{"id":50907,"date":"2023-02-09T11:57:38","date_gmt":"2023-02-09T09:57:38","guid":{"rendered":"https:\/\/novanews.co.za\/eikestadnuus\/make-some-treats-for-valentines-day-20230209\/"},"modified":"2025-03-20T05:22:44","modified_gmt":"2025-03-20T03:22:44","slug":"make-some-treats-for-valentines-day-20230209","status":"publish","type":"post","link":"https:\/\/novanews.co.za\/eikestadnuus\/make-some-treats-for-valentines-day-20230209\/","title":{"rendered":"Make some treats for Valentines Day"},"content":{"rendered":"\n<p>Here are some treats you can make to celebrate this month of romantic love, three easy recipes for those with a sweet tooth.<\/p>\n\n\n\n<p><strong>Salted Caramel thumbprint cookies<\/strong> <\/p>\n\n\n\n<p><strong>Ingredients:<\/strong> <\/p>\n\n\n\n<p>\u2022For the cookies:<\/p>\n\n\n\n<p>\u2022120 g salted butter \u2013 soft<\/p>\n\n\n\n<p>\u2022180 ml brown sugar<\/p>\n\n\n\n<p>\u202260 ml almond flour<\/p>\n\n\n\n<p>\u202230 ml vanilla essence<\/p>\n\n\n\n<p>\u2022430 ml cake flour<\/p>\n\n\n\n<p>\u2022For the salted caramel:<\/p>\n\n\n\n<p>\u2022250 ml brown sugar<\/p>\n\n\n\n<p>\u2022125 ml cream<\/p>\n\n\n\n<p>\u202270 g salted butter \u2013 diced<\/p>\n\n\n\n<p>\u20225 ml vanilla essence<\/p>\n\n\n\n<p>\u2022Pinch of salt<\/p>\n\n\n\n<p>\u2022To serve:<\/p>\n\n\n\n<p>\u20221 tsp Maldon salt<\/p>\n\n\n\n<p>\u202218 edible flowers<\/p>\n\n\n\n<p>Method:<\/p>\n\n\n\n<p>For the cookies, line two baking trays with baking paper.<\/p>\n\n\n\n<p>Combine the butter, sugar and almond flour and whisk in an electric mixer until light and fluffy for three minutes. Using a wooden spoon, stir in the vanilla essence and flour.<\/p>\n\n\n\n<p>Using your hands, roll the mixture into 18 balls (about 1\u00bd tbsp each) and arrange on the lined trays.<\/p>\n\n\n\n<p>Refrigerate for 30 minutes.<\/p>\n\n\n\n<p>Preheat the oven to 180 \u00b0C.<\/p>\n\n\n\n<p>Make an indent into each cookie with your thumb, leaving a 2 cm deep hole without pressing all the way through the base of the cookie.<\/p>\n\n\n\n<p>Bake until golden, 12-15 minutes.<\/p>\n\n\n\n<p>Widen and deepen the hollows of each cookie with the base of a wooden spoon as soon as the cookies come out of the oven.<\/p>\n\n\n\n<p>Leave the cookies on the trays for 15 minutes before transferring to a cooling rack to cool.<\/p>\n\n\n\n<p>For the caramel combine all of the ingredients in a small saucepan over low heat.<\/p>\n\n\n\n<p>Whisk until melted and simmer, six minutes.<\/p>\n\n\n\n<p>Spoon the caramel into the hollows of each cookie and add a tiny sprinkling of Maldon salt on top.<\/p>\n\n\n\n<p>Allow to cool and garnish the cookies with an edible flower each before serving.<\/p>\n\n\n\n<p>Store in an airtight container for up to three days.<\/p>\n\n\n\n<p>Tip: The basic thumbprint cookie can be filled with a variety of fillings, ranging from dark chocolate ganache to berry jam and peanut butter.<\/p>\n\n\n\n<p><strong>Foolproof buttermilk scones<\/strong><\/p>\n\n\n\n<div contenteditable=\"false\" data-embed24=\"Images\" data-pos=\"middle\" id=\"embed_c05b45a0\">\n<figure><img decoding=\"async\" alt=\"\" data-smallsrc=\"https:\/\/cdn.24.co.za\/files\/Cms\/General\/d\/8286\/8b878b8a7dd7416f8f093c90df22c10d.jpg\" src=\"https:\/\/novanews.co.za\/eikestadnuus\/wp-content\/uploads\/2025\/03\/a540673927864ea482e534eb8cd631c0.jpg\" title=\"\"><\/figure><div class=\"slide\"><p><\/p>\n<div class=\"img_accreditation\"><span class=\"source\" style=\"display:none;\"><\/span><span class=\"photographer\" style=\"display:none;\"><\/span><\/div>\n<\/div>\n<\/div>\n\n\n\n<p>Ingredients:<\/p>\n\n\n\n<p>\u2022375 g cake flour<\/p>\n\n\n\n<p>\u202250 g white sugar<\/p>\n\n\n\n<p>\u202215 g baking powder<\/p>\n\n\n\n<p>\u20226 g salt<\/p>\n\n\n\n<p>\u2022200 g ice-cold unsalted butter, cubed<\/p>\n\n\n\n<p>\u20221 egg<\/p>\n\n\n\n<p>\u20221 egg yolk<\/p>\n\n\n\n<p>\u2022300 g buttermilk<\/p>\n\n\n\n<p>\u20221 whisked egg (for wash)<\/p>\n\n\n\n<p>\u2022cream and strawberry jam<\/p>\n\n\n\n<p>Method<\/p>\n\n\n\n<p>Preheat the oven to 220 \u00b0C.