Best | The Kate Tin

Easter Rocky Road Chocolate Brownies

by Kate | Mar 20, 2020 | 0 comments

Why eat your Easter eggs one at a time, when you can devour them all at the SAME time in one convenient block?

These dark chocolate brownies are topped with an Easter egg rocky road which I’ve crammed all my favourites into – those moreish white candy-coated chocolate eggs, marshmallow eggs, and my absolute favourite; mini speckled eggs (which I should seriously consider purchasing shares in). I’ve also added some Oreo’s for biscuity crunch but you can add your own favourites and turn them into your own Easter fantasy bars. Whether you’re making these FOR Easter to wow the kids (they’ll love you forever!) or AFTER Easter as a way to use up your leftover stash of chocolate (what does ‘leftover chocolate’ even MEAN?!), these brownies are so darn swoon-worthy they’ll become a family favourite. Put simply, they’re an Easter explosion of chocolate happiness in your mouth and you need to make them now!

Happy Easter!

Side note – imagine these bars crumbled up into vanilla ice cream?! Oh em geeee.

Easter Rocky Road Chocolate Brownies

Makes 12

200g The Kate Tin Dark Baking Chocolate, roughly chopped

150g unsalted butter, plus extra for greasing

2 tsp vanilla paste or extract

150g castor sugar

3 eggs, beaten

75g plain flour

2 tbsp The Kate Tin Cocoa Powder

1 tsp salt

Rocky road topping

50g butter

150g The Kate Tin Dark Baking Chocolate,

100g biscuits, crushed

50g marshmallow easter eggs, chopped

50g mini speckled eggs

50g White candy-coated chocolate eggs, cracked into pieces

Preheat the oven to 180C and grease a 20cm square baking tin and line the base with baking paper. Melt the chopped chocolate, butter and vanilla together in a heatproof bowl set over a saucepan of barely simmering water, making sure the surface of the water does not touch the bowl. Remove from the heat and stir in the sugar, then leave to cool for a few minutes. Beat in the eggs, then sift in the flour, cocoa and salt and fold in until the mixture is smooth and glossy. Pour the mixture into the prepared tin and level the top. Bake in the oven for 25 minutes or until the top starts to crack but the centre remains gooey. Turn off the oven and leave the brownies inside for a further 5 minutes before removing. Leave to cool completely in the tin. Make the topping by melting the butter then add the dark chocolate and melt until smooth. Allow to cool then stir in the biscuits, marshmallows, speckled eggs and white eggs.

Brown Butter Chocolate Chip Cookies

by Kate | Feb 6, 2017 | 4 comments

The only thing better than butter is brown butter and it takes this already incredible chocolate chip cookie recipe to a whole different level! I like my choc chip cookies crispy on the outside and gooey on the middle and these are the best of both worlds. Don’t even think about using chocolate chips in this recipe – they’re stabilized to avoid them melting while baking which is exactly what we DON’T want. The chopped chocolate gives you pockets of melty gooey chocolatey bliss. And obviousy the best way to eat them is straight out the oven while they’re warm so time it right and invite some friends over for the occasion(or don’t and just eat them all yourself). Whatever suits you best.

BROWN BUTTER CHOCOLATE CHIP COOKIES

Makes 24

200g salted butter

175g soft brown sugar

165g white sugar

1 tsp vanilla extract

2 tbsp milk

1 large egg

300g cake flour

¼ tsp baking powder

¼ tsp bicarbonate of soda

250g The Kate Tin Dark Baking Chocolate, chopped

Preheat oven to 180°C (or 160°C fan-forced). Line two cookie sheets with non-stick baking paper. Melt the butter over a low heat and simmer until it reaches a golden brown colour and starts to smell nutty – about 5 minutes. Quickly remove the brown butter from the heat and pour into a bowl. Refrigerate until the butter has set but is still soft. Place the soft brown butter and both the sugars in the bowl of an electric mixer and cream for 8-10 minutes until pale, creamy and light. Add the vanilla, milk and egg. Add the flour, baking powder, bicarbonate of soda and chopped chocolate and mix to combine. Drop tablespoonfuls of the cookie batter onto the prepared baking trays, leaving enough room for spreading. Bake for 14 minutes or until the edges of the cookies are golden brown but the centre should still be moist.

