Cranberry Orange Rusks
Rusks, are a tradition in various parts of southern Africa. Credit for this version goes to the Afrikaaners of South Africa, who needed to preserve bread for long treks, hence the double baking preparation process. Also known as beskuit or cake rusks, these crunchy, semi-sweet treats make great gifts, and you can add raisins, sesame seeds, pumpkin seeds, or whatever else you like to the mix. They are perfect for dunking at tea time or on your coffee break, whether at 10 am before lunch or 4 pm before dinner.
One essential component when making rusks is buttermilk. The acid helps soften the bread/cake dough, and the cultures add a tang that isn't overwhelming.
I added cranberries and orange peel for this recipe to give them a festive, holiday season flare. The cranberries littered throughout the rusks offer a sweet, tangy bite white the orange provides a citrusy undertone, and we already know orange and cranberry pair well!
There is no need to get rusks at the store; you can make them at home on your own.
Cranberry Orange Rusks
Ingredients
- 8 cups self-raising flour
- 1 stick + 2 tablespoons butter
- 1 cup granulated sugar
- 1/2 cup coconut sugar
- 2 tablespoons vanilla extract
- 1/2 teaspoon almond extract
- 3/4 cup dried cranberries
- 3 tablespoons orange peel
- 2 cups buttermilk
- 2 teaspoons salt
- 2 teaspoons baking soda
Instructions
- In a large bowl whisk the flour, baking soda and salt well. Follow this with the cranberries and orange peel.
- Melt the butter in a small pot then add the sugar and whisk until the sugar has dissolved, remove from heat. Don't boil! You aren't trying to make caramel.
- Beat the egg, vanilla and almond into the buttermilk. Add both sets of liquid to the flour bowl and mix with a nonstick spatula until well combined.
- Transfer the mix to a greased baking dish and use the spatula to flatten in preparation for baking.
- Bake at 350F for 45 minutes. The cake rusk should have risen and a toothpick should come out clean from the center once it is done. Remove from the oven to cool.
- Once cooled, slice into 2.5cm L x 1.5cm W pieces. Depending on how thick you cut them, you’ll get about 50 rusks.
- Lay them on parchment-lined baking trays evenly spaced, and return to the oven but reduce the heat to 200F/93C. Dry them out or another 2 1/2 hours and check every 30 minutes until a cookie/biscuit texture.
- Keep in airtight containers for up to 3 months.
Nutrition Facts
Calories
122Fat (grams)
2.6Carbs (grams)
22Sugar (grams)
6.6Protein (grams)
2.4I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Chocolate Coconut Cookies (Homemade Romany Cream Biscuits)
Introduction to Romany Creams: A Timeless Treat
If there's one biscuit that holds a special place in the hearts of Southern Africans, it's the iconic Romany Cream. Known for their rich chocolate flavor, perfectly crispy texture, and creamy center, these decadent treats have been a staple in households for generations. Whether paired with a hot cup of coffee, as a mid-afternoon snack, or shared during celebrations, Romany Creams are as versatile as they are delicious.
This recipe was inspired by Romany Creams (one of my favourite biscuits/cookies of all time). Make this batch first if you've never tried them, then taste the originals and let me know what you think!
My understanding is that Romany Creams were originally developed from Gipsy Creams (a reference to a recipe of custard cream biscuits from the nomadic people of Romany/other parts of Europe). Introduced in the UK, sales fell flat, but the recipe was revitalised in South Africa, where the biscuits are still produced today. I won't go too deep into the history here, but look it up when you get the chance.
I recommend making Romany Creams throughout the year, but with a few sprinkles, everyone will want you over in the holiday season.
A note on preparing the dough: using a stand mixer will save you some time, and the dough hook makes the kneading easier, giving you a more consistent result. However, you can use your hands throughout the process.
Here are some helpful tips for making perfect Romany Creams at home:
1. Choose Quality Ingredients
Use high-quality cocoa powder and chocolate for the best flavor. The richness of the biscuit depends on the quality of these key ingredients.
2. Cream Butter and Sugar Thoroughly
Creaming the butter and sugar until light and fluffy ensures the biscuits have the perfect texture—crisp yet tender.
3. Sift Your Dry Ingredients
Sifting the dry ingredients (like flour, cocoa powder, and baking powder) helps avoid lumps and ensures an even distribution for a smooth dough.
