Crunchies are another traditional South African tea time treat. These take me back to my childhood and fond memories of when we visited my grandpa. His wife, aunty Magda used to make the most delicious, golden crunchies as a treat and we would end up taking more than just one. I remember her crunchies were golden and crisp on the outside and soft and chewy on the inside. Not too sweet, just perfect. View Post
Hi lovelies! Are you in the mood for baking this weekend and looking for something to stock up your cookie jar? Then I have just the recipe for you.
Let just say I’ve got a new baking craze and that is for biscotti biscuits. My new little obsession started when we visited White Water Farm during the holidays. With the complimentary coffee and tea, there was also delectable biscotti biscuits. It was so lovely that we couldn’t help but dig in.
Twice-baked biscuit cookie is the definition of the word “Biscotti”. It is exactly that, baking it twice to make it crunchy. Although the modern Biscotti, also known as Cantucci is associated with the Tuscan regions of Italy, the origin of this biscuit go as far back as the Roman times.
Baking is one of the things I love to do when I have time of course. Cupcakes is my favorite thing to bake. It is quick, no fuss and always flop proof. Flop proof in a sense that I never over mix my batter. Besides it being the easiest thing to bake, the end result is always different. Although the recipe and method stays the same, you can decorate it to look different every time. It can also be filled with caramel, fruit and chocolate spread.
The traditional malva pudding is South Africa’s most loved dessert. Mostly served in winter or colder days with custard, however this pudding is ideal served with ice cream as well. Making it an all season dessert. This traditional malva pudding with a twist takes the malva pudding to the next level.
This delicious choc fudge pudding is ideal for a Sunday afternoon.