Print Recipe Ginger bunny biscuits Serves: 20 Cooking Time: 30 mins Ingredients 125g butter 125ml (½ cup) muscovado sugar 7,5ml (1½ tsp) ground ginger 15ml (1 tbsp) glacé ginger, finely chopped 300g (2½ cups) cake flour 125ml (½ cup) golden syrup ICING 1 large egg white 70g (½ cup) icing sugar blue food colouring Instructions
Recipe by Rudi Liebenberg, executive chef of The Saxon Boutique Hotel and Spa in Sandhurst, Johannesburg. Crème brûlée is such a classic dish. Sweet, satisfying, and delicious every…
Vicki Clarke and Nikki Gaskell are partners in Fresh, one of the country’s most dynamic catering companies. They also own and run the Johannesburg restaurant, Bella. Call Vicki…