Festivities & Fun - Huletts Sugar · Festivities & Fun. For more information contact:...

Home Industries & Informal Markets

summer 2018 i issue 33

With compliments from Huletts

Smallest version -20mm min Huletts logo width

Festivities & Fun

For more information contact: [email protected]

This home industry booklet, filled with lovely surprises, is Huletts’s Christmas stocking gift to you.

The goodies include advice and new techniques such as the multi-coloured meringue recipe on page 16 and other creative uses of this baker's stalwart.

We also introduce you to the Mojito cake on page 6.

Few thirst-quenchers can match a G&T on a hot summer's day and the current explosion of new artisanal versions are further entrenching gin as one of the world's preferred alcoholic drinks. Not wanting to be left behind, we feature a gin-flavoured cake. This trendy and tasty innovation is an ideal offering for your more adventurous customers.

Three and four layered cakes are also currently trending. Instead of baking your cake batter in 20 or 22 cm cake tins, share the same quantity among 16 cm tins. Either make a three-layered cake or use two 16 cm diameter tins and cut the layers in half, horizontally, to get four layers. These little, tall beauties make for an interesting change from the norm.

For a real surprise, don't miss the adorable festive Zulu-hut cake on pages 22 and 23. This is a perfect example of how a baker having fun can create a unique and eye-catching end result.

Fresh fruit are always popular additions to recipes, not least because they adds piquant flavours and look beautiful. We hope you find our creative use of gooseberries on page 37 and 38 inspiring.

We are sure the typical French patisserie we recently photographed in Paris - which is showcased on pages 26 to 30 - will get YOUR creative juices flowing. Though expensive, French patisserie is not only a visual feast, but scrumptious to boot.

That said, South African Home Industry bakers can feel proud that they offer equally delicious and creative fare at very affordable prices. Well done!

Huletts wishes all our clients and bakers a very happy festive season and a well-deserved rest after a busy year.

Warm and sugar-sprinkled Huletts regards,mathilda Pansegrouw

Dear Home industry member,

See recipe on pg22


delightfullylocal

contents6 Mojito or lime cake

8 Orange flavoured chocolate cake with caramelised orange segments

10 Creative decorating tips…caramel popcorn

11 Caramelised nuts; caramelised sugar shards

12 Vanilla Cake with Rosewater Icing topped with Coconut Ice

14 Festive Raspberry and Blueberry Meringue

16 Multi Coloured Meringues

18 Italian meringue

20 Coconut cake with Italian meringue

22 Delightfully local

24 Decorating spicy Christmas cookies

26 Sweet inspirations from Paris, France

28 Mini cheese cakes with granola base and fruit topping

30 French almond tuiles

32 2018 Huletts Koeksister Champion

34 Gooseberry pastry treats

38 Pastry cases with pecan nut filling

40 Pecan nut biscuits

42 Peanut butter squares

44 Star biscuits with a lemon twist6

8With compliments from Huletts Sugar Met die komplimente van Huletts Suiker

10

26 40

44

16

20

32

24

18

Mojito or liMe cakeThe mojito cake recipe was developed as a result of the artisan gin craze that took the world by storm. Should you not want to

use gin as a flavouring, use vanilla essence instead.

ingredients440 g cake wheat flour 3 ml (½ t) baking powder3 ml (½ t) bicarbonate of soda1 ml (pinch) salt225 g butter, softened350 g Huletts White sugar2 extra large eggs3 extra large egg yolksZest of 2 limes10 ml (2 t) vanilla essence or gin 250 ml (1 cup) buttermilk

Cream Cheese iCing3 x 250 ml tubs cream cheese, at room temperature200 g butter, softened480 g Huletts icing sugar - siftedZest of 1 lime1 ml (pinch) salt15 ml (1T) vanilla essence or gin

DeCorate fresh lime zest and chopped pistachio nuts, if desired

method1. Preheat the oven to 180º C. Grease and

line 2 x 20 cm cake tins.2. Sift the flour, baking powder,

bicarbonate of soda and salt together in a bowl.

