Butter Biscuits

A quick and utterly delicious butter biscuit recipe, from my kitchen to yours 💖.

125g butter, softened

1/2 cup caster sugar

1/2 teaspoon vanilla extract

1 egg, at room temperature

2 cups plain flour

1 teaspoon baking powder

1 tablespoon milk

2 tablespoons pure icing sugar, to serve or dip in chocolate and sprinkles for a variation


1. Preheat oven to 180°C. Line 2 baking trays with baking paper.

2. Using an electric mixer, beat butter, sugar and vanilla in a small bowl until pale and creamy. Add egg and mix until well combined. Sift flour and baking powder over butter mixture. Add milk and stir until just combined.

3. Using 2 teaspoons of dough at a time, roll dough into balls. Place on baking trays lined with baking paper. Using a lightly-floured fork, flatten biscuits slightly (allow room for spreading).

4. Bake for 12 to 15 minutes, swapping trays over in oven after 10 minutes, or until light golden. Allow to cool on trays for 5 minutes. Transfer to wire racks to cool completely. Dust with icing sugar. Serve.

South African Classic – Peppermint crisp tart with a twist

I have always been a huge fan of peppermint crisp tart, weirdly enough I have never attempted making it. Until today of course. I decided to try my hand at something different, see I’m not a fan of the tennis biscuit base as im more of a chocolate lover so I swopped out the coconut tea biscuits for another ultimate fave of mine, chocolate brownies! But not just any type of brownies, the softest, chewy, chocolatey brownies EVER!I mean why not? A combination of 2 desserts fused to make something extraordinary. This peppermint crisp mousse is simple to make and nothing short of amazing.Here’s the recipeChocolate browniesBaked in a 23x23cm non stick pan½ cup + 2 tablespoons salted butter, melted1 cup granulated sugar2 large eggs2 teaspoons vanilla extract½ cup melted milk chocolate chips¾ cup all-purpose flour¼ cup unsweetened cocoa powder½ teaspoon salt1 cup milk chocolate chipsMethodPreheat oven to 180 degrees. Line your pan with parchment paper or grease with margerine and dust with cocoa.Pour melted butter into a large mixing bowl. Whisk in sugar by hand until smooth, 30 seconds.Add in eggs and vanilla extract. Whisk 1 minute.Whisk in melted chocolate until combined and smooth.Use a rubber spatula to stir in flour, cocoa powder, and salt until just combined. Stir in whole chocolate chips.Pour into prepared pan and smooth out.Bake in the preheated oven for 25 minutes. Let cool in pan completely before smearing on the mousse.Caramel Filling2 teaspoons powdered gelatine3 tablespoons water1 tin Nestle caramel treat1 teaspoon vanilla essencepinch of salt500ml cream, whipped to stiff peaks400g peppermint crisp chocolate, chopped1 pack Bakers Tennis biscuitsMethod1. Sprinkle the gelatine over the water and allow to bloom. Microwave in short bursts until just melted the stir in the tin of caramel treat, vanilla essence and salt.2. Fold in the cream until combined. Crumble and fold in 1/3 of the peppermint crisp.3. Now to layer, I layered my mousse over my baked chocolate brownie, add in half of your mousse mixture and smooth out, now layer with tennis biscuits, cover with the rest of the mousse mixture.4. Decorate with peppermint crisp shards and tennis biscuit. Refrigerate for a minimum of 4 hours before serving.

Next level boerwors vetkoek filling, with caramelised peaches and rocket

I loved everything about creating the filling for my vetkoek. The best part was obviously when it came time to taste. The caramelized peaches worked so well together with Mrs. Balls original chutney, it was like a little flavour bomb being set of and me enjoying every second of it. And by second I mean I had seconds 😀.

You can find my recipe for flop-proof vetkoeks here

Here’s how you can make this awesome filling.

Caramelised peaches and boerwors vetkoeks

You’re going to need

1 teaspoon brown sugar

Butter for frying

300g wors, I used a chilli wors.

Canned peaches

6 vetkoeks

Handful fresh rocket


1. Grill or fry the wors and set aside to rest.

2. Melt butter and sugar in a pan and throw in chopped canned peaches and allow to caramalise and brown.

3. Slice open the vetkoeks, add in rocket, caramelised peaches and bite sized wors.

4. Top with spoonfuls of Mrs. Balls Chutney and serve.

Best served immediately.

