by | Sep 24, 2021 | Desert & Bread, From the Kitchen

Makes 1-2 dozen


  • 1.25 kg Cake Flour
  • 500g Margarine
  • 75 ml baking powder
  • 4 cups White Sugar
  • 6 Eggs


  1. In the bowl of a stand mixer whisk together the eggs and sugar till a smooth white colour.
  2. Mix together flour and baking powder, rub in the butter with your fingertips till a crumbly crust is formed.
  3. Add the sugar and eggs mixture to the flour mixture and combine well till you have a ball of dough.
  4. On a floured surface, roll out the dough and press different shapes with a cookie cutter.
  5. Place on a pre-sprayed baking tray and bake for 7-8 minutes on 180°C.
  6. Allow cooling before removing from the baking tray.
  7. In an airtight container, the cookies will stay fresh for 1-2 months.

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