Hartford House

The Home of Good Conversation, Fine Wine and Classic Horses.

Award-winning hotel and restaurant situated at Summerhill Stud on the picturesque KwaZulu-Natal Midlands Meander, South Africa.

Filtering by Category: Cookie Recipe

Rice Krispies and Date Bars Recipe

Rice Krispies and Date Bars  Photo : Jackie Cameron

Rice Krispies and Date Bars
Photo : Jackie Cameron

Justin Bonello reminds me about rice krispies-bars. His version sounds more  like a rice krispies brittle. My straightforward, rice  krispies-and-date bar, recipe results in a crispy texture meeting the  sweetness of dates.  Another variation is mixing rice krispies with  melted marshmallows. Scrumptiously sweet!

Rice Krispies

Yields : 12 large Bars (20cm x 25cm)

Ingredients :

150 g Margarine

250 g Dates

250 g White Sugar

2 t Vanilla Essence

125 g Rice Krispies

Extras

Salted Butter

Desiccated Coconut

Method :

1) Butter a dish and lightly sprinkle this with coconut. Set aside

2) Melt the margarine, dates and sugar together until all the sugar crystals are dissolved

3) Add the vanilla essence and rice krispies

4) Place this into the prepared dish, press the mixture down with damp fingers, to prevent sticking and lightly sprinkle more coconut on the top

5) Cool overnight in the refrigerator or until firm

6) Cut into desired sizes and serve

Please post your comments and any food-related questions below.

I look forward to hearing from you.

jackie cameron

Jackie Cameron
Head Chef
Hartford House
www.hartford.co.za
jackie@hartford.co.za
+27 33 263 2713

Biscotti Recipe

Biscotti Photo : Jackie  Cameron

Biscotti
Photo : Jackie Cameron

Biscotti Recipe

I was introduced to biscotti while being interviewed for acceptance to Christina Martin’s School of Food and Wine, - by Christina Martin herself. A gigantic glass jar was filled with many tasty, perfectly-cut, crispy biscotti. I was impressed because I knew the effort and the timed precision it took in making each one. Biscotti is an Italian word for “biscuits” or “cookies” but is better known as a specific type of biscuit. It originates from the Latin word biscoctus meaning twice cooked/baked. This allowed long storage times, useful during journeys and wars.

Ingredients :

4Egg Whites

¾ cup Caster Sugar

1 cupFlour

100gWhite Chocolate – roughly chopped

100gFlaked Almonds - roasted

Method :

1) Whisk egg whites until stiff

2) Add caster sugar slowly and continue whisking until all sugar crystals are dissolved

3) Fold in flour, nuts and white chocolate

4) Pipe onto a greased tray

5) Bake at 160ºC for 30 minutes

6) Cut thin slices with a serrated knife and dry out in coldish oven

Please post your comments and any food-related questions below.

I look forward to hearing from you.

jackie cameron

Jackie Cameron
Head Chef
Hartford House
www.hartford.co.za
jackie@hartford.co.za
+27 33 263 2713

Ginger Nuts Recipe

Ginger Nuts Photo : Jackie Cameron

Ginger Nuts
Photo : Jackie Cameron

Ginger Nuts Recipe

I have happy memories of winter days with family and friends sitting in front of a log fire with a cup of coffee and ginger nuts. Dunking of course! I crush these biscuits and use them as a base for an orange infused chocolate tart. This is a match made in heaven.

Yields : about 33

Ingredients :

120g Self Raising Flour

Pinch Salt

10ml Ground Ginger Powder

½ t Bicarbonate of Soda

45g White Sugar

60g Salted Butter

60g Golden Syrup

Method :

1) Sift the flour, salt, ginger, bicarb and sugar together

2) Heat the butter and the syrup until melted in the microwave

3) Mix the melted butter and syrup into the dry ingredients to form a soft mixture

4) Shape into the desired shapes and place onto a greased tray

5) Bake at 180'C until cooked for about 10 – 15 minutes

Please post your comments and any food-related questions below.

I look forward to hearing from you.

jackie cameron

Jackie Cameron
Head Chef
Hartford House
www.hartford.co.za
jackie@hartford.co.za
+27 33 263 2713

1-2-3 Lavender Biscuits Recipe

Lavender Biscuits Photo : Jackie Cameron

Lavender Biscuits
Photo: Jackie Cameron

1-2-3 Lavender Biscuits Recipe

The One, Two, Three Biscuit ensures instant treats because left-over dough can be frozen. The basic requirements are one part sugar, two parts butter and three parts flour. Flavours can be added. I use these popular biscuits for many of the desserts served atHartford House.

