QUINCE AND GINGER COOKIES

Makes 8 big ones, depending on size

 

1/2 cup poached quinches, drained from liquid, chopped smooth

7 tablespoons vegetable oil

1 large egg

1 cup self-rising flour

1 teaspoon vanilla essence

100 g dried ginger chunks, cut into small pieces

1/4 cup white sugar

 

Preheat oven to 170 oC. Mix all together, form balls – place on greased baking sheet (not too close, they spread) and bake for 12 minutes. Remove from oven, gently press down each ball with bottom of a glass to flatten them. Let cool on sheet.

Recipe and photo: Alma Pretorius

 

 

Poached quinces (ingelegde kwepers)

3 quinces, peeled, cored and sliced thinly

3 cups water

1 cup white sugar

1 vanilla pod sliced down the middle with the seeds scraped out

 

In a heavy bottomed saucepan on stove, bring all the ingredients to boiling point.  Lower the heat and simmer for 20 – 25 minutes (without a lid) till quinces are soft.  Let cool in syrup.  Spoon into sterilized jars.  Keep in fridge.  Enjoy with meat, fish or chicken.  Or on yoghurt and muesli.  Serve with custard / cream / ice cream as dessert.

https://drizzleanddip.com/2012/05/06/vanilla-quince-cake/