Why do we eat cookies for Christmas? For lots of people, it’s not Christmas without cookies. Our kids leave cookies out for Santa, we spend weeks baking and decorating our cookies, and there’s always a cookie plate at any party. Chef Suné Niemand shares the second part of her creative ideas for sweet festive treats.
Shortbread
( ± 1.1 kg yield)
| Ingredients | |
| 375g | butter |
| 375g | cake wheat flour |
| 185g | Maizena (corn flour) |
| 185g | icing sugar |
| Vanilla essence or lemon/orange rind | |
Method
- Cream the butter and icing sugar well (light cream colour, mayonnaise-like texture), add Maizena and cake wheat flour (sifted) and vanilla essence.
- Mix to make firm dough. Rest, shape the dough into desired cookies and bake at 180°C for 10 minutes – very light straw colour (approx).
Cinnamon Shortbread
(± 380g yield)
| Ingredients | |
| 120g | butter |
| 70g | castor sugar |
| 170g | cake wheat flour |
| 20g | Maizena |
| 10g | ground cinnamon |
Method
- Cream butter and sugar together, add the rest of the ingredients.
- Cut out with cutter.
- Bake at 160 C°.
