Enjoy Responsibly. Not for Sale to Persons - Tant Sannie Se Melktert
Tant’ Sannie Se Melktert is a South African favourite. From small beginnings in the Karoo – and a secret recipe – this smooth, creamy liqueur has since become a legend. We’ve selected the best and most delicious recipes submitted by fans of Tant’ Sannie. However many you try, you’re sure to taste true delight.
CONTENTS NO BAKE DESSERTS - Page 80 - Milk Tart Cheesecake p 81 - CocaMelkMisu p 82 - Tant’ Sannie se Melktert Likeur Toffie p 85 - White Chocolate Mousse Trifle with Roasted Peaches p 86 - Tant’ Sannie se Melktert Likeur Vrieskas Fudge Nagereg p 88 - Tant’ Sannie’s Fudge Horinkies p 88 - Tant’ Sannie ‘s Uncle Matteo’s Tiramisu p 90 - Tant’ Sannie se Melktert Truffle Fudge p 93 - Tant’ Sannie’s Biscuit Fudge p 94 - Tant’ Sannie Tiramisu Cheesecake p 97 - Pannekoek met Melktert Vulsel p 98 - Tant’ Sannie’s Ganache & Banana Spring Rolls p 101 - Dessert Roosterkoek with a Milk Tart and Rooibos Quince Filling p 102 COLD DESSERTS - Page 106 - Yvy ‘s Eggnog p 107 - Boozy Cinnamon Bun Ice Cream with Caramel Coated Almonds p 109 - Tant’ Sannie se Apricot Semifreddo p 110 - Melktart Ice Cream in Phyllo Cups p 112 - Kersie Vrieskas-Kaaskoek p 113 CHEF’S DESSERTS - Page 6 Click on the page numbers to jump to the recipe Chef Benny pg 8 Carey Erasmus pg 12 Sue-Ann Allen pg 16 Chef Scott pg 20 BAKED DESSERTS - Page 24 WINNING RECIPE - Page 4 - Baked Caramel and Tant’ Sannie Cheesecake p 25 - Tant’ Sannie’s Cinnamon Créme Caramel p 26 - Milk Tart Èclairs p 28 - Tant’ Sannie se Millefeuille p 30 - Cinnamon, Orange and Chocolate Cheesecake p 32 - Tisha’s Tipsy Apple Caramel Tart p 34 - Landa’s Doughnuts p 36 - Tant’ Sannie se Spiked Cinnamon Buns p 38 - Tant’ Sannie se Melktert-en-Pekanneut Beskuit p 40 - One Bowl Chai Spiced Cake with Tant’ Sannie Buttercream p 42 - Tant’ Sannie’s Best Apple Malva Pudding p 44 - Tant’ Sannie-se-Appeltert p 46 - Gateau Basque with a Tant’ Sannie Heart p 47 - It’s Inside and On Top p 48 - Pavlova ala Sannie p 53 - Easy Brown Sugar Macarons with Caramelised White Chocolate Ganache p 54 - Tant’ Sannie’s Marvellous Muffin Trifle p 56 - Tant’ Sannie se Choco-Flan Cake p 58 - Plus One’s p 60 - Melktert Ystervarkies p 62 - Tant’ Sannie se Melktert Cups p 65 - Vanilla Koek met Tant’ Sannie se Melktert Skop p 66 - Tant’ Sannie’s Lamingtons p 69 - Tant’ Sannie’s Drunken Doughnuts p 70 - Milk Tart Meets Cupcake p 73 - Melktertjie Millefeuille p 74 - Tant’ Sannie se Melktert Créme Brûlée p 76
TANT’ SANNIE RECIPE CHALLENGE WINNING RECIPE TANNIE SANNIE’S MOUSSE COOKIE CUPS INGREDIENTS Cookie Cups 1 cup cake flour 1/4 cup cocoa 1/2 tsp baking soda 1/4 tsp salt 1/2 cup butter 1/4 cup white sugar 1/2 cup brown sugar 1 large egg 1/2 tsp vanilla essence 1/4 cup roughly chopped pecans Handful of assorted chocolate blocks (I used 2 blocks of white, 1 block 70% dark and 1 block milk chocolate.) Cookie Cups Preheat the oven to 180°C and well-grease a muffin pan. Chop up the chocolate blocks and pecans into rough, small pieces and put aside. In a bowl, cream together the butter and the sugars.
Add the egg and vanilla essence. In a separate bowl, mix together the flour, cocoa, baking soda and salt. Add this mixture slowly to the butter mixture. Scoop out roughly 2 tbs of mixture into each muffin tin and press down to create a cup shape in the middle. Bake for 10 to 13 minutes until they are mostly set but still slightly soft in the middle. Using a tablespoon, flatten down the centres to create a cup shape in the centre. Remove from the muffin pan and allow to cool completely (silicon muffin casings work best to keep their shape but a well greased pan is also fine). Mousse Place the mixing bowl and beaters in the fridge to cool for at least 15 to 20 minutes.
Sprinkle the gelatin over the cold water in a jug, stir and let stand for 1 minute to soften. Then add the boiling water and stir until all the gelatin has dissolved. Allow to stand and cool. Place the sugar in a mixing bowl and add the whipping cream. Beat at a medium speed until stiff peaks form. Gradually and slowly pour the Tant’ Sannie, vanilla essence and the gelatin mixture into the whipping cream while continuously beating at a high speed. Do this until completely blended and it holds a soft shape when the whisks are lifted. Leave to thicken for at least 5 minutes. To assemble the cookies, put the mousse in a Ziploc bag.
Cut the tip off the end of the bag and gently fill the middle of each cooled cookie cup with mousse. Top with a dollop of the leftover whipped cream. Makes 10.
Our winner, Katelyn-Mae Carter. Mousse 2 tsp unflavoured gelatin 2 tbs water 1/4 cup boiling water 1/2 cup sugar 1 1/2 cups whipping cream (cold) 1/2 cup Tant’ Sannie se Melktert 1 tsp vanilla essence Garnish Dash of ground cinnamon Edible gold dust 4 5
CHEF BENNY A judge in the latest season of MasterChef South Africa and Ultimate Braai Master, Chef Benny’s authority and experience equip him to evaluate contestants with a high degree of expertise.
