Kitskoekies (quick cookies)
Another nostalgia one for me. This recipe comes from my grandfather's sister, who used to make it when we visited her at her home in Still Bay. It is very quick to make (hence the name) and keeps well in the fridge for a few weeks, if it lasts that long. Around here it's a firm favourite even for my husband who otherwise avoids anything with raisins.
Ingredients:
1 packet of tennis biscuits
125 grams butter
1 egg (beaten)
250 grams of cake mix (the raisin and sultana mixture used for fruit cake)
1/2 cup sugar
1 t vanilla
Method:
Place tennis biscuits in the bottom of a square oven dish (it should take about 9 biscuits for the volume in this recipe). Slightly crush the rest of the biscuits in the pack. Melt the butter and sugar, add the dried fruit and biscuits, and then the beaten egg. Heat until just boiling, while stirring to avoid the egg scrambling. Add the vanilla and then spoon onto the prepared biscuits in the dish. Allow to cool, cut into blocks and store in the fridge.
Ingredients:
1 packet of tennis biscuits
125 grams butter
1 egg (beaten)
250 grams of cake mix (the raisin and sultana mixture used for fruit cake)
1/2 cup sugar
1 t vanilla
Method:
Place tennis biscuits in the bottom of a square oven dish (it should take about 9 biscuits for the volume in this recipe). Slightly crush the rest of the biscuits in the pack. Melt the butter and sugar, add the dried fruit and biscuits, and then the beaten egg. Heat until just boiling, while stirring to avoid the egg scrambling. Add the vanilla and then spoon onto the prepared biscuits in the dish. Allow to cool, cut into blocks and store in the fridge.
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