This is a recipes from my friend, Megan and has become our basic biscuit recipe :)
225g butter (I only use marg)
225g marg
1 ½ cup sugar
salt to taste
1 tin condensed milk
4 ½ cups flour
4 tsp baking powder
1 tsp vanilla essence
Soften marg
Cream together with sugar
Add condensed milk and rest of ingredients
Makes a fairly soft dough
Roll into balls and flatten, or roll out and cut into shapes (can decorate with smarties, 100’s & 1000’s, etc.
Bake for approx 15 minutes at 350F – recipe says 20 minutes, but my oven does them in 12 – so just watch
Makes PLENTY – we make half and keep in fridge for up to a week.
Can divide dough and add ½ cup raisins, or ½ cup coconut or 1tsp mixed spice, ½ cup choc chips…Even add peanut butter, or cocoa for chocolate biscuits...
PUMPKIN FRITTERS (Vir Rachel)
Taken from Traditional Cape Malay Cooking - Zainab Lagardien
500g pumpkin, peeled, cooked and mashed
250ml (1 cup) cake flour 5ml (1tsp) baking powder
1 egg, beaten pinch salt
30ml melted butter/oil pinch ground nutmeg
60ml (1/2 cup) milk (you can add 1/2 to 1 cup sugar if you wish)
1. Mix all ingredients together to form stiffish batter
2. Heat enough oil to medium high, using just enough to generously cover bottom of pan
3. Drop spoonfuls of batter into oil
4. Fry until golden brown on both sides, and cooked in centre.
5. Lift out and drain on greaseproof paper or kitchen towel.
Serve hot, dusted with cinnamon sugar
OR - If you rally want to be decandent - although it was less sweet than I thought:
After draining, place hot fritters in this sauce:
Leave out sugar in batter!
Sauce:
250ml (1 cup) sugar 500ml (2 cups) milk
500ml water 30ml butter
20ml cornflour, made to paste with water
1. Mix all sauce ingredients, except for cornflour, and heat till boiling point.
2. Then add cornflour.
3. Cook through till sauce has thickened.
4. Spoon into serving dish and keep warm.
5. Put hot fritters into warm sauce and serve hot
PUMPKIN FRITTERS (Vir Rachel)
Taken from Traditional Cape Malay Cooking - Zainab Lagardien
500g pumpkin, peeled, cooked and mashed
250ml (1 cup) cake flour 5ml (1tsp) baking powder
1 egg, beaten pinch salt
30ml melted butter/oil pinch ground nutmeg
60ml (1/2 cup) milk (you can add 1/2 to 1 cup sugar if you wish)
1. Mix all ingredients together to form stiffish batter
2. Heat enough oil to medium high, using just enough to generously cover bottom of pan
3. Drop spoonfuls of batter into oil
4. Fry until golden brown on both sides, and cooked in centre.
5. Lift out and drain on greaseproof paper or kitchen towel.
Serve hot, dusted with cinnamon sugar
OR - If you rally want to be decandent - although it was less sweet than I thought:
After draining, place hot fritters in this sauce:
Leave out sugar in batter!
Sauce:
250ml (1 cup) sugar 500ml (2 cups) milk
500ml water 30ml butter
20ml cornflour, made to paste with water
1. Mix all sauce ingredients, except for cornflour, and heat till boiling point.
2. Then add cornflour.
3. Cook through till sauce has thickened.
4. Spoon into serving dish and keep warm.
5. Put hot fritters into warm sauce and serve hot
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