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Cook: 15 minutes


  • Biscuits:
  • 87.5 g butter, softened
  • 100 g Huletts castor sugar
  • 1 extra large egg
  • 2.5 ml vanilla essence
  • 250 g cake flour, sifted
  • 5 ml baking powder
  • Milk Tart Filling:
  • 560 ml milk
  • 2 eggs
  • 100 g Huletts white sugar
  • 60 ml cornflour
  • 30 ml cakeflour
  • pinch of salt
  • 8 g butter
  • ½ teaspoon vanilla essence
  • cinnamon for dusting

Preheat the oven to 180˚C.
Grease and line a baking tray.
Cream the softened butter and castor sugar together.
Add the eggs and vanilla essence.
Stir in the sifted flour and baking powder.
Wrap the dough in cling film and let rest for 30 minutes in the fridge.
Roll the dough into even shaped balls about the size of a whole walnut.
With your thumb or a teaspoon, make a well in the centre of each ball.
Bake for 15 minutes or until golden brown.

Milktart Filling
Bring the milk to the boil.
Beat the eggs well and then add the sugar, cornflour, flour and salt.
Mix well.
Slowly pour the boiling milk into the mixture, stirring continuously.
Return the mixture to the stove and stir well until it thickens.
Add the butter and vanilla essence.
Remove from the heat, cover with cling film and allow to cool to room temperature.
Then place in a piping bag and pipe a teaspoonful into the well of each biscuit.
Dust with cinnamon.

Recipe posted by Laetitia Peters Hartzenberg

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