4. Don’t Overwork the Dough
Mix the ingredients until just combined. Overworking the dough can make the biscuits tough instead of light and crisp.
5. Shape Consistently
Roll the dough into evenly sized balls or logs to ensure the biscuits bake uniformly. If you’re pressing them with a fork, try to make the grooves consistent for an even texture.
6. Chill Before Baking
Letting the shaped dough rest in the fridge for 15–20 minutes before baking helps the biscuits hold their shape better in the oven.
7. Bake with Care
Keep an eye on the baking time. The biscuits should be firm but not overly browned to retain their chocolaty flavor.
8. Choose the Right Filling
Traditional Romany Creams are filled with chocolate ganache or melted chocolate. Ensure the filling has cooled slightly before sandwiching the biscuits to avoid making them soggy.
9. Allow Cooling Before Filling
Always let the biscuits cool completely before adding the filling to prevent the chocolate from melting unevenly.
10. Store Properly
Once assembled, store your Romany Creams in an airtight container to keep them fresh and crispy. They can last up to a week (if you can resist eating them sooner!).
With these tips in mind, you'll be well on your way to creating Romany Creams that rival store-bought versions—if not better! I try to abide by some of these tips for the most part.
Holiday Homemade Romany Creams
Ingredients
- 1/2 cup coconut sugar
- 1/2 cup granulated sugar
- 3 sticks butter
- 1 teaspoons vanilla extract
- 1 egg
- 3 tablespoons coconut oil, melted and cooled
- 2 1/2 cups all-purpose flour (optional: substitute 1/2 cup with coarsely ground rolled oats)
- 3/4 cup Dutch process or unsweetened natural cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 1/2 cups desiccated coconut
- 200g chocolate (milk and dark Cadbury or semi-sweet baking)
- Holiday sprinkles (optional)
Instructions
- Beat the sugars and butter until a creamy texture develops in a stand mixer. Add in the egg, oil and vanilla, and combine until smooth.
- Mix the other dry ingredients in a separate bowl, then add to the stand mixer bowl. Change the attachment to a kneading hook and mix quickly until a soft dough forms.
- Transfer the dough to a large floured piece of cling film. Cover with another piece, then roll out the dough to about an inch in thickness.
- Use a cookie cutter of the desired size and transfer the dough pieces to parchment-lined baking sheets - you'll probably have to do it in batches. If you are short on time, you can cover the dough with cling wrap and bake the next day.
- Optional: Use a fork to make cross lines and create a texture on the top biscuit. You can also add seasonal sprinkles on the top side of each cookie before baking.
- Chill the biscuits in the fridge covered for at least 10 minutes and bake for 10-11 minutes at 350F, watch for burning. Set aside to cool.
- While the first few batches bake, boil some water on medium-low and place a heat-resistant bowl on top. Add the chocolate to the bowl and heat until melted, stirring until smooth.
- Once everything has cooled, place a dollop of the melted chocolate inside one side of each biscuit, then close. And allow cooling further on a rack. Place in an airtight container and enjoy over five days for optimum taste.
Notes
You can also freeze the dough or cookie cut outs to bake in the future.
Nutrition Facts
Calories
118Fat (grams)
8.7 gCarbs (grams)
10 gSugar (grams)
4.3 gProtein (grams)
1 gI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Koeksisters with Ginger Spice Syrup
Cold weather calls for baking, and cookies/biscuits tend to be the first thing that comes to mind. How about doughnuts? Or more specifically, fried dough soaked in a sugar syrup!
To adjust for the holiday season, I add cloves and nutmeg to the syrup, as well as usual the cinnamon and ginger. I also sprinkled the doughnuts with cinnamon sugar and add gingersnap spice to the flour.
Koeksisters, a traditional Afrikaans dessert or sweet snack which comes from the Dutch word koek (cake) and sissen (sizzling). I recall seeing them in some bakeries in Zimbabwe (which made sense as a neighboring country), although of course they are considered a quiessential South African food item.
You braid the dough, fry it, and soak it in cold sugar syrup - overnight if you please too! This makes for a crunchy on the outside, gooey on the inside mouthwatering doughnut.
These are great for a sweet morning treat or tea time.
