Vakansie sonder koekies is mos nie vakansie nie. Vlakoekies is altyd ʼn wenner en perfek vir ʼn peuselhappie voor ʼn oggendstappie op die strand.

ongeveer 24 koekies Bestanddele KOEKIES 250 g (½ blok) sagte botter 187 ml (¾ k)

Delicious old school style coffee cookies with a coffee flavored buttercream filling.

Lani Snyman, uitvoerende beampte verantwoordelik vir kliëntediens by Ciro, het dié resep ontwikkel. Hou Maroela Media dop vir nog unieke resepte en interessante artikels oor koffie!

Het jy al begin om koekies te bak vir die vakansie? Bak dié lekker gemmerkoekies!

Maak hierdie koekies in ’n japtrap om ’n hunkering na ’n soetigheid gou-gou te versadig. Kinders is gewoonlik mal hieroor. Bêre in ’n lugdigte houer in die yskas.

Melting moment koekies met karamel vulsel Hierdie delikate koekies smelt letterlik in jou mond. (34 koekies/17 Gevulde koekies) 2 x 360 g-blikke karamelkondensmelk 250 g (270 ml) botter 250 g (310 …

Light and fluffy pumpkin fritters (pampoen koekies) with caramel sauce. This recipe handed down to me by my grandmother is nostalgia on a plate.

Light and fluffy pumpkin fritters (pampoen koekies) with caramel sauce. This recipe handed down to me by my grandmother is nostalgia on a plate.

Lucille Liebenberg se kleinkinders kan nie genoeg kry van die lekkernye uit haar kombuis nie en elkeen het sy gunstelinge.

Hierdie resep is een van die treffers uit Landbou Boerekos se somer-uitgawe van 2017-'18.

“Dié resep kom van my skoondogter Yolande se ouma Anna. Die deeg moet oornag in die yskas rus,” sê tannie Poppie Coetzer.

Die perfekte koekies om in ’n beker rooibostee te doop.

Dié outydse soet-en-sout kaaskoekies was, sover ek kan onthou, op elke verjaardag-teetafel in Doringbos se plaashuis.

HEERLIKE KOFFIEKOEKIES

Hierdie Hertzoggie-resep het die eerste prys behaal op die Pretoria-skou.

Dié ryk en geurige koekies sal behoorlik jou mond laat water.

Tienie Scott van Polokwane (Pietersburg) sê haar Clement en Hennie het op 'n dag hiervan by 'n vriendin geëet. Dit was so lekker dat hulle nie uitgepraat kon raak daaroor nie. Sy moes eenvoudig die resep kry.

Devilishly Simple Canvases for All Your Favourite Flavour Combinations, but Just as Glorious on Their Own

A moreish chocolate coconut cookie recipe that comes straight from my Great Aunt May's recipe book!

Introducing the famous 100 Cookie Recipe made with just 4 ingredients... butter, caster sugar, condensed milk and self-raising flour! This freezer-friendly cookie dough can be flavoured with any add-ins you like!

These popular Soft Farmer's Cheese Cookies are tender and flaky. The dough is made with cold butter and farmer's cheese (ricotta or cottage cheese can also be used), which results in a texture that resembles puff pastry - crisp and golden on the outside with a multitude of thin layers inside.

Are you a coffee lover then these South African coffee biscuits or cookies filled with coffee fudge filling will be your new favorite sweet

PERFECT ROOSTERKOEK

Quick,no-fuss and coffee flavoured; what’s not to like! I sometimes bake a batch of these biscuits with our morning tea. Yeah, they are that simple, not to mention crisp and the refreshing espresso…

Dagsê Lesers, Hierdie tamatie en uiesous is altyd ’n wenner by enige dis. Die heel lekkerste vir my is dat ek

Choc Kits

Mark's Anzac Biscuits

The taste of these old-fashioned sweet buttery biscuits takes me straight back to my childhood home in Stellenbosch, where I baked several batches of these each year before our annual Christmas holiday in Keurboomstrand. They are delicately spiced with nutmeg and cinnamon, and they're just heavenly dipped in warm tea. Soetkoekies are traditional Afrikaans biscuits,

Custard Biscuits

These Outydse Soetkoekies are the pinnacle of South African Cookie recipes. It's the only sugar cookie recipe you will ever want to make. No funny ingredients, just a simple, straightforward, amazingly deliciously crunchy cookie that turns out perfect every single time! Be prepared, this recipe yields anywhere from 150 to 250 cookies, depending on the size and thickness of the dough when rolled out.

A few months ago I was entrusted with one of our family heirlooms - a tatty, splattered, literally falling-apart cookbook that belonged to my Great Aunty May. It fits perfectly into my bookshelf where it sits snuggly next to my grandmother's equally worn cookbook (as well as my mothers!). Such a serendipitous reunion seeing as though both books were lovingly penned by sisters. My three most treasured possessions: Mom, Great Aunty May, and my Grandmother's cookbooks. These are the books I turn to when inspiration is low, when my passion for baking wanes or if I simply need a moment to be close to these three amazing women. Each recipe, whether handwritten, torn out of a magazine, passed on from a friend, or even jotted on the back of a shopping list, has a story and sometimes I wish I knew where the recipe came from and what made it special enough to be incorporated into the family repertoire. I found this recipe for copy cat Romany Creams jammed into the back of Aunty May's book - written on a piece of notepad paper which had clearly been folded and refolded too many times. As it's become extremely trendy recently to recreate homemade versions of childhood favourites, Great Aunty May was truly ahead of her time and it's not the first time I have invented a recipe only to discover that Aunt May or my grandmother thought of it first! This is a truly moreish cookie - simple to make and delicious with a cup of tea! Best of all, it reminds me of the biscuit tin my best friend and I used to keep in our treehouse for tea parties; filled with romany creams bought with pocket money we saved! Thanks for the great recipe Aunty May! Romany Creams Makes about 20 250g butter, softened 1 cup white sugar 2 ½ cups desiccated coconut 2 cups cake flour 50ml cocoa powder 1 tsp baking powder pinch of salt 100g dark or milk chocolate, melted, to sandwich Cream the butter and sugar until light and fluffy. Add the coconut and sifted dry ingredients and mix to form a soft dough. Roll tablespoonfuls of the mixture into 3cm sausages then place on a lined baking tray and flatten slightly with your fingers. Scratch the surface of the biscuits with a fork to create a rough texture. Bake in a preheated oven at 180C for 10-12 minutes or until firm. Allow to cool then sandwich two biscuits together using the chocolate. Allow to set then store in an airtight container for up to 2 weeks.

These Ferrero rocher cookies are made with chewy hazelnut chocolate cookies, filled with chopped hazelnuts, and topped with Nutella. These cookies are unbelievably delicious!

Switch on the kettle and get ready for a delightful snack that will never go out of fashion.

Oaty chocolatey creamy biscuits and now famed as Richard Whiteleys' favourite biscuit.

Melting Moments Biscuits