Stanford Grapevine - Your Stanford Tourism Newsletter
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Can you believe it’s December already and the last Grapevine of the year?
We’re all about taking things slow, relaxing and unwinding in our little village, and one of our favourite festive traditions is gathering friends and baking holiday treats. To inspire you to do the same we popped round to the lovely ladies of Morton’s who bake dreamy cookies (keep an eye on their menu board for their latest creations), and asked them to share one of their recipes for you to bake at home. That's village neighbourliness for ya.
St Nick's Cookies
Red Velvet + Cream Cheese Cookies
(Makes 10 x 50g cookies. Adapted from Eric Kim on Food52.)

60g smooth cream cheese
45ml (3 tbs) olive oil
200g granulated sugar
5ml (1tsp) salt
1 large egg
15ml (1 tbs) vinegar
15ml (1 tbs) red food colouring
5ml (1tsp) vanilla extract
180g cake flour
50g cocoa powder
2.5ml (1/2 tsp) baking soda
Icing sugar for dusting
1. Preheat your oven to 180 C (170 C for fan assisted ovens) and line a cookie sheet or baking tray with baking paper.
2. Sift flour, cocoa powder and baking soda together in a medium bowl and set aside.
3. In a bowl (or stand mixer with paddle attachment), beat the cream cheese, olive oil, sugar, salt and egg until light and fluffy.
4. Add the vinegar, vanilla and and food colouring to the cream cheese mixture and mix until well incorporated.
5. Using a rubber spatula, gently fold the dry ingredients into the batter taking care not to bang the side of the bowl. The dough should hold together and the flour well incorporated.
6. Scoop out 10 balls of cookie dough using an ice cream scoop or use a scale to portion out ten x 50g cookies. Place the cookies in the freezer for 10 minutes.
7.  Take the cookies out of the freezer and roll each one into a ball with your hands, slightly melting the outer layer.  Put the cookie in a bowl with icing sugar and coat thoroughly.
8. Place the iced cookies on the baking tray with at least 4cm or space around each cookie, you may have to do two batches. Bake for 6 minutes, turn the tray around and bake for a further 5-7 minutes.
9. Remove from the oven and allow them to cool on the tray for at least 5 minutes. Transfer to a cooling rack until  completely cooled.
10. Enjoy straight away or store in an airtight container.
The annual Cape Whale Coast’s ‘Welcome to the Overstrand’ campaign kicks off today and this year travellers to the region can look forward to their very own wonder plant. Renowned for its ability to absorb carbon, Spekboom, was the obvious choice for Stanford Tourism & Business Manager Tracey Anderson when brainstorming this year’s gift:
“We really wanted to hand out something meaningful that would outlast just the festive season. Everyone loves a South African road trip, and this little green environmental powerhouse of a plant is a step in the right direction for offsetting carbon emissions for a greener holiday.”
Over 200 Spekboom were propagated in a joint initiative with Creative Skills Factory.

We're feeling festive! Have you spotted these Stanford Tourism tokens around the village? Spend R100 at a participating member, receive a token and then pop into our office in Queen Victoria Street to exchange it for a real bauble to hang in our tree + you could stand a chance of winning an instant gorgeous prize from Stanford Journey. Happy holidays!

Looking for some holiday reading? Read our brand new e-mag, Stay & Explore, and find out more about our wonderful village. From family-fun to the Conservation Efforts flourishing in and around the village.
For the scoop on where to go and what to do these holidays check out the latest What's On in Stanford.
Read the Latest What's On in Stanford
To discover more about Stanford this spring, pop into the Tourism Office in Queen Victoria Street, or follow us on Facebook and Instagram.

For weekly updates, make sure you sign up for the free What’s on compiled by Stanford Tourism every Thursday right here. That’s all for now, folks. And remember, if anyone asks where you got your news, tell them you heard it through the Grapevine!

Stanford Tourism and Business
028 341 0340


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