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Romany Creams
Pecan Horseshoe Biscuits
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She’s first and foremost a woman with a vision, love and passion for luxury and carrying this through everything she does. As a Creative Entrepreneur, Author and Mum – ask her for tips and more!

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Bringing you content for the rest of 2020. - Creat

Bringing you content for the rest of 2020.
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Create.
Share.
Inspire.
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cc @wwtaste @woolworths_sa

*chef's kiss* - A Naqiyah Mayat brand partnership

In March of this year, Woolworths began retailing

Here are some golden tried, tested (and tasted) ti

Here are some golden tried, tested (and tasted) tips that I've learnt during the #NaqiyahBakes Biscuit Series.
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1. Differentiate between crunchy biscuit and chewy cookie. The latter requires a shorter time in the oven.
2. Most biscuits baked for longer than 15 minutes will be crispy. Check on the progress of your biscuit by looking underneath to see if it has baked to a golden brown.
3. Shaping and leaving your cookie dough in the fridge before baking ensures that the biscuit does not spread. It also helps to retain the shape. It also bakes neater biscuits.
4. For slight crack on Biscuits (specifically Ginger Biscuits and Nan Katai) make the extra effort of using bicarb to achieve this.
5. If you notice that your dough is not coming together, continue beating in your mixer until the butter softens to bring the dough together.
6. In most cases, a thickness of 0.5cm gives you a neat biscuit.
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For my final recipe, it was a tough decision between sharing a recipe for Shortbread or Coconut Biscuits - expect a third series (as I become proficient at this).
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250g butter
1 cup sugar
1 tsp caramel essence
2 eggs
1 tsp Maizena
2 tsp baking powder
5 cups of dessicated coconut
Half a cup of flour
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Add the butter and sugar in a mixer and beat until creamy. Add the rest of the ingredients until the dough comes together.
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Roll out small pieces of the dough, and using a dessert fork, scrape the top to resembles crumbs, or coconut shavings. Use a cutter to shape.
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Sprinkle over 100's and 1000's and leave the biscuits in the fridge for 30 minutes, or as long as you need.
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Bake at 180 degrees for 12 minutes. The edges get slightly golden and it's a firm yet chewy biscuit.
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Thank you for the support and interaction on this series. Please share your biscuit-baking tips with me.

I've gotta milk this cookie (Series) for all its w

I've gotta milk this cookie (Series) for all its worth.
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So here are 𝙩𝙬𝙤 𝙧𝙚𝙘𝙞𝙥𝙚𝙨 (in one post) using breakfast ingredients (and by now you should know that breakfast is my most preferred meal of the day).
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Leave open your cookie jars, warm up some milk, come for breakfast in your gown - having cookies for breakfast are totally okay.
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Slides 1 to 5
Coconut and Museli Biscuit
If you dunk these into warm milk, the choclate runs off flavoring and colouring the milk to an almond-brown.
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250g butter
Three quarters of a cup of sugar
1 tbsp cocoa
1 tsp baking powder
Half a cup museli
Half a cup coconut
A quarter cup of ground almonds
1 and three quarters of a cup of flour.
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Beat the butter and sugar until creamy.
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Add the rest of the ingredients and beat until well combined.
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Shape into balls and press down very gently with a fork (to create the indentations).
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Bake at 160 degrees for 12 to 14 minutes. Remove and allow to cool. Drizzle melted @cadbury_sa Dairy Milk chocolate over. Serve with a glass of milk.
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Slide 6 to 10
Health biscuits
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250g butter
Three quarters of a cup of brown sugar
1 cup of @snowflake_sa Digestive Bran
1 cup of dessicated coconut
Half a cup of oats
1 cup of flour
2 tbsp raisins
1 tsp baking powder
1 tsp vanilla essence
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Beat the butter and sugar until creamy. Add all the ingredients and beat until the dough comes together.
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Roll to half a centimeter thickness and cut shapes.
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Bake for 15 minutes at 160 degrees. Serve with warmed milk.
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#bakinglove #baking #homebaker #homebaking #biscuits #cookiejar #cookies #milkandcookies

Making the dough for these biscuits are pretty str

Making the dough for these biscuits are pretty straightforward. As a beginner-baker, I should encourage you to keep your first attempts at baking biscuits simple. Be realistic about which of the recipes that I've shared in the #NaqiyahBakes Series you want to attempt. And for the final encore, a tray of Date Biscuits.
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Date Biscuits
1 plus a half a brick of Safari pitted dates. I prefer to roll this before starting and leave aside in a container. Pinch off a small amount and roll in the palm of your hand. I prefer using the pitted dates in a block as it's firmer than other dates making it easier to shape.
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250g butter
1/2 cup icing sugar
3/4 cup Maizena
2 cups flour
1 tsp Baking Powder
1 tsp of vanilla essence
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Beat the butter until smooth and almost-white.
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Add the icing sugar and continue to beat until well blended. Be certain to sift the icing sugar, so remove and lumps.
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Add the vanilla essence and continue to beat.
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Sift in the flour and maizena, along with the baking powder and continue to beat.
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The mixture should be soft and pliable.Take a walnut sized amount if dough and place tje ball of dough on your plam, flatten slightly and place a date in the middle.
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Enclose and case the dough around the date and secure tightly. Shape it into the form of little fingers, be sure to point the ends out a bit. Roll in dessicated coconut and place on a baking tray.
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Bake at 160 degrees for 15 minutes. Remember to check under the biscuit to see whether it has browned. If it's still fairly pale leave it in longer.
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I don't usually do this but I left my biscuits in the oven for a further 15 minutes at 70 degrees and I felt that it was a crunchies texture. I liked that it still melted when I but into it.
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Remove from the baking tray and allow to cool on a wire rack. They should crispen after a further few minutes of being left out.
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#bakinglove #baking #baked #bakingfromscratch

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