BASIC BISCUIT DOUGH WITH VARIATIONS
Many moons ago, the Your Family magazine provided a basic biscuit dough recipe that we used as our go to for every variation of biscuits.
I lost this recipe when my recipe books went missing from the farm in Weenen.
Happily, while cleaning out old files, it has resurfaced as a picture I clearly sent to someone on Whatsapp ages ago.
Here it is for posterity.
- 100 g icing sugar
- 350 g baking margarine or half butter, half margarine
- 5 ml vanilla essence
- 250 g cake flour
- 100 g cornflour
Roll out 5 cm thick, cut shapes and bake 12 – 15 minute at 180ºC.
Variations:
Most variations require the addition of 100 g cake flour first.
Pecan nut wheels: Add 100 g cake flour, top with pecan half. Cool and drizzle with chocolate.
Cocolate cookies: Add 100 g of cocoa, no extra flour.
Coconut cookies: Add 50 g cake flour and 100 g shredded coconut.
Cherrie slices: Add 1 cup of chopped cherries and 100 g cake flour.
Almond slices: Add 100 g cake flour and 100 g chopped almonds and 5 ml almond essence instead of vanilla.
You can form all these variations into log shapes, chill in the fridge and then just cut, slices and bake.
Recipe: Peter Loraine Bruigom