This perfect gentleman is passionate about sharing his culinary knowledge with his peers and with the contestants, and sets the bar for aspiring chefs countrywide. INGREDIENTS 500 ml full cream milk 35 ml Tant’ Sannie se Melktert 1 tsp vanilla essence 2 tbs melted butter Pinch of salt 3 egg yolks Whipped Cream 250 ml cream 25ml Tant’ Sannie se Melktert Zest from one clemengold/naartjie 4 tbs coconut sugar 1 tsp ground cinnamon 2 tbs flour 1 heaped tbs cornflour Zest from one naartjie 1 mosbolletjie loaf Cinnamon Sugar for Dusting 50 gr castor sugar 1 teaspoon ground cinnamon In a medium saucepan, combine the milk, Tant’ Sannie, vanilla essence, butter, coconut sugar and cinnamon – heat on the stovetop for a few minutes.
In a smaller mixing bowl combine the flour, cornflour, salt and three egg yolks – add a little bit of milk and mix until you have a smooth paste. Mix this floury paste into the warm milk mixture and whisk through.
Beat the egg whites until stiff, add the naartjie zest and fold into the warm milk mixture. Return the bowl to the microwave and cook for another few minutes, while whisking, until the mixture has thickened. Leave to cool. Place one slice of bread on the open jaffle iron and scoop about 1 – 2 tablespoons of milk tart filling into the centre. Top with another slice of bread and carefully close the jaffle iron and place it on the hot grill. Keep an eye on the jaffle iron by turning it every minute or so. Toast the jaffles on each side until brown. Beat the cream until stiff and add the Tant’ Sannie and zest of naartjie.
Dust the finished jaffles with cinnamon sugar and serve hot with whipped cream. Delicious!
MILK TART JAFFLES 8 9
1 cinnamon stick 1 egg 1/2 cup sugar 2 tbs flour 2 tbs cornflour 1 tsp vanilla paste 80 ml Tant’ Sannie se Melktert Large tbs butter For the Pastry Cream butter and sugar together in a bowl. Add the egg, beating it to mix well. Add the flour, baking powder and salt. Combine thoroughly to form a stiff dough. Press the dough evenly into a tart tin. Blind bake at 180°C for 30 minutes or until the pastry is golden and crispy. For the Filling Place milk and cinnamon stick in a pot. Bring to the boil then discard cinnamon stick. Whisk together eggs, flour, sugar, cornflour and vanilla.
Pour the hot milk into the egg mixture, whisking continuously. Return milk mixture to the pot and cook on medium heat until thickened. Stir through the Tant’ Sannie and a spoonful of butter. Pour milk mixture into baked pastry shell. Sprinkle over ground cinnamon. Leave tart to cool completely before serving.
TANT’ SANNIE MELKTERT INGREDIENTS 125 g butter, softened 1/2 cup castor sugar 1 egg 2 cups cake flour 1 tsp baking powder pinch of salt 2 1/2 cups milk 1 tsp ground cinnamon 10 11
CAREY ERASMUS To her many clients, this Cape Town based foodie is the ‘kitchen fairy’, magically creating recipes and beautiful imagery in a fuss free, fun and friendly manner. A trained development chef, Carey also consults, develops and implements menus for restaurants and cafes. See her blog, Bits of Carey and Instagram. INGREDIENTS Poached Guavas 6 - 8 ripe firm guavas, peeled and halved 2 cups water 1 cup castor sugar 2 cinnamon sticks 5 star anise 5 cloves Tant’ Sannie & Rooibos Infused Ideal Milk 1 tin of full cream Ideal milk (evaporated milk) 3 Rooibos tea bags 1/2 cup Tant’ Sannie se Melktert Poached Guavas Heat the water, sugar and spices together until simmering.
Add the prepared guavas and simmer gently uncovered for 15 – 20 minutes (or until tender but not mushy). Remove with a slotted spoon and allow to cool completely.
Meanwhile, reduce the sugar water mixture to half the amount to create a thin syrup. Allow to cool completely before pouring over cooled guavas. Keep chilled until ready to serve. Infused Ideal Milk Bring the Ideal milk, Tant’ Sannie and Rooibos tea bags to the boil. Lower heat and gently simmer for 10 minutes. Remove from the heat and allow to steep for as long as possible. Allow to cool, then chill until ready to serve. Oat Crumble Mix crumble ingredients together until well combined and crumbly. Spread out onto a baking sheet and bake at 180°C for +- 20 minutes or until golden and crunchy.
To Serve Serve poached guavas in bowls with infused Ideal milk and top with oat crumble! Eat immediately! On colder days, serve guavas warm. Serves 4-6. ‘GROWN UP’ GUAVAS & IDEAL MILK Oat Crumble 1/2 cup cake flour 1 cup rolled oats 1/2 cup ground almonds or desiccated coconut 1/2 cup castor sugar 125 g salted butter, melted 12 13
INGREDIENTS 2 cups vanilla ice cream A splash of milk 2 shots (or more) of Tant’ Sannie se Melktert Ground cinnamon to taste Blend ice cream and Tant’ Sannie together until a milkshake consistency is reached. Add cinnamon to taste. Pour into 2 glasses and sprinkle with cinnamon. Enjoy! TANT’ SANNIE SE MELKTERT DOM PEDRO 14 15
SUE-ANN ALLEN Sue-Ann was runner-up in the 1st season of Masterchef South Africa and has appeared on Top Billing, Expresso and Pasella. She is a regular on the Afternoon Express show, and is also the co-author of Gourmet Sisters, the cookbook which won the Gourmand Best First Cookbook SA 2014 award.
INGREDIENTS 5 large egg yolks 1/4 cup granulated sugar 1 cup whipping cream 1/4 cup Tant’ Sannie se Melktert 1 tsp vanilla paste Pre-heat the oven to 150°C. Make sure ingredients are at room temperature before using them. In a bowl mix together the egg yolks and sugar until creamy and pale golden in colour. Add the cream and mix well, followed by the Tant’ Sannie liqueur and vanilla paste. Blend well, strain into another bowl to remove any air bubbles. Pour into mini ramekins and place in a baking dish. Carefully fill the dish with boiling water so that the water comes up 3/4 of the way to the top of the ramekins.
Bake until set (about 40 minutes). Carefully remove the pan from the oven and leave to cool. Remove the ramekins and place in the fridge until set (about 1 hour).
Before serving sprinkle about 2 tsp of sugar over each top and melt the sugar with a small blowtorch, or place under the grill until melted. Allow the sugar to harden. Serve as is or with spoonfuls of vanilla ice cream. TANT’ SANNIE SE MINI CRÈME BRÛLÉE 16 17
INGREDIENTS 60 ml Tant’ Sannie se Melktert 600 ml ice cream 200 ml fresh cream (whipped) For the Ginger Biscuit Crumble 120 g ginger bscuits 2 tbs melted butter For the Caramel 1/2 cup sugar 3 tbs butter 1/4 cup Tant’ Sannie se Melktert Chocolate and cinnamon sticks to garnish Place the sugar in a heavy based pan/saucepan and allow it to melt slowly and completely over medium heat, stirring with a rubber spatula or wooden spoon.
