I’ve made these biscuits today and to decorate, I melted dark chocolate in a double boiler and dipped the edges of the biscuits in the melted chocolate.
- 625 g margarine at room temperature
- 1 ½ cups icing sugar
- 3 eggs
- 1 tablespoon vinegar
- 1 teaspoon bicarbonate of soda
- 1 teaspoon vanilla essence
- 3 tablespoons brown sugar
- 7 cups cake flour
- ½ cup corn flour
- 6 teaspoons baking powder
In a mixing bowl, add the margarine and beat until soft, add the icing sugar to the margarine and beat until well combined.
Add the 3 eggs one at a time to the margarine mixture, beating after adding each egg until well incorporated into the margarine mixture.
Add the vinegar, bicarbonate of soda, vanilla essence and the brown sugar to the egg mixture and mix well.
Sift the flour, corn flour and baking powder together in a separate bowl, add flour mixture to the egg mixture and knead until a soft dough forms.
Place the dough on a floured surface and roll the dough with a rolling pin to a suitable thickness and press shapes with a cookie cutter.
Place the cookies on a prepared baking sheet and bake in a preheated oven at 180ºC for 10 minutes on normal setting, if using a thermo fan, reduce the heat to 160ºC and bake for 8 minutes.
You can divide and flavour the dough with different flavourings before rolling it out on the surface.
This recipe fills a 5 litre container, if you decide to double the recipe, use 7 eggs in the doubled recipe.
Recipe tested and photos: Martie Labuschagne