now.  Gosh, I do love talking.

Back to these Chocolate Coconut Biscuits, I used some medium desiccated coconut for these, they seem to make the biscuits a little light and airy. Like with any biscuit do not add all the flour at once, temperature and weather does affect the amount of flour you may need. I cut them into rounds and gently scraped the top of each one with a fork. When cool you can stick them together with some of your favourite good quality chocolate.

 

 

Print Recipe
Chocolate Coconut Biscuits
Votes: 2
Rating: 4.5
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Servings
Ingredients
Servings
Ingredients
Votes: 2
Rating: 4.5
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Preheat oven to 160 degrees celcius. Using a food processor cream the butter and sugar until creamy. Add the cocoa and and mix well
  2. Add the coconut and four . Mix together until a firm dough is formed, dough shouldn't be crumbly.
  3. Roll out, about 3mm thickness, and cut into small circles, scrape the top with a fork. Place the biscuits on a cookie sheet lined with parchment paper and bake for about 20 minutes
  4. Once biscuits are cool sandwich together with chocolate
Share this Recipe

Of late I have been wanting to try everything rose flavoured, I think it is one of the most amazing flavours, it’s becoming my little obsession. It’s why I think these rose pistachio cookies will be a perfect addition to my Diwali treats. Rose flavour originated in Persia and then moved on to Arabia and India, I guess it’s why it such a common ingredient used in Indian cooking.  Roses are beautiful to look at and makes everything look stunning so can you imagine eating rose flavoured cookies, it’s heaven.

I can’t promise this is the last of rose flavour because it is used a lot in sweetmeats too and with my Diwali baking you will probably find the addition of rose essence in a lot of recipes.

These cookies were dipped in some chocolate, to which I added some rose syrup just so I can taste the rose and smell the rose. It’s no point calling anything rose flavoured if you can’t taste it, don’t you agree?  You can totally omit the chocolate, the cookies taste delicious on its own but if you want that extra decadence then chocolate it is.  I used granulated sugar as I wanted my cookies a little crisp and I toast all my nuts before adding them to my cookie dough so I toasted my pistachios too, the toasted nuts adds a lovely crunchiness to cookies. I add my nuts to a pan on the stovetop and let it toast on low heat, about 10 minutes. I prefer low heat as I do sometimes forget about them and on low heat there’s less risk of them burning.  It will be slightly brown and fragrant when ready.

Please note that I have adjusted the amount of rose essence in my recipe as I initially used 1 tablespoon in my cookies, the second time I used exactly the same but the new bottle of rose essence I used was definitely more concentrated so it was a bit much. So I suggest please add a teaspoon and taste the cookie dough if you have to and then add more if necessary.

Print Recipe
Rose Pistachio Cookies dipped in Chocolate
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Servings
Ingredients
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Using a stand mixer or hand mixer beat the butter and sugar on medium-high speed until light and fluffy
  2. Add the rose essence and mix well
  3. Slowly add the flour and pistachios and bring it all together into a firm but not crumbly dough
  4. Divide the dough in two halves, roll them into logs , wrap in cling wrap and refrigerate for about 45 minutes. Preheat oven to 160 deg celcius
  5. Cut them into circles, about 1cm width. Bake on a lined cookie sheet at 160 degrees celcius for 15-20 minutes until slightly brown
  6. Melt the chocolate in the microwave at 10 second intervals, it's how I do it. Add the rose syrup and mix well. Dip the cookies into the chocolate. You can sprinkle more pistachios over the chocolate if you wish. I popped my cookies into the fridge for a few minutes so the chocolate could set quickly
Share this Recipe

I have many favourites but I think butter cookies is my weakness. I love cookies but I prefer homemade ones, made with real butter. My cookies won’t necessarily look like designer cookies or one’s that were carefully crafted in a Paris Café but one thing you can be sure of is that it’s delicious. Well butter does make everything delicious, doesn’t it?  Nothing beats the taste of real butter, these cookies are so delicious and you can taste the butter in every bite. The cherry on the top is that the cookie dough is made with just 3 ingredients, wouldn’t it be wonderful if all our cooking consisted of just 3 ingredients, I would certainly be in heaven and I would be posting a recipe every few hours. I am all for simple cooking but I am a sucker for delicious tasting food, so these cookies ticks all the right boxes. Don’t take my word for it, you will have to try it.

This is such a versatile cookie dough, you can add anything to it and turn into a gourmet cookie. I added pecan nuts to half the dough and I kept the half plain because I wanted to decorate them with chocolate and I thought that creates enough richness so I didn’t feel the need to add anything more.  The options are endless as to what you can add to this dough, you can add fudge, cherries, honeycomb, almonds, coconut and it will all taste wonderful.