3. Place the butter and sugar in the bowl of an electric mixer and beat until light and fluffy.

4. Add the eggs and yolks, one at a time, beating well after each addition. Add the lime zest and vanilla essence and continue beating. Fold the flour mixture into the butter mixture, alternating with the flour and buttermilk mixing until just combined.

5. Divide the batter evenly between the two prepared tins and bake for 35-45 minutes or until a skewer inserted comes out clean. Leave in the tin for 10 minutes before turning out onto a wire rack to cool.

6. Cream cheese icing: Beat the cream cheese and the butter together in a bowl until smooth, add 1/2 of the icing sugar and beat until combined.

7. Add the other half of the icing sugar along with the remaining ingredients and beat briefly until smooth.

8. Sandwich the cake layers together with a generous layer of icing. Place the rest of the icing in a piping bag with a decorative nozzle and pipe rosettes over the top of the cake.

9. Decorate with fresh lime zest and chopped pistachio nuts, if desired.

Daring anD Different


Huletts 6 Huletts 7

HINT: To give the cake the Mojito drink style look, decorate with fresh mint leaves and lemon wedges.

orange flavoured chocolate cake

with caramelised orange segmentsingredients195 g butter 350 ml water 60 ml freshly squeezed orange juice70 g cocoa powder750 ml (3 cups) cake wheat flour 10 ml (2 t) bicarbonate of soda 10 ml (2 t) baking powder 630 g (3 cups) Huletts Castor sugar 3 extra large eggs190 ml (¾ cup) buttermilk 385 g (1 tin) caramel treat, or filling of your choice

ganaChe650 g dark chocolate, finely chopped 500 ml (2 cups) fresh cream

CarameliseD orange segments100 g (½ cup) Huletts White sugar250 ml (1 cup) water 2 oranges, peeled, cut into segments and pips removed

method1. Preheat the oven to 160°C. Grease 3 x 16

cm cake tins with non-stick spray. 2. Place the butter, water, orange juice and

cocoa in a medium saucepan and bring to the boil. Stir until the butter has melted then leave to cool until lukewarm.

3. Sift the flour, bicarbonate of soda and baking powder together in a mixing bowl and set aside.

4. Add the sugar, eggs and buttermilk to the cocoa mixture and stir until smooth. Stir into the dry ingredients and mix to a smooth batter.

5. Spoon the batter into the prepared tins and bake for 30 - 35 minutes, or until a skewer inserted comes out clean. Turn out onto a wire cooling rack to cool completely.

6. ganache: Place the chocolate in a large mixing bowl.

7. Heat the cream and bring to boiling point. Pour over the chocolate. Stir until smooth. Use while still lukewarm.

8. To assemble the cake: Sandwich the cake layers together with the caramel treat excluding the top of the cake.

9. Pour the lukewarm ganache over the cake making sure the whole cake is covered. Refrigerate the cake for 10 minutes allowing the ganache to set.

10. Carefully remove from the cooling rack and place on a cake stand.

11. Caramelised orange segments: Place the sugar and water in a saucepan over medium heat and stir until the sugar dissolves. Turn up the heat and bring the syrup to the boil, until the syrup thickens. Place the orange segments in the sugar syrup and simmer until the orange segments soften.

12. Drain off the excess syrup. Place the segments decoratively on top of the chocolate cake.

Serves 10 - 12

Huletts 8 Huletts 9


ProuD anD tall

ingredients400 g (2 cups) Huletts White sugar 30 ml (2 T) water100 g variety of unsalted nuts (not peanuts)

method1. Grease and line a baking tray.2. Dissolve the sugar in the water in a heavy

bottomed saucepan set over medium heat. Stir until no crystals remain and the mixture starts to caramelise.

3. Do not allow to boil. Remove from the heat and add the nuts and immediately pour onto the prepared baking tray. Leave to cool.

4. Break into shards and store in an airtight container.

ingredients125 ml (½ cup) Huletts White sugar

method1. Grease a baking sheet.2. Heat the sugar over medium heat, stirring

all the time, until golden brown and syrupy. Pour onto the baking sheet and allow to cool. Break into pieces.

