Makes approx 40 Shortbread Fingers.
4 1/2 cups cake flour
1 cup maizena (cornflour)
1/2 cup castor sugar
2/3 cup icing sugar
500g(1 lb) butter, very very soft
- Heat oven to 150°C(300°F).
- Beat sugar and butter till creamy.
- Stir in the maizena (cornflour).
- Then quickly work in the flour and pinch of salt.
- I use my processor. – do not over beat
- Put into a 40cm x 25cm(15″ x 10″) or equivalent baking tray about 2″ deep. Flatten mixture evenly. Poke holes in the mixture about every 5cm (2″) apart. Neaten the edges.
- Place in the middle of the oven. Bake for 30 minutes.
- Turn baking tray around to ensure even baking. Then turn the oven down to 140°C(275°F) for the next 40 minutes. The shortbread colour should remain cream – or maybe a deeper shade of cream – NOT brown.
- Remove from oven and slice into fingers whilst still hot. Leave in the baking tray until it is cool.
My cousin, Debra, is my Uncle Wim’s only daughter. She lives in Port Elizabeth and has three beautiful daughters. Here she writes …. “my daughter, Diane’s friend, Jenny van Heerden, gave this recipe to her when they were in primary school. During my three daughters’ teenage years they snagged many a boyfriend with this Buttermilk Brownies recipe!!”
2 cups sugar
2 cups flour
1 cup water
½ cup butter
½ cup sunflower oil
¼ cup cocoa
2 eggs,beaten till frothy
1 teaspoon vanilla essence
1 teaspoon bicarbonate of soda
½ cup buttermilk
- Place sugar and flour in a large bowl and stir with wooden spoon.
- Place water, butter, sunflower oil and cocoa in pot and stir over moderate heat until butter melts.
- Add the wet ingredients from the pot to the dry ingredients in the bowl and mix until smooth.
- Beat eggs with vanilla essence, bicarb and buttermilk and add to mixture. Mix well.
- Pour into a greased large (fairly deep) baking tray.
- Bake at 180 degrees C for approximately 20 minutes or until top springs back when touched.
¼ cup butter
2 tablespoons cocoa
2 ½ tablespoons buttermilk
¼ teaspoon vanilla essence
250g of sifted icing sugar.
- Place butter and cocoa in a small pot and stir at moderate heat, until butter melts and mixture is smooth.
- Add remaining ingredients. Stir until icing is smooth and shiny.
- Pour over warm brownies.
- Once cool cut into squares.
mmmm – delicious with vanilla ice cream.
250g(1/2 lb) butter
125g(1/4 lb) icing sugar
375g(3/4 lb) flour
30ml(2.5 Tablespoons) cocoa
little lemon juice
- Heat oven to 160°C or 325°F
- Cream butter and icing sugar in a Kenwood mixer till light and fluffy.
- Add flour and a little lemon juice. Mix.
- Remove mixture from bowl. Divide into half.
- Add cocoa to one half and beat well in Kenwood Mixer.
- Pat each mixture into a separate firm ball and flatten into a rectangle about 1cm(1/2 inch) thick
- Slice each rectangle into 1cm(1/2 inch) strips
- Alternate 2xwhite strips with 1xbrown and add 2 layers on top alternating colours so you end up with a cube of 3×3. This process is similar to how you would plait hair.
- Another option is to make spirals by laying the white rectangle on top of the brown an rolling it like a swiss roll before slicing.
- Slice into ½cm(1/4 inch) biscuits and bake on a flat biscuit tray for 15minutes.
- Smile at the compliments.