nostalgic - MyKitchen https://mykitchen.co.za/tag/nostalgic/ Money-saving meals for every day Mon, 22 Dec 2025 10:16:10 +0000 en-US hourly 1 https://wordpress.org/?v=7.0 https://mykitchen.co.za/wp-content/uploads/2017/02/MK-logo-32.jpg nostalgic - MyKitchen https://mykitchen.co.za/tag/nostalgic/ 32 32 Chewy Hertzoggie cookies  https://mykitchen.co.za/chewy-hertzoggie-cookies/ Mon, 22 Dec 2025 10:14:55 +0000 https://mykitchen.co.za/?p=21422

Old-fashioned thumbprint cookies get a glow-up, with added cream cheese for a richer texture. Chewy Hertzoggie cookies  Makes ±25    Ingredients ⅔ tub (153g) cream cheese, at room temperature ½ cup (125g) salted butter, at room temperature 1 large egg 1 cup (200g) light brown sugar 1 tsp (5ml) vanilla essence 2 cups (300g) cake […]

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Old-fashioned thumbprint cookies get a glow-up, with added cream cheese for a richer texture.

Chewy Hertzoggie cookies 

Makes ±25 

 

Ingredients

⅔ tub (153g) cream cheese, at room temperature
½ cup (125g) salted butter, at room temperature
1 large egg
1 cup (200g) light brown sugar
1 tsp (5ml) vanilla essence
2 cups (300g) cake flour
1 tsp (5ml) bicarbonate of soda
½ tsp (2.5ml) fine salt
½ cup (85g) desiccated coconut
1½ cups (115g) coconut flakes, chopped
1/3 cup (100g) smooth apricot jam, whisked to loosen 

 

Method

  1. Whisk cream cheese with an electrical whisk until softened and smooth.
  2. Add butter and egg then whisk until creamed together and pale yellow in colour, about 5-8 minutes.
  3. Add sugar and vanilla then whisk just until combined.
  4. Sift together flour, bicarb and salt over the creamed mixture. Mix to combine, forming a dough.
  5. Roll 30g pieces (slightly smaller than a golf ball) into balls using your palms.
  6. Combine desiccated and chopped coconut flakes. Roll balls in coconut and place on a lined baking tray.
  7. Using your thumb or the back end of a wooden spoon, make an indent in each ball. Spoon or pipe a blob of jam into the cavity. Chill until firm.
  8. Preheat oven to 180°C.
  9. Bake cookies until light brown, about 11-13 minutes.
  10. Cool on the tray until firm. Transfer to a cooling rack to cool completely. Store in an airtight container in a cool, dark place for 1-2 weeks.

 

Recipe & styling: Liezl Vermeulen
Photography: Zhann Solomons

Also read: Choc chip cookies with ganache centre

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]]> Choc chip cookies with ganache centre https://mykitchen.co.za/choc-chip-cookies-with-ganache-centre/ Mon, 22 Dec 2025 09:59:45 +0000 https://mykitchen.co.za/?p=21419

We’re borrowing Sarah Kieffer’s perfect CCC dough recipe, now with an added melty centre.   Choc chip cookies with ganache centre Makes 12     Ingredients ⅖ cup (100ml) cream 200g dark chocolate, chopped 2 cups (300g) cake flour 1 tsp (5ml) baking powder ½ tsp (2.5ml) bicarbonate of soda ½ tsp (2.5ml) fine salt ½ […]

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We’re borrowing Sarah Kieffer’s perfect CCC dough recipe, now with an added melty centre.

 

Choc chip cookies with ganache centre

Makes 12  

 

Ingredients

⅖ cup (100ml) cream
200g dark chocolate, chopped
2 cups (300g) cake flour
1 tsp (5ml) baking powder
½ tsp (2.5ml) bicarbonate of soda
½ tsp (2.5ml) fine salt
½ cup (125g) salted butter, at room temperature
¾ cup (150g) white granulated sugar
¾ cup (150g) brown sugar
1 large egg
1 large egg yolk
2 tsp (10ml) vanilla essence
150g dark chocolate chips
Salt flakes, for sprinkling 

 

Method

  1. Heat cream until scalding hot. Pour over chopped chocolate and stir to melt into a smooth ganache.
  2. Refrigerate ganache for 30 minutes, or until firm.
  3. Shape 12 spoonfuls into balls. Freeze in a single layer for 2 hours or until rock hard.
  4. Preheat oven to 200°C.
  5. Sift together flour, baking powder and bicarb. Add salt and set aside
  6. Whisk butter and sugars for 5 minutes, scraping sides, until sugar is almost melted.
  7. Whisk in eggs and vanilla.
  8. Add in sifted ingredients and chocolate chips and whisk to form a dough.
  9. Portion dough into 12 x 70g pieces and flatten into a disc. Place frozen ganache balls in the centre of each, then enclose ball with dough. Chill for 10 minutes.
  10. Place 3-4 balls on a lined baking tray. (Leave room between balls to spread to 10cm wide.) Sprinkle with salt and bake for about 10-11 minutes or until golden.
  11. Cool on the tray until firm. Repeat with remaining dough.
  12. Serve immediately for best result, or store in an airtight container for a week.

 

Recipe & styling: Liezl Vermeulen
Photography: Zhann Solomons

Also read: The MK team’s holiday cookie jar: Favourite cookies with a nostalgic twist 

The post Choc chip cookies with ganache centre appeared first on MyKitchen.

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