{ RECIPES }
Sweet Indulgence
Warm your winter kitchen with these delicious bakes and more, available from the Spar recipes website: https://www.spar.co.za/Recipes
Biscuit Barrel
A batch of biscuits cooling on a wire tray is a lovely treat to come home to. This recipe is a great way to introduce kids to cooking if you can stop them eating the cookie dough! Just one easy recipe gives you four different biscuit types.
HINTS & TIPS
Always space the biscuits in neat rows on your baking tray with enough room
for spreading. This way they will bake evenly, giving you a professional looking biscuit.
INGREDIENTS
• 250g SPAR butter
• 250g SPAR white sugar
• 5ml vanilla essence
• 2 SPAR eggs, beaten
• 600g SPAR wheat cake fl our
• 10ml baking powder
• 5ml salt
• 25ml water
VARIATIONS
• Melted chocolate
• Food colour
• Hundreds and thousands
• White chocolate chips
• Cranberries
• SPAR Brown sugar
• Cinnamon
• Nuts
METHOD
1. Preheat the oven to 200ºC.
2. Cream the butter and sugar together until light and fluffy.
3. Add vanilla essence and the eggs.
4. Sift the dry ingredients, add to the creamed mixture and mix well.
5. Divide into 4 equal pieces and create these varations.
6. Roll out the first piece to a thickness of 3mm and cut out into shapes. Once baked drizzle in melted chocolate.
7. Colour pink with a few drops of food colour. Roll into a sausage shape. Roll the sausage in hundreds and thousands. Slice and press a halved cherry into each biscuit.
8. Add 45ml white choc chips and 45 ml chopped cranberries. Roll into small balls and press lightly with your thumb.
9. Roll into balls and then roll the balls in a mixture of SPAR brown sugar and cinnamon.
10.Place all of the biscuits on greased baking sheets. Bake for about 8 minutes.
Squillo Wheels
A batch of biscuits cooling on a wire tray is a lovely treat to come home to. This recipe is a great way to introduce kids to cooking if you can stop them eating the cookie dough! Just one easy recipe gives you four different biscuit types.
INGREDIENTS
• 250g SPAR Full Fat Margarine, at room
temperature
• 250 ml SPAR Castor Sugar
• 625 ml SPAR Wheat Cake Flour (300 g)
• 2 ml vanilla essence
• 120 ml SQUILLOS chocolate hazelnut
spread (160 g)
HINTS & TIPS
The dough rolls can be made in advance and kept chilled, then sliced and baked next time you have the oven for something else, to justify the use of electricity for one baked batch.
1. Beat margarine and sugar together until creamy. Blend in the flour and essence.
2. Roll or press out half the dough onto a sheet of baking paper to an A4 paper size. Do the same with the other half of the dough.
4. Lift up the baking paper at a long end, up off the worktop, and simultaneously causing the dough to continuously roll forward onto itself, into a Swiss-roll type log. Repeat with the second one. Work out any cracks by easing the dough with your fi ngertips, or moving and pressing each roll gently a few times on the worktop.
Wrap them both in the baking paper, and chill for 30 minutes to fi rm up.
5. Preheat oven to 190 °C with oven shelf in the centre position. Line 2 large baking trays with baking paper.
6. Cut off 1 cm thick slices, and place them in rows onto the prepared baking trays. Bake for 10 minutes.
7. Transfer onto a cooling rack to cool and crispen. Store in an airtight container.
Chocolate Volcano Lava Pudding
Bring out the chef in you with this warm
gooey chocolate pudding that’s easy but impressive!
INGREDIENTS
• Melted SPAR butter, for greasing
• Cocoa powder for dusting
• 275g dark chocolate
• 225g SPAR butter
• 400g SPAR castor sugar
• 1 Vanilla Pod or 3 ml Vanilla essence
• 5 SPAR eggs, beaten
• 200g SPAR Cake Wheat flour, sifted
HINTS & TIPS
This dessert is also delicious served with fresh fruit. Slice a few SPAR Freshline Strawberries, Kiwis and dot with blueberries.
METHOD
1. Heat the oven to 180 C. Brush 12
dariole pudding moulds or ramekins
with melted butter, dust with cocoa
powder and shake out the excess. Set
aside.
2. Melt the chocolate and butter gently
in a saucepan. Remove from the heat
and stir in the sugar and vanilla seeds
scraped off the pod or vanilla
essence. Leave to cool slightly.
3. Beat the eggs into the mixture a little
at a time, and then fold in the sifted
fl our and a little salt until you have a
smooth mixture.
4. Divide between the moulds – each
one two thirds full. Place on the
middle shelf of the oven and cook for
18 -20 minutes until fi rm but still wobbly.
Remove from the oven, run a knife round
the edges, invert and tip out on to serving
plates. Serve immediately with SPAR
vanilla ice cream.
Peanut Butter Swirl Brownies
Fudgy Chocolate Brownies with a peanut
butter swirl. What more is there to do
except get started?
HINTS & TIPS
These Brownies can be made without the peanut butter swirl. They are so easy to make that it’s a great recipe to make with kids.
FOR THE CHOCOLATE SWIRL
• 125 ml SPAR sunfl ower oil
• 250 ml SPAR white sugar
• 5 ml vanilla essence
• 2 SPAR large eggs
• 85 ml cocoa
• 125 ml SPAR self-raising wheat fl our
• Pinch of salt
FOR THE PEANUT SWIRL
• 30 g SPAR butter, melted
• 65 ml SPAR icing sugar
• 80 g SPAR smooth peanut butter
• Pinch of salt
METHOD
1. Preheat oven to 180°C.
2. Mix oil and sugar together well.
3. Add eggs and vanilla, stirring until just
blended.
4. Mix all dry ingredients in a separate
bowl and stir into the oil/sugar mixture.
5. Make the peanut swirl: Stir the butter,
icing sugar, peanut butter and salt
together in a bowl until smooth.
6. Pour the chocolate batter into a lined
and greased 20 x 28 cm pan; spread
evenly with a spatula. Drop dollops
of peanut butter mixture on top of
batter, spacing about 3 cm apart.
Gently swirl peanut butter mixture into
batter with a butter knife, running
the knife lengthwise and crosswise
through layers to create a pattern.
7. Bake for 20 minutes or until sides just
start to pull away from the pan.
8. Cool completely before cutting.
Upside Down Peach Cake
You can use any stone fruit such as plums, nectarines, cherries or apricots to make this classic, moist sponge cake.
INGREDIENTS
• 200g SPAR butter
• 200g SPAR sugar
• 1 tsp vanilla extract
• 3 extra large SPAR eggs
• 200g SPAR self raising wheat fl our
• 3 Tbsp SPAR milk
• Generous pinch of salt
• 1-2 tsp fi nely grated SPAR Freshline
lemon rind
• 2-3 SPAR Freshline nectarines, plums or
peaches cut into 5mm-thick slices
• 2 Tbsp SPAR honey
METHOD
1. Preheat the oven to 170°C.
2. Grease a loose bottom cake tin.
3. Cream the butter, sugar and vanilla
extract together until light and airy.
4. Add the eggs one at a time, beating
well after each addition.
5. Add the fl our, milk, salt and lemon rind
and mix through gently.
6. Fan fruit out on the bottom of the
cake pan; drizzle with honey.
7. Spoon batter onto fruit and spread it.
8. Bake for 30-40 minutes until golden
brown and a skewer inserted in the
middle comes out clean.
9. Leave to cool in the tin for 10 minutes
before turning out into a serving plate.
