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Chana magaj fridge tart

40 minutes

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4–6 minutes

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15 minutes

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15–20 minutes

Aunty Ven’s everything crunchies

Serves Makes 20

Difficulty Easy

Prep Time 15 minutes

Cooking Time 20 minutes

Ingredients

250 g butter
400 g sugar
2 T peanut butter
2 free-range eggs
100 g hazelnuts, toasted
60 g crystallised ginger
50 g pumpkin seeds, toasted
50 g dried cranberries
220 g flour
200 g oats
160 g desiccated coconut
1 t bicarbonate of soda
1 t salt
1 T vanilla paste

Method

1. Preheat the oven to 180°C. Cream the butter, sugar and peanut butter, then beat in the eggs.

2, Add the remaining ingredients and mix until well combined.

3. Press into a 30cm x 20cm rectangular or square baking tray lined with baking paper.

4. Bake for 15–20 minutes, or until golden.

4. Cut into squares once cooled.

Find more biscuit recipes here.

Videography: Kevashan Moodley and Romy Wilson
Photography: Tahila Pillay
Food assistant: Sophia- Maria Eygelaar

Mince curry-stuffed jacket potatoes

Steak sandwich with truffle-horseradish spread

Wonton soup

Chana magaj fridge tart

Cucumber salad 3 ways

Air-fryer wraps

Iced dalgona coffee mousse

Caesar salad with Parmesan crisps

Dump-and-bake pasta tray bake

Cottage cheese cookie dough

Scrambled pancakes

Viral cookie croissants (the crookie)

Chunky double chocolate-and-funfetti cookies

Gluten-free banana bread with caramel sauce

Aunty Ven’s everything crunchies

Aunty Ven’s everything crunchies

Ingredients

Method