I must admit I’m not the world’s best decorator so as much as I love beautiful stuff I don’t have the patience to create finicky designs on tiny cookies, unless I’m really have a stressful day and I want to go into a deep meditative state then I will, hahaha…just kidding. I have my moments so somedays I can exercise a little patience and I will really get into decorating, then you will see my right brain really works. For now you will have to make do with my very simple but pretty cookies. I have used some Belgian chocolate to decorate them, the best tasting chocolate you can use in your baking, we have an amazing Chocolate/Baking shop near us so it’s where I get mine. A very simple way to decorate and still have fairly pretty cookies, is to melt your chocolate, pop it into a disposable icing bag, snip a tiny hole at the end, and you can create lines and dots on your cookies. Another way is to pour a teaspoon of the melted chocolate on the cookie and spread it out a little. I always have decorative flowers, made from sugar paste, in my cupboard and I just place one on top of the wet chocolate and I sprinkle a little sparkle dust and they look amazing. See you don’t have to be an artist to have pretty cookies. I also find it easier to cut out my shapes and then pop my cookies in the fridge for 5 minutes before baking. Some people do it the other way around, they place the dough in the fridge and then cut them into shapes. For the pecan cookies I refrigerated the dough first and then cut them up.

 

Print Recipe
Butter Cookies
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Servings
44
Ingredients
Servings
44
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Preheat oven to 160 deg celcius. Beat the butter and sugar until light and fluffy, I used a hand mixer
  2. Add a cup and a half of flour and mix well until you form a firm, but not crumbly, dough. Add the other half cup of flour if dough is too soft
  3. Divide dough into 2 portions. Add pecan nuts to one half of the dough and divide this dough into 2 portions. Roll into 2 cylinder shapes, wrap in cling wrap and refrigerate for half an hour
  4. Roll out the other half of the dough, about 1cm thickness and cut into shapes. Place on a lined cookie sheet and refrigerate for 5 minutes. Bake in the oven at 160 deg celcius for 15-20 minutes
  5. Cut the pecan cookies into rounds and bake them at 160 deg celcius, also for 15-20 minutes
  6. Decorate the plain cookies as desired
Share this Recipe

This super-easy chocolate tart is made with a little cheat crust, my favourite imported biscuits Tim-Tam, let’s just say it’s a rare treat, they are quite expensive to be eating them everyday. Maybe I will have to consider my dear sister to bring some from Aussie when she visits, then I could make this tart at least once a week, I’m just kidding! At my age I think I will have to be careful with what I eat and how often I eat it, you either die from eating too much of a good thing or you get some other condition added to your list of health issues. So as I always say everything in moderation.

It’s a great tart for special occasions, it is really rich so even a small piece will keep you really satisfied, it has bittersweet chocolate and the chocolate Tim-Tam crust, makes it a decadent tart. I prefer to serve it with some fresh cream just to balance the richness of the chocolate, I don’t add sugar to my cream. You can top it up with berries and a dust of icing sugar just before serving but if you can handle the richness you can serve it all on it’s own. It’s a great make-ahead tart.

There’s only four ingredients required for this tart, I didn’t add any butter to the crust because the chocolate coating on the biscuits was enough to hold the crumbs together. If you decide to use any other biscuit as a base you will need to add about a 100 gram of melted butter to it before using it as a base for your tart. A good quality dark chocolate should be used, I used Lindt Chocolate with a 70% pure cacao content, but if it’s too intense you could use a chocolate with a lower cacao content.

My husband absolutely loved this Chocolate Tart and he devoured every crumb on his plate.

Print Recipe
Simple No-Bake Chocolate Tart
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Servings
Ingredients
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Pop the biscuits into a food processor and pulse until the biscuits turn into fine crumbs
  2. Press the biscuit crumbs into a 24 cm round tart tin or a rectangular tin if you prefer. I used a rectangular 28 cm tart tin. Use the back of a small measuring cup to press the biscuits firmly into the tin
  3. Break the chocolate into small pieces and place in a bowl
  4. Heat the fresh cream on the stovetop and remove from heat just before it starts boiling
  5. Pour the cream over the chocolate, the hot cream will melt the chocolate and allow it to sit for 2 minutes. Add the icing sugar and whisk well until it's silky smooth
  6. Pour the ganache into the biscuit base and allow to set in the fridge for 2-3 hours. Top up with berries and dust with icing sugar, I have a small sieve for this. Serve with a dollop of whipped fresh cream on the side
Share this Recipe