TIP Never skimp on creaming butter and sugar – it takes a good 8 minutes in a stand mixer to reach a light and fluffy consistency that makes all the difference in baking!

Blueberry and Lavender Cheesecake

by Kate | Oct 12, 2016 | 2 comments

I’m not one to hold on to so-called ‘secret’ recipes but this one, I keep close. Well, until now. In fact I’ve been prolonging the day I’d share this recipe with anyone because it is just that good. It also required a lot of hard work to get it which is why I’m so precious about it. And we all know anything worth having is worth waiting for! I first made this recipe as a student chef in the restaurant I used to work for. The recipe was kept under lock and key and your grimy commis chef hands were only allowed to touch it after 6 months of working in the kitchen! So you can only imagine the skip in my step when I was finally permitted to make it – I promptly memorised the recipe, of course, just incase the honour was revoked!

In it’s original form, it’s a luscious, rich, silky, velvety baked cheesecake laced with white chocolate and a pinch of cardamom but without the spice, it can be whatever you want it to be. And for the Spring issue of Food & Home Entertaining Magazine, I wanted it to have bursts of blueberry and a gentle lingering of lavender. Holy moly is this a good combination! So now that I’ve shared the most secret recipe I have, you NEED to make this. Don’t make me revoke the honour 😉

Blueberry, White Chocolate and Lavender Cheesecake

Serves 10-12 A LITTLE EFFORT 90 minutes

400g digestive biscuits

100g salted butter, melted

pinch of fresh lavender flowers

800g full cream cream cheese, room temperature

300g crème fraîche, room temperature

180g Natura Sugars Golden Caster Sugar

40g cake flour

4 large eggs

200g The Kate Tin White Chocolate, melted

1 tsp vanilla extract

zest of 2 lemons

pinch of lavender flowers, finely chopped, plus extra to decorate

250g frozen blueberries, plus extra for decorating

Preheat the oven to 120°C (or 100°C fan-forced) . Line the bottom of a 30cm springform cake tin with baking paper then grease the sides. Wrap the outside of the tin in foil to make it waterproof. Combine the biscuits, butter and lavender in a food processor and process until fine crumbs then press into the bottom of the lined tin. Place the cream cheese, crème friach, sugar, flour, eggs, white chocolate, vanilla, lemon zest, lavender and half the bluberries in a food processor and process until smooth then pour over the crust in the cake tin and sprinkle with the remaining blueberries. Place the cake tin on a folded tea towel (to stop it slipping) in a large roasting dish and fill with enough hot water until the water reaches halfway up the sides of the cake tin. Bake for about 1 hour or until the cheesecake is just set with a slight wobble in the middle (like set jelly). Allow to cool completely at room temperature in the bain marie then remove from the waterbath and refrigerate until set. To serve, unmould the cheesecake by running a knife dipped in hot water around the edges. Top with extra blueberries and lavender flowers.

TIP Lavender can be very powerful so use it sparingly for a gentle fragrance.

Paris: A Chocolate and Pastry Tour

by Kate | Jan 21, 2016 | 2 comments

#SPONSORED

“‘Ave you been to zee Eiffel Tow-er yet?” the shop assistant behind the pastry counter asked me, while wrapping up the rather large collection of toffees and pralines I’d assembled – I’d just told her that it was my first time in Paris. “Nope,” I replied, “I only have a few days in the city and there are quite a few other places I’d rather visit”. She looked utterly horrified – although to her credit she tried very hard to hide it. Well, I’m sorry that I’d rather eat my bodyweight in macarons, eclairs, croissants and baguettes than waste an entire day looking at a metal structure (which I’ll remind you, CAN’T be eaten!). Luckily, after clarifying that I was on my very own pastry and chocolate tour of Paris, her face lit up and she hurriedly scribbled down her list of favourite pastry shops in Paris. It was, I’d later find out, the best advice I’d ever received!

But let me back up a bit: fellow South Africans, I don’t need to tell you what our poor old rand is worth against the Euro for you to know that traveling to Paris can be pricey. But, that doesn’t mean you can’t experience the city! I managed to clean France out of it’s pastry, on a budget, and here’s how I did it:

#1: Rent an apartment with a kitchenette in an up-and-coming area.

An apartment is not nearly as expensive as a hotel and makes you feel like you’re living like a true Parisian. I stayed in Le Marais (in the 3rd arrondissement) which is a vibey, young area within walking distance of some really good pastry shops and restaurants. From Le Marais, it’s a short train or bus ride to every pastry shop you need to visit.

