Team White's Mother’s Day Biscuit Box
RECIPES BY: Phumla, LaReeRee & Natasha
Ginger and Caramel Biscuits
30g Sugar
60g butter
90g flour
2 tbs ginger powder
- Mix all ingredients together in a bowl
- Once all ingredients are in a bowl kneed until the dough Comes together tightly
- Move the cookie Doug on to a baking sheet cover the dough with another sheet on to the roll out your dough
- Cut into desired shapes
- Bake at 180 for 10 mins
- Remove from the oven to chill
- Cover your cookies with caramel
- Dust with icing sugar
Pistachio and Naartjie Biscuits
175g Clover butter
85g Sugar
1/2 vanilla extract
225g plain flour
75g chopped pistachios
5 zest of naartjies
- Mix butter, sugar , vanilla , flour in a bowl till it comes together
- Add your finely chopped pistachios and ClemenGold naatjie zest
- Kneed everything together
- Roll out the biscuits dough in with a shape cutter
- Bake at 180 for 10 mins
ClemenGold Royal Icing
Cup icing Sugar
2 egg whites
10ml of naarjtie juice
Mix ingredients together.
Romany Dreams/ Chocolate and coconut
125ml sugar
125g Clover butter
30ml oil
1 egg
65ml cocoa (Add more or less depending on what you prefer)
2,5ml Royal Baking Powder
175ml flour
125g coconut
Pinch salt
Chocolate
- Cream butter and sugar, add oil then add egg. Mix dry and add.
- Set for at least 30 minutes(dough is quite soft)
- Roll out at least 1 cm thick, scrape for texture with a fork, cut out rounds, half should have a hole to sandwich together with melted chocolate and some chocolate must peep through the hole.
- Bake at 180 degrees for 10-12 mins
Raspberry and lemon cookie
3/4 cup Clover butter
1 cup castor sugar
1 egg
2 tablespoons lemon juice
zest of 1 lemon
1/2 cup chopped raspberries
2 cups flour
1/2 tsp Royal Baking Powder
Pinch of salt
Purée
1/2 cup raspberries
1/4 cup sugar
1/2 a lemon’s juice
1 cup icing
- Cream butter and sugar with zest. Then add egg and lemon juice. Mix dry ingredients, add till just combined then fold in raspberries.
- Set dough for 40 minutes and scoop with ice cream and bake at 180 degrees for 15 minutes.
- Once cooled scoop over icing