Oats Squares

Ruaan

Ingredients
oil, for greasing
100g butter, cubed
100g golden syrup
50g mixed seeds, such as pumpkin, sunflower, linseed and sesame
50g dried cranberries
50g raisins
50g dried apricots, cut into sixths
250g oats
1 large free-range egg, beaten

Method
Preheat the oven to 180C . Lightly oil a shallow 20cm loose-based square cake tin and line the base and sides of the tin with baking parchment.

Melt the butter and syrup together in a large saucepan over a low heat, stirring regularly with a wooden spoon. Take off the heat and stir in the seeds, cranberries, raisins and apricots and oats. Stir in the egg.

Spoon into the prepared tin and press until well flattened. (It’s important that the oats are pressed well, so that they stay firm enough to cut when baked. Use the back of a metal spoon to make sure they are fully compressed). Bake for 18–20 minutes, or until golden and lightly browned around the edges.

Mark the baked oats into 12 pieces without cutting all the way through, this will make it easier to cut the squares when it’s cool. Leave until cold then cut the squares with a sharp knife.

Store in an airtight container, interleaved with baking parchment or foil for up to three days.

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Oats koekies

Rohanja

Bestanddele
2 k suiker
2 k meel
2 k oats
4 ml sout
250 g botter
30 ml stroop
10 ml koeksoda
60 ml water

Bestanddele
Meng suiker, meel, oats en sout saam. Smelt botter en stroop saam. Los koeksoda in water op en roer by stroopmengsel. Meng meel en stroopmengsel goed saam. Bak 15 min. by 150° tot goudbruin.

Lekker ontbyt koekies sonder meel

…..en gesond ook. Jy kan dit warm eet met ñ bottertjie of sommer net so koud!

Resep en Foto: Wilma Blom

 

 

 

 

 

 

 

 

 

 

2 koppies oats
3/4 koppie fructose of bruin suiker
1 teelepel bakpoeier
2 eiers
2 piesangs , fyn gedruk
Klapper (opsioneel)

Meng al die bestanddele saam en skep in ñ gespuite muffin of kollewyntje pannetjie.
Bak in vooraf verhitte oond 200°
Baktyd ….tussen ek 17 min en 20 min.

Resep: Wilma Blom

Chocolate Rolled Cookies

Ingredients 
1/2 cup flour 
1/2 cup powdered sugar 
1/4 cup sifted cocoa 
1/2 cup golden syrup 
1/2 cup butter 
1/2 tsp. vanilla essence 
1 cup nestle cream. 

Method 
Combine 1/2 cup flour, 1/2 cup powdered sugar, and 1/4 sup sifted cocoa.

Heat 1/2 cup golden syrup till boiling, take off the heat

Add 1/2 cup butter and stir until the butter has melted.

Add 1/2 tsp. vanilla essence and flour. 

Mix well.Drop 2 tsp. of batter per cookie into greased baking trays.

Be sure to place them far apart as they spread a great deal. 

Make only 4 to 5 at a time as they have to be rolled immediately.

Bake at 180 C for 5-7 mins.

Cool for for 1 min. 

Loosen cookie with a knife and quickly roll it around the greased handle of a wooden spoon. 

Let it cool, then carefully ease it off and cool completely on a wire rack.

Store in an air tight tin. 

Spicy oat Biscuits – makes about 40 biscuits

 

125 g butter                                
10 ml grated lemon rind
½ c white sugar                            
½ c brown sugar
1 egg                                            
300 ml cake flour
2 ml salt                                      
2 ml bicarb of soda
10 ml cinnamon                             
2 ml mace
1 ½ c rolled oats                            
2 ml nutmeg
60 ml chopped walnuts

NB!! DO NOT GREASE BAKING PANS

1.        Pre-heat oven to 180*C (350*F)
2.       Sift flour, salt, bicarb & spices
3.       Beat egg
4.       Cream butter, lemon rind & sugars
5.       Add egg, mix
6.       Gradually add four mixture with the oats & nuts to creamed mixture
7.       Mix lightly but thoroughly
8.       Take some dough & shape into balls just smaller than walnuts.
9.       Place on UNGREASED baking sheet
10.    Bake for 12 – 15 minutes.
11.     Allow to cool on wire rack.