South African Classic – Vetkoeks

South African Vetkoek crispy outside and warm and fluffy on the inside, enjoy them filled with curries mince, cheese and polony, chicken and mayo….. gosh the list just goes on and on. Look out for tomorrows post for more ideas.


5 ½ cups cake flour (+ more if need be)

2 teaspoons of Salt

3 tablespoons sugar

2 1/4 teaspoons of yeast

2 cups lukewarm water

1. In a large bowl, mix salt, sugar, water, and yeast. Set aside for 5 minutes. Add flour then mix dough until everything has come together.

2. Covers with a clean cloth and allow to rise in a warm, draft-free place for 1 to 2 hours or until doubled in size.

3. Turn out the dough on a floured surface, flatten to knock out air bubbles and knead to make firm, you may add flour as needed.

4. Roll out dough in to 2cm thick, and using a 5cm cookie cutter to cut dough.

5. In a large, sauce pan pour vegetable oil, until it is at least 5 centimeters high as too little will result in flat vetkoeks and place on medium heat.

6. Fry until golden brown about 3-5 minutes depending on size. Remove with a slotted spoon and drain on paper towels. Let it cool

Split in half and fill with whatever your heart desires. Serve warm.

Crostini with biltong, camembert and caramelized onion.

I love everything about this unique appetizer. The earthy flavour from the camembert, the sweetness of the caramelized onion and the beautifully sliced biltong.

These glorious morsels are what the Italians call a crostini. Which when translated means little toast. So no doubt I had to throw out the pesto and have a go at this amazing appetizer turning into a South African wonder.

Friends I present to you Crostini with Camembert, caramelized onion and lashings of the most amazing biltong.

The flavours work so very well, these make the perfect starter to any occasion. I mean, carbs + biltong? biltong on carbs? Total winning combination.

Also, I really want to know what your favourite appetizers are?

Here’s what you’ll need

Serves: 4

Prep: 20 minutes

Total time: 30 minutes

1 baguette

3 tablespoons of butter

Balsamic vinegar

1 onion finely chopped

100g moist biltong

1 round camembert cheese


1. Start of by slicing the baguette into 2cm thick slices.

2. Place them on a baking tray and brush with melted butter.

3. Pop tray into a preheated oven of 180°c and remove once lightly toasted then remove from oven and layer on slices of camembert and pop back till cheese has melted.

4. Heat up some butter and sautee the onions on low heat until dark brown, add in a pinch of salt and balsamic vinegar (optional).

5. Spoon caramelized onion on the toasted crostini and top with lashings of moist biltong.

6. Garnish with herb of choice.

Homemade Romany Creams

1 cup of sugar
250g soft butter, I used stork bake
1 tablespoon baking powder
3 cups dedicated coconut
2 cups of sifted flour
1 level teaspoon salt
8 tablespoons of unsweetened cocoa powder dissolved in 125ml hot water

Cream butter and sugar, add the baking powder and cocoa mixture till combined, add coconut and mix well with a spoon. Lastly add flour and salt and mix till you have a soft dough. Roll into balls and press down with your palms and place on baking paper on a tray. Bake at 180° for 12 minutes.

Cool completely before decorating as desired.

I melted a slab of @cadbury_sa with a teaspoon of coconut oil and sandwiched the cookies together.

Hope you try them 😁, have a great weekend everyone.

Moist Carrot & Pineapple Cake


For the cake:

2 cups granulated sugar

1 1/3 cups vegetable oil

3 extra-large eggs, at room temperature

1 teaspoon pure vanilla extract

2 1/2 cups plus 1 tablespoon sifted cake flour

2 teaspoons mixed spice

2 teaspoons baking soda

1 1/2 teaspoons kosher salt

1 cup chopped cashews

450g carrots, grated

1/2 cup pureed fresh pineapple

For the frosting:

250g cream cheese, at room temperature

125g unsalted butter, at room temperature

1 teaspoon pure vanilla extract

250g icing sugar, sifted

For the decoration:

Chopped pecan nuts and pineapple flowers


Preheat the oven to 190°

Butter one 18cm round cake pan. Line with parchment paper, then butter and flour the pans.

