My Mother use to bake loads of biscuits for December holidays. She baked hertzoggies, jam tartlets, date balls, soetkoekies, coffee biscuits and much more. With the exception of ginger biscuits, she hardly ever made any spicy biscuits.
My MIL, on the other hand, only made spicy biscuits. She is an early riser and would get up at four in the morning to start baking during December. I can so well remember Christmas holidays that we spent on the farm and the spicy smell, early in the mornings when I would wake up. Unfortunately my family do not like spicy biscuits, so I only bake ginger biscuits and this Danish shortbread that contains a hint of cinnamon. The recipe is from Sannie Smit.
- 125g butter
- 160g sugar
- 1 egg, beaten
- 220g cake flour
- 60ml corn flour
- 10ml baking powder
- pinch of salt
- 1 egg white
- Almond flakes
- 30ml sugar mixed with 2.5ml cinnamon powder
- Pre-heat oven to 180⁰C and butter a baking tin.
- Cream the butter and sugar together. Add the egg and beat until creamy.
- Sieve dry ingredients together and add to butter mixture. Mix until it forms a dough.
- Cover with wax paper and rest in the fridge for 15 minutes.
- Roll the dough out on a floured surface.
- Cut into shapes with cookie cutters and transfer to prepared baking tin.
- Brush egg white over and place some almond flakes on. Sprinkle with cinnamon sugar and bake 10-15 minutes.
- Cool slightly on the baking tin before transferring to cooling racks. Cool completely and store in an airtight container.