John Myers
Ingredients for 1 servings:
- 125 g sugar
- 1 egg(s), size M
- 2 tbsp, heaped apricot jam
- 60 g butter, soft
- 350 g flour
- ¼ tsp cinnamon
- 1 tsp gingerbread spice
- ¼ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 50 ml milk
Instructions
Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 12 minutes; Total time approx. 1 hour 32 minutes
South African Christmas cookies
Beat the sugar and egg with a hand mixer until fluffy. Then stir in the apricot jam and softened butter. Sift the flour and mix with the cinnamon, gingerbread spice, salt, baking powder, and baking soda. Stir the flour mixture and milk into the apricot cream. Refrigerate the dough for an hour. If the dough is still too sticky, knead in a little more flour. It should be soft, but not too sticky. Roll out the cold dough on a floured surface to a thickness of about 3 mm and cut out various shapes, if desired. Place on a baking sheet lined with baking paper and bake at 220°C for 10-12 minutes.
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