Taking into account the name of my blog I thought a batch of biscuits might be the obvious choice for my second entry! These are one of my favourites and this time we go to another popular South African magazine called “You”. This one was from the 19 November 1987 issue. I like decorating these and the sky’s the limit when it comes to how to decorate them. As you can see they can be quite colourful.
There is one thing I won’t compromise on when I make biscuits and that is butter. The huge difference in taste between those made with margarine and those made with butter makes the extra expense worthwhile.
Don’t squash these down too much as they spread considerably so leave lots of room between them.
250 g butter
300 ml white sugar
5 ml vanilla essence
500 g self-raising flour OR plain flour with 15 ml baking powder
1 ml salt
Cream the butter and sugar together. Add the eggs one at a time and beat well after each addition. Stir in the vanilla.
Sift the self-raising flour and salt and add to the butter mixture. Mix until you have a soft dough.
Roll the dough into little balls and decorate them with whatever toppings you desire (see suggestions below). Place the coated balls on a greased baking tray a little apart to allow for spreading. Flatten slightly.
Bake the biscuits at 190 C for about 10 minutes or until they are golden brown.
Makes about 80 biscuits
crushed cornflakes/allbran flakes; cinnamon sugar; walnuts; jam; 100’s and 1000’s (nonpareils); vermicelli; cherries and Smarties.