Clumps will form and turn a dark amber colour. Slowly add the butter and mix to incorporate for about 2-3 minutes (a whisk helps as the mixture can separate). Slowly drizzle in the Tant’ Sannie while stirring (the liqueur is cooler than the caramel and will rapidly bubble when added). Remove from the heat and allow to cool so that it thickens. For the sundae, whisk the Tant’ Sannie into 400 ml of the frozen ice cream slowly so that it does not become too liquid – you want a thick milkshake-like texture. Whisk the cream to stiff peaks. Make your biscuit crumble by placing the biscuits and melted butter in a Nutri Bullet or small food processor and blitz to a fine crumb.
To assemble, glaze each sundae glass well with the cooled caramel, then layer starting with the ginger crumble, then spoon some ice cream, followed by the ‘milkshake mix’. Continue until all is used, then top with whipped cream and a spoon of caramel, garnish with grated chocolate and a cinnamon stick.
TANT’ SANNIE’S SUNDAE WITH HOMEMADE CARAMEL 18 19
CHEF SCOTT Andile Sikhakhane, known as Chef Scott, has international and local experience. He has turned his passion into a successful business, providing private chef services, gourmet catering and styling and consulting for restaurants. His popular private dining event, the Culinary Experience is held every two months in Durban and Johannesburg. INGREDIENTS For the Panna Cotta 3 cups cream 1/2 cup sugar 2 tsp of vanilla extract 10 g unflavored & clear gelatin powder 6 tbs cold water 250 ml Tant’ Sannie se Melktert In a pot, heat the cream and Tant’ Sannie se Melktert over a medium heat, add the sugar and vanilla extract.
Whisk until the sugar dissolves, make sure the cream mixture doesn’t boil. Add 2 Rooibos teabags and let soak in. Press and remove from the pot. In a separate bowl, mix in the gelatin powder with the water, stir it then add into the cream mixture and whisk. Once mixed perfectly, remove from the stove. Pour the mixture into serving glasses or a muffin tray (if you’re making a lot and don’t have enough cups, use the muffin tray). Let it sit at room temperature until cooled down, then cover with cling film and keep in the fridge. In a pot over medium heat add frozen berries, and sugar. Let it cook slightly and then remove from heat to cool.
TANT’ SANNIE SE ROOIBOS & VANILLA PANNA COTTA 2 Rooibos teabags For the Berry Coulis 125 g packet frozen berries 50 g sugar Shortbread biscuits (For serving) Chocolate for shavings (For serving) 20 21
INGREDIENTS For the Pastry 2 cups flour 1 egg 1/2 cup sugar 2 tsp baking powder 125 g butter Pinch of salt For the Pastry Cream butter and sugar. Add the egg and beat well. Add the remaining ingredients and make a stiff dough. Press into one or two round cake tins/pie dishes and bake at 180°C until light brown. For the Filling In a saucepan, bring the milk to the boil. In another bowl, beat the eggs until stiff, add the sugar, flour, cornflour and salt. Mix well. Pour the boiling milk into the mixture and stir well. Return to the stove and stir well until the mixture thickens. Add butter and vanilla essence and pour into the cooked shell.
Allow to cool in the fridge, then sprinkle with cinnamon. Makes about 20.
TANT’ SANNIE’S MILK TART For the Filling 3 1/2 cups milk 1 cup Tant’ Sannie se Melktert 2 1/2 tbs cornflour 1 cup sugar 3 eggs Pinch of salt 2 1/2 tbs flour 1 tsp vanilla essence Big spoon of butter 22 23
BAKED CARAMEL & TANT’ SANNIE CHEESECAKE by Juanita Loubser INGREDIENTS 3 tubs cream cheese 500 ml cream 500 ml plain thick yoghurt 100 ml Tant’ Sannie se Melktert 5 eggs 150 ml cornflour 100 ml cake flour 15 ml sugar Mix all the ingredients well with a hand mixer. Pour into a loose-bottomed cake tin or a tart bowl. Remember to put a crumb base at the bottom.
Bake for 80 minutes on low heat at 160°C. Switch off oven. When the cheesecake is cool, place it in the fridge to chill. Next day remove from cake tin and top with caramel condensed milk, chocolate and caramel popcorn. Serves 12.
BAKED DESSERTS p 40 p 66 p 69 p 76 p 44 p 53 Click on the pictures below to jump to the recipes 24 25
TANT’ SANNIE’S CINNAMON CRÈME CARAMEL by Gerda Burger INGREDIENTS 200 ml castor sugar 80 ml water 125 ml Tant’ Sannie se Melktert 250 ml cream 2 cinnamon sticks 2 eggs + 4 egg yolks 10 ml vanilla essence Preheat oven to 150°C. Heat 160 ml of the sugar and water in a saucepan on high heat, stirring until the sugar dissolves. Bring to the boil and cook for about 8 minutes until the mixture is golden. Pour into 4 x 180 ml ramekins. Set aside until the caramel is set.
Heat the Tant’ Sannie, cream and cinnamon in a saucepan on medium heat until it just comes to a boil. Remove from heat and discard the cinnamon.
Beat together the eggs, extra yolks, remaining 40 ml sugar and vanilla until combined. Slowly add the cream mixture, whisking to combine. Strain through a sieve and divide between the ramekins. Line a deep roasting tray with a tea towel and place the ramekins on top. Pour enough boiling water into the tray to come halfway up the sides of the ramekins. Bake for about 35 minutes or until set. Remove from the tray and cool to room temperature. Refrigerate for at least 2 hours or overnight. Run a knife around the side of each crème caramel and pull away from the sides by pressing and pulling around the sides on top with your fingers.
Turn out onto plates. Serves 4.
INGREDIENTS Chantilly Cream 160 ml cream 10 ml icing sugar Ganache Topping 150 g white chocolate, broken into blocks 60 ml Tant’ Sannie se Melktert Ground cinnamon, to dust Preheat the oven to 220°C and grease a large baking tray. Sift together the flour and salt. Bring the water and butter to the boil in a saucepan on medium heat. Add the flour all at once and stir quickly with a wooden spoon for about 3 minutes until a ball forms. Cool to room temperature. Add the eggs one at a time, stirring vigorously to incorporate. Spoon into a piping bag fitted with a 2 cm round nozzle and pipe 7 cm-long strips on the prepared trays, leaving space for rising in between.