Huletts 10

Creative DeCorating tiPs…

Huletts 11


caraMel PoPcorningredients125 g popcorn 10 ml (2 t) sunflower oil125 g butter180 g (225 ml) Huletts White sugar30 ml (2 T) Huletts Golden syrup5 ml (1t) vanilla essence2 ml (¼ t) bicarbonate of soda

caraMelised sugar shards

HINT: The nuts will become sticky if exposed to the air for any length of time.

caraMelised nuts method

1. Preheat the oven to 120ºC.2. Line a baking tray with

baking paper. Make the popcorn according to the instructions on the package. Once popped, place in a large bowl leaving enough space to toss the popcorn with the caramel.

3. Place the butter, sugar and syrup in a heavy bottomed saucepan and bring to the boil, stirring constantly until the mixture turns a sandy brown colour and reaches the hard crack stage (150ºC on a sugar thermometer).

4. Remove from the heat, add the vanilla essence and bicarbonate of soda and stir vigorously until you have a glossy syrup.

5. Pour the syrup over the popcorn and toss to coat, then spread the popcorn evenly on the prepared baking tray and bake for 15 minutes. Remove from the oven and toss again. Bake for a further 15 minutes and leave to cool before breaking into pieces.

Makes ±400 g caramel popcorn

spun sugar: Refer recipe Huletts Website Home Industry Books, Winter 2013, Issue 22, page 21.

Huletts 13Huletts 12


Pink anD Pretty

vanilla cake with rosewater icingtopped with coconut ice

ingredientsChoose a vanilla cake recipe of your choice and bake, either as three layers in 3 x 16 diameter baking tins (resulting in a three layer cake) or in two 16 cm diameter baking tins. split these layers, horizontally in half, resulting in a four layer cake.

roseWaTer iCinG140 g butter, softened300 g Huletts icing sugar, sifted15-30 ml (1-2 T) full cream milka few drops of rosewatera few drops of pink food colouring.

CoConuT iCeCooking spray 260 g (2 cups) Huletts icing sugar, sifted 2 ml (¼ t) cream of tartar385 g (1 tin) condensed milk3 ml (½ t) vanilla essence330 g (3 ½ cups) desiccated coconut2-3 drops pink food colouring- use very sparingly (see hint below)

method1. rosewater icing: Beat the butter in a

large bowl until light and fluffy. Add half of the icing sugar and beat until smooth.

2. Add the remaining icing sugar with 1 tablespoon of milk, adding more milk if necessary, until the mixture is smooth and creamy.

3. Add the rosewater and food colouring and mix until well combined.

4. Coconut ice: Spray a 20cm square cake tin with cooking spray and line with baking paper.

5. Place the icing sugar and cream of tartar in a large bowl. Add the condensed milk and vanilla essence and stir until well combined.

6. Add the coconut and mix until well combined.

7. Divide the mixture in half and add pink food colouring to one half. Knead the food colouring into the mixture until it is evenly coloured.

8. Press the pink mixture over the base of the tin and smooth the surface with your hand. Top with the remaining white mixture, press down and smooth the surface with your hand.

9. Refrigerate the coconut ice for 2 hours or until firm. Cut into pieces and store.

10. to assemble: Ice the vanilla cake of your choice with the rosewater icing and top with the coconut ice.

HINT: We prefer to use colouring paste as it is easier to control quantities. Use a toothpick to add colouring. Once a mixture is too dark it is very difficult to get back to a paler colour.

festive anD fun

Huletts 14 Huletts 15


festive rasPberry and blueberry Meringue

ingredientsmeringue 6 extra large egg whites300 g Huletts Castor sugar15 ml (1T) cornflourred food colouring

syruP25 g butter75 g white chocolate15 ml (1T) Huletts Golden syrup

Cream 500 ml fresh whipping cream45 ml (3 T) Huletts icing sugar

DeCoration500 g fresh raspberries and blueberries

method1. Preheat the oven to 100ºC. 2. Line 3 baking sheets with non-stick

baking paper, or foil shiny side down. Draw even sized circles on the paper depending on the size you want your meringue.

