Mary Annes
Ingredients:
187g butter
200g Sugar
1/4 cup oil
5ml vanilla essence
2 eggs
500g cake flour
5ml baking powder
15 ml aniseed
15 ml ground cardamom
100 and 1000s for decoration
Method:
Creamery butter and sugar
Add the oil and essence and mix
Then add the eggs and beat well
Sift flour, baking powder and aniseed and cardamom
Mix creamed mixture and dry ingredients to a firm dough
Rolls dough, shape with cutter , dip each biscuit in 100 and 1000s before placing on a baking tray
Baked at 180’C for 15 – 20 minutes or until done
Recipe Credit : Phadiel Davids
Prepared, tried and tested by: Nazley Ally
Coconut Scrap
Ingredients
250 g butter
200 g sugar
5ml vanilla essence
5ml almond essence
150 g medium Coconut
500 g cake flour
5ml baking powder
15 ml ground cardamon
2 eggs
125g sugar and grace cherries for decorating
Method:
Creamery butter and sugar together
Add vanilla, almond essence and coconut, mix well
Sift together flour, baking powder, and add fine cardamom
Add dry ingredients to creamed mixture and mix to form crumbly texture
Add the eggs and mix to form a firm dough
Rolls dough and scrape its surface with a fork to create a rough texture
Cut with cutter, shape of choice
Dip in sugar before placing on a baking tray
Decorate with glazed cherries and bake at 180’C for 15-20 minutes or till done
Recipe Credit : Phadiel Davids
Prepared, tried and tested by: Nazley Ally
Butter Biscuits
Ingredients
200g sugar
300 g butter
1 egg
5ml vanilla essence
500g cake flour
5ml baking powder
Pinch salt
Glazed cherry and angelica for decorating
Method:
Cream butter and sugar
Add eggs and essence, mix well
Sift flour, baking powder and salt, knead to form a firm dough
Rolls dough and cut with cookie cutter
Place biscuits on baking sheet and decorate with glazed cherry and angelica
Baked at 180’C for 15 – 20 minutes or till done
Recipe Credit : Phadiel Davids
Prepared, tried and tested by: Nazley Ally
