NOELENE’S BISCUITS OR SHORTBREAD WITH VARIATIONS

NOELENE’S BISCUITS OR SHORTBREAD WITH VARIATIONS
1 cup of flour
1 cup of maizena (corn flour)
1/2 cup of icing sugar
225-250g of butter or Stork or Rama original margarine

Mix all the dry ingredients together. Cut the butter up into small pieces and add to the mixture. Rub the butter in with your fingers to make a soft dough.
If the dough is too soft, You can add a bit of icing sugar or corn flour. Roll into little balls and place on a greased baking tray. (Or press all the mixrure into an oven tray and cut into squares while hot).
Flatten with your fingers and bake at 180ºC for 12-15 minutes, or until they look a bit puffy and cooked. (They don’t have to get brown) Remove and allow to cool. Enjoy
Don’t even think about using castor sugar as most recipes call for, it makes them hard. Icing sugar makes them melt in your mouth
Will post variations on this recipe. It’s very versatile and You can experiment with anything You like. Sprinkles, cherries etc

Coconut
and jam biscuits
Use the above recipe but add a half to a cup of coconut. Roll into little balls and flatten into circles with your palms or fingers Use the end of a wooden spoon or your fingers to make little holes in the centre of the biscuits. Spoon apricot jam into the holes and sprinkle with coconut and bake until the coconut turns slightly brown (12-15 minutes) Remove from oven and allow to cool

Almond biscuits
Use the above recipe and add a drop of almond essence and chopped almonds and bake as above. If You have a cookie gun or cutter You can use that for shapes. I don’t have one

Reccipe:  Noelene Clayton
Photo:  Annatjie Heydenrych