3. Place the egg whites in a large clean metal mixing bowl. Using an electric hand beater, beat the egg whites on medium speed until soft peaks form and it stands up in stiff peaks, when the blades are lifted.

4. Increase the speed and add the castor sugar, a dessertspoonful at a time followed by the cornflour. Continue beating for 3-4 seconds between each addition. It is important to add the sugar slowly at this stage as it helps to

prevent the meringue from weeping. Do not over-beat. When ready, the mixture should be thick and glossy.

5. Use a dessertspoon to spoon the meringue onto the baking sheet circles. Use another dessertspoon to ease the meringue onto the baking sheet to form the shape. Using the red food colouring and a wooden kebab skewer, draw decorative horizontal lines in the meringue.

6. Bake for 1½ -1¾ hours, until the meringues sound crisp when tapped underneath. Leave to cool on the baking sheets or on a cooling rack.

7. syrup: Place the butter, chocolate and syrup in a bowl over a saucepan of simmering water and stir until smooth. Leave to cool.

8. Cream: Beat the cream and icing sugar together until stiff.

9. to assemble: Place a meringue layer on a serving plate. Spread with 1/3 of the syrup and top with 1/3 of the cream. Repeat with the other two layers and decorate with raspberries and blueberries. Serve immediately.

Makes 3 large meringues



Multi coloured Meringues

Making multi coloured meringues is easy. You do however need a practice run with the piping method. It sounds tricky to begin

with, but once you get started it is quite easy.

ingredients3 extra large egg whites, at room temperature2ml (¼ t) salt290g (2 ¼ cups) Huletts icing sugar food colouring of your choice three piping bags, two small and one large. (more piping bags may be required)

method1. Preheat the oven to 100°C.2. Line a baking sheet with baking paper.3. Using an electric mixer, whisk the egg

whites and salt at a medium-high speed until soft peaks have formed.

4. Add the sugar, 1 tablespoon at a time (wait 5-10 seconds between each addition of sugar) and beat on medium-high until stiff white peaks have formed.

5. Divide the meringue mixture into separate bowls.

6. Add a small amount of one of the food colourings to each bowl and fold in until the colour is distributed, leaving some white still visible. We used pink and blue colouring but you can make your own choice of any colour combination.

7. Fill each small bag with one colour of the meringue mixtures. Cut a hole in the large piping bag and put the tip of your nozzle into the hole in the large piping bag, followed by the two smaller bags with different coloured mixtures. Make sure both of the smaller bags are placed evenly at the end of the big bag so the colours distribute evenly.

8. Pipe the meringue in a circular motion to your desired size, leaving a 3 cm space between each meringue.

9. Bake for 90 minutes at 100ºC, then turn off the oven and leave the meringues to cool in the oven. This will leave you with a crispy outside texture and a slightly softer inside

Make ± 40 large meringues, depending on the size.

MultiColoureD Meringues



italian Meringue

italian Meringueingredientsa two layerd cake of your choice

iTalian merinGue120 g Huletts White sugar 60 ml (¼ cup) water1 ml (pinch) salt2 ml (¼ t) cream of tartar 3 extra large egg whites20 g Huletts White sugar 3 ml (½ t) vanilla essence

method1. italian meringue: Place the 120g sugar,

water, and salt in a small saucepan over medium-high heat. Bring to the boil, stirring until the sugar dissolves. Leave on the heat without stirring, and until a candy thermometer registers 240°C (about 4 minutes).

2. Combine the cream of tartar and egg whites in a large bowl; beat with an electric mixer at high speed until foamy. Gradually add the 20g sugar, beating at high speed until medium peaks form.

3. Gradually pour the hot sugar syrup into the egg white mixture, first beating at medium speed and then at high speed until stiff peaks form. Beat in the vanilla essence.