Sprinkle water over, to create steam. Place the èclairs in the oven, decrease the heat to 180°C and bake for about 25 minutes or until golden and puffed. Decrease the heat to 160°C and bake for about 10 minutes or until dried out. Cut the éclairs open lengthways and cool on wire racks. For the filling, mix a little Tant’ Sannie with the custard powder to form a smooth paste. Add the remaining Tant’ Sannie. Microwave in a large bowl for about 4 minutes, stirring every minute, until cooked and thickened. Cool completely, stirring often to prevent a skin from forming. Spoon the cooled filling into the bases of the eclairs.
For the Chantilly cream, beat the cream until soft peaks form. Fold in the icing sugar. Spoon into the tops of the éclairs and sandwich together with the bases. For the ganache, heat the chocolate and Tant’ Sannie together for about 1 minute, stirring every 30 seconds, until smooth. Drizzle over the tops of the éclairs and dust with cinnamon.
MILK TART ÈCLAIRS Èclairs 125 ml cake flour Pinch salt 125 ml water 55 g butter 2 medium eggs Milk Tart Filling 250 ml Tant’ Sannie se Melktert 30 g custard powder by Elmarie Louw 28 29
INGREDIENTS 1 tsp vanilla extract 4 tbs Tant’ Sannie se Melktert 250 ml fresh cream whipped until thick 10 sheets phyllo pastry Melted butter for brushing over the pastry Icing sugar for dusting TANT’ SANNIE SE MILLEFEUILLE 385 g can condensed milk 600 ml full cream milk 2 beaten eggs 50 g butter 4 tsp cornflour (heaped) Pinch of salt by Glynis Mitchell Filling Bring the condensed milk and milk to the boil together in the microwave.
Mix the cornflour with a little milk and add to the egg mixture with a pinch of salt. Add this together with the butter to the milk mixture. Stir well. Microwave until thickened, keeping a sharp eye out on it (this doesn’t take long, so be careful). Remove from the heat and add the vanilla. Cool completely. When cool add the Tant’ Sannie. Mix well, then fold in the whipped cream. Refrigerate.
Pastry Place one sheet phyllo onto a flat surface and brush with melted butter. Repeat with 9 more sheets. Cut into rectangles of approximately 8 x 10 cm. Place on a baking tray and bake in a preheated oven at 180°C for about 15 minutes. Cool completely. Place the cooked pastry on serving dishes. Remove the top few layers and spoon the chilled filling on top. Put a few more layers of pastry on top of the filling and repeat. Dust the top layer of pastry with sifted icing sugar. Serve with sliced strawberries. Serves 12. 30 31
INGREDIENTS Crush the biscuits by placing them in a bag and bashing them on the counter with a rolling pin.
Or if you have a food processor, give them a whirl in there. Mix in the butter, either by hand or in the food processor. Press this mixture into a well-greased springform cake tin, going ever so slightly up the sides (just a bit). Cover this with cling wrap and place in the fridge for an hour. If your oven is as slow as mine, this is when I turn the oven up to 180°C. While you wait for your oven to heat up, and the biscuit base to harden a bit in the fridge, mix together the eggs, softened cream cheese and sugar until well combined. However, if you are looking for a more bitter chocolate taste, leave around 25 g or so of sugar out (or to your liking, as this does get sweet).
Place a pot of water on the stove and turn the heat up just enough for the water to simmer. Set a heatproof bowl on top of the pot, making sure the water is not touching the base, and break the chocolate into the bowl. Keep your eye on the chocolate at all times, stirring as it melts with a silicone or wooden spoon.
Remove from heat after melting, and stir in the cream cheese mixture, and the Tant’ Sannie se Melktert. Remove the biscuit base from the fridge and pour in the mixture. Bake in the oven for 60 minutes, but check on it at around 45 minutes. Remove from the oven once the top of the cheesecake has set, but there is still a slight wobble in the centre. If you are worried about overcooking, you can bake the cheesecake in a water bath. Leave to cool and serve warm with a good glug of Tant’ Sannie se Melktert spiked cream. Serves 10.
CINNAMON, ORANGE & CHOCOLATE CHEESECAKE 125 g melted, unsalted butter 250 g crushed Tennis biscuits (cinnamon flavour) 750 g softened full-fat cream cheese 5 extra large, free-range eggs 200 g Lindt orange dark chocolate 125 g sugar 100 ml Tant’ Sannie se Melktert Ayrshire pouring cream for serving by Kirsten Birch 32 33
INGREDIENTS Beat eggs and sugar until white, then add the milk, butter, flour and salt. Mix through with an electric mixer until smooth. Put the mixture into a pie dish and place apple pieces all over the pie mixture. Bake for 45 minutes until the cake tester is clear. Then bring the sugar, cream, milk and Tant’ Sannie to the boil and add caramel essence. When the tart is removed from the oven, spoon the sauce over it until it is drenched. Cool and place in the fridge. Best served with caramel or vanilla ice cream. Serves 12. This dessert recipe is dedicated to my sister-in-law.
TISHA’S TIPSY APPLE CARAMEL TART Tart 1 1/2 cups sugar 2 cups self raising flour 4 large free range eggs 4 tbs butter (melted) 1/2 cup milk Pinch of salt 1 tin pie apples by Melanie Greyling Sauce 1 1/2 cups sugar 1 1/2 cups fresh cream 1 cup milk 80 ml Tant’ Sannie se Melktert 2 tbs caramel essence 34 35
INGREDIENTS 200 g butter 2L oil for frying 6 cups brown sugar 3 cinnamon sticks 3 cardamom pods Desiccated coconut to sprinkle LANDA’S DOUGHNUTS 1.2 kg flour 1 packet instant dry yeast 1 cup sugar 1/2 tsp salt 3 eggs 500 ml Tant’ Sannie se Melktert 500 ml lukewarm water by Yumnah Stain Mix all the dry ingredients together in a large basin. Rub the butter in the flour mixture until completely mixed through. Beat the eggs in a separate bowl and add Tant’ Sannie and lukewarm water together. Combine the egg mixture with flour mixture and knead to a firm but soft dough. Close the bowl tightly and let it rise for one and a half hours.
Make a sugar and cinnamon syrup on the stovetop. Warm 2 litres of water in a pot and add 6 cups of brown sugar to water. Also add 3 cinnamon sticks and 3 cardamom pods to the water and bring to a boil while stirring. Remove from the stove when the syrup is sticky on the spoon.
When the dough has risen to double its size, it’s ready to be fried in hot oil. Rub enough cooking oil on the table to place dough balls. Remove dough from basin and cut into equal sizes about the size of a golf ball. Roll the balls in your hands (use a little cooking oil to prevent them from sticking to your hands). Place a few dough balls at a time in the pot and fry. Pull the round ball just on the edges to form it into a longer shape. After frying, dip in the warm syrup and coat with desiccated coconut. Makes 50. 36 37
INGREDIENTS In the bowl of a stand mixer, combine warm milk, yeast, sugar, salt, butter, and eggs.
