These very traditional South African Cape Malay butter cookies are so buttery and delicious that it will not last too long in the cookie jar! This recipe can be used as a base for different varieties of biscuits.
TRADITIONAL CAPE MALAY BUTTER COOKIES
Author: Fazila Olla-Logday
Recipe type: Dessert
Cuisine: South African
These yummy traditional Cape Malay butter cookies are so buttery and delicious that it will not last too long in the cookie jar! This recipe can be used as a base for different varieties of biscuits.
- 250 Gr Soft Butter
- ¾ Cup Castor Sugar
- 1 Egg
- 1 Tsp Vanilla Extract
- 1 Tsp Baking Powder
- 3 Cups Cake Flour
- For Decorating
- Cherries and Angelica
- Coloured Sprinkles
- Chocolate vermicelli
- In a bowl, beat the butter and the sugar and beat for a few minutes until light and creamy.
- Add the egg and vanilla extract and beat until combined.
- Add the flour and baking powder and gently bring all ingredients together by hand until a soft dough is formed.
- Wrap in cling film and place in the fridge for approx 30 minutes.
- Preheat oven at 180°C.
- Spray baking trays with cooking spray.
- On a clean surface dusted very lightly with flour roll out the dough to half a cm thickness and cut with a cookie cutter.
- Decorate as desired and place on baking trays and bake for 10 to 12 minutes or until the edges are lightly golden. I used cherries and angelica.
- Remove from oven and cool completely and store in an airtight tin or cookie jar.