naartjie | The Kate Tin

Naartjie and Cinnamon Christmas Cookie Tree

by Kate | Dec 4, 2019 | 0 comments

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This Naartjie and Cinnamon Christmas Cookie Tree is the showstopper your Christmas table needs – and it’s as fun to make as it is to eat!

#SPONSORED

In our house, dessert is a big deal. Ever since I was 12 years old and I spent the best part of 3 weeks prior to Christmas lunch making all of our 26 family members little chocolate boxes which I filled with chocolate mousse and berries on the day, my family have had high expectations for Christmas dessert. So every year, I have to dig deep and bring out the big guns to impress them more than the previous year. I look back and definitely think that at 12, I peaked too early!

But life is hectic and we don’t always have time to make 26 chocolate boxes! This year, Stork Bake challenged me to create something that would wow everyone when you bring it into the room, something that is not too time-consuming or technical to make, oh and it must be affordable because December is rough – and above all, delicious! That’s a tall order for dessert, right?! (See what I did there 😉

But this towering Naartjie and Cinnamon Cookie Christmas tree is my solution!

This cookie dough is my absolute favourite – it is so short, crumbly and just melts in your mouth! And the naartjie and cinnamon are festive touches that give an injection of South African flavour. The only pressure point in this recipe is to make sure that the Stork Bake is at room temperature when you cream it. If you’re planning on having lots of family and friends over the holidays, I would maybe make a double or quadruple batch and keep the dough in the freezer so you can have something ready for tea in a flash. To make the different sized stars, I simply printed out a small star and then kept enlarging it to get bigger and bigger stars, cut them out and traced around them on the cookie dough.

I sprinkled the cookies with a little demerara sugar to give them extra crunch and then piled them high on top of each other. A drizzle of royal icing and a dust of icing sugar and you have a cookie tower of dreams – and don’t forget the gold, every bake needs a bit of bling! 😉

Naartjie and Cinnamon Christmas Cookie Tree

2019-12-02 17:24:18

Serves 8

Prep Time

1 hr

Cook Time

15 min

Total Time

1 hr 15 min

Prep Time

1 hr

Cook Time

15 min

Total Time

1 hr 15 min

Nutrition Facts

Serving Size

Servings

Amount Per Serving

Calories 0

Calories from Fat 0

% Daily Value *

Total Fat 0g

Saturated Fat 0g

Trans Fat 0g

Polyunsaturated Fat 0g

Monounsaturated Fat 0g

Cholesterol 0mg

Sodium 0mg

Total Carbohydrates 0g

Dietary Fiber 0g

Sugars 0g

Protein 0g

Vitamin A

Vitamin C

Calcium

Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Does this look wrong?

Ingredients

250g STORK Bake, at room temperature
75g (⅓ cup) castor sugar
Zest of 4 naartjies
25g (40ml ) corn flour
245g (2 ½ cups) cake flour
20ml (4 tsp) ground cinnamon
½ tsp almond essence (optional)
Demerara sugar, for sprinkling
Icing
1 large egg white
300g (2 cups) icing sugar, sifted, plus extra for dusting
15ml (1 tbsp) water
squeeze of lemon juice
Gold balls, to decorate

Instructions

Preheat the oven to 180˚C (160˚C fan-forced).
Line two large flat baking trays with baking paper.
Cream the STORK Bake, sugar and naartjie zest together until light and fluffy - about 8-10 minutes. Add the dry ingredients and almond essence to form a soft dough (add a little water, if necessary, to bring it together).
Roll out the dough to ½ cm thick on a lightly floured surface.Use star cutters to cut out four 2cm stars, six 4cm stars, six 6cm stars, six 8cm stars, six 10cm stars and six 12cm stars from the dough, rerolling the dough if necessary.
Place the cookie stars on the prepared trays and sprinkle with the demerara sugar.
Bake for 10-12 minutes or until light golden and crisp. Set aside on the trays to cool completely.
To make the royal icing, whisk the egg white gently then add the icing sugar until a stiff paste forms. Add the lemon juice and stir. Add a few tsp of water while whisking until you reach a consistency that is stiff but still oozes enough to create a drip. Place in a piping bag fitted with a small plain nozzle.
Decorate the points of the stars with icing to form drips. Set aside for 3-4 hours or until set.
To assemble the tree, dot a bit of royal icing in the center of one of your 12cm stars and place another on top, rotating stars slightly as you assemble.
Continue glueing the remaining stars, in decreasing size, finishing with a 2cm star glued with icing upright at the top of the tree. Pipe extra icing on the stars to create a snowy look and decorate with gold balls.
Dust with icing sugar and serve on the same day.

Notes

TIP The cookie dough freezes very well so make a big batch and store in a ziplock bag or wrapped in cling wrap in the freezer.

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The Kate Tin https://thekatetin.com/

Naartjie Koesisters for World Koesister Day

by Kate | Aug 29, 2019 | 2 comments

This Sunday is the very first World Koesister Day and if you’re as excited about this as I am then you’re definitely going to want to whip up a batch of my naartjie koesisters, a twist on Cariema Isaacs’ traditional Cape Malay recipe!

