Cranberry Orange Rusks

Rusks are a beloved snack across Southern Africa, traditionally baked twice to create that signature crunchy, semi-sweet texture. While they have deep roots in history, today rusks are just as much about simple, comforting enjoyment as they are about tradition.

In this recipe, I’ve added tart cranberries and fragrant orange peel to give them a festive, modern twist. The cranberries add bursts of sweet-tart flavor, while the orange brings a bright, citrusy note that pairs beautifully. Crisp on the outside, slightly chewy inside, these rusks are perfect for dunking into a morning coffee, afternoon tea, or just enjoying as a cozy snack at any time of day.

Easy to make at home, this recipe lets you enjoy a fresh, homemade version of a Southern African classic — no store-bought rusks required.

Yield: Approx. 50

Author: Dontmissmyplate

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Cranberry Orange Rusks

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If you haven't tried these baked goods as part of your morning ritual, you're missing out! The dough is placed in a baking tray, returned to the oven, then slow-baked until all the moisture is gone.

Prep time: 15 MinCook time: 3 HourInactive time: 10 MinTotal time: 3 H & 25 M

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

1. In a large bowl whisk the flour, baking soda and salt well. Follow this with the cranberries and orange peel.
2. 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.
3. 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.
4. Transfer the mix to a greased baking dish and use the spatula to flatten in preparation for baking.
5. 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.
6. 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.
7. 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.
8. Keep in airtight containers for up to 3 months.

Nutrition Facts

Calories

122

Fat (grams)

2.6

Carbs (grams)

22

Sugar (grams)

6.6

Protein (grams)

2.4

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

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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.

Yield: 25-30

Author: Dontmissmyplate

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Holiday Homemade Romany Creams

This is a homemade version of the chocolate Romany Creams, sandwich cookies with melted chocolate in between and coconut (sometimes oats) incorporated into the dough. The addition makes them extra crunchy and hard to put down.

Prep time: 15 MinCook time: 11 MinInactive time: 5 MinTotal time: 31 Min

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Ingredients

• 1/2 cup coconut sugar
• 1/2 cup granulated sugar
• 2 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

Filling:

• 200g chocolate (milk and dark Cadbury or semi-sweet baking)
• Holiday sprinkles (optional)

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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

118

Fat (grams)

8.7 g

Carbs (grams)

10 g

Sugar (grams)

4.3 g

Protein (grams)

1 g

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

Please credit dontmissmyplate.

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?

Yield: 15

Author: Dontmissmyplate

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Pampoenkoekies with Spicy Peanut Caramel (Pumpkin Fritters)

I've made fritters before - check out my banana fritters recipe if you are looking for some more options! Consider this an update with fall in full swing and gourds in abundance. Pampoenkoekies (Afrikaans for pumpkin cookies) are pumpkin fritters, balls of fried dough made with pureed pumpkin, flour, egg, milk/cream and spices. They are a popular treat in South Africa as a tea time treat, dessert, or an appetizer.

Prep time: 10 MinCook time: 10 Mininactive time: 5 MinTotal time: 25 Min

Ingredients

Fritters

• 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

Spicy Peanut Caramel

• 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

1. In a large bowl, mix all the ingredients together with a whisk until well incorporated.
2. 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.
3. 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!
4. Serve the fritters hot with icing sugar and the spicy peanut caramel.

Nutrition Facts

Calories

181

Fat (grams)

7.5

Carbs (grams)

26.6

Protein (grams)

3

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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.

Creamy Coconut Milk Tart (Melktart)

Milk tart, or melktert, is one of my all-time favorite desserts. It brings back so many memories of my mom in the kitchen, making silky custard, pudding, jelly, and cakes while I watched and learned. As a child, custard (packaged!) in particular was one of the first desserts I ever started making on my own, so it was no surprise that milk tart quickly became a comfort food I could never pass up. The buttery crust, creamy filling, and cinnamon (sometimes stronger, sometimes lighter) are simple but so satisfying.

For these versions, I’ve added a twist by using coconut milk in the filling (and toasted coconut flakes in the crust in the first version) for a subtle, unique flavor that enhances the sweet, nutty, tropical notes of the milk tart. I also made the custard slightly richer and creamier than the traditional version, so slices may be a touch softer than the classic, but the indulgent texture is intentional and totally worth it. In the second option, I swapped the traditional pastry for my favorite oatmeal crust to give it extra texture, thickness, and heartiness. Whether you’re a lifelong custard lover or just discovering this South African-inspired classic, it’s worth every bite.

Yield: 8-10

Author: Dontmissmyplate

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Creamy Coconut Milk Tart

Classic South African milk tart (melktert) with a creamy coconut custard and an optional oatmeal crust for added texture. Sweet, comforting, and custard-forward—perfect for dessert lovers. This version is slightly richer and creamier than traditional milk tart, which may make slices less “perfectly set” than older recipes, but it delivers extra indulgence and flavor.