4. to assemble: Take you favourite two layer cake. Decorate with italian meringue and multi coloured meringues (see pg 16)

Huletts 20

coconut cake with italian Meringue

ingredients200 g butter 350 g Huletts Castor sugar 160 ml coconut cream 4 extra large eggs 50 g desiccated coconut Zest of 1 lemon 350 g self-raising wheat flour, sifted1 ml (pinch) baking powder

To serveToasted coconut shardsFresh berries of your choice

method1. Preheat the oven to 180ºC. 2. Grease and line 2 x 16 cm cake tins with

baking paper. 3. Cream the butter and sugar together

until light and creamy. Gradually whisk in the coconut cream and eggs.

4. Fold in the coconut, lemon zest, flour and baking powder until just combined. Divide the mixture evenly between the prepared cake tins, smoothing the tops. Bake for 30 minutes or until a skewer inserted comes out clean. Leave in the cake tins to cool before turning out onto a wire rack to cool completely.

5. Slice the cakes in half horizontally to form 4 layers. Sandwich the layers together with butter icing or filling of your choice.

6. italian meringue: (See pg 19)7. to assemble: Cover the cake with the

Italian Meringue and caramelise slightly using a blowtorch.

8. Serve with toasted coconut shards and fresh berries of your choice.

Huletts 21


aDorable anD Diffrent


delightfullylocal


ChristMas neeDs to be CelebrateD

This adorable Zulu hut was on display in the foyer at the 5 Star Marine hotel in

Hermanus, charming local and international visitors alike.


ChristMas neeDs to be CelebrateD

Use your favourite spicy cookie recipe and use an icing bag fitted with a thin nozzle to decorate the biscuits as desired.

sweet insPirations froM Paris, france

Chocolate mille Feuille

Chocolate Cake Bars

frenCh anD fabulous



Fresh Fruit Tarts


Fig entremets Paris-Brest



Mini cheese cakes with granola base and fruit toPPing

ingredientsBase100 g tennis biscuits100 g granola or muesli 100 g butter, melted

Filling900 g (4 cups) cream cheese260 g (1¼ cups) Huletts Castor sugar45 ml (3 T) cake wheat flour3 extra large eggs, plus 1 extra large egg yolk5 ml (1 t) vanilla essence250 ml (1 cup) sour cream

topping125 ml (½ cup) sour cream or crème fraiche 15 ml (1 T) fresh lemon juice15 ml (1 T) Huletts Castor sugarDeCorate fresh fruit of your choice

sweet insPirations froM Paris

method1. Preheat the oven to 180ºC. Grease 10-12

mini round loose bottom cake tins.2. Base: Blend the biscuits until they

resemble fine breadcrumbs. Add the granola or muesli along with the melted butter.

3. Press the crumb mixture in a thin layer onto the bases.

4. Bake for 8-10 minutes, remove from the oven, and allow to cool.

5. Preheat the oven to 200ºC.6. Filling: Using an electric mixer, beat the

cream cheese until soft. Beat in the sugar and flour, add the eggs one at a time and mix until well incorporated.

7. Add the vanilla essence and the sour cream and mix until smooth.

8. Spoon the filling mixture on top of the prepared bases.

9. Bake for 10 minutes, reduce the oven temperature to 140ºC and bake for a further 30 minutes. Switch off the oven and leave the cakes in the oven to cool.

10. topping: Mix the sour cream, lemon juice and sugar together.

11. Spread a layer of topping on top of the cooled cheese cakes.

12. Decorate with the fruit of your choice and serve.

Makes ± 10 – 12 cheese cakes


sweet insPirations froM Paris


french alMond tuilesThese delicately thin, crisp wafers, French in origin, add style to any tea

table or dessert. The magic of tuiles is that they have an almost transparent texture. For the best results, make these wafers the same day you plan to

serve them, since they are quite fragile.

ingredients1 extra large egg white25 g (2 T) Huletts Castor sugar25 g cake wheat flour2 ml (¼ t) vanilla essence 25 g butter, melted Flaked almonds, for sprinkling

method1. Preheat the oven to 190°C.2. Line a baking sheet with baking paper.3. Pour the egg white into a bowl with the

castor sugar and whisk lightly with a fork until frothy.

