HOLIDAY BISCUITS (VARIATY)
500 g margerine
625 ml sugar
75 ml cream
15 ml vanilla essense
6 cups flour
37,5 ml baking powder
10 ml salt
Cream margarine and sugar until light and fluffy.
Beat in eggs, cream and vanilla. Stir dry ingredients into creamed mixture, form into a dough Devide dough into 6 portions and flavour as given below. Bake at 190º C for 10-12 minutes.
Flatten with a fork, then sprinkle with coloured sugar or finely chopped nuts
Add 12,5 ml grated orange rind and 125 ml finely chopped nuts to dough.
Drop spoonfuls on baking tray and flatten slighty.
Melt 30 g chocolate, and cool and add to dough with 125 ml finely chopped nuts.
Proceed as before
Add 125 ml fruit mincemeat to dough
Add 125 ml coconut to dough. Brush tops with egg white, then sprinkle with coconut
Add 60 g chopped candied peel, chopped sultanas or raisins.
Add 5 ml mixed spice to dry ingredients and substitude 15 ml strong coffee for vanilla
MAKES ABOUT 6 DOZEN BISCUITS
TO FREEZE DOUGH:
Form into a 50 mm cylinder, wrap in plastic film. then tinfoil.
Seal, date and label.
After thawing, cut into 6 mm thick rounds and bake as above.
PHOTO: Riana Du Plessis