Add in flour. Use a dough hook, turn the mixer on to a low speed. Once the flour starts to incorporate into the dough, increase the speed to a medium range. Add more flour as necessary so that the dough pulls away from the sides of the bowl. The dough mixture should be tacky, but not stick to your hands. It should be soft. Add more flour until the dough reaches the desired consistency. The amount of flour you add in bread making is always an approximation and you should go by feel. Transfer the dough to a lightly greased bowl. Cover with a towel and let rise until double in size (about 1 hour).
Lightly grease a muffin tin.
Punch down the dough and roll into a 30 cm by 20 cm rectangle. Brush the dough with 1/2 cup melted butter. In a bowl, combine the brown sugar and cinnamon. Sprinkle on top of the melted butter. Roll up tightly lengthwise so you have one long roll. Use plain dental floss or a sharp knife to cut the dough into 12 seperate 3 cm slices. Place the slices onto a lightly greased muffin pan. Cover and let rise for 30 to 45 minutes. Preheat oven to 160°C. Bake the rolls for about 18 minutes, until just kissed with brown on top. While the cinnamon rolls are baking, make the cream cheese glaze by using a hand mixer to whip together cream cheese and butter in a bowl until light and fluffy.
Whip in powdered sugar and Tant’ Sannie, add enough to achieve a drizzle-like consistency. Frost the rolls while still warm. Serve immediately or cool and store. Serves 12. Stays good for 3 days.
TANT’ SANNIE SPIKED CINNAMON BUNS Dough 1 cup warm milk 1 packet instant yeast 2 tbs white granulated sugar 1/2 tsp salt 3 tbs butter (softened) 1 large egg 3 cups cake flour by Keshia Louw Filling 1/2 cup melted butter 1 cup brown sugar 2 tbs ground cinnamon Glaze 110 g cream cheese (softened) 1/4 cup butter (softened) 1 to 1 1/2 cups powdered sugar 3 tbs Tant’ Sannie se Melktert 38 39
BESTANDDELE Voorverhit oond tot 180°C. Meng die bruismeel, bakpoeier, sout en kaneel saam. Voeg die klapper en suiker by en meng deur. Vryf die botter met die vingerpunte in tot deeg soos krummels lyk.
Voeg die gekapte neute by en meng. Meng die kondensmelk, Tant’ Sannie se Melktert likeur en karringmelk goed saam en voeg dit by die droë bestandele. Meng en knie dan effens deur tot goed gemeng. Druk die deeg vas in ‘n beskuitpan en maak gelyk. Bak vir ± 40 - 50 min tot mooi bruin. Laat effens afkoel in pan, keer dan uit op ‘n draadrak en laat heeltemal afkoel. Sny beskuit in stukke en droog uit in oond vir 3 ure op 100°C. Maak 55 stukke.
TANT’ SANNIE SE MELKTERT-EN-PEKANNEUT BESKUIT 1 kg bruismeel 10 ml bakpoeier 10 ml sout 2 ml kaneel 100 ml fyn klapper 250 ml karringmelk deur Stephanie Goosen 125 ml suiker 500 g botter 1 blik kondensmelk 250 ml Tant’ Sannie se Melktert 100 g pekanneute (gekap) 40 41
INGREDIENTS Preheat the oven to 180°C and grease a 3-litre bundt tin. Whisk all the wet ingredients together in a large bowl until well combined. Sift in the flour and sugar, stir to combine but do not over mix. Pour the batter into the tin and smooth the top. Bake for 30 - 35 minutes until a skewer comes out clean.
Remove and allow to cool for 10 minutes, invert onto a wire cake rack. To Make the Icing Allow cake to cool completely before icing. Whisk the butter until light and fluffy, add the icing sugar and continue beating until incorporated. Gently stir in the caramel and the Tant’ Sannie. Decorate and serve. Serves 10.
ONE BOWL CHAI SPICED CAKE WITH TANT’ SANNIE BUTTERCREAM For the Cake 2 tbs instant chai tea powder 2 tbs Tant’ Sannie 375 ml full cream milk 4 eggs 250 g butter, melted 2 tsp vanilla extract 1 1/2 cups soft light brown sugar 2 1/2 cups self raising flour, sifted by Taryne du Plessis For the Tant’ Sannie Buttercream 125 g butter, softened at room temperature, but not melted 200g Demerara icing sugar 3 tbs caramelised white chocolate/ or caramel condensed milk 3 tbs Tant’ Sannie se Melktert 42 43
INGREDIENTS Preheat the oven to 180°C. Grease a 2L baking dish.
Beat the sugar, eggs, butter and jam together until pale and creamy. Beat in the milk, Tant’ Sannie, vinegar and vanilla. Sift together the flour, bicarb, cinnamon and salt, and mix through the egg mixture. Pour into the prepared dish and scatter over with apples. Bake for about 35 minutes until firm. For the sauce, combine all the ingredients in a saucepan on medium heat, for about 5 minutes, stirring until the sugar has dissolved. Pour over the malva as soon as it comes out of the oven. Then mix the custard and Tant’ Sannie together and serve with the malva pudding.
TANT’ SANNIE’S BEST APPLE MALVA PUDDING 250 ml sugar 2 eggs 15 ml soft butter 80 ml apricot jam 180 ml milk 80 ml Tant’ Sannie se Melktert 10 ml vinegar 5 ml vanilla essence 250 ml cake flour 5 ml bicarbonate of soda 2.5 ml ground cinnamon Pinch of salt 385g tin pie apples, drained by Margie Burger For the Sauce 100 ml butter 125 ml sugar 125 ml Tant’ Sannie se Melktert To Serve 375 ml store-bought custard 30 ml Tant’ Sannie se Melktert 44 45
BESTANDDELE Klits die botter en suiker tot romerig. Voeg die eiers en die melk by en klits goed. Sif die droë bestanddele by die botter mengsel en meng goed deur.
Gooi die deeg in ‘n tertbak. Versprei die appelstukke bo-oor die tert en druk dit effens in die deeg in. Bak vir 30 minute by 180°C. Vir die stroop, meng die suiker en likeur in kastrol oor lae hitte tot suiker gesmelt het. Voordat die tert uit die oond gehaal word, kook die stroop vinnig vir 2 - 3minute. Oppas vir oorkook. Gooi die warm stroop oor die tert sodra dit uit die oond kom. Genoeg vir 15 mense.
