No De­cem­ber hol­i­day is com­plete without a cookie jar chock full of de­li­cious home-made treats. This year, we’re stock­ing up on ev­ery­thing from tra­di­tional favourites and ve­gan va­ri­eties to no-bake op­tions and even rusks! With some­thing for ev­ery­one, you’l

Food & Home - - Contents -

Stock those cookie jars with our col­lec­tion of sweet and savoury treats. Try not to eat them all at once


Makes 50 A LIT­TLE EF­FORT 1 hr + 6 hrs/overnight, to dry


300g salted but­ter

185g dark mus­co­v­ado sugar

2 large eggs, beaten

580ml but­ter­milk

60ml (¼ cup) spiced rum (op­tional) 500g cake flour

40g bak­ing pow­der

2 tbsp mixed spice

2 tbsp ground cin­na­mon zest of 2 or­anges

500g whole­wheat flour 100g pe­can nuts, roasted 100g al­mond flakes, roasted 290g fruit-cake mix

100g mixed peel

120g marzi­pan, grated

100g dried cran­ber­ries

200g glacé cher­ries


1 Pre­heat the oven to 180˚C. Grease and line a 40 x 30cm rect­an­gu­lar bak­ing tin with bak­ing pa­per. Set aside un­til needed.

2 Melt the but­ter and sugar to­gether in a large saucepan over low heat un­til the sugar has dis­solved. Re­move from

heat and set aside to cool.

3 Once cool, whisk in the eggs, but­ter­milk and rum, if us­ing. Set aside. 4 Sift the cake flour, bak­ing pow­der and spices to­gether in a large bowl. Add the or­ange zest, whole­wheat flour, toasted nuts, fruit-cake mix, mixed peel, grated marzi­pan, cran­ber­ries and cher­ries. Mix un­til well com­bined.

5 Make a well in the cen­tre of the dry in­gre­di­ents and add the but­ter­milk mix­ture. Stir un­til just com­bined.

6 Trans­fer the dough to the pre­pared bak­ing tin and bake in the pre­heated oven un­til golden brown and a skewer in­serted into the cen­tre of the slab comes out clean, about 30 min­utes. Re­move from oven and set aside to cool in the tin.

7 Re­move the slab from the tin and, us­ing a ser­rated bread knife, cut the slab into 2,5cm-wide strips and then cut each strip into 8cm-long pieces. Ar­range the rusks on bak­ing trays and place them in the oven. Keep­ing the oven door ajar, set the tem­per­a­ture to 80˚C and leave the rusks to dry out, about 6 hours or overnight.

8 Store for 2 – 3 months in an air­tight con­tainer at room tem­per­a­ture.


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