Ingredients

Method

• 250 g butter
• 31 g icing sugar
• 31 g caster sugar, plus extra for dusting
• 1 t almond essence
• 100 g pecan nuts chopped
• 2 T cornflour
• 280 g cake flour
• 1 t baking powder

Method

Ingredients

1. Preheat the oven to 160°C. Cream the butter, icing and caster sugar using a hand mixer or in a stand mixer until light and fluffy.
Add the almond essence and pecan nuts, mix until combined.

2. Sift in the cornflour, flour and baking powder and mix until a dough forms. Roll dough into a ball and wrap with clingfilm. Chill for 30 minutes.

3. Break off small pieces of dough, roll into a ball, then roll out into horseshoe shapes. Place on a lined baking tray and bake for 12–15 minutes.

4. Remove from the oven and place on a cooling rack. Allow to cool for 8–10 minutes, then dust with caster sugar.

Find more Diwali recipes here. 

Photographs: Jan Ras
Production: Khanya Mzongwana
Food assistant: Tahila Pillay