Makes 24
9 tablespoons vegetable oil
1 large egg
1 cup self-rising flour
1/4 cup white sugar
100 g dried pineapple, chopped
1/2 cup desiccated coconut
1 teaspoon coconut essence
1 teaspoon pineapple essence
Preheat oven to 170 oC. Prepare baking sheet. Mix together, form walnut-size balls – place on sheet (not too close, they spread) – bake for 12 minutes.
Recipe and photo: Alma Pretorius
Makes 10, depending on size
1/2 cup YumYum Caramel Crunch peanut butter
1 large egg
3 teaspoons German mustard
Preheat oven to 180 oC. Mix all together, mixture is soft. Drop teaspoon-full size onto greased baking sheet – bake for 9 minutes. Let cool.
Recipe and photo: Alma Pretorius
Makes 24
7 tablespoons vegetable oil
1 large egg
1 cup self-rising flour
1/2 cup YumYum Caramel crunch peanut butter
1/4 cup white sugar
1/2 cup Branston pickle
Preheat oven to 170 oC. Prepare baking sheet. Mix together – form walnut-size balls, place on baking sheet (not too close, they spread) and bake for 12 minutes.
Recipe and photo: Alma Pretorius
Makes 20, depending on size
250 g YUMYUM (or Woolworths) Caramel Peanut butter
1 large egg
1 teaspoon cayenne pepper
1/4 cup white sugar
Preheat oven to 170 oC. Mix together, form balls and place on baking sheet. Press down lightly with a fork. Bake for 10 minutes. Let cool on sheet.
Recipe and photo: Alma Pretorius
Makes 1 huge (21 cm diameter) cookie
8 – 10 portions, depending on size
15 tablespoons vegetable oil
2 large eggs
1 teaspoon almond essence
1/4 cup white sugar
2 cups self-rising flour
APRICOT FILLING:
1/4 cup apricot jam
25 g dried apricots, chopped
Mix the apricot jam and apricots together. Keep aside.
Mix the oil, eggs, essence, sugar and flour together, divide in 2. Form into 2 balls. Preheat oven to 180 oC. On greased baking sheet, place the 1 ball – slowly and carefully with your fingers flatten it to a circle – not too thin, not too thick. Spoon the filling on top – close but not ALL THE WAY to the edges.
On a plate, flatten the other ball to the same size as the one on the sheet – carefully place it on top of the apricot filling and dough. Seal the edges all around with your fingers. Bake cookie for 17 minutes (or till test skewer comes out clean). Cool on sheet. Place on pretty serving plate /cake tray and decorate.
Recipe and photo: Alma Pretorius
Makes 24, depending on size
7 tablespoons vegetable oil
1 large egg
1 cup self-rising flour
1 teaspoon vanilla essence
1/2 cup white sugar
4 Peach Apricot teabags
100 g soft dried Turkish apricots, chopped finely
Boiling water
Melted white chocolate (to drizzle on top after cookies has cooled)
Preheat oven to 170 oC. Spray baking sheet. Open teabags, pour into small bowl – cover with boiling water, steep for few minutes – strain and mix the tea leaves with the rest of the ingredients. Form balls, put on sheet and bake for 12 minutes.
Recipe and photo: Alma Pretorius
Makes 24 cookies, depending on size
7 tablespoons vegetable oil
1 large egg
3 heaped teaspoons ground ginger powder
1 cup self-rising flour
1 teaspoon vanilla essence
3/4 cup brown sugar
1 teaspoon cayenne pepper
1/2 to 1 teaspoon citric acid
Preheat oven to 170 oC. Spray baking sheet. Mix all together, form balls and place on sheet (not too close, they do spread.) Bake for 12 minutes. Let cool for 5 minutes. Remove and let cool completely.
Recipe and photo: Alma Pretorius
