Biscuits

Biltong Breakfast Muffins

Mix lightly together:
250ml   Wholewheat Flour
250ml    Cake (plain) Flour
500ml    Finely chopped Biltong
125ml    Cheddar Cheese – grated
30ml    Baking Powder
3     Eggs
200ml    Milk
100ml    Cooking Oil
5ml    Salt
15ml    Lemon Juice

Spoon into greased muffin pans and bake for 12mins at 220C.  Leave to cool a bit before buttering.

Transkei Biscuits

1 heaped cup Flour (Plain)

100g Cooking Margarine / Butter

1¼ cups Grated Cheddar Cheese

Biltong Sprinkles (Powdered biltong)

Salt & Cayenne Pepper

 

Sift flour, salt and cayenne pepper.

Rub in Margarine/Butter

Add grated Cheese

Press into patty pans.

Bake at 200C for 8 – 10mins

While hot place a blob of Apricot Jam in each centre.

 

Apricot Slices

1 cup Sugar 2 Eggs

10ml Vanilla Essence 175g   Butter

20ml Baking Powder 4 cups Flour

All Gold Apricot jam (from Biltong Direct)

 

Cream butter and sugar until light and fluffy, add eggs one at a time and essence.  Sieve together the flour and baking powder and add, mixing well until it forms a firm dough.  Divide the mixture into 2 equal amounts.  Take one half and press it firmly and evenly into a baking tray.  Spread moderately with apricot jam (or mashed, stewed apple).  Grate the remainder of the mixture on a coarse grater and spread evenly over the top of the jam.   Bake at 150c until golden.  Slice into fingers or squares while still warm.

 

Health Crunchies

Melt together:    

250g Butter or margarine

1 cup Sugar

30mls Honey

 

Mix together:

2 cups Jungle oats

1 cup Nutty Wheat or Wholewheat Flour

1 cup De-husked Sunflower seeds

1 cup Coconut

 

Mix both mixtures together and press onto a baking tray.  Bake at 140C for about 45 minutes or until golden brown.  Cut and cool.

 

Shortbread

 

350g Flour 60g Cornflour

125g Icing Sugar 250g Butter

 

Sift dry ingredients, rub in butter and then knead very well.  Press into dish and mark with a fork.  Pinch edges with a fork handle.  Heat oven to 190C then turn off as you put the shortbread in.  Leave to ‘cook’ for 45mins.

 

Meringues

250g Castor Sugar 1 egg white

10ml White Vinegar 30ml Boiling Water

5ml Vanilla Essence

10ml Baking Powder

 

Beat sugar, vinegar, egg white and boiling water until VERY stiff.  Fold in essence and baking powder.  Put small blobs onto a lined baking tray.  Bake for 20mins. at 130C.  Turn the oven off and leave for 2 – 3 hours in oven to dry out.  Store in airtight tin.

 

Crumpets

1.  Mix together:   1 cup Flour and        ½ cup Sugar
2.  Mix together:   1 beaten egg and     1 cup milk

Make a well in 1. and pour in 2.  Beat until it is a light batter then gently stir in 5ml Baking Powder.  Cook on greased flat griddle plate or in crumpet maker.

 

Basic Scones

100g Softish Butter 2 cups Flour

15ml Baking Powder 1 Egg

Milk to mix Pinch salt

Rub butter into flour, baking powder and salt.  Make a well in the centre and drop in the egg and just enough milk to mix into a thick dough.  Press on a floured surface and cut into rounds.  Bake on lightly greased tray at 200C for 15mins.

 

Ginger Biscuits

15ml Golden Syrup 125g Castor Sugar

250g Self-Raising Flour 125g Butter

10ml Ground Ginger 2,5ml Mixed Spice

Milk to mix (if necessary)

 

Cream butter and sugar until light & fluffy, then beat in syrup.  Sieve dry ingredients onto mixture and fold in gently, adding milk if necessary.  Turn onto floured board and knead well.  Roll thinly and cut into shapes or put through a biscuit cutter.

 

Bake on greased tray at 180C for 10 – 15mins.  Cool slightly before moving to cooling rack.

 

Peanut Butter Biscuits

500ml Flour 2,5ml Salt

15mls Baking Powder 2 Eggs

250ml Sugar 60ml Butter

30ml Milk

125ml Black Cat Peanut Butter (from Biltong Direct)

 

Cream butter and peanut butter before adding sugar gradually.  Mix well then add beaten eggs one at a time, mixing well after each egg.  Sift dry ingredients and add alternately with milk to make a soft mixture.  Roll out and cut.  Bake at 190C for 15mins.

