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Bran-Coconut-Rusks in an argilla large oval roaster

Sift self-raising flour. Then add the cake flour, baking powder, and salt together. After this add bran, coconut, and raisins. Heat margarine, buttermilk, and sugar for 2-3 minutes in the microwave oven, until the sugar has dissolved. Whisk eggs and mix together with margarine mixture. Mix well into the flour mixture. Make little balls and place them into an Argilla Large Oval Roaster without a lid.
Bake, uncovered, at 180 °C for 1 hour. Test with sharp knife/skewer. Turn out on cooling shelf, Break rusks into pieces. Dry in oven at 70 °C for 4-5 hours.

125 ml cake flour,
500 g self-raising flour,
5 ml baking powder,
2.5 ml salt,
60 ml coconut,
500 ml bran,
180 ml margarine,
125 ml raisins, pitted,
180 ml sugar
250 ml buttermilk
2 medium eggs

Argilla pots that can be used to make the Bran-Coconut-Rusks

Hazelnut Biscotti

Hazelnut Biscotti in an argilla large oval roaster

2 large eggs,
250 g Huletts Sugarlite (or regular sugar if preferred),
5 ml baking powder,
500 ml cake flour,
2 ml salt,
20 ml instant coffee dissolved into 15 ml water,
40 g hazelnuts, chopped,

Beat eggs till light, add Sugarlite / sugar, and beat well.
Sift flour, baking powder, and salt add to the egg mixture. Add nuts and dissolved coffee and form into a soft dough. Divide dough into equal parts. Form 2 sausages. Dust your hands with flour if the dough is too sticky. Place dough sausages in a greased Argilla Large Oval Roaster without a lid. Pat down slightly. Bake for 40 minutes at 180 °C. Allow cooling before cutting into 1 cm slices, cut at an angle. Place slices on the oven shelf and bake for 5 minutes on each side.

*Variation: Follow the above recipe but replace the hazelnuts and coffee with one of the following

20 ml finely grated lemon zest,
20 ml finely grated orange zest,
60 ml poppy seeds,

Argilla pots that can be used to make the Hazelnut Biscotti

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