Yields : 40

Ingredients :

60g Caster Sugar

120g Salted Butter

180g Flour

Fresh Lavender to taste

Method :

1) Cream the sugar and butter together

2) Add the chopped lavender

3) Finish with the flour amount

4) Knead the dough together.Put half the dough onto a piece of greaseproof paper.Top with another piece of paper and roll this mixture out thinly with a rolling pin.Remove the top piece of paper.Use a cutter and cut the desired biscuit shapes out. Remove any excess biscuit mixture and place this, paper with cut out biscuits on, into the fridge.Continue until all the biscuit mixture is rolled out and sitting in the fridge.

5) Remove each individual biscuit from the paper and place onto a greased oven tray and bake at 140'C for 14 minutes or until cooked

Please post your comments and any food-related questions below.

I look forward to hearing from you.

jackie cameron

Jackie Cameron
Head Chef
Hartford House
www.hartford.co.za|
jackie@hartford.co.za
+27 33 263 2713

Muesli Chew Recipe

Muesli Chew Photo : Jac kie Cameron

Muesli Chew
Photo : Jackie Cameron

Muesli Chew Recipe

A muesli chew accompanies the banana smoothie on Hartford’s breakfast menu. The rich buttery flavours with the rolled oats, mixed fruit and nuts makes this my favourite treat. Irresistible!

Yields : about 40

Ingredients :

2 cups Self Raising Flour

1 cup chopped mixed Fruit

1 cup chopped Nuts selection

1 cup Desiccated Coconut

2 cups of White Sugar

1 cup of Rolled Oats

250g melted Salted Butter

1 t Vanilla Essence

2 Eggs whole

Method :

1) Mix all the dry ingredients together

2) Mix the butter, vanilla and eggs together

3) Add the liquid to the dry ingredients and incorporate

4) Push this mixture into a tin, 25x35cm, with a width of 1cm and bake at 180 ̊C for 30 minutes

5) Remove from the oven, cool slightly and cut into desired pieces

Please post your comments and any food-related questions below.

I look forward to hearing from you.

jackie cameron

Jackie Cameron
Head Chef
Hartford House
www.hartford.co.za

jackie@hartford.co.za
+27 33 263 2713

Cocoa and Raisin Biscuits Recipe

Cocoa and Raisin Biscuits  Photo : Jackie Cameron

Cocoa and Raisin Biscuits
Photo : Jackie Cameron

Cocoa and Raisin Biscuits Recipe

While biting into a warm cocoa-and-raisin biscuit I couldn’t decide whether I preferred the hot cocoa flavours or the natural sweetness of the soft, warm raisins. What’s your preference?

Yields : 62 small biscuits

Ingredients :

125g melted Salted Butter

½ t Vanilla Essence

250g light Brown Sugar

1 Egg – lightly whisked

185 g Cake Flour

½ t Baking Powder

1 t Bicarbonate of Soda

1/3 cup Cocoa Powder

½ cup Seedless Raisins

1 cup Chocolate pieces

Method :

1) Mix the butter, vanilla and sugar together.Add the egg and whisk

2) Sift the flour, baking powder, bicarb, cocoa together and add to the above

3) Finish with raisins and chocolate pieces

4) Bake at 180'C for 10-15 minutes

Please post your comments and any food-related questions below.

I look forward to hearing from you.

jackie cameron

Jackie Cameron
Head Chef
Hartford House
www.hartford.co.za
jackie@hartford.co.za
+27 33 263 2713

Oozing Chocolate and Pecan Nut Brownies Recipe

Chocolate and Pecan Nut Brownies  Photo : Jackie Cameron

Chocolate and Pecan Nut Brownies
Photo : Jackie Cameron

Oozing Chocolate and Pecan Nut Brownies Recipe

Chocoholics - this easy, scrumptious chocolate brownie is for you. When eaten straight from the oven you get an intense chocolate flavour with the pecan nut texture and best of all - the hot, oozing chocolate pieces. I will be using this recipe, multiplied several times, for a close friend’s wedding in January.

Yields : 8 large pieces

Ingredients :

180g Unsalted Butter - Melted

¾ cup Cocoa Powder

1½ cup Castor Sugar

5ml Vanilla Extract

4 Eggs – lightly beaten

100g Cake Flour

¾ t Baking Powder

80g Chocolate pieces

Pinch Salt

90g Pecan Nuts – chopped

Method :

1) Put the melted butter, cocoa, sugar, vanilla and eggs into a bowl and combine

2) Add the rest of the ingredients to this above mixture

3) Grease a 20x24cm tin with a thin layer of butter and dust with about 15ml cocoa powder

4) Pour the above mixture into this tin

5) Bake at 150' C for 30 minutes or until firm in the centre

6) Remove from the oven and allow for 5 minutes of cooling before removing from the tin

7) Cut and serve

Please post your comments and any food-related questions below.

I look forward to hearing from you.

jackie cameron

Jackie Cameron
Head Chef
Hartford House
www.hartford.co.za
jackie@hartford.co.za
+27 33 263 2713