TEA BISCUITS
Recipe and photo: Yasmeen Ibrahim
These tastes a lot like tennis biscuits, it’s very easy to make and it’s made without eggs.
- 90 g butter
- ¾ cup icing sugar
- 2 tablespoons golden syrup
- ¼ cup sunflower oil
- 1 teaspoon milk powder
- 1 teaspoon baking powder
- 1 teaspoon bicarbonate of soda
- ½ cup dessicated coconut
- 1 ¾ cup cake flour
- Whisk the butter, icing sugar and golden syrup together.
- Mix the dry ingredients.
- Slowly add the dry ingredients with the oil to the butter mixture to form a soft dough.
- Roll the dough in cling wrap into a sausage shape, slice the dough finely and place them evenly on a prepared baking tray.
- Bake the biscuits in a preheated oven at 180ºC for 15 minutes.
- Note: Rina Kleinhans
To prevent the cookies to spray while baking, put the roll of dough in the fridge for 30 min or overnight before you cut the cookies to bake.
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