Ingredients

Method

• 250 g butter, at room temperature
• 80 g icing sugar, sifted
• 80 g cornflour, sifted
• ½ t rose-water
• 1 T ground cardamom
• 345 g flour, sifted
• For the topping:
• 1 x 200 g packet Woolworths white chocolate drops, melted
• ½ t ground cardamom, plus extra to garnish
• 70 g desiccated coconut

Method

Ingredients

1. Beat the butter for 5 minutes using an electric mixer at medium-high speed until pale and fluffy.

2. Reduce the speed to medium, then add the icing sugar, cornflour, rose water and cardamom and beat with the butter for a further 10–15 minutes.

3. Gradually add the flour, bringing it together by hand until a soft dough is formed. Be sure not to overmix. Cover the dough and chill for 30 minutes. Preheat the oven to 180°C and line three baking trays with baking paper.

4. Roll out the dough to a thickness of ½ cm on a sheet of baking paper. Cut into shapes using a cookie cutter.

5. Place the cookies on the baking trays and bake for 10–12 minutes, or until lightly golden. Remove the cookies from the oven and allow to cool for 2 minutes on the tray, then transfer to a wire rack to cool completely.

6. To make the topping, stir the cardamom into the melted chocolate, then dip the cookies into the chocolate and sprinkle with coconut and more cardamom.

Find more biscuit recipes here. 

Videography: Romy Wilson, Shavan Rahim
Photograph: Shavan Rahim
Production: Jacqueline Burgess
Food assistant: Ellah Maepa