TANT’ SANNIE-SE-APPELTERT 3 e botter 1 k suiker 3 eiers 1/4 k melk 1 k koekmeel 1 t bakpoeier Knypie sout 1 groot blik tertappels (in kleiner stukke gesny) deur Stephanie Goosen Stroop 1/2 k suiker 1/2 k Tant’ Sannie se Melktert INGREDIENTS Preheat oven to 160°C. Line a round cake pan with parchment paper. Sift the flour, baking powder and salt together. Beat three of the eggs with the sugar until light and creamy. Beat in the juice from the orange and some zest. Alternatively add the dry ingredients and butter while continuously mixing. Spread half the mixture in the bottom of your pan.
For the Pastry Cream Heat the Tant’ Sannie in a pot on medium heat and add 2 tablespoons of sugar.
Whisk the egg yolks and 3 tablespoons of sugar separately. Mix the milk and cornstarch in a separate bowl. Mix the hot Tant’ Sannie mix with the egg yolks, adding it in a steady stream. Add the cornstarch mix and return to a pot. Heat on low heat until it thickens. Cool slightly and spread over the batter in the tin. Spread the jam carefully over the pastry cream. Add the rest of the orange batter and spread over everything. Mix the remaining egg with some water and brush over the cake. Bake for 45-50 minutes. Let the cake cool completely before removing it from the tin. Dust with icing sugar and cinnamon.
GATEAU BASQUE WITH A TANT’ SANNIE HEART For the Cake 2 cups cake flour 2 tsp baking powder 1/4 tsp salt 1 orange 4 large eggs 1 1/4 cups sugar 1 tsp vanilla 170 g melted butter by Nanette Botha For the Pastry Cream 100 ml milk 150 ml Tant’ Sannie se Melktert 5 tbs sugar 3 large egg yolks 2 tbs cornstarch 1 tsp vanilla essence 70 g strawberry or cherry jam 46 47
BESTANDDELE IT’S ‘INSIDE’ AND ‘ON TOP’ Die “Inside” Sjokolade Koek Basis 4 eiers 500 ml strooisuiker 250 ml olie 10 ml vanieljegeursel 100 ml kakao 500 ml koekmeel 20 ml bakpoeier 2 ml sout 250 ml kookwater 50 ml Tant’ Sannie se Melktert Mokka-Meringue Laag 4 eierwitte 5 ml kremetart 25 ml mielieblom 5 ml suurlemoensap 10 ml koffiepoeier 250 ml strooisuiker Knippie sout Die “On Top” Donker Sjokolade-en-Tant’ Sannie se Melktert Ganache 250 ml room 200 gm donker-sjokolade splinters 20 ml Tant’ Sannie se Melktert deur Martie Lamprecht Tant’ Sannie se Melktert Sjokolade Vulsel 500 ml volroom melk 4 eiergele 50 g kakao 20 g vlapoeier 20 g mielieblom 10 ml koffiepoeier 1 ml sout 5 ml vanieljegeursel 20 ml Tant’ Sannie se Melktert 125 g botter 250 ml suiker Kaneel-Roomkaas Vulsel 230 g roomkaas 60 g botter 10 ml suurlemoensap 5 ml vanieljegeursel 530 g versiersuiker (4 koppies) 20 ml Tant Sannie se Melktert 5 ml fyn kaneel vir afronding Koek Basis Voorverhit die oond tot 180°C en smeer twee vierkantige koekpanne van 200 mm deursnee.
Klits die eiers en suiker in mengbak van ‘n elektriese menger tot lig. Voeg die olie en vanieljegeursel by en meng goed. Sif die droë bestanddele en voeg by eier mengsel, meng goed. Meng met kookwater. Verdeel die mengsel tussen twee koekpanne. Bak vir 30 minute of tot ‘n toetspen skoon uitkom. Laat afkoel op draadrakkie en sprinkel met Tant’ Sannie se Melktert Mokka-Meringue Gebruik die twee vierkantige koekpanne se omgekeerde basis, bedek met foelie en bespuit met kleefwerende middel. Plaas die eierwitte (teen kamertemperatuur) kremetart, mielieblom, suurlemoensap en koffiepoeier in die skoon, droë vlekvrye staal mengbak van ‘n elektriese klitser.
Klits goed tot skuim begin vorm en voeg die strooisuiker lepelsgewys by terwyl klitser klits. Klits tot al die suiker ingeklits en opgelos is. Klits totdat die mengsel styf en blink is.
Gooi mengsel in groot spuitsak en sny die punt af sodat jy lekker dik vierkante kan spuit op die onderkant van die twee koekpanne tot heeltemal bedek. Bak dit in ‘n voorafverhitte oond by 100°C vir ongeveer 3 ure tot hard en droog en laat heeltemal afkoel in die oond. Tant Sannie se Melktert-Sjokolade Vulsel Verhit die melk tot kookpunt. Meng die droë bestanddele baie goed met die 20 ml Tant’ Sannie se Melktert en bietjie koue melk, asook die geklitse eiergele. Roer ongeveer 100 ml warm melk daarby terwyl geroer word en gooi terug in kastrol. Kook terwyl geroer word tot dik en gaar.
Skep in ‘n glasbak en maak toe met kleefplastiek wat aan die mengsel raak (dit moet voorkom dat daar ‘n skil vorm op die mengsel) en laat heeltemal afkoel en verkil in yskas vir 2 ure.
Sodra die mengsel heeltemal koud is klits die botter en suiker baie goed tot lig en romerig en suiker opgelos is. Klits nou die koue Tant’ Sannie se Melktert mengsel by die botter mengsel tot lig en bedek. 48 49
Kaneel-Roomkaas Vulsel Room die botter en roomkaas, suurlemoensap en vanieljegeursel tot lig en romerig. Klits die versiersuiker en kaneel bietjies by tot goed gemeng. Klits laaste die Tant’ Sannie se Melktert by om ‘n romerige vulsel te maak. Die kaneel gee vir die vulsel ‘n regte melktert geur en smaak. Afronding “On Top” Donker Sjokolade-en-Tant Sannie se Melktert-Ganache Verhit die room totdat dit begin stoom, net voor kookpunt. Verwyder van hitte en roer die sjokolade splinters by tot gesmelt. Laat afkoel. Roer Tant Sannie se melktert by. Samestelling van Koek Plaas een sjokolade koek laag op bord en een meringue laag.
Skep die sjokolade vulsel op die koek. Plaas in yskas tot goed geset. Plaas nou die ander koeklaag op en dan die meringue laag en smeer die kaneel roomkaas laag op. Laat die koek baie goed afkoel in die yskas. Gooi nou die koue sjokolade ganache oor die koek totdat dit oor die kante begin afloop. Versier die koek verder. Genoeg vir 20 mense.