4. Sift in the flour, and stir in the vanilla essence.

5. Add the melted butter and stir well until smooth.

6. Drop teaspoons of the mixture onto the baking paper at least 10 cm apart and smooth into very thin circles (about 8 cm diameter) with the back of a spoon. Sprinkle each tuiles with flaked almonds.

7. Bake for about 6 minutes until the tuiles are slightly golden but still pale in the centre.

8. Remove from the oven and gently lift the tuiles up with a palette knife and lay over a rolling pin to form a curved shape. Transfer the tuiles onto a wire rack to cool completely.



And the winner is.... earlier in the year participants had to enter a colour photograph of their baked koeksisters, told us what made their recipe unique and also what they plan on doing with the r100k prize money should they be the winner. the judges (members of sa Chefs and women’s agricultural union) selected 15 semi-finalists. these semi-finalists were requested to produce a dozen of their koeksisters for next round of judging (huletts covered transport and costs of these koeksisters). the same judging panel tasted and selected the three finalists. the three finalists had to bake 3 300 each of their koeksisters for

the innibos festival (huletts also covered transport and costs of these koeksisters). innibos festival goers were invited to taste and vote for their best (it was free) and the finalist with the most votes was crowned as the huletts koeksister Champion 2018!

thank you to all lnnibos festival goers who tasted and voted, and congratulations to Marida schutte – the huletts koeksister Champion 2018! a special thanks goes out to our finalists - Christine spies and almarie uys. we congratulate you on the high standard and excellent quality of your koeksisters. we are proud to be associated with you.

For more information and competition rules visit www.hulettskoeksister.co.za

Judging Partners

2018Congratulations to winner Marida schutte and special thanks

goes out to our finalists - Christine spies and almarie uys.

huletts have been proud to be associated with you both!

from left Paul Dickinson (huletts sugar), winner Marida schutte and katrien houy (stabillis auditors)


Pastry Cases - Many uses


gooseberry Pastry treats

ingredientsPasTry210 g (1½ cups) cake wheat flour 3 ml (½ t) salt 50 g (¼ cup) Huletts Castor sugar 175 g butter, softened 1 extra large egg yolk 10 ml (2 t) water

GooseBerry CurD300 g fresh gooseberries105 g (½ cup) Huletts Castor sugar3 extra large egg yolks 15 ml (1T) cornflour 150 g butter, diced

To assemBleFreshly whipped creammelted chocolateextra gooseberries, to garnish (optional)

method1. pastry: Sift the flour and salt together

into a large bowl. Add the sugar and mix in.

2. Rub the butter into the flour mixture using your fingertips until the mixture resembles fine breadcrumbs.

3. Make a well in the centre of the flour mixture, add the egg yolk and water and incorporate into the flour mixture.

4. Shape the pastry into a ball, turn out onto a lightly floured surface and knead until smooth. Wrap in cling wrap and refrigerate for 30 minutes, or until ready to use.

5. Preheat the oven to 190°C. Grease 12 loose-based tart tins.

6. Line the base and sides of the prepared tins with the pastry and refrigerate for a further 20 minutes.

7. Bake blind for 20 minutes, and set aside to cool.

8. gooseberry Curd: Place the gooseberries in a food processor and process until smooth. Strain into a small saucepan, add the sugar, egg yolks and cornflour and whisk to combine.

9. Place over a medium heat while stirring constantly, for about 6-8 minutes, or until thickened.

10. Remove from the heat and whisk in the butter, a little at a time, until smooth. Return to the heat for 1-2 minutes, while whisking constantly, until thick and smooth.

11. Refrigerate until cold. (See hint below)12. to assemble: Fill the pastry cases

with whipped cream, laced with the gooseberry curd. Drizzle the melted chocolate over the filling and add berries, if desired.

Makes 12 pastry treats

HINT: The gooseberry curd will keep in the refrigerator for up to one week. It can be used to sandwich biscuits together, to layer a sponge cake, to spoon into tart shells, or to serve with scones and cream.

