Hierdie koekies is krakerig en bros met die heerlike smake van Milky bar sjokolade wat trou met die vanielje en jogurt versiersel…perfekte pasmaats vir die Feestyd se geskenke pakkies en lang ure se kuier rondom die tafel met koffie en tee.
230 g botter / 80 % vet inhoud bakkers margarien (moet kamertemperatuur wees)
200 g wit suiker
2 ekstra groot eiers, kamertemperatuur
280 g koekmeel
25 g mielieblom of kakao vir bruin koekies
5 ml koeksoda
160 g hawermout (oats)
200 g choc chips
15 ml vanielje geursel
2.5 ml sout
Room die botter en suiker saam vir 5 minute tot lig en donsig, voeg eiers een vir een by en klits deeglik tot romerig na elke byvoeging. Voeg laaste die vanielje geursel by.
Sif die koekmeel, mielieblom/kakao, sout en koeksoda saam. Voeg die res van die bestanddele by en meng goed deur.
Meng die droë en nat bestanddele saam en rus die mengsel vir 30 minute in die yskas sodat die deeg kan styf word. Daarna meet 15-30 ml lepels van die mengsel af en druk plat. Jy kan met ‘n roomys scoop of selfs groot maatlepel hopies vorm en dan net effe plat druk met die vingers. Hierdie koekies versprei as dit bak. So laat ongeveer 3 vingerspasies tussen die koekies.
Bak by 190C vir 15 minute of to mooi lig bruin om kante maar wit in die middel. Hoe langer jy bak hoe brosser en hoe korter jy bak 10 min, meer chewy! Beidekante toe is dit heerlik.
Geniet!
Bron: Annelien Pienaar, 2019 Geskenke uit jou koskas idees. www.annelienpienaar.co.za
Hoeveelheid: 50 koekies van 20-30 ml grootte
English
These cookies are crunchy and brittle with the delicious flavours of Milky bar chocolate marrying the vanilla and yogurt icing… perfect match for the Holiday season’s gift packets and long hours of socializing around the table with coffee and tea.
230 g butter / 80% fat content baking margarine (must be room temperature)
200 g white sugar
2 extra large eggs, room temperature
280 g cake flour
25 g corn flour or cocoa for brown cookies
5 ml baking soda
160 g oats
200 g choc chips
15 ml vanilla essence
2.5 ml salt
Cream the butter and sugar together for 5 minutes until light and fluffy, add eggs one at a time and whisk well until creamy after each addition. Lastly add the vanilla essence.
Sift together the flour, corn flour / cocoa, salt and baking soda. Add the rest of the ingredients and mix well.
Mix the dry and wet ingredients together and rest in the fridge for 30 minutes to allow the dough to stiffen. Then measure 15 – 30 ml spoons from the mixture and press flat. You can use a ice cream scoop or even a large measuring spoon to form heaps and then slightly press flatten with your fingers. These cookies spread when baking. So leave about 3 finger spaces between the cookies.
Bake at 190C for 15 minutes or until nice light brown around the edges but white in the center. The longer you bake it becomes more brittle and the shorter you bake 10 minutes, more chewy! Both sides are delicious.
Enjoy!
Source: Annelien Pienaar, 2019 Gifts from your food box ideas. www.annelienpienaar.co.za
Quantity: 50 cookies of 20 – 30 ml size.