Ingredients
Ginger spice syrup:
1 cup white sugar
1 cinnamon stick
3 pieces fresh ginger
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1/2 teaspoon gingersnap spice
1/2 cup water
Zest of 1/2 a lemon
Koeksisters:
2 1/4 cups cake flour
1/2 teaspoon salt
2 tablespoons baking powder
4 tablespoons butter
1 egg
1/2 teaspoon almond extract
1 teaspoon vanilla essense
10 tablespoons water
1 tablespoon gingersnap spice
Vegetable oil
Cinnamon sugar
Instructions:
Make the syrup. Dissolve the sugar in the water and bring to a boil. Reduce the heat, add the ginger, lemon zest, nutmeg, cinnamon stick and cloves. Simmer for 5 minutes.
Remove from the heat and pour into a non-stick container, set aside to cool.
Make the doughnuts. In a large bowl, sift the flour, baking powder and salt. Mix in the gingersnap spice.
Rub in the butter until the flour forms breadcrumbs.
Beat the egg, vanilla and almond together, then mix into the flour with a knife.
Follow up with the water a little bit at a time until a soft, sticky dough begins to form and comes together.
Knead for a minute or less into a ball. Place in a bowl with cling wrap and rest for at least an hour at room temperature.
Roll the dough out to about a half-inch/1 cm. Cut into a rectangle shape then split the dough into three rectangles.
Make two incisions each almost all the way, about the same thickness as the dough. Tightly braid then tuck in the loose ends. Pinch the other end or cut it all the way and repeat the same step.
Fry each in hot oil (they should be submerged to make sure the koeksisters cook evenly).
Dunk the hot koeksisters into the cooled syrup right away, spooning over then soaking for at least 2-3 minutes. Set on a rack and sprinkle with cinnamon sugar. Enjoy!
Note: You can also soak the koeksisters overnight so that they come out extra gooey.
Pampoenkoekies with Spicy Peanut Caramel (Pumpkin Fritters)
I paired them with a spicy peanut butter caramel. Combining peanut butter and pumpkin (leaves) is very popular North of the border in my homeland Zimbabwe, so it made sense. We also like to make peanut butter stews mixed with other proteins like chicken or other vegetables like kale, often adding fresh chilies making for a rich balance of sweet and savoury.
Grew up eating the occasional fatcooks or voetkoeks - another version of the same mixed with maizemeal. Whether it's mandazi or hushpuppies, who doesn’t like fried dough?
Pampoenkoekies with Spicy Peanut Caramel (Pumpkin Fritters)
Ingredients
- 1 cup pumpkin puree
- 4 cups peanut oil for deep frying
- 1 teaspoon cayenne
- 1 egg
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 2 tablespoon light brown sugar
- 1 teaspoon vanilla
- 1/2 teaspoon almond extract
- 1/4 cup light cream
- 1 teaspoon pumpkin spice
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 cup butter (half a stick)
- 1 cup dark brown sugar
- 2 tablespoons light brown sugar
- 1/2 cup cream
- 1 teaspoon cayenne
- 1/2 teaspoon pumpkin spice
- Pinch of salt
- 1/3 cup peanut butter
Instructions
- In a large bowl, mix all the ingredients together with a whisk until well incorporated.
- Heat the peanut oil on medium heat - you'll know it's ready if a drop of water sizzles. Use a cookie dough scoop to get the batter and fry in batches. The fritters are done when they float to the top and are golden brown. Move to paper towels to absorb the excess oil.
- In a small saucepan for the caramel, heat all the ingredients except the peanut butter on low, whisking consistently for about 3-4 minutes. Add the peanut butter and whisk for another 3 minutes until smooth. Careful not to burn yourself!
- Serve the fritters hot with icing sugar and the spicy peanut caramel.
Nutrition Facts
Calories
181Fat (grams)
7.5Carbs (grams)
26.6Protein (grams)
3
Malva Pudding with Coconut Rum Sauce
Malva pudding has already been featured on this blog but in the form of a cake. This time around, my remix is inspired by the rum cake, popular across the Caribbean from where it originates, baked for the holiday season especially.
I swapped out regular cream in the complimentary sauce with coconut cream, add some coconut flour to the batter, and add rum to the cake batter as well as the sauce.
It's absolutely delightful! You can serve it with ice cream, custard, or just use the rum sauce in this case!
If you don’t have rum, rum extract will do.
Amarula Custard
If you're looking to make a homemade custard with a kick and top your cakes and tarts, this is it. The marula fruit taste comes together wonderfully as a cream-based liquor sauce.
This recipe is meant to compliment the Malva Pudding Cake recipe.