Saboera Biscuits

Traditional Cape Malay biscuits subtly flavoured with spices and rose water.

Saboera Biscuits

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

Saboera Biscuits

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.

© Cape Malay Cooking