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KRAPKOEKIES

These traditional Malay biscuits. are spicy with a subtle touch of Dried Naartjie Peel .

Ingredients

  • 200 g butter
  • 65 ml sunflower oil
  • 250 ml white sugar
  • 1 large egg
  • 500 g cake flour
  • pinch of salt
  • 7 ml ground cardamom
  • 5 ml ground cinnamon
  • 5 ml ground Dried Naartjie Peel
  • 250 g desiccated coconut

  • 100 g glace orange peel, cut into squares

Method

Cream the butter, oil and sugar until light and fluffy and the sugar has dissolved. Beat in the egg. Sift the flour, salt, cardamom, cinnamon and naartjie peel and add to the creamed mixture. Mix well. Add the coconut and mix to a fairly stift dough. Roll out the dough to 6 mm thick on a floured surface and scrape the top with a fork to make a rough texture. Cut into rounds with a biscuit cutter and top each with a piece of glace orange peel. Place on greased baking sheets and bake at 180 ’C tor 12 – 15 minutes, or until golden. Cool the biscuits on wire racks.

MAKES ABOUT 100

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