Saboera Biscuits

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Saboera Biscuits Traditional Cape Malay biscuits subtly flavoured with spices and rose water.   [caption id="attachment_42312" align="aligncenter" width="240"]Saboera Biscuits Saboera Biscuits[/caption]   Ingredients: 1 cup sugar 250g soft butter or good quality baking margarine ¼ cup sunflower oil 1 tsp vanilla essence 1 extra large egg 1 tsp rose water 4 x 250ml cups cake flour 1 tsp baking powder 1 tsp ground cinnamon 2 tsp ground cardamom 2 tsp ground dried naartjie (satsuma) peel   To complete: ½ cup sugar poured into a side plate Black currants   Method: In a large mixing bowl cream the butter and sugar together using a whisk until light and fluffy Add the oil, egg, vanilla essence, rose water and mix well to combine Sift the flour, baking powder and spices into the wet mixture and mix to form a firm dough Roll the dough out on a lightly floured surface until approximately 5mm thick Cover the dough with greaseproof paper or cling film whilst rolling to prevent the dough from sticking to the rolling pin Cut oblong shapes with a cookie cutter Press 3 currants on top of the biscuits, slightly spread out [caption id="attachment_42313" align="aligncenter" width="300"]Saboera Biscuits Saboera Biscuits[/caption] Dip each biscuit (the top side only) in the sugar and place onto a baking tin, leave some space between each biscuit in case of spreading Bake in a preheated oven at 180°C for 12 -15 minutes or until light brown Makes 70 depending on the size of the cookie cutter. Saboeras1 Saboeras2 © Cape Malay Cooking  

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