Name: Braaied skilpadjies
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Cuisine: Main Meals
Ingredients: Woolworths free-range lamb skilpadjies 550 g,coriander seeds, crushed coarsely 2 t,salt, to taste ,sunflower oil 2T,For the sorghum salad: ,sorghum, cooked 250g, jar Woolworths sundried tomato pesto 1 x 140 g,sachet Woolworths sundried tomatoes, chopped 1 x 240 g,sachet Woolworths black and green pitted olives, chopped 1 x 70 g, jar Woolworths roasted red peppers, drained 1 x 230 g ,feta 100 g,red onion, chopped 1,red salad onions, sliced 6,red wine vinegar 4 T,olive oil 4 T,sea salt and freshly ground black pepper, to taste ,microherbs, to garnish

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Serves Makes 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 20 minutes

Ingredients

For the filling:

2 x 125 g packets Woolworths butter toffees
½ cup cream

For the crumble:

180 g butter, melted
250 g flour
250 g oats
1 t bicarbonate of soda
1 T vanilla extract

For the topping:

100 g Woolworths dark chocolate drops

Method

1. To make the filling, melt the toffees and cream in a saucepan over a medium heat until smooth.

2. Preheat the oven to 180°C. To make the crumble, mix all the ingredients until well incorporated.

3. Line a 27 x 18 cm baking tray and press in half the crumble. Top with the filling and half the chocolate drops. Add the remaining crumble and chocolate drops. Bake for 15–20 minutes. Allow to cool, then slice into 10 x 5 cm fingers.

Cook's note: Use Woolworths’ 70% cocoa dark chocolate drops. They add the right amount of bitterness needed to offset the sweetness of the caramel.

Find more biscuit recipes here.

Photographs: Jan Ras
Production: Abigail Donnelly
Food assistant: Josh van Zyl

This is a test recipe

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Ingredients

Method