Crunchie Family Favourites – makes about 100 biscuits

 
250 g butter/marg         
1 ½ c sugar
30 ml peanut butter      
2 c rice crispies
2 eggs                                     
1 ½ c coconut
5 ml bicarb of soda       
2 c cake flour
5 ml salt                       
1 ½ c rolled oats
15 ml vanilla essence
1.        Pre-heat oven to 190*C (375*F).
2.       Grease the baking trays.
3.       Mix the bicarb, salt, rice crispies, coconut, flour & oats. Mix well.
4.       Cream the marg & sugar.
5.       Add the peanut butter, cream well.
6.       Beat in egg.
7.       Add the vanilla essence, mix well.
8.       Add the dry ingredients, mix well.
9.       Roll into small balls and place well apart on the baking trays, allowing room for spreading.

10.    Bake for 10-15 minutes or until golden brown.

CINNAMON OATS BISCUITS

from Poppie Oosthuizen

250 ml cake flour
45 ml cocoa powder
5 ml baking powder
2 ml bicarbonate of soda
2 ml salt
2ml ground cinnamon
125 g butter
125 ml brown sugar
1 extra large egg
5ml vanilla essence
310 ml (1¼ cup) Jungle Cinnamon Oats
125 ml white chocolate chips
125 ml coconut

1. Preheat oven to 180ºC. Grease a baking sheet.
2. Stir together the flour, cocoa, baking powder, bicarbonate of soda, salt and cinnamon; set aside.
3. Cream together the butter and brown sugar. Beat in the egg and vanilla essence.
4. Stir butter mixture into the dry ingredients using a wooden spoon.
5. Mix in the Jungle Cinnamon Oats, chocolate chips and coconut.
6. Drop tablespoonfuls onto the greased baking sheet, leaving 4 cm between biscuits.
7. Bake for 10 – 12 minutes, or until done. Allow biscuits to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Makes ± 25 biscuits, depending on size

HAWERMOUT PIESANGBROOD

Baie dankie vir hierdie juweel Retha

Ek hoop dat jy die heerlike resep kan gebruik – dit is heerlik in die kosblik vir kinders en selfs manlief sal dit geniet. Kan dit ook voorsit met ‘n laatontbyt, of kan sommer so in die hardloop gekou word wanneer die tyd min is in die oggend en honger maag roep na iets – heerlik met botter, heuning en selfs grondboontjiebotter. Kan ook in muffin panne gebak word.

HAWERMOUT PIESANGBROOD

2 eiers
250 ml sagte bruinsuiker
50 ml sonneblomolie
50 ml heuning
250 ml hawermout
375 ml koekmeel
5 ml bakpoeier
2 ml sout
5 ml gemengde speserye
125 ml melk
3 oorryp piesangs, baie fyn gedruk
15 ml vars suurlemoensap

Stel die oond op 180 grade C. Smeer groot of 2 kleiner broodpanne/muffinpanne baie goed met botter of margarien of bespuit met kleerwerende middel.
Klits die eiers, suiker, olie en heuning saam tot dit goed gemeng is.
Gooi die hawermout, meel, bakpoeier, sout, speserye em melk by en meng dit goed.
Roer die piesangs en suurlemoensap by.
Skep die beslag in die broodpan of panne en bak dit 45 minute tot goudbruin en gaar. Laat dit rukkie in pan afkoel en keer dit op draadrakkie uit om heeltemal af te koel.

Resep vir Sjokolade Koekies

Estelle Lotter

Bestanddele
125 g Margarien
750 ml Hawermout
500 ml Suiker
250 ml Klapper
125 ml Kakao
5 ml Vanieljegeursel
125 ml Melk

Metode
Smeer ‘n bakplaat met margarien. Meet margarien, suiker, kakao en melk af in ‘n kastrol. Skakel plaat aan op matige hitte. Plaas kastrol op plaat en roer mengsel tot kook. Skakel plaat op lae hitte en laat die mengsel presies 5 minute kook. Haal van plaat af. Roer hawermout, klapper en vanielje by en meng goed. Skep klein klontjies met teelepel op bakplaat terwyl dit nog warm is. Laat staan tot styf en afgekoel is.