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

 

Ginger and Habanero Sauce Cookies

Makes about 24, depending on size

 

6 tablespoons vegetable oil

1 tablespoon Habanero sauce

1 large egg

1 cup self raising flour

3/4 cup brown sugar

1 teaspoon vanilla essence

1 heaped teaspoon ginger powder

 

Preheat oven to 170 oC.  Spray baking sheet.  Mix together, form walnut-size balls, put on baking sheet (not too close, they do spread).  Bake for 10 minutes (for softer cookies) or 12 minutes (for crisper cookies).  Let cool.

Recipe and photo:  Alma Pretorius

 

Fish paste and Habanero sauce cookies

Makes about 24, depending on size

 

6 tablespoons vegetable oil

1 cup self raising flour (I used bran self raising flour)

1/2 cup fish paste

1 large egg

1 teaspoon white sugar

1 tablespoon Habanero sauce

 

Preheat oven to 170 oC.  Spray baking sheet.  Mix all together, roll walnut-size balls and place on sheet (not too close, they do spread).  Bake for 12 minutes.  Let cool for 5 minutes.

Recipe and photo:  Alma Pretorius

 

Cinnamon and Habanero sauce cookies

Makes about 24, depending on size

 

6 tablespoons vegetable oil

1 tablespoon Habanero sauce

1 large egg

1 cup self raising flour

3/4 cup brown sugar

1 teaspoon vanilla essence

1 teaspoon cinnamon powder

 

Preheat oven to 170 oC.  Spray baking sheet.  Mix together, form walnut-size balls, put on baking sheet (not too close, they do spread).  Bake for 10 minutes (for softer cookies) or 12 minutes (for crisper cookies).  Let cool.

Recipe and photo:  Alma Pretorius

 

Cacao and Habanero sauce sugar cookies

Makes about 24 cookies, depending on size

 

6 tablespoons vegetable oil

1 tablespoon Bandito’s Habanero sauce

1 cup self raising flour

1 large egg

1/2 cup white sugar

2 tablespoons cacao powder

Coconut to roll in

 

Preheat oven to 170 oC.  Spray baking sheet.  Mix everything together (except the coconut).  Form balls, roll in coconut and place on baking sheet.  Bake for 12 minutes.  Let cool.

Recipe and photo:  Alma Pretorius

 

Fish cake and Habanero sauce muffins

Makes 6 big muffins

 

1 cup self raising flour (I used brain self raising flour)

1 cup vegetable salad (cabbage, corn, peas, baked beans)

1/2 cup milk

1/4 cup oil

1 tablespoon Habanero sauce

2 cooked fish cakes

Grated cheese for topping

 

Preheat oven to 200 oC. Prepare 6 muffin pan.  Mix together the salad, milk, oil, Habanero sauce.  Add the flour.  Break the 2 fishcakes into 6 pieces … place a piece into each muffin hole.  Top with the muffin mixture, sprinkle cheese on top.  Bake for 20 minutes.  Let rest in pan for 5 minutes.

Recipe and photo:  Alma Pretorius

 

Cacao and Habanero sauce muffins

Makes 6 big muffins

 

1 cup self raising flour

1 large egg

1/2 cup milk

1/4 cup vegetable oil

1/2 cup white sugar

2 tablespoons cacao powder

1 teaspoon vanilla essence

1 tablespoon Bandito’s Habanero sauce

Extra sugar for topping

 

Preheat oven to 200 oC.  Prepare muffin pan.  Mix the egg, milk, oil, sugar, cacao, vanilla and Habanero together.  Add the flour and mix.  Spoon into pan.  Sprinkle with extra sugar. Bake for 20 minutes.  Let cool.

Recipe and photo:  Alma Pretorius 

 

Bacon, Banana and Habanero sauce muffins

 Makes 6 big muffins

 

100 g Bacon bits, cooked

1 cup self raising flour

1/2 cup milk

1/4 cup vegetable oil

1 teaspoon salt

1 tablespoon Habanero sauce

1 banana (86 g without the peel), crushed with a fork

 

Preheat oven to 200 oC.  Prepare muffin pan.  Mix the crushed banana with the milk, oil and Habanero sauce.  In another bowl, mix the cooked bacon bits with the flour – make sure they don’t clump.  Mix with the wet ingredients, spoon into muffin pan and bake for 20 minutes.  Let cool for few minutes and enjoy.

Recipe and photo:  Alma Pretorius

 

Note:  it isn’t overwhelming hot, but will be for most people.  The banana gives just a hint of sweetness and the overall Habanero a pleasant taste.