Team White’s Mother’s Day Biscuit Box

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

  1. Mix all ingredients together in a bowl
  2. Once all ingredients are in a bowl kneed until the dough Comes together tightly
  3. Move the cookie Doug on to a baking sheet cover the dough with another sheet on to the roll out your dough
  4. Cut into desired shapes
  5. Bake at 180 for 10 mins
  6. Remove from the oven to chill
  7. Cover your cookies with caramel
  8. 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

  1. Mix butter, sugar , vanilla , flour in a bowl till it comes together
  2. Add your finely chopped pistachios and ClemenGold naatjie zest
  3. Kneed everything together
  4. Roll out the biscuits dough in with a shape cutter
  5. 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

  1. Cream butter and sugar, add oil then add egg. Mix dry and add. 
  2. Set for at least 30 minutes(dough is quite soft)
  3. 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. 
  4. 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 

  1. Cream butter and sugar with zest. Then add egg and lemon juice. Mix dry ingredients, add till just combined then fold in raspberries. 
  2. Set dough for 40 minutes and scoop with ice cream and bake at 180 degrees for 15 minutes. 
  3. Once cooled scoop over icing