Prep time: 20 MinCook time: 30 MinInactive time: 3 HourTotal time: 3 H & 50 M

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Ingredients

Biscuit Crust:

• 1 ½ cups coconut tennis biscuits (18–20 biscuits)
• 3 tbsp toasted coconut flakes
• 1 tbsp granulated sugar
• Pinch of salt
• ½ cup butter, melted (add more 1 tbsp at a time if needed)

Filling:

• 1 ¼ cups whole milk
• ¾ cup coconut milk
• ½ cup condensed milk
• 2 tbsp granulated sugar
• 3 tbsp cornstarch
• 2 eggs
• 1 tbsp butter
• 1 tsp vanilla extract
• ¾ tsp cinnamon
• Pinch of nutmeg
• Pinch of cardamom

Oatmeal Crust (*Alternative):

• 1¾ cups rolled or quick-cook oats
• 2½ sticks cold butter, cubed
• ²⁄₃ cup flour
• ²⁄₃ cup brown sugar
• 1 tsp salt
• 1 tsp cinnamon

Instructions

Biscuit Crust:

1. Preheat oven to 325°F (160°C).
2. Set aside the toasted coconut flakes.
3. Pulse the biscuits in a food processor until they resemble coarse sand. Alternatively, crush them in a ziplock bag with a rolling pin.
4. Add the toasted coconut and give the mixture a few more pulses (or a good mix) to integrate everything.
5. Transfer the crushed biscuits to a bowl and mix in the sugar, salt, and melted butter until the mixture resembles damp sand and holds together when pinched. Add more butter 1 tbsp at a time if needed. It should not be too wet or too dry.
6. Press the mixture evenly into a pie dish, using a cup to press the base and your fingers to shape the sides.
7. Chill in the fridge for 10–15 minutes, then bake for 10–12 minutes. Cool while preparing the filling.

Filling:

1. In a small saucepan, heat the whole milk and coconut milk over low heat until steaming. Do not boil. Remove from the heat.
2. In a separate bowl, whisk together the eggs, condensed milk, sugar, and cornstarch until smooth.
3. Slowly whisk the warm milk mixture into the egg mixture a little at a time to temper it. Tempering means gradually warming the eggs so they don’t scramble when exposed to heat.
4. Return the combined mixture to the saucepan and cook over low heat, stirring constantly for 5–8 minutes, or until it thickens and coats the back of a spoon.
5. Remove from the heat and stir in the butter, vanilla, cinnamon, nutmeg, and cardamom.
6. Pour the filling into the baked crust and bake for 15 minutes.
7. Cool at room temperature for 1 hour, then chill overnight (or at least 2–4 hours if you are short on time).

Oatmeal Crust*

1. Preheat oven to 350°F (175°C).
2. In a large bowl, combine oats, flour, brown sugar, salt, and cinnamon. Cut in the cold butter with a pastry cutter until the mixture resembles large breadcrumbs. (Optional: pulse the dry ingredients with butter a few times in a food processor, but keep some texture—don’t over-process into a fine powder.)
3. Press the mixture evenly into a greased 9-inch pie tin using the bottom of a measuring cup to compact the base and the sides.
4. Bake for 15–20 minutes, until the crust is lightly browned and slightly crispy.
5. Optional: To prevent shrinking or puffing, weigh down the crust with dried beans or pie weights on a piece of parchment paper while baking. If the crust does puff or shrink slightly, press it back into place gently while still warm.
6. Let the crust cool completely before adding the filling.

Notes

For the oatmeal crust:

• Make sure butter is cold, this helps create that tender, crumbly texture.
• Pressing the crust evenly and firmly is key; uneven thickness can cause it to bake inconsistently.
• Using rolled oats gives a chewier, more textured crust, while quick-cook oats yield a slightly softer crust.

For 'classic' milk tart:

• Custard consistency: Make sure to whisk the cornstarch and eggs thoroughly before combining with warm milk to avoid lumps. The custard should coat the back of a spoon when fully cooked.
• Baking the tart: Keep an eye on the tart while baking—the filling should set but remain slightly wobbly in the center; it will firm as it cools.
• Crust options: You can use a traditional shortcrust pastry or swap in an oatmeal crust for extra texture and heartiness.
• Coconut twist: Using coconut milk adds a subtle tropical flavor, but you can substitute with regular milk if preferred.
• Serving: For neat slices, use a warm knife. Dust with cinnamon just before serving for a beautiful presentation.
• Storage: Store in the fridge, covered, for up to 3 days. Best served chilled or at room temperature.

Nutrition Facts

Calories

320

Fat (grams)

18 g

Carbs (grams)

36 g

Sugar (grams)

20 g

Protein (grams)

6 g

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

https://www.dontmissmyplate.com/how-to-bake/2020/5/7/creamy-coconut-milk-tart

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Malva Pudding Cake with Caramel and Amarula Buttercream Frosting

Amarula Custard

If you’re looking to make a homemade custard with a unique twist, this Amarula custard is the perfect choice. Made with Amarula liqueur, crafted from the fruit of the Marula tree native to Southern Africa, this creamy dessert brings a rich, indulgent flavor to your table.

The naturally sweet, fruity notes of the Marula fruit combine beautifully with the smooth cream base, creating a custard that pairs perfectly with cakes, tarts, or fresh fruit. This recipe is designed to complement our Malva Pudding Cake, adding a luxurious, silky layer that enhances the traditional South African dessert experience. You can serve it warm or chilled, drizzle it over your favorite baked goods, or enjoy it alongside fruit for a simple yet elegant treat.

Easy to prepare yet full of flavor, this Amarula custard is a simple way to bring the taste of Southern Africa into your kitchen and impress family and friends alike. Try it today and experience a truly indulgent dessert that’s both classic and unique.