DRUM - - Fashion -

MAKES 12 BIS­CUITS PREPA­RA­TION: 20 MIN BAK­ING: 7-10 MIN 125ml (½c) soft but­ter 80ml (¹/³c) sugar 15ml (1T) golden syrup 1 egg 5ml (1t) vanilla essence 250ml (1c) cake flour 5ml (1t) bak­ing pow­der 5ml (1t) cin­na­mon 1ml (¼t) mixed spice pinch of salt 125ml (½c) coarsely grated car­rot 100g pecan nuts Pre­heat the oven to 170°C. Line a large bak­ing sheet with bak­ing pa­per. 1 Cream the but­ter and sugar with an elec­tric beater. Mix in the golden syrup, egg and vanilla essence. 2 Sift the dry in­gre­di­ents over the but­ter mix­ture and mix. Add the car­rot and mix. 3 Use a ta­ble­spoon to put dol­lops of the mix­ture a few cen­time­tres apart on the bak­ing sheet. 4 Press a pecan nut into the cen­tre of each bis­cuit and bake for 7-10 min­utes or un­til done. Leave the bis­cuits to cool a lit­tle on the bak­ing sheet, then put on a wire rack to cool com­pletely.

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