Cookies: Two recipes for holiday baking

Two delicious recipes for holiday baking by Vickie de Beer.

Apricot & Coconut Cookies

If stored in an airtight container, these cookies will keep for two weeks.

Makes 24 cookies

• Cover a 30cm x 24cm baking sheet with wax paper.
• Melt 100 g (1/3 cup + 2 tbsp + 1 tsp) butter and 180 ml (¾ cup) condensed milk in a saucepan over moderate heat. Bring to the boil and simmer over low heat for 2 mins. Stir frequently.  Remove from heat.
• Add 250 g crumbed tennis biscuits, 150 g apricots (shredded), 90 g coconut and 30 ml (2 tbsp) lemon juice and mix well.
• Pour the mixture onto the baking sheet and let it set in the fridge.
• Cut into squares and serve.

Chocolate & Caramel no-bake cookies

Catherine Holidays are synonymous with baking. Here are two delicious recipes for holiday baking at its best: Try these apricot and coconut cookies or make the decadent chocolate and caramel no-bake cookies. Kos Cookies: Two recipes for holiday baking European Druk resep

Genoeg vir: 30 cookies

Nutrition facts: 200 calories 20 grams fat

Metode

• Chop 100 g (1 slab) dark chocolate and 100 g (1 slab) milk chocolate and place into a microwave-proof bowl.
• Set the microwave to defrost and melt the mixture, stirring every 30 seconds until smooth.
• Beat 185 ml (200 g) caramel condensed milk until smooth and add the melted chocolate.
• Mix 10 ml (2 tsp) vanilla essence, 8 tennis biscuits (crumbed), 100 g chopped cranberries, 75 g chopped almonds and 30 ml (2 tbsp) icing sugar into the chocolate mixture.
• Roll into balls and press the top part slightly flat.
• Let the mixture set.

This recipe is also available in Afrikaans: Vakansiekoekies

Also try: Orange Chiffon Cake

S’mores hot chocolate