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. (more…)
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.