#2: Avoid eating out in restaurants

Be warned: dining out in Paris is NOT as affordable as it is here in South Africa. A simple 1 course bistro meal for 2 and bottle of cheap wine will easily set you back €100 (do the math – if you dare!). Eat in and you’ll save heaps of cash (or be able to spend more on chocolate and buttery delicious flaky things). Having a kitchenette meant that for a week we happily lived off the gorgeous baguettes, cheese, pate’s and were able to cook simple meals from the beautiful produce we found at the markets. If you must eat out, tuck into the much more affordable street food! [Speaking of street food – check out the interview WebJet did with me on my favourite street food of all time here.

#3: Order and drink your coffee at the bar – always!

You WILL be charged for sitting down and enjoying the view – don’t say I didn’t warn you! Same goes for pastries. Don’t be tempted to sit down in the pastry shop and enjoy the atmosphere – they will charge you for the air you are breathing and the fact they have to wash your plate. Instead, take your pastry to go and enjoy it on the streets of Paris!

#4: Pack your stretchy pants, people – you’re going to need them!

The best way to experience the Paris pastry/chocolate scene is to walk everywhere – that way you’re far more likely to stumble upon hidden gems and obviously there’s also the added benefit of walking off all that butter you’re consuming! While I went to Paris with a few places I wanted to visit plotted on a Google map, we ended up walking FOR DAYS! When you add up all the ‘it’s just a 5 minute walk away’s and you’re visiting 8 shops a day..? The kilometers are too much to comprehend. But hey, I’ve always said the only time I exercise is if cake is waiting for me at the finishing line, and look at that – I stuck to my word!

So you want to hear about THE BEST thing I ate on my trip?! Of course you do!

Merveilleux

What the heck are Merveilleux, you ask? They are light-as-air meringues sandwiched together with more light-as-air flavoured whipped cream and then ‘cos that’s not enough the entire thing is covered in more cream and rolled in chocolate shavings or crushed up meringue. Side note: I NEVER queue for food – but this? This was worth queuing for. These are no ordinary meringues, people! It tastes like you’re biting into a ridiculously delicious cloud that evaporates onto your tongue leaving nothing but happiness behind – and you can quote me on that!

VISIT Au Merveilleux, 24 Rue du Pont Louis-Philippe, 75004 Paris, France, www.auxmerveilleux.com

TIP Grab a box of the mini mixed flavours – Spiced biscuit, Coffee, Dark Chocolate, Cherry and Almond-Hazelnut – then stroll over to the Seine, grab a seat along the banks of the river and waft into a delirious creamy coma.

TIP Grab a box of the mini mixed flavours – Spiced biscuit, Coffee, Dark Chocolate, Cherry and Almond-Hazelnut – then stroll over to the Seine, grab a seat along the banks of the river and waft into a delirious creamy coma.

Here’s a list of all the other incredible things that contributed to me no longer fitting into my jeans:

Best Baguette

Now let’s just get this straight, even the baguettes at corner shops in Paris are amazing – none of that airy poofy tasteless ‘bread’ we get here. So this baguette? It was so good butter would ruin it! Tip: when there’s a sign like this outside a bakery (Translation: Best Baguette in Paris 2015)? You know it’s good!

VISIT Huré (Winner of the Best Baguette in Paris 2015), 18 Rue Rambuteau, 75003 Paris, France

Best Croissant

With it’s trademark chocolate swirls (how do they even DO that?!), perfect flakes and oozy chocolate praline filling it’s no surprise it won Best Croissant in Paris last year!

VISIT Laurent Duchene, 238 Rue de la Convention, 75015 Paris, France, http://www.laurentduchene.com/

Best Marshmallow

Marshmallows are big in Paris and by far the most delicious one I had was a Salted Butter Caramel Marshmallow from Pain de Sucre – butter IN a marshmallow?! I can’t even.

