Saboera Biscuits

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Saboera Biscuits

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

 

Saboera Biscuits
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
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.

Saboeras1

Saboeras2

© Cape Malay Cooking

 

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Soet Koekies / Essies Biscuits

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Soet Koekies

Soet Koekies
Soet Koekies
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.
Ingredients:
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
Method:
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.