Traditionally these are sandwiched together with vanilla frosting and a dollop of raspberry jam. We opted for in-season granadilla pulp! 

Granadilla melting moments

Makes 16 biscuit sandwiches 

Ingredients

1 cup (250g) butter, at room temperature
2 tsp (10ml) vanilla essence
1 egg
½ cup + 2 Tbsp (90g) icing sugar, sifted
⅓ cup + 2 Tbsp (70g) custard powder
2 cups (300g) flour
¼ tsp (1ml) salt 

For the granadilla filling: 

¾ cups (180g) butter, at room temperature
2¾ cup (350g) icing sugar, sifted
115g granadilla pulp 

Method

1. Preheat oven to 180°C.
2. Whisk butter and vanilla for 30 seconds until light.
3. Add egg and whisk for 15 seconds until combined.
4. Add icing sugar and custard powder, whisk on low speed until the mixture turns yellow. 
5. Add flour and salt. Whisk on low until a soft dough forms. Place dough in the fridge for 20 minutes to firm up. 
6. Scoop 1 Tbsp (about 20g) of dough and roll into a smooth ball. Repeat to make 33 biscuits.
7. Arrange balls on a tray. Press a fork into each to create an indent.
8. Bake in batches for 14 minutes. Cool completely.
9. For the filling, whisk butter and icing sugar together until stiff and fluffy. 
10. Scoop icing into a piping bag fitted with a star nozzle attachment. Pipe a border of icing around the edge of a cookie, then spoon granadilla pulp into the middle. Sandwich closed with a second cookie.
11. Repeat to make 16 cookie sandwiches. Best served on the same day.

Recipes & styling: Sjaan van der Ploeg
Photography by: Zhann Solomons

Also read: 4 Tips to jazz up your cookies 

The post Granadilla melting moments appeared first on MyKitchen.

Skip decorating and simply dust cookies in caster sugar before baking for an old-fashioned treat.

Butter biscuit wreaths 

Makes ±40 

Ingredients

1⅕  cups (300g) salted butter, at room temperature
1 cup (130g) icing sugar
2 large eggs
1 tsp (5ml) vanilla essence
3 cups (450g) cake flour
½ tsp (2.5ml) fine salt 

For decorating 

2 cups (260g) icing sugar
1 egg white, whisked
3 Tbsp (45ml) lemon juice
Rosemary and thyme leaves
Gold cake decorating balls 

Method

1. Using an electrical whisk or stand mixer, cream together butter and icing sugar until light and creamy.
2. Add eggs one at a time, mixing until fully incorporated before adding the next one. Add vanilla and mix well.
3. Add flour and salt and mix briefly to create a dough.
4. Divide dough in half and shape into discs. Cover and chill until firm.
5. Preheat oven to 180°C.
6. Roll dough out on floured surface to 3mm thick. Cut out circles with a 7cm cookie cutter. Using a smaller round, cut out the centre to create rings.
7. Place rings on lined baking trays. Combine dough off-cuts and repeat the process with the leftover dough.
8. Bake cookies for 10-12 minutes, rotating baking trays halfway through. Remove and cool.
9. Whisk together sifted icing sugar, egg white and lemon juice to create thick, drippy icing.
10. Dip cookies in icing and allow excess to run off. Decorate with a few herb leaves and cake decorations.
11. Store in an airtight container for up to 2 weeks.

Recipe & styling: Liezl Vermeulen
Photography by: Zhann Solomons

Also read: Choc chip cookies with ganache centre

The post Butter biscuit wreaths  appeared first on MyKitchen.

Here are our favourite ways to level up your biscuit decor game.   

Frost it  

Lather in flavoured icing – Try one of our buttercream, royal icing or water icing recipes below.   

Sprinkle Sprinkle   

Once you’ve frosted your cookies, dot them with some fun themed sprinkles, perfect for parties or occasions.   

Dip it  

Dip the tops or halves of each cookie into melted white, milk or dark chocolate. Before the chocolate sets, scatter with citrus zest, chopped nuts or freeze dried berries for a more sophisticated look.  

Pipe ’em  

Use piping nozzles (found at baking stores) and a piping bag to swirl cool patterns with your buttercream or royal icing.  

Basic butter-cream icing

Makes about 5 cups 

Perfect to lather onto cookies using a spatula, knife or spoon. Colour or flavour as desired.  

Whisk 1½ cups (375g) softened butter until fluffy. Add 5 cups (650g) sifted icing sugar in batches and whisk until pale and fluffy (scrape the sides of the bowl between whisking). Whisk in 2-3 tsp (10-15ml) lemon juice to taste.  

Cook’s Note
If your icing is too stiff, add a splash of cream once the ingredients are all whisked together.  

Royal icing 

Makes about 1 cup 

A thickened icing that hardens completely after piping.  

