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
