Two Tone, Twee GevreetjieCourse: DessertCuisine: Cape Malay
Also known as Twee gevreetjies and Maid of honours
4 cups flour
400 g butter
1 cup caster sugar
1 tsp vanilla essence
1 tsp baking powder
2 cups desiccated coconut
1 cup of water
4 tbsp sugar
1 tsp vanilla essence or almond essence
2 cups sifted icing sugar
5 tbsp milk
1 drop vanilla essence
2 tbsp sifted cocoa powder
- In a saucepan, cook the coconut, water and sugar until all the liquid has been cooked away, add the vanilla essence, stir well and set aside to cool.
- Next, in a bowl, cream together the butter and sugar until light and fluffy, add the vanilla essence and egg and beat until well combined. Add the dry ingredients and mix by hand until a soft dough is formed. Cover with cling wrap and allow to chill in the fridge for 15 minutes.
- Preheat oven to 180°C.
- Take the chilled dough and roll out on a floured surface and cut round shapes with a cookie cutter and place each one in a greased shell baking tray. Place a tablespoon of coconut mixture in the cookie dough shell, pressing down
- gently with the back of the spoon to make it level.
- Bake for 12 minutes. Remove and allow to cool on wire racks.
- To make the icing, mix the icing sugar, milk and vanilla essence until you get a thick icing. Divide the icing into two separate bowls, add cocoa powder and a teaspoon of milk to the one and stir well, if it’s too thick add another drop of milk. Add a drop of pink food colouring to the other bowl of icing and stir well.
- Spoon the two different tones of icing on half of each side of the individual biscuit, and the result, a beautiful, delicious and colourful biscuit.