VISIT Pain de Sucre, 14 Rue Rambuteau, 75003 Paris, France, www.patisseriepaindesucre.com

Best Macarons

Oh dear, this might start a civil war! I had two amazing macarons during my trip. The first was from the famous Pierre Hermé (aka the god of Macarons) who was arguably the first pastry chef to create the fussy, difficult-to-recreate perfect macaron as we know it today. I had a white truffle (as in the funghi) macaron that blew my face off. It was AMA-ZING! *sigh*

VISIT Pierre Hermé Paris, 18 Rue Sainte-Croix de la Bretonnerie, 75004 Paris, France, www.pierreherme.com

The second macaron came at the suggestion of the Meert pastry assistant – remember the one who I so deeply offended with my Eiffel Tower comment?! – she claimed that Pâtisserie Viennoise is the place to go to taste what the macaron was before it became the refined, multi-coloured, multi-flavoured pastry it is today. And she was right! The two macarons couldn’t be more different; the one heavy, nutty and substantial – the other light and airy. But try them both and you can decide which is your favourite. For the sake of peace I’ll keep my opinion to myself 😉

VISIT Pâtisserie Viennoise 8 Rue de l’École de Médecine, 75006 Paris, France

Best Authentic Patisserie

While the shop assistant at Meert was horrified I had no love for the Eiffel Tower, the list she gave me of pastry shops to visit was the cherry on top of stumbling upon this quaint, picturesque boutique. Meert is a 250 year old shop specializing in pastries, chocolates, sweets, caramels and it’s famous gaufre (thin buttery waffles sandwiched together with various fillings). I felt like I’d walked into an old French movie and when she tied my package of sweet goodies with an old-fashioned ribbon I thought I would die!

VISIT Meert Paris Saint-Germain des Prés, 3 Rue Jacques Callot, 75006 Paris, France, www.meert.fr

Best Chocolate

While we boast 3 bean-to-bar chocolate makers here in Cape Town, Paris has just one – famed Parisian chef Alain Ducasse now makes his own chocolate and my word is it good! After selling a kidney, I left with a dark 75% bar with a chopped pistachio filling that altered my life figuratively and literally (mostly because I’m still living off salticrax to pay it off!)

VISIT Le Chocolat Alain Ducasse, 40 Rue de la Roquette, 75011 Paris, France, www.lechocolat-alainducasse.com

Remember those pick ‘n mixes we had in supermarkets? This is one dedicated solely to the most delicious handmade chocolate bon-bons of your LIFE! And while you pile kilos of chocolate into bags, you can marvel at the intricate chocolate sculptures that adorn the shop.

VISIT Maison Georges Larnicol, 132 Boulevard Saint-Germain, 75006 Paris, France, www.chocolaterielarnicol.fr

And if you still have a kidney to spare:

VISIT Michael Cluizel, 201 Rue Saint Honoré, 75001 Paris, France, www.cluizel.com

VISIT Maison Pierre Marcolini, 89 Rue de Seine, 75006 Paris, France, www.marcolini.com

VISIT Patrick Roger, 108 Boulevard Saint-Germain, 75006 Paris, France, www.patrickroger.com

Best Eclairs

Eclairs have been the new macaron in Paris for a few years now (the trend should hit South Africa any day now) so they are everywhere! My favourite was actually the eclair’s less trendy cousin, the choux. Odette Paris is the place to go for the best version – buy a few then pick a park bench in the Square René Viviani nearby and gaze at Notre Dome in the distance.

VISIT Odette Paris, 77 Rue Galande, 75005 Paris, France, www.odette-paris.com

My other favourite is L’Eclair de Genie who have managed to turn an oblong pastry eclair into a tiny edible work of art. The flavours are punchy and the glazes totally lickable! After selling my remaining kidney, I managed to buy two and when the shop assistant told us to “Wait 15 minutes before you eat them”, we thought he said ‘Walk for 15 km before you eat them” (French accents!) and so we marched an absurdly far distance before stumbling upon – I mean we didn’t MEAN to, it just kind of… happened! And that’s how we ended up sitting on the grass, devouring the delicious eclairs, under the… Eiffel Tower.

VISIT L’Eclair de Genie, 32 Rue Notre Dame des Victoires, 75002 Paris, France, www.leclairdegenie.com

Ready to jump on a plane and eat your way through Paris already?! Head over to Webjet to book cheap flights, accommodation and car hire!

This post has been created in collaboration with WebJet.co.za, an online travel agent offering you a total travel solution to help you plan your ultimate trip!

