Leibniz Zoo Biscuits

Product Information

Woolworths Financial Services (Pty) Ltd (Reg. No 2000/009327/07) An authorised financial services (FSP15289) and registered credit provider (NCRCP49) Sieve the dry ingredients into a mixing bowl fitted with a flat beater, then add the butter and sugar. Mix until light and fluffy. Add the eggs one by one and beat well after each addition. Add the dry ingredients and mix until a dough forms. Divide the dough in four and add a fruit flavour to each piece of dough. Mix well and wrap each piece of dough in biodegradable cling wrap. Place in the fridge for 30 minutes. Iced Zoo biscuits are produced in South Africa under the brand name of Bakers and is one of the brands under the National Brands Limited stable – which itself is a subsidiary under AVI. The company has a rich history of making biscuits and other treats and has been doing this since the 1880s. This biscuit much loved by kids and those young at heart is still very much in production and would continue to be available in the stores in South Africa and for those in the diaspora for a very long time. 13. Maynards Sweets image source Biting into this bar guarantees that the enjoyable experience it creates lasted a while in the mouth as you munch your way through all the components of the bar. Cadbury South Africa produced this chocolate bar in the country for consumption both in the local market and in other countries as well. Most biscuits are made by the rubbing-in or creaming method, yet the ratios of ingredients are combined in such a way as to produce a wide range of styles, from crumbly buttery shortbread, to hard, dry Italian biscotti.

From about 1936, the company known as Beacon produced this wonderful sweet in South Africa, moving from the original sweet into the production of different flavors such as Jelly Jersies, Jelly Teddies, Fruit Pastilles, Jelly Babies, and a few others. In 1990, Tiger Brands bought a 100% stake in Beacon but decided to still keep the name of this iconic sweet. Till this day, you will find the various varieties of this sweet in the stores in South Africa, and in some other countries where it is being exported to. 14. mmmMallows image sourceOnce biscuits are fully cooled, use a piping bag or plastic bag with a small corner cut off and pipe a line of icing around the edge of the biscuit, a little in from the edge. Then fill in the middle with icing and decorate with sprinkles, if using. Animal biscuits will keep in an airtight container for up to a week. Moreover, when it comes to liquorice treats in South Africa, Beacon Allsorts is arguably the best. It appears to be the people’s choice as both male and female, young and old seem to have their own favorite flavor, texture, shape, color, and size. 17. Wilson’s Champion Toffees image source The one made in South Africa has come to be referred to as Beacon Allsorts and it is said to offer the best fun eating experience with different ranges of sweets in unique and beautiful combinations that you can enjoy matching together, squashing, stretching, and pulling apart. It’s definitely a fun experience playing with your food and both liquorice and non-liquorice eaters can enjoy the treats.

Preheat oven to 160C fanbake and line 2 oven trays with baking paper. Beat together butter and sugar until creamy, then mix in egg and vanilla. Add the dry ingredients and combine to make a soft dough. Leave to rest for 20 minutes. Tempo chocolate bar is one that you can’t forget in a hurry as it would forever be in our memories. Barry Fern conceived the idea and developed this wonderful chocolate bar in the early 1980s (some say 1983) and it was undoubtedly the best chocolate bar that was developed and produced in that decade. The somewhat hard and very chewable bar had a fine combination of biscuits and caramel all wrapped in rich chocolate to complete the taste. The melt-and-mix method is used for biscuits such as brandy snaps and tuiles. These biscuits are shaped after removal from the oven while they’re still warm and malleable. Place on floured bench, cover with baking paper, and roll out thinly. Use cutters to cut into animal shapes, re-rolling leftover dough as you go.