If you are like most of South Africans, tomorrow you will be seated around the television at 11am to watch The Bokke vs England (and hopefully trounce them) – GO BOKKE!!!!

Of course rugby goes with braaivleis and beer, but 11am may be a bit early to braai, so here are some snacks to nibble on before and during the game – THEN let the braaing begin….

Rugby Pizza Pockets

These little pizza pockets are really cute and super tasty – they are simple to make and you can totally run with the idea and stuff the pockets with anything you’d like (think favourite pizza toppings).


  • 1 Pack Pie crust or Pizza crust
  • Pizza sauce
  • Pepperoni
  • Mozzarella Cheese
  • 1 egg (beaten with a tablespoon of cold water)


  • Roll out your pie crust or pizza dough (the flakiness of pie crust is nicer than pizza dough for this recipe).
  • Using a round larger cookie cutter, cut round circles of the pastry. Then cut them into football shapes. Once you have one it’s easy to use it as a template and cut the rest out. Re-roll the scraps and cut out as many football shapes as you can.
  • On a football cutout, place a couple pepperoni slices, a piece of mozzarella and a little pizza sauce.
  • Brush a little of the egg wash around the edges and place another football shaped cutout over the stuffing and seal by pressing down on the edges.
  • Using a fork, crimp the edges around the pizza pocket and make slits in the top to resemble football laces.
  • Brush the tops of each pizza pocket with the egg wash and place them on a baking sheet.
  • Bake in an oven pre-heated to 220C for around 10-12 minutes or until the pizza pockets turn a golden brown.
  • Serve with pizza sauce for dipping.

Peppermint Crisp Tart 

This proudly South African tart is in fact very easy to make if you make it in the S.A. cheat way with orley whip 🙂 Tracing out and placing a Springbok Emblem on top looks great if you can find a nice one.


  • 1 box of Orley Whip (the box contains two sachets, you use both)
  • 1 tin of caramel treat
  • 3 Nestle peppermint crisp bars (crumbled into as small pieces as possible)
  • 1 pack of tennis biscuits


  • Pour the two sachets of orley whip into a mixing bowl and beat it until the orley whip has grown and gone stiff like whipping cream.
  • Add the tin of caramel and 2 of the crushed peppermint crisp bars to the orley whip and mix until blended properly.
  • In a large dish layer the orley whip mixture and tennis biscuits in alternating layers ending with a layer of your orley whip mixture on top. (I usually end up with about three layers of orley whip to 2 layers of tennis biscuits)
  • Take the last peppermint crisp bar, and any remaining tennis biscuits, crush them all finely, and sprinkle on top.
  • Allow to refrigerate for at least an hour or more, and serve!

Rugby Ball Brownie Cookies 

Who doesn’t love brownies? These brownies are cookies that taste like brownies and look like rugby balls – SCORE!!!


  • 1 cup Butter-room temperature
  • 2 cups Light Brown Sugar, firmly packed
  • 2 Large Eggs
  • 2 teaspoons Vanilla Extract
  • 2 1/3 cups All-Purpose Flour
  • 2/3 cups Unsweetened Cocoa Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Cream of Tartar
  • 1/2 teaspoon Salt
  • 60 grams White Chocolate

To Make the Dough

  • In a large bowl using an electric mixer on medium speed, or using a stand mixer, beat the butter and brown sugar until creamy.
  • Add the eggs and vanilla, beat until smooth.
  • In another bowl, stir together the flour, cocoa powder, baking soda, tartar, and salt.
  • Add the dry ingredients to the wet in several stages, and mix on low speed.

To Shape

  • Lay out a piece of parchment paper and scoop cookie dough onto it in a log shape. The dough should be about 8cm wide and 8cm high. Leave about 10cm empty on each end.
  • Roll the dough up into a log. Then shape the log into a rectangle, so that there are four sides.
  • Smooth out one of the sides using your hand or by rolling that angle on the counter top.
  • Flip the log over and do the same on the opposite side.
  • Put the logs onto a cookie sheet and freeze for several hours or overnight.

To Bake

  • Preheat the oven to 180C.
  • Once completely frozen, unwrap and cut into 2.5cm pieces.
  • Arrange dough rounds on a cookie sheet 5 cm apart.
  • Bake for 11-13 minutes. The cookies will seem under-cooked but will continue to firm up as they cool.

To Decorate

  • Melt white chocolate in the microwave for 30 seconds and stir. You may have to microwave an additional 15-30 seconds and stir again. Do not over-microwave as you will burn the chocolate.
  • Cut a tiny piece off the corner of a plastic baggie.
  • Fill the baggie with melted chocolate and pipe laces on the cooled football cookies.


Tip: More of a crunchy cookie person? Cut the dough very thin (6mm), and bake for 8-10 minutes.

Guacamole & Nachos

Keep it Green ‘n Gold with this guacamole – which is also perfect for spreading on toast and burgers, topping your tacos and nachos, loading up your baked potatoes and deviled eggs, filling your quesadillas and wraps, and serving alongside any number of Mexican dishes.  


  • 3 ripe avocados, peeled and pitted
  • 1 jalapeño, cored and finely diced (add more or less to taste)
  • 1/2 cup finely diced red onion
  • 1 tablespoon fresh lime juice
  • 1/3 cup fresh cilantro leaves, finely chopped
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground cumin
  • (Optional: 1 roma tomato, cored and chopped)


  • In a medium mixing bowl, use a fork or a potato masher to mash the avocados to your desired consistency.
  • Stir in the jalapeño, onion, lime juice, cilantro, salt, cumin until well-mixed.  (If adding tomatoes, stir them in at the very end.)
  • Taste and season with extra salt (plus extra lime juice, jalapeño and/or cilantro) if needed.
  • Serve immediately and enjoy!


Storage Instructions: To store this guacamole, cover the bowl with plastic wrap (so that the plastic is literally touching the entire top layer of the guacamole) and refrigerate for up to 2 days before serving.


No rugby get-together is complete unless the ubiquitous Springbokkie makes an appearance – Sprinkbokkies reflect the gold-and-green of South Africa’s national sports teams, and most especially our rugby team!

The Springbokkie is a shooter made from South Africa’s own Amarula Cream and peppermint liqueur.


  • Amarula Cream liqueur
  • Peppermint liqueur


  1. Pour peppermint liqueur into the bottom half of each shot glass.
  2. Drip Amarula Cream into the top half of the shot glasses over an upturned spoon.
  3. Down a shot every time South Africa scores!!!!

If you add the Amarula slowly it will not mix with the mint liqueur layer, resulting in the perfect Springbokkie.

Enjoy the Game, enjoy the snacks and GO BOKKE!!!

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