Chocolate Milo Peanut Butter Cake

by Kate | Apr 1, 2014 | 2 comments

I think we all have a guilty food pleasure; whether it’s putting odd things on toast or eating breakfast foods for dinner. Mine is sitting with a tin on my lap shovelling spoonfuls of Milo straight from the can into my mouth. Odd but oh so gooood. Milo is just heaven for me. That malty, milky flavour gets me every time. So as one does, I’ve created an ode to this drink-that-I-eat, and stuck it in a chocolate cake. Only The Best Chocolate Cake (recipe courtesy of the fabulous Alida Ryder). Did I mention it has peanut butter in it too? And espresso? It’s like when the cake gods were handing out decadence, this cake stood in line twice. And then again. I must say that I did contemplate topping this cake with those crunchy malty whispers things, but then wondered if the poor cake would explode from chocolate sexiness… wait, who am I kidding? That would’ve been friggin’ amazing! Now, go and make this cake so you can do what I was too weak to do!

Chocolate Milo Peanut Butter Cake

Based on Alida Ryder’s recipe (simplydelicious.co.za)

Serves 10-12 (or just one Kate)

2 cups white sugar

450ml cake flour

200ml The Kate Tin Cocoa Powder

1 tbsp baking powder

1 tbsp bicarbonate of soda

1 tsp salt

2 large eggs

1 cup buttermilk

1 tbsp vanilla extract

1 cup hot espresso

¼ cup Milo powder

¼ cup smooth peanut butter

115g butter, melted

ICING

½ cup smooth peanut butter

115g butter, softened

2 ½ cups icing sugar

100ml The Kate Tin Cocoa Powder

100ml Milo powder, plus extra for sprinkling

1 tsp vanilla extract

150ml cream

Preheat the oven to 180 degrees celsius. Prepare 2 springform tins (24cm each). Mix all the dry ingredients together. Whisk the eggs, buttermilk and vanilla and add to dry ingredients. Combine coffee, Milo, peanut butter and butter and add to the mixture. Mix well. Divide between the cake tins and bake for 30-40 minutes or until a skewer comes out clean. Allow to cool for 10 minutes before inverting and allow to cool completely. For the icing, cream the peanut butter and butter until light and fluffy. Add the rest of the ingredients and beat well. Ice the cake and decorate with Milo powder and chocolate curls, if desired.

The Best South African Koeksister Recipe

by Kate | Aug 20, 2013 | 76 comments

It was only about 3 hours into the drive along Route 62 when I realised what I was actually doing; I was travelling 400km into the middle of the Klein Karoo (aka nowhere) in search of ‘The Perfect Koeksister Recipe’. Those that know me, expect nothing less, but still, it was quite crazy. Even for me.

To catch you up to speed, a koeksister is a plaited, deep-fried doughnut drenched in a seriously sticky syrup. It’s a treat as South African as milk tart, biltong and beer. Like American’s and their doughnuts? Koeksisters are a big deal here – we take them as seriously as our rugby! We even have a monument dedicated to the treat! My search for sweetness led me all the way to the little town of Ladismith where rumour has it, I’d find the best. Although tuisnywerheid’s (little shops selling home-baked treats) have all but died out in the big cities, in a small town like Ladismith it is still the place to go for the best cakes, rusks and jams (and also the latest skinner/gossip!)

Only the finest bakers get their goodies displayed on the shelves here. It was while scanning the fully-laden racks that I met Lallie Botha who tells me she was Ladismith’s first koeksister queen back in 1972 when she founded the tuisnywerheid. Back then, she would go through an 85L drum of oil each month! I was convinced I was in the right place – the people of Ladismith definitely love their koeksisters! After giving me some tips on what to look out for in the perfect koeksister, Lallie dished the dirt on who makes the best and sent me on my way (with 5 bottles of homemade jam). While walking through the town of Ladismith, I couldn’t resist stopping a few locals to ask about their favourite koeksisters. But it seemed the town was completely divided on who makes the best and I sensed a little competition between two particular bakers. It was definitely time for me to meet the koeksister contenders!

My first visit was to the home of Euradia Muller, who greeted me, voorskoot (apron) and all, before hurrying back into the kitchen while fretting that her koeksisters were now sitting in the syrup too long! Over a cup of milky rooibos tea brewed in a green teapot on the stove, Euradia caught her breath long enough to tell me that there are no secrets when it comes to making koeksisters! I could barely hide my disappointment. Had I come all this way for nothing?