Pastry Cases - Many uses

Pastry cases with Pecan nut filling

ingredientsinGreDienTsPastry cases (see recipe page 36)

FillinG65 g (1/3 cup) Huletts sunsweet Brown sugar 250 ml (1 cup) Huletts Golden syrup150 g pecan pieces (see note below) 30 g (2 T) butter, melted5 ml (1 t) vanilla essence

ToPPinG250 g crème fraiche50 ml double cream plain yoghurt

Caramel nuT sHarDs optional, (see recipe page 11)

method1. Filling: Melt the sugar and syrup over

medium to low heat until the sugar has melted, add the pecans and butter.

2. Remove from the heat. Leave to cool slightly before adding the vanilla essence.

3. topping: Mix the crème fraiche and yoghurt together.

4. to assemble: Fill each pastry case with pecan nut filling. Spoon the topping onto the filling. Garnish with nut shards. (See recipe on page 11)

Serves xxx




bisCuits with attituDe

Pecan nut biscuits

ingredients500 g butter400 g (2 cups) Huletts White sugar400 g (2 cups) Huletts sunsweet Brown sugar4 extra large eggs20 ml (4 t) vanilla essence 1kg selfraising wheat flour1ml (pinch) salt300 g chopped pecan nuts

method1. Preheat the oven to 180 ºC. 2. Line and grease a baking sheet.3. Cream the butter and sugars together

until light and creamy.4. Add the eggs and vanilla essence

while beating.5. Sift the flour and salt together and

fold into the butter mixture. Add the chopped pecan nuts and mix lightly until well blended .

6. Place the dough in a refrigerator for 1 hour to firm slightly.

7. Roll into 20 g balls and place at least 50mm apart to allow for spreading.

8. Bake for 12-15 minutes or until firm to the touch.

9. Place on a wire rack to cool completely before packaging or storing.

Makes 100 biscuits

depending on the size



so easy so yuMMy

Peanut butter squares

ingredients350 g Huletts Golden syrup 100 g (½ cup) Huletts sunsweet Brown sugar 400 g smooth peanut butter 10 ml (2 t) vanilla essence 200 g rice crispies 75 g chocolate discs

method1. Grease a baking sheet with non-stick

spray.2. Mix the syrup and the sugar together

in a saucepan. Place over low heat while stirring until the sugar has melted. Bring to boiling point and add the peanut butter, mixing well.

3. Remove from the heat add the vanilla essence and the rice crispies and mix well. Press evenly onto the baking sheet.

4. Melt the chocolate over a saucepan of boiling water and drizzle over the peanut butter squares. Leave to cool and cut into even-sized squares.

Makes ±1 kg, peanut butter squares



kiDs in the kitChen

star biscuits with a leMon twist

ingredientsBisCuiTs 250 g butter, softened600 g (3 cups) Huletts sunsweet Brown sugar6 extra large eggs, beaten 1 kg cake wheat flour10 ml (2 t) salt15 ml (1 T) cream of tartar 8 ml (1½ t) bicarbonate of soda

lemon FlavoureD DriZZle130 g (1 cup) Huletts icing sugarJuice of ½ a large lemon

method1. Preheat the oven to 180ºC. Grease and

line 2 x baking sheets with baking paper.2. Cream the butter and sugar together. 3. Add the eggs and beat well.4. Sift the flour, salt, cream of tartar and

bicarbonate of soda together. 5. Fold into the butter mixture and mix well

to form a firm dough.6. Wrap the dough in cling wrap and place

in the refrigerator for an hour.7. Roll out the dough on a lightly floured

surface to a thickness of 3 mm.8. Cut the dough with a star shaped biscuit

cutter and place on the prepared baking sheets.

9. Bake for 10 -12 minutes until firm and lightly browned around the edges. Place on wire racks and allow to cool.

10. Lemon flavoured drizzle: Mix the icing sugar and lemon juice together to a smooth consistency. Drizzle over the biscuits. Leave to dry and store in an airtight container.

Makes 10-12 dozen biscuits

Know your sugar

Huletts SA huletts_sa

@Huletts_SA

Huletts Caramel Sugaris ideal for sprinkling over porridge, custards, cereals and adds a delicious rich flavour to coffee. It can also replace white sugar in all microwave cooking to improve colour. It is perfect for biscuits, cakes, loaves and is a good substitute for Demerara Sugar.

