Select () or exclude () categories to narrow your recipe search.
As you select categories, the number of matching recipes will update.
Find exactly what you're looking for with the web's most powerful recipe filtering tool.
This is an ancient and very beloved cookie recipe in South Africa. My grandmother made these in large quantities before the December beach holidays. Remember, it's summer then, down here! There are slight variations on this recipe, as is usual with traditional recipes. There could be a Dutch influence here, sort of mixed with Malay (think Dutch Speculaas biscuits). In the old days this cookie was always made with butter and soft, rendered pork or mutton fat, but I have since found out it's not that easy for US cooks to find such fat to render. The dough should be rolled out really thinly -- about 1/6th of an inch -- to get a crispy cookie. Please note that baking time is about 7 mins. per tin of cookies, but you'll have to do it in batches, so I guesstimated the actual time you'll spend baking.
Units: US | Metric
Serving Size: 1 (1601 g)
Servings Per Recipe: 1