To The Cape Malay Cooking & Other Delights Online Store
Please note; due to coronavirus (Covid-19) our physical shop is still closed to the public. However, you can still shop online, chose delivery or you may collect in Newfields at a pre-arranged time.
As usual, we are taking extra precautions during these trying times. We have implemented new operational and social distancing safety measures to ensure the continued protection of clients, third party delivery and the wider communities in which we serve.
We are operating with a reduced menu, with a selected menu of favourites, with the full menu being introduced as and when we can.
Crisp, sweet biscuits infused with a lovely combination of spices. Use a cookie cutter to press out shapes or alternatively roll the dough into “ropes” and shape in “S” shape.
3 x 250ml cups cake flour
1 tsp salt
1 tsp bicarbonate of soda
1 tsp cream of tartar
1 tsp ground nutmeg
1 tsp ground cloves
1 tsp ground cinnamon
1 tsp ground ginger
1 & 1/2 cups brown sugar
175 g butter
3 large eggs
1 tsp red bol
Peanuts for decorating
Sift flour, salt, bicarbonate of soda, cream of tartar and spices except the red bol. Add sugar and mix. Rub butter into flour mixture with fingertips. Beat eggs, add to flour mixture and form a dough that can be rolled out. Mix the red bol into a third of the dough. Roll out the remaining dough on a lightly floured surface. Dot the dough with the red bol mixture and roll out again until approximately 5mm thick. Cut out cookie shapes with a heart cookie cutter. Place a half of peanut in the cenrer of the cookie. Transfer the cookies onto a lightly greased baking sheet and bake at 180C for 10- 12 minutes. Loosen biscuits and cool on wire rack. Makes 80 biscuits.
Alternatively divide the doughty into half and mix one half with red bol. Roll out the dough into thin “ropes”. Place the two colours of dough and place it next to each other. Cut the dough into approximately 10 centimetres length wise and shape the dough into “S” shapes.