INGREDIENTS 500 ml whipped cream 125 ml Tant’ Sannie se Melktert 5 ml fine cinnamon Fresh strawberries PAVLOVA ALLA SANNIE 4 egg whites 1 cup castor sugar 1 tsp lemon juice 2 tsp cornflour 5 ml fine cinnamon by Mariska Venter In a small electric mixer bowl, beat egg whites until soft peaks form. Add sugar, lemon juice, fine cinnamon and sifted cornflour, then beat until stiff and glossy (at least 10 minutes). Cover a baking tray with baking paper. Pile meringue onto paper and shape into a large circle or smaller circles depending on the amount of layers needed (I love lots of layers), leaving the centre slightly hollowed.
Bake at 130°C for 1 and a half hours or until crisp on the outside. Turn oven off and leave pavlova to cool in the oven (a very important step!) Mix whipped cream, fine cinnamon and Tant’ Sannie – fill the pavlova between the layers and on top, decorate with fresh strawberries, and enjoy! Serves 8. 52 53
INGREDIENTS 400 g very good quality white chocolate (not coating chocolate) 45 ml / 3 tbs sunflower oil Pinch of sea salt 50 ml Tant’ Sannie se Melktert 100 ml whipping cream EASY BROWN SUGAR MACARONS WITH CARAMELISED CHOCOLATE GANACHE 120 g ground almonds 200 g Demerara icing sugar 100 g egg whites (about 3 large eggs) 1/4 tsp cream of tartar 35g soft light brown sugar by Taryne du Plessis Line 2 baking sheets with baking paper. Sift the ground almonds and icing sugar together, and remove any clumps that do not pass through the sieve. Blend the larger pieces until fine and then sift again until nothing remains.
In a clean bowl, beat the egg whites with the cream of tartar. Once the egg whites are very foamy, sprinkle in the sugar a tablespoon at a time while beating on low speed. Increase the speed to medium, if necessary, and beat the meringue to stiff glossy peaks. Start incorporating the almond/sugar mixture a 1/4 at a time, and folding until no streaks remain. Continue to add the almond mixture in quarters, folding until incorporated. Pour the batter into a piping bag fitted with a plain nozzle and pipe rows of batter onto the baking sheets, giving space to spread. Tap the pan on the counter to bring up any air bubbles and quickly pop them with a toothpick.
Allow the macarons to sit on the trays at room temperature for 30-60 minutes until they are no longer tacky to a light touch. Preheat oven to 150°C and place on oven rack in the lower 3rd of your oven. Bake for 15-20 minutes, until the tops no longer come away from the “feet” when lifted. Remove from the oven and allow to cool completely on the trays before filling. To make the caramelised white chocolate, preheat the oven to 120°C. Roughly chop the white chocolate into coarse pieces, spread on a rimmed baking sheet and drizzle with oil. Heat for ten minutes. Remove from the oven and spread with a clean, dry spatula.
Continue to cook for an additional 30-60 minutes, stirring at 10-minute intervals. At some points it may look lumpy and chalky (don’t panic!), just keep stirring and it will smooth out and caramelise. Cook until the white chocolate is a deep, golden peanut butter brown colour and caramelised. Stir in a good pinch of sea salt. If it’s lumpy, scrape it into a bowl and smooth it out with an immersion blender, or in a food processor. Set aside to cool (extra can be stored in a clean jar in the fridge). Measure out 250 g of the caramelised white chocolate, warm the cream with the Tant’ Sannie, but do not boil.
Stir in the caramelised chocolate, and stir until combined and smooth. Set aside to cool completely but do not refrigerate (you want it to be spreadable). Spread filling on the underside of a macaron and sandwich it together with another. Makes about 25 macarons.
INGREDIENTS Mix the flour, sugar and salt in a large mixing bowl. Whip the eggs, milk, oil and essence together and fold into the dry ingredients so that everything is combined together properly. Divide the mixture in a lined or oiled 12-muffin pan and bake in a preheated oven at 180°C for about 10 minutes until cooked. Cool the muffins completely and wrap them in cling wrap before freezing. Make the Tant’ Sannie custard by combining the custard flour and sugar with 3 to 4 tablespoons of milk to form a smooth paste. In the meantime, heat the rest of the milk in a small pot until it’s just below boiling point.
Add the custard flour to the milk and stir it quickly until it begins to thicken and has cooked for 2 minutes. Remove the custard from the heat and add the Tant’ Sannie to it. Cover with a piece of cling wrap or paper towel to prevent the custard from forming a skin as it cools down.
Build the trifle by slicing the muffins and layering them in one large container or individual glasses or bowls. Add a layer of custard to the layer of muffins, then a layer of strawberries, and finally a layer of whipped cream. Repeat this process with the rest of the ingredients. TIP: When camping in the outdoors, simply swap the muffins for shop-bought vanilla muffins or undecorated cupcakes. Serves 6. TANT’ SANNIE’S MARVELLOUS MUFFIN TRIFLE Vanilla Muffins 2 cups flour 1 cup sugar Pinch of salt 1 large egg 1/2 cup milk 3/4 cup sunflower oil 1 tbs vanilla essence by Elizabeth van Aswegen Custard 4 tbs custard powder 3 tbs sugar 2 cups milk 1/2 cup Tant’ Sannie se Melktert 400 g strawberries, sliced Whipped cream to serve 56 57
INGREDIENTS Put an oven rack in the middle of the oven and preheat to 180°C. Coat a bundt pan with a little butter, then coat the bottom with 1/4 cup cajeta and put it in a large roasting pan (the roasting pan will serve as a water bath during baking). For the cake, add the butter and sugar to a bowl and using an electric hand mixer or stand mixer, beat until light and fluffy, then beat in the egg. Sift together the flour, baking powder, baking soda and cocoa in a medium bowl. Beat 1/3 of the flour mixture, and 1/2 of the buttermilk into the egg mixture. Repeat, ending with the flour mixture.
Blend until well incorporated.
Then make the flan. In a blender, combine the Tant’ Sannie, evaporated milk, condensed milk, cream cheese, eggs and vanilla. Blend on high for 30 seconds. Scoop the cake batter into the prepared bundt pan and spread evenly. Slowly pour the flan mixture over the cake batter. Cover with foil and add about 1 inch of hot water to the roasting pan. Carefully slide the pan into the oven, and bake for 1 hour, until the surface of the cake is firm to the touch or an inserted toothpick comes out clean. When cake is done, remove from the water bath and cool completely to room temperature (about 1 hour).