Whisk 1 lightly beaten egg white into 1½ cups (195g) sifted icing sugar. Add a squeeze of lemon juice. Cover with clingfilm directly on icing (this prevents a solid layer from forming on the top) or place in a piping bag until ready to use.  

Water icing  

Makes about 5 cups 

Water icing stiffens, but doesn’t set completely like royal icing.

An affordable way to decorate cookies! Simply divide 5 cups (650g) of icing sugar into bowls (each one for a different colour) and add 1 Tbsp boiling water at a time until you reach your desired consistency. Colour as you like with food colouring. 

Words by: Lichelle May and Sjaan van der Ploeg
Photographs: Fresh Living Magazine, Shutterstock

Also read: 4 tips to bake the perfect cookies 

The post 4 Tips to jazz up your cookies  appeared first on MyKitchen.

Wimbledon is almost here – and we cannot be more excited! From yummy tarts to chocolate-coated pumpkin-spice bites, you’ll love these courtside treats with a cup of tea while watching your favourite tennis stars.   

Tropical pineapple fridge tart 

Serves 6–8  // Total time 15 minutes + Refrigeration  

Ingredients 

15g powdered gelatine
1 tin condensed milk 
2 limes, zested and juiced 
1 cup Orley Whip dessert topping 
1 tin crushed pineapple, drained 
1 × 200g packet Tennis biscuits 
¼ cup coconut flakes, toasted 
Dried pineapple flowers, for serving (optional)  

Method 

1. Sprinkle the gelatine over 3 Tbsp of cold water. Set aside to bloom.

2. Mix the condensed milk with lime juice and zest until thickened. In a separate bowl, beat the Orley Whip until light and fluffy. Fold in the condensed milk mixture and drained pineapple. Microwave the gelatine for 10–15 seconds until melted, then fold into the pineapple mixture.

3. Layer the biscuits and mixture into your dish. Place in the fridge for 2 hours or overnight until set. Top with extra crushed biscuits, toasted coconut flakes and pineapple flowers to serve.

Styling: Jezza-Rae Larsen
Photography: Callen Jefferson/hmimages.co.za 

White chocolate-coated pumpkin-spice bites 

Makes 12 // Cooking time 2 hours 

Ingredients 

120g pumpkin, chopped
¼ cup water
175g Tennis or Nuttikrust biscuits
200g white chocolate, chopped
2 Tbsp cream cheese, softened
2 Tbsp icing sugar
1 Tbsp instant chai latte powder 

Method 

1. Place pumpkin and water in a pot and boil for 10 minutes with the lid on. Remove the lid and leave to simmer until all the water has evaporated.
2. Purée cooked pumpkin with a hand blender. Press it through a sieve for a smoother purée.
3. Place the biscuits in a ziplock bag and use a rolling pin to crush until fine.
4. Melt half the chocolate in a double boiler.
5. Place the melted chocolate, pumpkin purée, crushed biscuits, cream cheese, icing sugar and chai latte powder in a bowl and mix well. Cover bowl with cling film and place in the fridge for 1 hour.
6. Roll the chilled mixture into balls (about 1 Tbsp per ball) and place on a baking tray. Place in the freezer for at least 1 hour.
7. Melt remaining chocolate in a double boiler or the microwave.
8. Remove the pumpkin-spice balls from the freezer and dip them in the melted chocolate. Finish off with a sprinkle of crumbled biscuits or chai spice.

Recipe & styling: Amerae Vercueil
Photography: Kendall-Leigh Nash // HMimages.co.za 

Lemon milk tart meringue pie with lemon curd drizzle  

Serves 8 // Prep time 30 minutes + refrigeration 

Ingredients 

For the biscuit base 

300g lemon-flavoured Tennis biscuits
150g butter, melted 

For the milk tart filling 

1 tin condensed milk
700ml full cream milk
2 tsp vanilla essence
2 eggs, separated
70g cornflour
70ml water
Pinch of salt  

To serve 

125ml store-bought lemon curd
Store-bought meringue kisses 

Method 

For the biscuit base  

1. Break biscuits into a food processor and blend to fine crumbs. Mix in the butter until well combined.
2. Press biscuit base into a 24cm springform cake tin and refrigerate for 30 minutes.

For the milk tart filling 

1. Place the condensed milk, milk and vanilla essence into a medium-sized pot. Bring to a boil while whisking constantly.
2. Remove from the heat and let cool for two minutes.
3. In a small mixing bowl, mix together the cornflour, water, egg yolks and salt until smooth. 
4. Gradually add the cornflour mixture to the warm condensed milk mixture while whisking constantly. 
5. Return the pot to low heat and whisk until the mixture has thickened.
6. Remove from heat and allow to cool for 10 minutes.
7. Meanwhile, beat the egg whites with an electric mixer until stiff peaks form. 
8. Gently fold egg whites into the hot custard. Pour the filling over the chilled biscuit base. Allow to cool completely before refrigerating for at least 2 hours.