Beat the sugar, oil, and eggs together in the bowl of an electric mixer until light yellow. Add the vanilla. In another bowl, sift together 2 1/2 cups flour, the mixed spice, baking soda, and salt.

Add the dry ingredients to the wet ingredients. Mix in the cashews. Fold in the carrots and pineapple. Add to the batter and mix well.

Pour the batter equally into the lined pan. Bake for 20-25 minutes, or until a toothpick comes out clean. Allow the cake to cool completely in the pans set over a wire rack.

For the frosting:

Mix the cream cheese, butter and vanilla in the bowl of an electric mixer until just combined. Add the sugar and mix until smooth.

Frost cake only once completely cooled down. Decorate as desired.

Pecan Nut Pie



140 g cake flour

1 ml salt

80 g cold butter (I used Stork Bake), cut into small cubes

8 ml castor sugar

1 large egg yolk

10 ml iced water

2.5 ml lemon juice


3 eggs

60 g butter, melted

225 ml brown sugar

80 ml golden syrup

5 ml vanilla essence

125 g unbroken pecan halves


To make the pastry, sift the cake flour and salt together.

Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs.

Add the castor sugar to the flour mixture.

Mix the egg yolk, water and lemon juice together and add sufficient to the dry ingredients to make a stiff dough. Knead well.

Wrap the dough in cling film and chill for about an hour.

Roll out the pastry and line a greased 23 cm loose-bottomed pie dish.

Prick the base a few times with a fork.

Bake blind in a preheated 180 °C oven for 10 minutes.

To make the filling, lightly beat the eggs.

Continue beating while ading the butter and brown sugar.

Add the golden syrup and continue to beat until the mixture is foamy.

Add the vanilla essence.

Arrange the nuts in the pastry case and pour the egg mixture on top.

Bake in the preheated oven for 40 minutes.

Allow to cool until the pie is set.

Serve with cream or ice cream.

Cheesy garlic and herb palmiers

I love desserts but sometimes you just need to tuck into something savoury stuffed with cheese, LOTS OF CHEESE! 😁. I swopped the traditional cinnamon sugar filling for mature cheddar, fresh garlic and origanum. The end result was a delicious, savoury brunch side, that my kids and myself were totally impressed with fact they’re already wiped out I’m lucky I even got to take out photos 😅.

I used store bought puff pastry which I’m not ashamed off, more time to spend with my family ❤.

Here’s how you make em’

You’re gonna need:

1 roll of puff pastry

5 tablespoons of salted butter

3 tablespoons of origanum

1 cup of mature cheddar

1 clove mince garlic


1. Open up the puff pastry and brush with melted butter.

2. Sprinkle with fried origanum.

3. Spread the grated cheese on top.

4. Add the minced garlic.

5. Roll pastry up from opposite ends until they meet in the middle.

6. Brush with melted butter mixed with some of the origanum

7. Bake in a preheated oven (180°) for 12-15 minutes or until golden brown.

Hot Fudge Sauce

How good does this look?

Smores cookies drizzled in this rich, velvety and oh so decadent chocolate fudge sauce. This lasts forever in the fridge if it lasts that long!

I have some delicious ideas using this amazing sauce so keep a look out for that.

Once refrigerated the sauce will harden all you have to do is reheat.

How good does this look?

Smores cookies drizzled in this rich, velvety and oh so decadent chocolate fudge sauce. This lasts forever in the fridge if it lasts that long!

I have some delicious ideas using this amazing sauce so keep a look out for that.


1 cup Unsweetened Cocoa Powder

1 cup Natura molasses sugar

1 cup double Cream

133 grams Salted Butter

3 teaspoons Vanilla


In a medium saucepan, gently whisk together the cocoa powder and sugar. Whisk in the cream, then turn the heat to medium and whisk it as it warms up. When the mixture starts to heat up, add the butter and stir it in to melt. Then when the mixture is nice and hot, add the vanilla and stir it to combine. Let the sauce cool in the pan for 5 minutes, then transfer it to a mason jar. Store it in the fridge (it will become solid as it cools).

To serve, scoop out the amount you need and place it in a microwave-safe bowl. Heat it for 20 seconds, then stir and heat for another 10 or until the sauce is warm.