Buttermilk Rusks

Tags

biscotti, cookies, rainbow nation, rusks, south african, traditional cooking

For those who do not know, rusks are similar to Italian biscotti, and are a much loved South African treat.  Dipped into a cup of hot coffee they are a true delight, especially with that first cup of coffee in the morning.  Most South African homes are never without a tin of them in the cupboard.

Rusks date back to the Voortrekkers, the Afrikaners who trekked across South African with their ox wagons and were made out of the need to have foods that would keep for a very long time.

Makes about 20 pieces

Ingredients:

500g / 4 cups self raising flour (farine pour gateau)
1/2 teaspoon salt
250g / 2 sticks cold butter, cut into small cubes
200g / 1 cup white sugar
250ml / 1 cup buttermilk
1 egg

Method:

Preheat your oven to 180C / 360F
Butter and flour (or use non stick baking spray) a bread tin (21cm long, 11cm wide and 7cm high (8 x 4 x 3 inches approx))
Place the flour, salt and cold butter into a large bowl
Rub the butter into the flour using your fingers until it resembles fine breadcrumbs
Add the sugar and mix
Whisk the buttermilk and egg
Add to the flour mixture and mix well with a fork
Pour the dough into the baking tin
Bake for about 60 to 70 minutes
Remove from oven and allow to cool for 5 minutes before removing from the tin and placing on a rack
Once cooled completely, cut the loaf into pieces and place on an ungreased baking sheet
Heat the oven to 100C / 200F
Place the sheet in the oven for at least 8 hours until completely dry, crunchy and brittle
Make yourself a large cup of coffee and dip your rusk to enjoy

Bon Appétit!

 

 

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Melomakarona – Greek walnut, syrup cookies

Tags

biscuits, christmas, cookies, greek, honey, syrup, traditional, walnuts

These sweet little Greek honey cookies are super quick to bake, so much fun to make and highly addictive! These cookies are incredibly soft, moist, flavorsome and soaked in a delicious honey syrup.

Melomakarona (μελομακάρονα) are traditional Greek Christmas cookies, that are served during Christmas time throughout Greece. The word “melomakarona” is a combination of the two words “meli”, which means honey and “makarona” that comes from the ancient word “makaria” and means blessed. Now, I do realise that we are only April and nowhere near Christmas yet but really…. does it matter? Who needs an excuse to make some delicious bites of goodness?

Serve them over a hot cup of coffee and you will have a match made in heaven!

note:To syrup the melomakarona, the syrup must be cold and the melomakarona hot. This will help the cookies to absorb the syrup and become moist on the inside. So, start by making the syrup first and then the dough. If you are in a hurry you can place the syrup in the refrigerator to cool down, while preparing the dough for the melomakarona.

Makes about 30

Ingredients:

Vegetable oil, 1 cup
Sugar, 1/2 cup
Oranges, 2 juiced
Lemon, 1 juiced
Egg yolk, 1
Ouzo liqueur, 1 tablespoon
Self raising flour, 3 cups
Cinnamon, ground 3/4 teaspoon
Walnuts, finely chopped, 1 1/3 cups
Syrup:
Sugar, 1 cup
Honey, 1/2 cup
Water, boiling, 1/2 cup
Cinnamon stick, 1
Cloves, whole, 4
Lemon, juice of 1/2

Method:

Preheat oven to 180°C/360°F
Line 2 baking trays with baking paper
Using an electric mixer, beat oil, sugar, 1/2 cup orange juice and 2 tablespoons lemon juice on high speed for 10 minutes or until thick and creamy (Start electric mixer on low speed and increase speed as mixture thickens)
Add egg yolk and ouzo Beat for 5 minutes
Sift flour and 1/4 teaspoon cinnamon over oil mixture
Fold gently to combine (mixture should be a light, doughy texture)
Using hands, roll tablespoons mixture into oval shapes
Place on prepared trays
Bake for 25 minutes or until firm to touch
Allow to cool on trays

Make syrup
Combine ingredients in a saucepan over medium-high heat
Cook, stirring, for 5 minutes or until sugar has dissolved
Bring to the boil then reduce heat to medium-low
Simmer for 4 minutes or until syrup thickens slightly

Using a slotted spoon, dip cooled biscuits, 1 at a time, into hot syrup for about 30 seconds, turning over often until well coated
Return to trays
Combine walnuts and remaining ground cinnamon
Sprinkle over biscuits
Allow to cool before eating

Bon Appétit!

White Chocolate Macadamia Nut Biscuits

Tags

biscuits, cookies, Macadamia nuts, white chocolate

This is my next update while Nadia is recovering.  This time we decided for me to do something sweet.  These biscuits looked great so here is our version.

They actually turned out really well.  I took some to my French classes and they were well received too 🙂

Makes 32 biscuits

Ingredients:

1 cup butter, softened
3/4 cup packed light brown sugar
1/2 cup white sugar
2 eggs
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup coarsely chopped macadamia nuts
1 cup coarsely chopped white chocolate

Preparation:

Preheat oven to 175C / 350 F
In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla and almond extracts.
Combine the flour, baking soda, and salt; gradually stir into the creamed mixture.
Mix in the macadamia nuts and white chocolate.
I used a small ice cream scoop to form each biscuit and placed it onto an ungreased tray
Bake for 12 minutes in the preheated oven, or until golden brown.

Enjoy! (we did)