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Saboera Biscuits

Saboera Biscuits is a traditional South African recipe for a classic biscuit flavoured with rosewater and garnished with caster sugar and currants before baking and serving. The full recipe is presented here and I hope you enjoy this classic South African version of: Saboera Biscuits.

prep time

20 minutes

cook time

15 minutes

Total Time:

35 minutes

Makes:

12–15

Rating:

Tags : Baking RecipesFusion RecipesSouth-africa Recipes

This is a classic South African recipe that is a fusion of British and Malay cookery. Indeed, the name saboera derives from the Malay word buah (literally fruit) that refers to the currants which is the typical decoration for these biscuits.

The basic recipe dates back to the 1890s, but this is a biscuit still prepared in South Africa today.

Ingredients:

200g butter
1 tbsp sunflower oil
210g caster sugar
500g plain flour
1 tsp baking powder
pinch of salt
1 tbsp rosewater
50g currants (to decorate)
caster sugar, for dusting

Method:

In a bowl, cream together the oil, butter and sugar until pale and fluffy. Sift over the flour, baking powder and salt then add the rosewater. Mix all the ingredients together as a fairly stiff dough.

Turn the dough onto a floured work surface and roll out to about 6mm thick. Cut into ovals about 7cm long and 4cm wide. Scatter some caster sugar in a dish then lift each biscuit up then press down into the sugar to coat. Decorate the tops with a few currants pressed all the way along the centre of the long side.

Transfer to an oven pre-heated to 190°C and bake for about 12 minutes, or until golden. Allow to cool on the baking tray for 10 minutes then transfer to a wire rack to cool completely before storing or serving.