Here’s a homemade version of the famous South African Eet-Sum-More biscuits — buttery, crumbly shortbread
🧈 Eet-Sum-More–Style Biscuits
🛒 Ingredients (Makes about 20–24)
- 250 g salted butter (room temperature)
- ½ cup icing sugar (powdered sugar)
- ½ cup cornflour (cornstarch)
- 1½ cups cake flour (or all-purpose flour)
- 1 tsp vanilla extract (optional but lovely)
👩🍳 Method
1️⃣ Cream the Butter
Beat the butter until light and fluffy (about 3–4 minutes).
Add icing sugar and beat again until pale and creamy.
2️⃣ Add Dry Ingredients
Sift together cornflour and flour.
Gradually mix into the butter mixture until a soft dough forms.
Add vanilla if using.
👉 Don’t overmix — that’s the secret to keeping them crumbly.
3️⃣ Shape
Roll dough into small balls (about a tablespoon each).
Place on a lined baking tray.
Gently press down with a fork to create the classic ridged pattern.
4️⃣ Bake
- Preheat oven to 170°C (340°F)
- Bake for 12–15 minutes
- They should stay pale — just lightly golden on the bottom.
Cool completely before moving (they’re delicate when warm).
🔥 Tips for That Authentic Texture
- Use real butter (not margarine).
- Cornflour is essential for the melt-in-the-mouth crumb.
- Chill the dough 20 minutes if your kitchen is warm.
🍫 Optional Variations
- Dip half in melted chocolate.
- Add orange zest for a twist.
- Make sandwich biscuits with caramel filling.
