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Butter Biscuits
BUTTER BISCUITS
These are a family favourite – they don’t last very long in my house and they are so simple to make. Experiment with different shapes and decorations. Hope you enjoy them.
Buttery Butter Biscuits
Butter biscuits
Ingredients:
75g castor sugar
1 egg
65ml oil
250g butter, softened
1 teaspoon vanilla essence
500g plain flour
1/2 teaspoon baking powder
Method:
Cream butter until soft, then stir in oil. Add castor sugar and beat until light and fluffy. The consistency should be smooth and creamy. Add vanilla essence and beat well. Beat in egg. Sift flour and baking powder and mix into creamed mixture to make a fairly stiff dough. Roll out dough to 3-4mm thick on a lightly floured surface and cut out shapes with biscuit cutters. Place on baking sheets. Decorate biscuits with angelica and glace cherries and bake at 180C for 8-10 minutes or until lightly browned.
Hertsoggies / Hertzoggies
Hertsoggies / Hertzoggies
From My Kitchen To Yours – keeping our heritage alive since 2011!
This is so traditional in the Cape Malay community! It’s a tremendously popular cookie/biscuit.
Named after General J.B.M. Hertzog, the prime minister of the Union of South Africa, from 1924 to 1939. It was apparently his favourite cookie.
Hertzoggies
Ingredients:
1 large egg
125g butter, softened
1/4 cup vegetable/sunflower oil
3/4 cup sugar
2 cups self raising flour
2 cups cake / plain flour
1 tsp vanilla essence
1 level teaspoon baking powder
Method:
Cream together egg, sugar, butter and oil until light and fluffy.
Mix in vanilla essence.
Sift in selfraising flour and cake flour and mix into creamed mixture to make a fairly stiff dough. roll out dough to 3 mm thick on a lightly floured surface and cut out shapes with flower shape biscuit cutter. Place on hertzoggie baking sheet. Place half teaspoons of coconut boiled with sugar and water. Bake at 200C for 10 minutes or until lightly browned. Place half teaspoon apricot jam next to coconut before serving.
VERMICELLI AND ICE CREAM
Vermicelli
This classic dessert recipe is a delicious and light way to end any meal. Serves 4
“Geskroeide” Vermicelli
Ingredients:
250g vermicelli
50g butter
50g sugar (optional half white and half brown sugar)
50g sultanas or raisins
5 cardamon seeds, slightly bruised
3 pieces stick cinnamon or 1/2 teaspoon ground cinnamon
250ml water
50g almond slivers (optional)
Method:
Melt butter in a large saucepan.
Add vermicelli and cook until vermicelli turns golden brown, turning all the time to ensure vermicelli does not burn.
Add cardamon, stick cinnamon sultanas, sugar, almonds and water.
Steam, covered over medium heat until water has been absorbed about 15 minutes, stirring occasionally.
Serve warm on its own or with vanilla ice cream
Apple Muffins With Pecan Topping
APPLE MUFFINS WITH PECAN TOPPING
Ingredients:
350g cake flour
25g butter
50g dark brown sugar, plus 1 tablespoon extra for the topping
50g pecan nuts, chopped
2 teaspoons baking powder
1 teaspoon cinnamon
284ml soured cream
1 egg, beaten
3 eating apples, peeled and cored
2-3 tablespoons milk
Method:
Heat the oven to 200C. Line a muffin tin with muffin cases. In a small bowl, use your fingertips to rub 50g of the flour together with the butter to make breadcrumbs. Stir through 1 tablespoon sugar and the chopped pecans, set aside.
In a large bowl, sift together the remaining flour, baking powder, bicarbonate of soda and a pinch of salt. Stir in the apples; beat together with the soured cream, egg and 2 tablespoons milk. Make a well in the dry ingredients and quickly fold through the wet ingredients, adding an extra tablespoon milk if really dry. Don’t over-mix or your muffins will be tough. It doesn’t matter if there are lumps of flour.
Spoon the mixture into the muffin cases – they should be about two-thirds full – then sprinkle over the pecan topping. Thinly slice the final apple, poke slices into the tops of the muffins. Bake for 20 minutes or until risen, golden and a skewer inserted in the centre comes out clean. Serve on its own or with cheese.
VARIATION:
Replace the apple with a chopped banana
Cape Malay Cooking & Other Delights - Salwaa Smith 
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