Cacao Chocolate, Biscuit and Citrus Peel no bake squares

200g Cream crackers, chopped very roughly (not too smooth)

500g icing sugar, sifted

250 g butter/margarine

75 ml cacao, sifted

1 large egg

Preserved ginger in syrup, drained and chopped

Glazed citrus peel, chopped

Melt the butter/margarine in a deep pot on stove.  Add icing sugar & cocoa and stir over medium heat till smooth.  Beat in the egg quickly.  Remove the mixture from the stove and add the cream crackers.  Add the chopped ginger and citrus peel and stir well.  Spoon into a greased pan, press lightly down all over and let it cool.  Cut into squares when its set and keep in the fridge.

Recipe origin unknown, Photo - Alma Pretorius.

 

APRICOT, CITRUS PEEL & HABANERO COOKIES

Makes 10 big cookies, depending on size

 

6 tablespoons vegetable oil

1 tablespoon Bandito’s Habanero sauce

1 large egg

1 cup self-rising flour

1/2 cup white sugar

Pinch salt

100 g dried soft Turkish apricots, cut smaller

50 g dried mixed citrus peel (the chopped ones)

1 teaspoon vanilla essence

 

Preheat oven to 180 oC.  Spray baking sheet.  Mix everything together, form balls with your hands and place on sheet – not too close, they do spread.  Bake for 10 minutes.  (If size of balls big and they are puffy out of oven, gently press down on each cookie with a flat-bottom glass.  Let cool on sheet.

Recipe and photo:  Alma Pretorius

 

Lemon cookies with citrus peel and citric acid

Makes 24, depending on size

 

7 tablespoons vegetable oil

1 large egg

1 cup self-rising flour

1/2 cup white sugar

1 teaspoon citric acid

2 teaspoons lemon essence

1/2 cup preserved citrus peel, chopped

 

Preheat oven to 170 oC.  Spray baking sheet.  Mix all together, form walnut-size balls, place on baking sheet (not too close – they do spread) and bake for 12 minutes.

Recipe and photo:  Alma Pretorius