Great value Archives

Bread recipes

Sourdough

1 hour

Beans recipes

Chipotle-braised root veg

20–25 minutes

Great value

Caramelised shallot pasta with olives

30–35 minutes

Bread recipes

Chiara’s focaccia

40 minutes

Cauliflower recipes

Balsamic pork sausages with cauli-mash

20 minutes

Italian recipes

Lamb ragù with gnocchi

3 hours

Salad recipes

Harissa sweet potatoes

20 minutes

Braai recipes

Braaied tomato-and-bulgur wheat salad

20 minutes

Scone recipes

Super Sharon’s secret scones

15 minutes

Rosh Hashanah

Mixed salad greens

Braai recipes

Herby pap braai dippers

40 minutes

Afternoon tea

Mama’s tea biscuits

10–15 minutes

Mama’s tea biscuits

Serves Makes 40

Difficulty Easy

Prep Time 20 minutes

Cooking Time 10–15 minutes

Ingredients

500 g butter
225 g caster sugar
2 t vanilla extract
4 free-range eggs
975 g cake flour
3 t baking powder
1 t bicarbonate of soda
1 t cream of tartar

Method

1. Preheat the oven to 180°C and grease a baking tray. Cream the butter and sugar until light and fluffy.

2. Add the vanilla and beat in the eggs, one at a time.

3. In a separate bowl, sift together the flour, baking powder, bicarbonate of soda and cream of tartar.

4. Gradually add the dry ingredients to the wet, stirring. Fill a cookie press with the dough and press out cookies onto the baking tray, 3–5 cm apart. Bake for 12–15 minutes until golden brown.

ALSO READ: how making cookies was a great coming-of-age moment.

Find more biscuit recipes here.

Photographs: Jan Ras
Production: Bianca Strydom
Food assistant: Ellen Schwerdtfeger

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Sourdough

Chipotle-braised root veg

Caramelised shallot pasta with olives

Chiara’s focaccia

Balsamic pork sausages with cauli-mash

Lamb ragù with gnocchi

Harissa sweet potatoes

Braaied tomato-and-bulgur wheat salad

Super Sharon’s secret scones

Mixed salad greens

Herby pap braai dippers

Mama’s tea biscuits

Mama’s tea biscuits

Ingredients

Method