These biscuits can be described as 'uzo uzwa ienergy' which is 'You will feel the energy' in a South African language. These biscuits can be eaten after a hard day of work or when you seriously need a pick-me-up. They will not appeal to children too much (maybe teenagers) but are a firm adult favorite.

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Recipe Summary

prep:
30 mins
cook:
10 mins
total:
40 mins
Servings:
60
Yield:
5 dozen
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Ingredients

60
Original recipe yields 60 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.

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  • Combine butter and sugar in a large bowl; beat with an electric mixer until light and fluffy.

  • Stir boiling water and coffee powder in a small bowl until coffee is dissolved. Stir in apricot jam. Mix into the creamed butter mixture.

  • Stir milk and baking soda in a small bowl until baking soda is dissolved. Add vanilla extract. Stir into the creamed butter mixture.

  • Combine cake flour and salt in a bowl; add to the creamed butter mixture. Stir well until a dough forms.

  • Fill a cookie press with dough. Pipe dough onto the baking sheets. Repeat with remaining dough.

  • Bake in the preheated oven until lightly browned, about 10 minutes. Transfer to wire racks to cool.

Cook's Notes:

Leftover egg yolks can be put into the fridge in a bowl of water and used for other purposes.

If dough looks too soft in step 5, cover and refrigerate until it's easier to work with.

Nutrition Facts

89 calories; protein 0.9g; carbohydrates 12.6g; fat 3.9g; cholesterol 10.2mg; sodium 100.7mg. Full Nutrition
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