Now, I’m ashamed to say that while I’ve eaten my body weight in koesisters, I’ve never actually made a batch myself. When I’ve found myself even remotely near the Bokaap on a Sunday, best believe I’m stopping by Rose’s Cafe for the still-warm coconut-coated spiced piece of heaven which is a koesister. And you can never just have one! If, like me, you’ve never made your own koesisters, then this Sunday, the very first World Koesister Day, is about as good a day as any to give them a go!

What is a koesister?

Nope, there’s no spelling error. We’re celebrating the Cape Malay KOEsister, which is very different from the koeksister (with two k’s) of Dutch origin. Having almost the same name is where the similarities between these two traditional South African bakes ends. While a koeksister is crunchy and drenched in thick syrup, the koesister is more like a doughnut – spiced, soaked in syrup and rolled in coconut. As Vannie Kaap so eloquently put it, ‘Koesisters are vetkoeke that believed in miracles’. (Side note: they have this on aprons – NEED!)

1 September is World Koesister Day

I was fortunate enough to be invited to a koek-off between Radisson Red Chef, Naseer and renowned Cape Malay cookbook author Cariema Isaacs where they competed for the best koesister kudos (and we got to taste!) when they announced the inaugural World Koesister Day. If you think you’ve got the best koesisters in the land, then make sure to head to the Radisson Red Hotel this Sunday (with your plate of koesisters) and enter to win the title of the Kwaiest KOEsister!

How to make a Cape Malay Koesister

I have huge respect for the tradition of so many Cape Malay women who woke up at goodness knows what hour on a Sunday morning to have a plate of warm koesisters ready for their family. And as I’m no expert in Cape Malay baking, I relied on the recipe and instructions of arguably the most famous Cape Malay cook, Cariema Isaacs. I used her koesister recipe (which was taught to her by her mom-in-law) straight from her book ‘My Cape Malay Kitchen‘. I added my own twist of naartjie zest (in the dough) and naartjie zest (in the syrup) and doubled up on the spices as I love my koesisters extra spicy!

Will you be making koesisters for World Koesister Day this weekend?

Naartjie Koesisters

2019-08-29 13:13:06

Serves 24

A spiced Cape Malay doughnut soaked in syrup and covered with coconut.

Prep Time

2 hr

Cook Time

20 min

Total Time

2 hr 20 min

Prep Time

2 hr

Cook Time

20 min

Total Time

2 hr 20 min

Nutrition Facts

Serving Size

Servings

Amount Per Serving

Calories 0

Calories from Fat 0

% Daily Value *

Total Fat 0g

Saturated Fat 0g

Trans Fat 0g

Polyunsaturated Fat 0g

Monounsaturated Fat 0g

Cholesterol 0mg

Sodium 0mg

Total Carbohydrates 0g

Dietary Fiber 0g

Sugars 0g

Protein 0g

Vitamin A

Vitamin C

Calcium

Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Does this look wrong?

Ingredients

1/4 cup (60ml) caster sugar
3 cups (750ml) cake flour
1/2 tsp (2.5ml) baking powder
1/4 tsp salt
5g (1/2 packet) instant yeast
1 tbsp ground cinnamon
2 tsp ground ginger
1 tsp ground cardamom
4 tsp whole aniseed seeds
zest of 2 naartjies
30g melted butter or margarine
1 large egg
375ml warm milk
1/2 cup (125ml) self-raising flour, for dusting
Vegetable, sunflower or canola oil, for frying
SYRUP
250ml white sugar
250ml naartjie juice
1 star anise
1 cinnamon stick
1 cup desiccated coconut, for sprinkling

Instructions

Combine the dry ingredients together in a large bowl.
Add the melted butter, eggs and just enough milk to form a sticky dough.
Transfer the dough to a clean, well-oiled bowl, cover with clingwrap and leave to rise in a warm place until doubled in size.
One the dough has risen, dust your work surface with self-raising flour and form the dough into a long log shape about 5cm wide. Use a knife to divide the log into 24 pieces - each piece of dough should the size of a small lime. Form the dough balls into oval shapes and stretch it gently so it's 5-6 cm long and 3cm wide.
Place on well-floured baking tray, cover with greased clingwrap and allow to rise for about 30 minutes or until puffed up.
Preheat the oil to 180 degrees celsius and fry the koesisters 3-4 at a time until golden brown and cooked through. Drain on paper towel and set aside to cool while you make the syrup.
To make the syrup, place the sugar, naartjie juice and spices in a saucepan and cook over high heat until the sugar is dissolved. Turn the heat down and simmer gently.
While the syrup is simmering, place the koesisters in the syrup and cook for 1-2 minutes, turning over regularly.
Remove from the syrup and sprinkle with coconut. They are best served hot!

By TheKateTin.com

Adapted from from Cariema Isaacs Koesisters from My Cape Malay Kitchen

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calories

fat

protein

carbs

Adapted from from Cariema Isaacs Koesisters from My Cape Malay Kitchen

The Kate Tin https://thekatetin.com/

Naartjie Koesisters for World Koesister Day

This Sunday is the very first World Koesister Day and if you’re as excited about this as I am then you’re definitely going to want to whip up a batch of my naartjie koesisters, a twist on Cariema Isaacs’ traditional Cape Malay recipe!

What is a koesister?

1 September is World Koesister Day

How to make a Cape Malay Koesister

Recipes

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