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Malay butter biscuits

Serves Makes 90

Difficulty Easy

Prep Time 30 minutes

Cooking Time 12 minutes

Ingredients

200 g unsalted butter, at room temperature
½ cup castor sugar
2 t vanilla essence
¼ cup rolled oats, roughly chopped in a food processor
pinch of salt
¾ cup self-raising wheat flour , sifted
1¼ cups cake wheat flour , sifted
½ t baking powder
150 g white chocolate, chopped and melted
1 cup pistachio slivers, lightly roasted in the oven or on the stovetop
Gold leaf or gold dust , for decorating (optional)

Method

1. Preheat the oven to 160 °C.

2 Line at least two baking trays with baking paper and set aside.

3. In the bowl of an electric mixer, fitted with the paddle attachment, cream the butter and castor sugar until light and fluffy.

4. Add the vanilla essence, rolled oats, salt, flours and baking powder and mix to form a unified biscuit dough.

5. The dough is very soft and can be shaped using a cookie press gun. Alternatively, roll it out on a lightly floured surface to a thickness of 3–4 mm and use a cookie cutter to shape the biscuits.

6. Arrange the biscuits on the baking trays.

7. Bake for approximately 12 minutes or until the biscuits are golden. The biscuits will be soft while hot, but will harden as they cool.

8. Set aside on a wire rack until cool.

9. Dip the biscuits into the melted chocolate and scatter with pistachio chips. Set aside until the chocolate has set.

10. To create that Eid glitz and glamour, adorn with bits of gold leaf or sprinkle with gold dust.

Extracted from Modern Cape Malay Cooking by Cariema Isaacs. Penguin Random House PHOTOGRAPHER: Turhaan Samodien. R350

Find more biscuit recipes here.

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Adobo nacho tray bake

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Gluten-free coconut flapjacks

Easy cornbread

Cheese roosterkoek

Pepper steak-and-sweet onion rösti pie

Coconut chapattis

The ultimate breakfast braai bagel

Oat porridge pot bread

Carrot pasta

Malay butter biscuits

Malay butter biscuits

Ingredients

Method