Mother’s Day is the ideal moment to tell your Mom how much you appreciate her.

 

There is no one quite like a Mother – they encourage, love and support us. They also shape us into the people we become in the future. Take some time to make these heart-warming cookies as a gift for your mom: Rooibos Biscuits dipped in white chocolate, Jasmine Tea Biscuits with dark chocolate and Goji berries and Earl Grey Biscuits with orange frosting.

Fragrant Jasmine, delicate Earl Grey and our very own South African favourite Rooibos – these teas are all perfect for using as an ingredient. Simply choose the tea that your Mom enjoys the most, empty a few teabags and mix the tea leaves in with the rest of the ingredients.

Visit www.saskoflour.co.za or like the Sasko Flour Facebook page (www.facebook.com/SaskoFlour) for more recipes, product information and baking hints and tips.

 

Rooibos Biscuits dipped in white chocolate

Ingredients:        

500g Sasko Quick Treats Cookie Mix

1 ½ tbsp Rooibos/Chai Rooibos tea leaves

140g butter (at room temperature)

1 extra large egg

200g white chocolate

Method:

Preheat your oven to 180*C.

Grease and line two large baking trays.

Put the Sasko Cookie mix into a mixing bowl with the tea leaves and stir with a whisk to ensure that the leaves are well incorporated.

Add the butter and rub into the cookie mix with your hands until a bread-crumb-like consistency is formed.

Whisk the egg in a smaller mixing bowl.

Add the egg to the cookie mix and combine with a wooden spoon.

Remove tablespoons of the dough from the mix and roll into little balls (about the size of a R5 coin) and place them, 5cm apart, onto the lined baking trays. You should get about 35-40 cookies from the mixture.

Bake for 12 minutes or until golden brown around the edges.

(Allow to cool completely before dipping into the chocolate.)

Break the chocolate into small pieces and melt in a double boiler on low heat on top of the stove.

Dip half of the tops of each cookie into chocolate and place on a sheet of baking paper to dry.

Allow the chocolate to set completely before storing in an airtight container. (This will take a few hours.)

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