Euradia wakes up at the crack of dawn to make the dough before the heat of the Klein Karoo sets in. She uses an heirloom ruler to measure her koeksisters – a lady after my own OCD heart! Her ‘sisters are cut into rectangles which are then halved and twisted before being deep-fried and plunged into ice cold syrup. She tells me that it is very important that the syrup is very cold. Finally! I had something to go on! My excitement was short-lived though as she then explained that the recipe was passed down to her by her mother who refused to give it to anyone. The recipe used to be kept under lock and key but is now engraved in her mind and she cooks it off by heart. My koeksister trek (mission) seemed more and more doomed. On leaving I was handed a neatly wrapped tray laden with freshly baked koeksisters and the instructions to store them in the fridge as soon as possible. But, as far as a recipe was concerned, I left empty-handed!

My disappointment was immediately forgotten though when I felt the warm Karoo hospitality the minute I was welcomed through the backdoor of Cynthia du Plessis’ farm kitchen. After I was shown photos of her 4 grandchildren, and told the long story of how her and her husband Willem moved from Pretoria to stay in Ladismith, I finally managed to sway the conversation back to her koeksisters. On hearing whose kitchen I’d just come from, Cynthia tells me she used to be a fan of Euradia’s but now bakes her own (I didn’t press the clearly sensitive matter!) But the big question was, would she share her secret recipe with an English girl from the big city?

I was in luck! Cynthia welcomed my enthusiasm with open arms and proceeded to run me through all her baking secrets like I was her granddaughter! I learnt to knead dough with my fists like a real Afrikaans tannie and mastered the trick to twisting the koeksisters just the right way so they don’t unravel while frying. And when it came to the syrup, I thought I was terribly clever when I eagerly offered my new-found knowledge from Euradia to use ice cold syrup, only to be told that it was actually the wrong way to make koeksisters! Ai. It seemed the only thing the two ladies did agree on, was that koeksisters need to be stored in the fridge to stay crisp. At least there was that!

As we finished deep-frying the twists, I stole a taste of Cynthia’s koeksisters. As to who’s were the best? I was undecided as they were equally delicious! But thankfully, this time, I left the kitchen (via the backdoor) with my mind filled with years of wisdom, a scribbled recipe in one hand, a packet full of fresh koeksisters in the other and two newly-adopted ouma’s who insist I come back to visit soon.

Cynthia’s Koeksisters

Recipe by Cynthia du Plessis

Note: While 165ml baking powder is a lot, Cynthia assured me it’s to keep the koeksisters crunchy in the syrup. Who am I to question the koeksister queen?! This recipe makes a large amount of koeksisters, so it’s safest to halve this recipe.

Makes 4 dozen

1250g cake flour

½ tbsp salt

165ml baking powder

1 ¼ cups milk

1 ½ cups water

5 large eggs

62g butter or margarine, softened

oil, for deep-frying

Syrup

12 cups sugar

6 cups water

2/3 cups lemon juice

1 ½ tbsp cream of tartar

1 tsp caramel essence (optional)

Sift the flour, salt and baking powder into a large bowl. Whisk the milk, water and eggs together and add to the dry ingredients. Mix to form a soft dough then knead thoroughly for 10 minutes, adding a little butter or margarine in every now and then.

Cover the dough with clingwrap and place in the fridge overnight. Make the syrup by combining the sugar, water, juice, cream of tartar and caramel essence in a large pot and stir over low heat until the sugar is dissolved. Boil the syrup for 10 minutes then allow to cool to room temperature. Break off a fist-sized chunk of the dough and roll out into a long sausage on a lightly oil-greased surface, then using a rolling pin, roll out to about 10cm wide. Cut into 1cm strips.

Take each strip then roll into a sausage, twist the ends around each other to form a koeksister shape and pinch the ends closed. Heat the oil to 180C then deep-fry the koeksisters, a few at a time, turning often to brown on all sides, until golden and cooked through.

Drain from the oil and immediately plunge into the room-temperature syrup, making sure to keep the koeksisters submerged so they soak up the syrup. Drain the koeksisters from the syrup and allow to cool. To keep your koeksisters crispy, store them in the freezer. Remove them from the freezer 15 minutes before you want to serve them. Enjoy with a lekker koppie rooibos tee!

WATCH MY ADVENTURE HERE AND SEE HOW CYNTHIA MAKES HER KOEKSISTERS:

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