Invert a large, rimmed serving platter over the bundt pan, grasp tightly together, jiggle a little and flip over. Remove the pan and scrape any remaining cajeta from the pan onto the cake, garnish with chopped pecans and serve! Makes 12-16 slices. TANT’ SANNIE SE CHOCO-FLAN CAKE For the Cake 10 tbs butter (room temperature) 1 cup sugar 1 egg (room temperature) 1 3/4 cups all-purpose flour 3/4 tsp baking powder 3/4 tsp baking soda 1/3 cup cocoa powder 1 1/4 cups buttermilk by Natali Trepado For the Flan 1 can evaporated milk 1 can sweetened condensed milk 120 g cream cheese (room temperature) 3 eggs 1 tbs vanilla extract 1/4 cup cajeta or caramel sauce 1/4 cup chopped pecans 1/4 cup Tant’ Sannie se Melktert 58 59
INGREDIENTS For the cream, pour the 250 ml Tant’ Sannie into a heavy-based pot with the vanilla extract and ground cinnamon. Bring to the boil and gently simmer for about 3 minutes. Remove from heat and allow to cool slightly. Meanwhile, in a glass bowl, whisk together the egg yolks and sugar until very pale in colour, then whisk in the flour (12 g) and cornflour (do not use beaters). Pour about 1/2 cup of Tant’ Sannie mixture from the pot into the egg mixture, whisking continuously, before pouring the egg mixture back into the pot with the rest of the liqueur. Bring back to the boil over a medium heat, whisking constantly for about one minute.
Take off the heat and allow to cool. For the choux pastry, preheat the oven to 180°C. Put the water and milk, butter, sugar and salt into a small saucepan and bring to the boil over a high heat. Remove from heat, immediately tip in the flour and quickly stir with a wooden spoon until completely smooth. Return to a medium heat and cook for about a minute, stirring constantly until the mixture comes away from the side of the pan. Remove from the heat and put the batter into a glass bowl and very gradually whisk in bit-by-bit the beaten egg until silky smooth and the mixture is completely combined.
Spoon the mixture into a piping bag - I use a 1 cm size nozzle, and pipe onto a baking sheet lined with baking paper. Space about 5 cm apart and bake in a hot oven for 25-30 minutes (depending on your oven) or until golden brown. Allow to rest on a cooling rack, and mark an ‘x’ with a small sharp knife at the bottom of each puff. Now with 1-2 mm piping nozzle, holding the puff in the one hand, insert the filling nozzle into the bottom and fill until it meets the crust. Sprinkle with ground cinnamon and a little edible gold dust. Serves 12. Yummy! PLUS ONES 250 ml Tant’ Sannie se Melktert 1/2 tsp ground cinnamon 3 large egg yolks 2 1/2 tbs castor sugar 12 g plain flour 10 g cornflour 4 large eggs, beaten by Lee Radford 65 ml water 65 ml full cream milk 55 g unsalted butter (room temperature) 1 tsp castor sugar Pinch of salt 100 g plain flour 1 tsp vanilla extract (best possible) 60 61
INGREDIENTS Preheat the oven to 180°C. Butter and line with baking paper a 20 cm x 30 cm baking tin. Cream together the room temperature eggs, sugar and butter with a whisk. Add in the milk, Tant’ Sannie and vanilla extract. Sift in the dry ingredients and whisk until well incorporated. When the batter is thick, transfer into your prepared baking tin and bake for 30-35 minutes. When the cake has finished baking, turn it over to cool on a baking rack. Once completely cooled, trim the top, bottom and sides to remove all the browned edges and cut into squares (cut them any size you desire, just keep in mind that the bigger they are the more likely you are to have a dry interior with the end product).
I cut mine into 36 squares. For the milk tart sauce, melt the butter and white chocolate in a bain-marie. While still on the heat, whisk in the milk, vanilla extract, cinnamon and Tant’ Sannie until everything is well incorporated. The mixture should be runny but thick enough to coat the back of a spoon. If it’s too thick, add a little more Tant’ Sannie.
Assembly Dip each cake square in the milk tart sauce until completely covered, let the excess drip off. Roll the dipped cake in the coconut-cinnamon mixture and set on a wire rack to cool. Repeat until all the squares have been drenched and coated in coconut. The cake itself is also delicious and can be served with a buttercream icing. Enjoy! MELKTERT YSTERVARKIES 40 g cornflour 1 tsp cinnamon 230 g castor sugar 200 g butter 2 tsp vanilla extract 3 large eggs 90 g full cream milk 30 ml Tant’ Sannie se Meltert by Marilet van Jaarsveld Milk Tart Sauce 230 g white chocolate 20 g butter 60 g full cream milk 80 ml Tant’ Sannie 1 tsp vanilla extract Topping 1 tsp cinnamon 325 g desiccated coconut 62 63
INGREDIENTS Preheat the oven to 180°C. Line muffin pans with liners and set aside. In a large bowl, whisk flour, sugar, cocoa powder, baking soda, baking powder, and salt. Add oil, coffee, Tant’ Sannie and eggs. Beat at medium speed with an electric mixer until smooth. Mix in the sour cream and vanilla. Spoon the batter evenly into prepared muffin cups, filling each 3/4 full. Bake until a tester inserted in the centre comes out clean (16 to 18 minutes). Let them cool in pans on wire racks for 5 minutes. Remove from the pans and cool completely on wire racks.
Filling In a small bowl, whip the cream cheese at medium speed with an electric mixer until smooth.
Slowly add the Tant’ Sannie and fold in the whipped topping. Cover and chill. Spoon the filling into a pastry bag with a long narrow tip. Insert the tip into the top of cupcake and squeeze about 1 tablespoon of filling into center of each cupcake. To make the frosting, in a medium bowl, beat the butter at medium speed with an electric mixer until creamy. Gradually add the confectioners’ sugar, beating until smooth, then add in the Tant’ Sannie. Pipe frosting on top of the cupcakes. Makes 12. TANT’ SANNIE SE MELKTERT CUPS Cupcakes 1 1/8 cups all-purpose flour 1 cup sugar 1/4 cup + 2 tbs unsweetened cocoa powder 3/4 tsp baking soda 1/2 tsp baking powder 1/4 tsp salt 1/2 cup vegetable oil 1/4 cup strong brewed coffee, cooled 1/4 cup Tant’ Sannie se Melktert by Chevonne Williams 1 1/2 large eggs (equates to almost 4 tbsp) 120 ml sour cream 1/2tsp vanilla extract Cream filling 1 tub cream cheese, softened 1/8 cup Tant’ Sannie se Melktert 250 ml container Cool Whip chocolate whipped topping Tant’ Sannie Buttercream Frosting 1/4 cup butter, softened 1 1/2 cups confectioners’ sugar 1/8 cup Tant’ Sannie se Melktert 64 65