Huletts Yellow Sugaris used in baking, in preserves such as jams, pickles, chutneys, in home-brewed beer and ginger beer to enhance the colour.

Huletts Treacle Sugaris a great flavour and colour enhancer. This soft, sticky sugar keeps fruit cakes and dark loaves moist. It is also perfect for microwave baking and meat marinades. It is a good substitute for Muscovado Sugar.

Huletts Icing Sugaris the perfect solution with fine, powdery granules for icing a cake or creating intricate sugar art. Also used for sweetening whipped cream, making smooth creamy

desserts or in recipes that require a very fine crumb texture. It also comes in chocolate, strawberry and cappuccino flavours.

Huletts White or Brown Sugar Cubes

are convenient precision-cut white and brown cubes that add sophistication and

elegance to any event. A stylish way to sweeten all

beverages, including tea, coffee and hot chocolate.

Huletts Molassesis filled with richness

and flavour. It is used in cooking and baking. It can also be used over porridge, and gives a rich colour and

taste when used as a marinade for meat and poultry.

Huletts Castor Sugaris the finely milled white sugar crystals that dissolve quickly. It is ideal for use in baking super-soft sponges, light and fluffy mousses and meringues or for sprinkling over fresh fruit.

Huletts Golden and Flavoured SyrupsThis line-up of both traditional and fun flavours made from pure cane sugar, make excellent toppings on pancakes, flapjacks, toast, waffles and scones, and are delicious in desserts and sauces.

Huletts White SugarPure white crystals that dissolve quickly for instant sweetness. Used in baking and to sweeten beverages.

Huletts SunSweet

Brown Sugardissolves easily

and provides instant sweetness.

Used in hot beverages, over

cereals, porridge and in everyday

baking. It is the most popular

sugar for home brewing, canning

and making confectionery.

Huletts Sugar Crystals

Colourful sugar crystals are perfect for adding style and flair to any occasion. Used for decorating baked goods, desserts and cocktail glasses.


www.hulettssugar.co.za

KWAZULU-NATALTongaat Hulett Sugar Ltd444 South Coast RoadRossburgh, 4094PO Box 1501, Durban, 4000Tel: 031 460 0111Fax: 031 460 0366

GAUTENGTongaat Hulett Sugar Ltd2 Dick Kemp StreetMeadowdale, GermistonPostnet Suite No 352Private Bag X 10020Edenvale, 1610Tel: 011 453 2137/8/2266Fax: 011 453 2118

FREE STATE/NORTHERN CAPERadius Sales and MerchandisingCorner of Lombard andNorthend Streets, NavalsigBloemfontein, 9301PO Box 9685, Bloemfontein, 9300Tel: 051 448 4933Fax: 051 448 2973

BORDER/TRANSKEICourlander’s Agencies (Pty) Ltd25 Commercial RoadEast London, 5201PO Box 352, East London, 5200Tel: 043 722 5513Fax: 043 722 5588

EASTERN CAPECourlander’s Agencies (Pty) Ltd129 Villiers Road, WalmerPort Elizabeth, 6070PO Box 5710, Walmer, 6065Tel: 041 581 8787Fax: 041 581 8136

WESTERN CAPETongaat Hulett Sugar LtdSuite SL201 Boulevard PlaceHeron Crescent, Century City,Cape Town, 7441Tel: 021 551 7866Fax: 021 551 7868

SOUTH WEST DISTRICTSDymond & Giddey Sales CC10 Buitekant Street,George Industria,George, 6530PO Box 3085,George Industria, 6536Tel: 044 873 3769

CAPE SWEETENERSTongaat Hulett Sugar Ltd 333 South Coast RoadRossburgh, 4094PO Box 1501, Durban, 4000Tel: 031 480 9460Fax: 031 480 9461

www.hulettssugar.co.zaCustomer Care Line: 0860 784 277

Huletts SA @Huletts_SA huletts_sa

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