BISCUITS RECIPE SOUTH AFRICA RECIPES

Steps:

• Cream butter and sugar together. Add essence.
• Sift flour, cornflour and salt together. Add to creamed mixture and mix to a soft dough.
• Roll dough into heaped teaspoon-size balls and place onto greased baking trays, leaving enough space for spreading. Press down lightly with a fork.
• Bake in a preheated oven at 180 °C for 12 - 15 minutes, or until golden brown in colour. Turn out onto a wire rack to cool. Dust lightly with icing sugar before serving. Store in an airtight container.

Steps:

• Preheat oven to 190c / 375f.
• Mix the 250g butter into the flour either with your hands or in a blender.
• Add the sugar, salt and baking powder and then mix in the milk and wine vinegar until you have a smooth dough.
• Grease a large baking tray with some of the remaining butter.
• Divide the dough into 3 equal portions.
• Wet your hands with a little cold water and quickly roll the dough into long dough sausages, about 30cm long.
• Arrange the dough sausages in parallel lines on the tray, dotting a few bits of extra butter in between.
• Bake for 45mins - 1hour until the tops are golden and crusty.
• Remove from the oven and turn the oven temperature down to 150c / 300f.
• The dough sausages will have joined together so cut down the lengths to separate them and then cut each sausage into 3cm pieces.
• Leave them to cool for a bit so that they are more manageable, then list them up and break them in half down the middle so they look nice and rustic.
• Return them to the baking tray, this time laying them on their sides and bake in the oven for a further hour (30 mins each side) to dry them out.
• Let them cool completely before storing in a closed container or paper bag, where they will keep well for up to around 5 days.