Melting Moments

250g butter/margarine ½ cup corn flour 1 cup icing sugar 2-3 cups self-raising flour Melted chocolate for decorating

Mix butter, corn flour and icing sugar until smooth.

Add in enough self-rising flour a little at a time, while mixing, to form a soft smooth dough.

Shape biscuits as desired and place on a lined baking tray. Bake at 180ºC for +/-12-20 minutes or until light brown.

Once cooled, dip the ends of each biscuit in the melted chocolate and leave on a plate or piece of cling wrap to harden the chocolate, or decorate as desired.

This recipe can be used to make date rolls. It can also make whole nut biscuits.

Make a small ball and push into the ball a piece of whole nut chocolate and re-shape biscuit back into a ball.

Repeat with the rest of dough and bake as directed.

For date rolls, make a small ball, push into the ball a piece of softened seedless date and/ or an almond, shape into pinkyfinger sizes or a round ball, roll in desiccated coconut and bake as directed.

Tip: Divide dough and add in drops of food colouring, push through nozzle and bake.

Drizzle melted chocolate over and dust with silver baking glitter or icing sugar.

Add chopped nuts to dough if preferred and bake as instructed. 2 Cups cream of mealie meal 3 Cups cake flour 4 Cups water 1 Tsp salt 2 Tbs butter (salted/unsalted) 2 Tbs cooking oil Little oil and melted butter mixture

Place water in a deep pot and bring to boil on medium heat. Add in the oil, butter and salt and stir to dissolve. Add mealie meal and stir for +/-10 minutes or until cooked.

Remove from pot and place in a large mixing bowl. Allow to cool a bit, then add 3 cups of cake flour.

Oil the palms of your hands and combine the mixture, to form a soft smooth dough.

Roll into a long sausage and cut out +/-24 equal pieces.

Make a ball with each piece and flatten on the palm of your hands. Place on a lightly floured surface and roll out into a thin round or roti.

Heat a thava or heavy-based non-stick pan on medium heat.

Fry roti on both sides using a little oil/butter mixture.

Place roti into a container and cover with a kitchen towel until all are done. 500g margarine 500g semolina 1 litre full cream milk 1 cup sugar or sugar to taste 6 eggs (optional) ½ tsp egg yellow food colouring powder 1 tsp vanilla essence 4 cinnamon sticks 1 tsp cardamom powder 1 bay leaf 1 can dessert cream 1 tbs chopped almonds 2 tsp sliced coloured almonds

In a large bowl combine sugar, eggs, milk, vanilla essence and egg yellow food colouring powder.

Whisk well. Heat a large pot on medium heat. Add in the margarine (like Rama), cinnamon sticks, cardamom and bay leaf. Stir and allow margarine to melt. Add in the semolina, stir well and let braise for +/-10 minutes.

Add in the milk mixture and whisk until the soji gets slightly thick. Add in the chopped almonds.

Change to a wooden spoon and stir until soji is thick, soft, fluffy and cooked. At this point it will look like all liquids have evaporated. Once cooked, transfer to a glass serving dish, drizzle the dessert cream over and sprinkle with coloured almonds. Serve on to a serving plate. Serve warm or at room temperature. Slice with a serrated knife.