 

Strong Chocolate Biscuits

175g Butter 150g Caster Sugar

1 Egg 60g Cocoa Powder

200g Self-Raising Flour

5ml Vanilla Essence

30g Maizena (order from Biltong Direct)

 

Cream butter and sugar until light and fluffy, then add beaten egg and mix.  Stir in sifted dry ingredients.  Add essence and mix.  Roll into small balls and flatten with a fork on a greased baking tray.  Bake about 10mins. at 150 – 180C.  (they swell and this recipe makes a lot).

 

Custard Biscuits

250g Butter 325g     Flour

10ml     Vanilla Essence 175g     Sugar

10ml     Baking Powder         

60ml     Custard Powder

 

Cream butter and sugar.  Add essence.  Sift dry ingredients and add to mixture.  Knead well.  Roll out and cut into shapes or put through a biscuit cutter tube and cut off thin round slices.  Bake at 180C for about 15 mins.

 

Coconut Biscuits

500g Flour 250g Butter

250g Dess. Coconut 125ml Milk

250g Sugar 5ml Bi-Carb.Soda

 

Boil Sugar and milk together until bubbling.  Add bi-carb and allow to cool (off stove).  Rub flour, coconut and butter together until it looks like crumbs, then add milk mixture and mix well.  Roll small amounts into balls and flatter with a fork on greased baking tray (they spread). Bake at 180C for about 10 mins or until golden brown.  Makes lots.

 

Crispy Biscuits

2 cups Sugar 2 cups Rice Crispies

1 cup Butter 1 cup Coconut

2 cups Flour 5ml Bi-Carb soda

2 cups Jungle Oats 2,5ml Salt

5ml Vanilla Essence

 

Cream butter and sugar well, then add eggs and mix.  Add balance of ingredients.  Roll into small balls and flatten with a fork on a greased baking tray.  Bake for 8 – 10mins. at 190C.

These swell and the recipe makes lots.

 

Spicy Biscuits

6 cups Flour 2,5 cups Sugar

1 cup Butter 1 cup Margarine

4 Eggs

5ml each of:  Salt, Cream of Tartar, Bi-Carb soda, Ground Cloves, Ground Ginger, Ground Cinnamon.

 

Mix all dry ingredients together and then rub in margarine and butter.  Mix in beaten eggs.  Roll out and cut into shapes or put through a biscuit cutter.  Bake for 10-15mins on a greased tray.  Makes dozens.

 

Supa Dupa Slices

Instead of biscuits or cakes, slices which can be kept in the fridge. are a great standby.

 

Remember you can get all the special South African ingredients you need from Biltong Direct

 

Fruity Slices

1 pkt Tennis Biscuits 125g Butter

½ cup Sugar 1 Egg

1 cup Mixed Dried Fruit 5ml Lemon Essence Coconut for topping

 

Line a small tray with 9 or 10 biscuits.  Melt butter (or margarine) and sugar in a pot and add fruit.  Bring it almost to the boil.  Beat the egg and stir into the hot mixture – mixing very well.  Add essence.  Break the balance of the biscuits into smallish pieces (not crumbs) and add to hot mixture.  Spread the hot mixture over the biscuits in the tray and press down evenly with the back of a spoon.  Sprinkle with coconut and allow to cool.  Cut into pieces when cool and store in an airtight container in the fridge.

 

Date Slices

250g Margarine/Butter 2 Eggs

250g   Marie Biscuits 250g   Chopped Dates

1 cup Sugar Coconut for coating

 

Place margarine or butter in a pot, add roughly chopped dates and sugar and heat until nearly boiling.  Remove from heat and add beaten eggs.  Then add crushed biscuits and stir well.  Press onto a tray and allow to set and cool  in the fridge.  Cut into pieces and roll in coconut.  Store in airtight container in the fridge.

 

Chocolate Slices

1.  Mix together:    1 packet crushed Marie biscuits

                            30mls  Castor sugar

2.  Melt together:   100g  Butter

                            60ml  Golden Syrup

3.  Lastly Add:      15ml  Cocoa powder

 

Combine 1, 2 and 3 and mix well.  Place in foil dish, press down and chill for 3 hours.  Decorate with whipped cream, nuts and choc flakes then cut into squares or slices.