<\/p>\n\n\n\n<p>1. Sift the flour, sugar, baking powder and salt together in the bowl of an electric mixer. Pulse once or twice to combine.<\/p>\n\n\n\n<p>2. Add the cold butter cubes to the flour mixture and process until it looks like fine crumbs.<\/p>\n\n\n\n<p>3. Whisk the egg, extra yolk and buttermilk together in a separate bowl. <\/p>\n\n\n\n<p>4. Add the wet mixture to the dry ingredients and mix by hand just until the dough comes together in a soft ball. Don\u2019t overmix.<\/p>\n\n\n\n<p>5. Turn the dough out onto a lightly floured surface, gather all the bits together and gently knead a few times until it comes together in a cohesive ball.<\/p>\n\n\n\n<p>6. Press it with your fingertips into an 18 cm square of dough, about 3 cm thick, then cut into nine even-size squares with a sharp chef\u2019s knife.<\/p>\n\n\n\n<p>7. Put the scones slightly apart on a baking tray lined with a silicone sheet or baking paper, and brush the tops with egg wash, using a pastry brush. Leave to rest for five minutes, then brush again with egg wash.<\/p>\n\n\n\n<p>8. Bake for 16 minutes or until golden brown. Transfer to a wire rack and cool slightly before serving.<\/p>\n\n\n\n<p>9. Serve with cream and jam.<\/p>\n\n\n\n<p><strong>Mini Cheesecakes<\/strong><\/p>\n\n\n\n<div contenteditable=\"false\" data-embed24=\"Images\" data-pos=\"middle\" id=\"embed_e5b0b193\">\n<figure><img decoding=\"async\" alt=\"\" data-smallsrc=\"https:\/\/cdn.24.co.za\/files\/Cms\/General\/d\/8286\/7d18603baa7440b6be7b8c8504554382.jpg\" src=\"https:\/\/novanews.co.za\/eikestadnuus\/wp-content\/uploads\/2025\/03\/a4dede25af7b4d67bef4cc35050d9035.jpg\" title=\"\"><\/figure><div class=\"slide\"><p><\/p>\n<div class=\"img_accreditation\"><span class=\"source\" style=\"display:none;\"><\/span><span class=\"photographer\" style=\"display:none;\"><\/span><\/div>\n<\/div>\n<\/div>\n\n\n\n<p>Ingredients:<\/p>\n\n\n\n<p>\u20221 packet Marie biscuits, crushed<\/p>\n\n\n\n<p>\u202230 ml sugar<\/p>\n\n\n\n<p>\u2022125 g butter<\/p>\n\n\n\n<p>\u20223 ml cinnamon<\/p>\n\n\n\n<p>\u20221 tub cream cheese, softened<\/p>\n\n\n\n<p>\u2022250 ml sour cream<\/p>\n\n\n\n<p>\u2022150 g castor sugar<\/p>\n\n\n\n<p>\u20222 eggs<\/p>\n\n\n\n<p>\u202210 ml vanilla<\/p>\n\n\n\n<p>\u2022125 ml cream<\/p>\n\n\n\n<p>\u202260 ml castor sugar<\/p>\n\n\n\n<p>\u20225 ml grated lemon zest<\/p>\n\n\n\n<p>Method<\/p>\n\n\n\n<p>Preheat oven to 180 \u00b0C.<\/p>\n\n\n\n<p>Line 2\u00d712 hole mini muffin tins with cupcake liners.<\/p>\n\n\n\n<p>Combine biscuit crumbs, sugar and cinnamon.<\/p>\n\n\n\n<p>Melt butter and add to biscuit mixture.<\/p>\n\n\n\n<p>Spoon a rounded tablespoon into each hole of the prepared muffin tins, press firmly.<\/p>\n\n\n\n<p>Beat softened cream cheese until smooth and creamy.<\/p>\n\n\n\n<p>Beat in sour cream, eggs, sugar and vanilla until well blended.<\/p>\n\n\n\n<p>Spoon mixture equally onto biscuit crust. Bake at 15-20 minutes until tops are set.<\/p>\n\n\n\n<p>Leave cheese cakes in muffin cups and cool completely in the fridge.<\/p>\n\n\n\n<p>Whip cream until soft peaks form, fold in sugar and lemon zest.<\/p>\n\n\n\n<p>Pipe tiny rosettes of cream on top of the cheesecakes.<\/p>\n\n\n\n<p>Decorate with cherries.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Here are some treats you can make to celebrate this month of romantic love, three easy recipes for those with a sweet 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