Krakelinge South African Cookies Recipes

Steps:

• Preheat oven 400°F.
• In bowl, cream butter and sugar. Beat in egg.
• Sift flour and baking powder together and stir into the butter mixture.
• Roll dough about 1/4 inch thick. Brush with the egg yolk, then sprinkle generously with sugar and then the almonds.
• Cut into narrow strips. Form each strip into a figure-8 shape.
• Bake on lightly greased baking sheet 8-10 minutes.

Steps:

• In large mixing bowl, cut butter into flour till pea sized.
• Sprinkle 1 teaspoon water over 1/4 section of dough.
• Fluff that section with fork and push aside. Repeat with rest of dough in sections.
• Divide into half. Roll into balls. Wrap in saran wrap, and refrigerate.
• Preheat oven to 375°.
• When cool, tear off pieces about 2 tablespoons worth and roll into snakes. Shape into hearts, ribbons, wreaths, or pretzel shapes.
• Gently press both sides of cookie into granulated sugar that has been spread out thinly on plate.
• Bake for about 20 minutes or until slightly browning.

Steps:

• Skip the first few steps if you are using ground beef and pork.
• Prepare beef and pork by trimming off all sinew, and other nasty bits and pieces that may affect the texture.
• To facilitate mincing, cut meat into long, narrow strips about 3 inch in diameter and freeze for about 30 minutes.
• Mince meat through a course mincer for a rough texture, or finely if you prefer.
• Allow the meat to be fed through with very little assistance from the tamper.
• Finish off by mincing a piece of bread to remove every vestige of meat from the mincer.
• Roast coriander and cloves in a dry frying pan, tossing the spices about until uniformly brown and aromatic.
• Don't allow to burn.
• Grind spices with a pestle and mortar, sift to remove husks, mix with remaining spices and sugar and sprinkle over the mince.
• Lightly mix in wine or vinegar.
• Drain the casings and place over one end of the filling horn (I use the kitchen aid attachment and carefully push all of the casings on leaving a 3 inch length hanging down).
• Tie a knot in this.
• Grabbing hold of a second pair of hands at this point makes wors-making less traumatic.
• You can then feed the mixture in while your assistant hold the casings, guiding the filling inches.
• Feed the mixture into the mincer a little at a time, while securing the casing with a gentle pressure of one hand on the horn to control the unrolling of the casing as its filled.
• Mould the sausage with your hand to make it uniformly thick.
• Don't pack the casings too full, or the wors will burst while cooking, but try to avoid air bubbles.
• After the casing has been filled, remove it - still attached to the horn - from the machine.
• Push any remaining filling into the casing and tie a knot in the end.
• BBQ quickly over hot coals.
• The skin should be crisp and the middle just pink.
• Serve immediately.

Steps:

• Preheat the oven to 350 degrees. Spray two baking sheets with cooking spray. Sift the flour, baking soda, cinnamon, ginger, cloves and salt together and set aside.
• In a deep bowl, cream the butter and the dark-brown sugar together, mashing and beating them against the sides of the bowl until they are thoroughly blended. Beat in the egg, then add the flour mixture 1/2 cup at a time, stirring well after each addition. Beat in the wine and chopped almonds.
• With your hands, vigorously knead the dough in the bowl until it can be gathered into a somewhat firm, compact ball. If the dough then seems too soft, knead in up to 1/4 cup more flour, adding it a tablespoon or so at a time.
• On a lightly floured surface, roll the dough into a rough circle about 1/4 inch thick. With a cookie cutter or the rim of a glass, cut it into 2-inch rounds. Arrange the rounds about 1 inch apart on the buttered baking sheets. Then gather the scraps of dough into a ball, roll it out into another circle, and cut out rounds as before.
• Press a blanched almond half lightly into the center of each Soetkoekie and brush the entire top surface of the cookie with the beaten egg white-and-water mixture.
• Bake the cookies in the middle of the oven for 15 minutes, or until they are crisp and firm to the tough. With a wide metal spatula, transfer the cookies to a rack to cool. The cookies will keep for up to two weeks in a tightly covered jar.

Steps:

• Melt margarine and syrup together in a large pot.
• Add baking soda and stir.
• The mixture will froth up, just keep stirring until all of it has frothed up.
• Add all remaining ingredients and mix well.
• Press into a greased baking sheet.
• Dough must be 1 1/2 cm thick.
• Bake at 350F for 25 minutes.
• While still hot, cut into squares and leave to set before removing to cooling rack.