To serve  

1. Remove the milk tart from the cake tin. Spread lemon curd and decorate with meringue kisses

Pro tip:
If your filling looks a little lumpy, pass it through a sieve before folding in the egg whites. 

Recipes & styling: Marizka du Toit
Photography: Jurie Senekal  

Bo-Kaap triangle cheesecakes 

Makes 12 // Cooking time 25 minutes + Refrigeration 

Ingredients 

1 pack (18) Tennis Biscuits
125g butter, at room temperature
70g caster sugar
250g cream cheese
1 tsp lemon juice
1 egg
18 maraschino cherries, stalks removed, or glacé cherries 

Method 

1. Line a baking tray (one that will fit into the fridge) with foil.
2. Arrange the biscuits on the foil in 3 rows of 6.
3. Cream together the butter and caster sugar until pale and fluffy. Add the cream cheese, lemon juice and egg. Whisk to combine everything.
4. Use a spatula to spread the cream cheese mixture evenly over the biscuits.
5. Arrange the cherries in a row, running lengthwise down the middle of the biscuits.
6. Lift the foil on each long side and allow the side rows of biscuits to lift up and inward to make a long triangle. Fold the foil over snugly to hold everything together. Place in the fridge to set overnight.
7. When you are ready to serve, unwrap the cheesecake and slide it on to a cutting board.
8. Cut the cheesecake into 12 slices and serve.

Recipe & styling: Juleta Hirner
Photography: Sarah Woods 

The post 5 tasty Tennis biscuit recipes (a perfect Wimbledon-watching tennis treat)  appeared first on MyKitchen.

Take your kitchen into a cookie haven with these 9 simple tips.

Crazy about cookies? These 9 tips will deliver your best bakes…  

1. Temperature talk  

Make sure all your ingredients are at room temperature before starting. This makes it easier to mix them and creates a light texture.   

2. Care about creaming  

Creaming the butter and sugar together is crucial. It prevents the sugar crystals from burning and it creates a lighter, homogeneous batter.   

3. Fix your mixing  

Overmixing the dough can result  in dense cookies. Beat until the flour has been only just incorporated.  

4. Chill it out 

Refrigerate dough for at least 2 hours  before rolling out. Once sliced, place  onto a baking tray and refrigerate again  before baking. This helps the cookies hold their shape and prevents spreading in the oven.  

5. The right size  

For equally sized cookies, use a tablespoon measure to scoop the  dough. Then roll the dough between your palms and place on a tray.  

6. Cookie cutters  

When making shaped cookies, dip the cutter in flour to prevent dough from sticking to the stencil. If you don’t have a cookie cutter on hand, it works just as well to use the lid of a glass jar or the top of a coffee mug.  

7. A little under 

Remove your cookies a few minutes before the baking time indicates. They continue cooking for a short while after being removed from heat. 

8. In shipshape  

Cookies looking a little oval? Use a round cutter to swivel hot cookies back into their circular shape  before allowing them to cool.  

9. Flavour boost  

Once out the oven, lightly sprinkle coarse sea salt over your cookies. This immediately enhances their flavour.  

 Also read: Breakfast crumble with gingerbread biscuits

The post 9 secrets for the best biscuits appeared first on MyKitchen.

It’s time you ditched the store-bought ginger biscuits and dunked our triple ginger biscuits in a delicious cup of tea instead.

SERVES  16 // COOK TIME 15 min

INGREDIENTS
2 ½ cups flour
2 tsp baking powder
1 ½ tsp ground ginger
1 tsp cinnamon
½ tsp ground cloves
¼ tsp salt
¾ cup butter
1 cup brown sugar
1 egg
¼ cup molasses
⅓ cup candied ginger, finely chopped
1 ½ tsp grated ginger
⅓ cup sugar

METHOD
1. Sift together all the dry ingredients.
2. In a separate bowl, cream the butter and sugar until light and fluffy.
3. Add the egg and molasses and beat until fully combined.
4. Fold in the candied and grated ginger.
5. Add the dry ingredients and use your hands to bring the dough together. Wrap in cling film and refrigerate for 20 minutes.
6. Preheat oven to 180°C. Grease and line a baking sheet.
7. Measure out tablespoonfuls of biscuit dough, roll into balls, flatten and roll in the sugar, until lightly coated.
8. Arrange the biscuits on the prepared tray and bake for 15 minutes. Transfer to a cooling rack and cool completely before serving

Quick tip: For an extra surprise, add some chocolate chips to your biscuit dough along with the candied and grated ginger.

Recipes & styling Joni Dames
Photography: Sean Dollery

Filled with coconut and smooth jam, these hertzoggies are the perfect tea-time bakes.

The post Triple ginger biscuits appeared first on MyKitchen.