Team Blue’s Mother’s Day Biscuit Box

Team Blue's Mother's Day Biscuit Box Recipes

RECIPES BY: Melicia, Rio and Moletwa

Paan and white chocolate cookie

125g Clover butter
150g castor sugar
1 egg
1.25ml vanilla
250g flour
7.5ml Royal Baking Powder
½ ml salt
+/- cardamom powder
30g Paan (Candied Jeera/ Fennel seeds)

200g white chocolate

  1. Cream butter and sugar till light and fluffy.
  2. Add egg, beat into butter mixture. 
  3. Add sifted dry ingredients and mix to a soft dough.
  4. Wrap the dough Clingfilm and rest until firm enough to roll easily. Approximately 15 minutes.
  5. Remove the dough from the fridge and mix in the Paan.
  6. Roll the dough about 1.5cm on a lightly floured surface. 
  7. Dip a medium sized heart cutter in flour and cut out the shapes.
  8. Place on a greased parchment lined tray, ensuring to place them slightly spaced out.
  9. Bake at 160 degrees for 10-12 minutes or until light straw coloured.
  10. Cool completely before dipping half the cookie heart in white chocolate and top with extra Paan cookies.

Strawberry, coconut and pistachio Hungarian cookie

250g Clover butter
125g icing sugar
375g flour
1/8 tsp Royal Baking Powder
¼ tsp salt
150g strawberry jam
60g pistachios, chopped
40g coconut flakes

Icing sugar, for dusting

  1. Preheat oven to 160 degrees Celsius. 
  2. Beat butter and icing sugar till light and fluffy.
  3. Add sifted flour, baking powder and salt to the butter mixture.
  4. Mix to form a soft dough.
  5. Place in cling film and rest in the refrigerator for 20 minutes.
  6. After the dough has rested, line a baking tine with greased parchment paper.
  7. Crumble ¾ of the dough on the base of the tin and press down to form an even and compact layer.
  8. Prick the base using a fork, dust an even layer of flour over the surface.
  9. Spoon jam over the surface of the base and spread to form an even layer.
  10. Sprinkle over chopped pistachios and coconut flakes.
  11. Grate the remaining dough to cover the surface of the jam, pistachios and coconut. Create an even layer.
  12. Bake for 20-25 minutes until slightly golden brown. Remove from the oven, cut into fingers and dust with icing sugar.