African Coffee Biscuits Recipes
AFRICAN COFFEE BISCUITS
These biscuits can be described as 'uzo uzwa ienergy' which is 'You will feel the energy' in a South African language. These biscuits can be eaten after a hard day of work or when you seriously need a pick-me-up. They will not appeal to children too much (maybe teenagers) but are a firm adult favorite.
Provided by BakerLady
Categories World Cuisine Recipes African
Time 40m
Yield 60
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
- Combine butter and sugar in a large bowl; beat with an electric mixer until light and fluffy.
- Stir boiling water and coffee powder in a small bowl until coffee is dissolved. Stir in apricot jam. Mix into the creamed butter mixture.
- Stir milk and baking soda in a small bowl until baking soda is dissolved. Add vanilla extract. Stir into the creamed butter mixture.
- Combine cake flour and salt in a bowl; add to the creamed butter mixture. Stir well until a dough forms.
- Fill a cookie press with dough. Pipe dough onto the baking sheets. Repeat with remaining dough.
- Bake in the preheated oven until lightly browned, about 10 minutes. Transfer to wire racks to cool.
Nutrition Facts : Calories 88.5 calories, Carbohydrate 12.6 g, Cholesterol 10.2 mg, Fat 3.9 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 2.5 g, Sodium 100.7 mg, Sugar 4.6 g
SOUTH AFRICAN RUSKS / BISCUITS
From Falling Cloudberries by Tessa Kiros. This is a South African recipe for some lovely looking biscuits that apparently go well dipped in coffee or warm milk. Not yet tried.
Provided by Wendy-Bob
Categories Dessert
Time 2h30m
Yield 50 rusks
Number Of Ingredients 8
Steps:
- Preheat oven to 190c / 375f.
- Mix the 250g butter into the flour either with your hands or in a blender.
- Add the sugar, salt and baking powder and then mix in the milk and wine vinegar until you have a smooth dough.
- Grease a large baking tray with some of the remaining butter.
- Divide the dough into 3 equal portions.
- Wet your hands with a little cold water and quickly roll the dough into long dough sausages, about 30cm long.
- Arrange the dough sausages in parallel lines on the tray, dotting a few bits of extra butter in between.
- Bake for 45mins - 1hour until the tops are golden and crusty.
- Remove from the oven and turn the oven temperature down to 150c / 300f.
- The dough sausages will have joined together so cut down the lengths to separate them and then cut each sausage into 3cm pieces.
- Leave them to cool for a bit so that they are more manageable, then list them up and break them in half down the middle so they look nice and rustic.
- Return them to the baking tray, this time laying them on their sides and bake in the oven for a further hour (30 mins each side) to dry them out.
- Let them cool completely before storing in a closed container or paper bag, where they will keep well for up to around 5 days.
Nutrition Facts : Calories 148.1, Fat 4.9, SaturatedFat 3, Cholesterol 12.8, Sodium 96.7, Carbohydrate 23.9, Fiber 0.5, Sugar 9.2, Protein 2.2
COFFEE BISCUITS
Another recipe from my Mother-in-law. I don't like coffee, but I love these! You can't really taste the coffee but they do add something to the biscuits.
Provided by christie
Categories Lunch/Snacks
Time 15m
Yield 12 Biscuits
Number Of Ingredients 7
Steps:
- Cream butter and sugar.
- Add sifted dry ingredients.
- Roll into balls and place on a greased oven tray and flatten.
- Place a chocolate button in the centre of each biscuit.
- Bake for 15 - 20 minutes at 175ºc.
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