Melting Moments

melting moments

Heat oven to 140.

Cream 360g butter with 120g icing sugar. Add 120g custard powder and 360g plain flour, mix till combined. Roll into small balls and flatten on baking sheet with a fork. Bake for about 8 minutes, remove and cool on wire rack. Sandwich together with a mix of lemon juice and icing sugar. Sublime!

Buttermilk rusks

mmm these are so yummy and so easy to make. I’ve made a batch to take with us on our weekend away at ‘the farm’, in Magoebaskloof, a beautiful part of our country and always a food extravaganza.

Photo by Lara



1.5 kg self raising flour

3 ml salt

10 ml cream of tartar

500 g butter

350 g sugar

500 ml buttermilk

Pre heat oven to 180C.

Sift dry ingredients. Melt butter and sugar. Add butter and sugar mixture and buttermilk to dry ingredients and combine. Shape into balls and pack into a lined baking tray. Bake for one hour. Remove, turn oven down to 50C. Break rusks up and place directly onto oven rack and leave in oven overnight to dry.



Brut Chocolate cocoa biscuits

These are especially dark, salty-sweet chocolate biscuits, the best I’ve ever had!

Photo by Lara.

Set oven at 180.

1 and half cups flour

half cup plus 2 tbsp cocoa

1 cup butter

quarter tsp salt

half cup granulated sugar plus extra for sprinkling

2 tbsp lightly packed light brown sugar

3 tbsp honey

Sift flour, cocoa and salt.

Mix butter, granulated and brown sugars, and honey till fluffy.

Add dry ingredients gradually. Wrap dough in plastic and refrigerate for at least 30 minutes.

Grease baking sheet. Roll out dough and, using scalloped edged cookie cutter, cut out biscuits. Arrange on baking sheet, sprinkle with sugar and bake for 10 minutes. Transfer to wrack and cool.