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Chocolate-and-cardamom biscuits

Biscuit recipes

Chocolate-and-cardamom biscuits

10–12 minutes

Lemon meringue milkshake

Biscuit recipes

Lemon meringue milkshake 

Nut-and-cardamom cookies

Biscuit recipes

Nut-and-cardamom cookies

20 minutes

Herbed parmesan biscuits

Biscuit recipes

Herbed parmesan biscuits

15 minutes

White chocolate-and-tahini bread cookies

Biscuit recipes

White chocolate-and-tahini bread cookies

15–20 minutes

Speculaas cookies

Biscuit recipes

Speculaas cookies

20 minutes

Marshmallow whip biscuits

Biscuit recipes

Marshmallow whip biscuits

5–8 minutes

3-ingredient peanut butter biscuits

Biscuit recipes

3-ingredient peanut butter biscuits

10-12 minutes

Almond-butter fudge with a shortbread crust

Biscuit recipes

Almond-butter fudge with a shortbread crust

15 minutes

Shortbread with strawberry preserve

Biscuit recipes

Shortbread with strawberry preserve

15 minutes

Flapjacks with cookie butter

Biscuit recipes

Flapjacks with cookie butter

Cinnamon oat cookies

Biscuit recipes

Cinnamon oat cookies

5 minutes

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Cinnamon oat cookies

By Phillippa Cheifitz

Serves Makes 60 to 65

Difficulty Easy

Prep Time 45 minutes

Cooking Time 5 minutes

Ingredients

150 g Muscovado sugar
1/3 cup canola oil
2 free-range eggs
1 t vanilla extract
225 g whole rolled oats
75 g oat flour
1 t bicarbonate of soda
1 t xanthan gum
3 t ground cinnamon
¼ t salt
100 g dried cranberries
50 g chopped dates
50 g desiccated coconut

Method

1. Preheat the oven to 190°C. Line large baking sheets with baking paper.

2. In a large bowl, mix the sugar and oil until well combined. Beat in the eggs and vanilla.

3. Mix the oats, oat flour, bicarbonate of soda, xanthan gum, cinnamon and salt. Add to the beaten sugar-and-egg mixture. Stir in the cranberries, dates and coconut, then mix well.

4. It’s easiest to use a small ice-cream scoop to drop teaspoons onto the lined baking sheets, 5 cm apart. Use a non-stick cooking spray to coat the scoop. Bake the cookies for no more than 5 minutes, they must be chewy, puffy and pale golden. Allow to cool and set.

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Photograph: Toby Murphy
Productions: Brita Du Plessis
Food assistant: Claire-Ellen Van Rooyen