Recipes Archive

Citrus recipes

Marinated smoked trout with green salad and sour cream-and-chive dressing

Berry recipes

Layered rosé champagne jelly and panna cotta

10 minutes

Sandwich recipes

Flavourburst nectarine caprese toast

10 minutes

Fruity dessert

Flavourburst plum and nectarine melba

20 minutes

Christmas recipes

Sumac pork belly with Flavourburst plums

1 hour 55 minutes

Great value

Flavourburst nectarine-and-tomato gazpacho

Biscuit recipes

Seared beef carpaccio on lemon-oil and anchovy-dressed pasta with parmesan and greens

15 minutes

Biscuit recipes

Starry soetkoekies

10 minutes

Starry soetkoekies

Serves Makes 60

Difficulty Easy

Prep Time 40 minutes

Cooking Time 10 minutes

Ingredients

560 g cake flour
2 t cream of tartar
1 t bicarbonate of soda
1⁄2 t salt
1 t ground cinnamon (optional but nice)
250 g butter, at room temperature
2 free-range eggs
200 g sugar
2 T milk
1⁄2 t vanilla extract
Edible gold or silver shimmer, to decorate

For the icing, mix:

260 g icing sugar
80 ml lemon juice or milk (I prefer lemon juice)

Method

Preheat the oven to 180°C. Sift the flour, cream of tartar, bicarbonate of soda, salt and cinnamon together.

Rub the butter into the flour mixture until the mixture is crumbly. Set aside.

Beat the eggs, sugar, milk and vanilla extract together. Add the buttery flour and mix well. Wrap the dough in clingwrap and chill for 30 minutes.

Roll out the dough to a thickness of 4 mm on a floured surface and press out the stars using a cookie cutter.

Place the cookies on a greased baking tray and bake for 8–10 minutes, or until golden. Allow to cool while you prepare the icing.

Those familiar with toddlers will have discovered that the dipped method of icing works best – small hands love dipping cookies into the icing. Place the individual cookies on clean baking paper where they can be sprinkled with edible silver or gold shimmer.

Allow the cookies to dry completely before packing away.

Cook’s note: The cookies may last 7–10 days in an airtight container. They could also, of course, all be eaten at once.

Discover more biscuit recipes here.

Harissa-battered hake

Extra-large éclair

Ivor Jones’s Easter honeycomb smash hot cross buns

Pistachio-and-coconut biscuits

Roast Flavourburst stone fruit jam

Polenta-and-lemon slice

Marinated smoked trout with green salad and sour cream-and-chive dressing

Layered rosé champagne jelly and panna cotta

Flavourburst nectarine caprese toast

Flavourburst plum and nectarine melba

Sumac pork belly with Flavourburst plums

Flavourburst nectarine-and-tomato gazpacho

Nana’s oat crunchies

Seared beef carpaccio on lemon-oil and anchovy-dressed pasta with parmesan and greens

Starry soetkoekies

Starry soetkoekies

Ingredients

Method