Mama’s tea biscuits
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The Lazy Makoti’s Guide to the Kitchen

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The Lazy Makoti’s Guide to the Kitchen

BUY THE BOOK

Mama’s tea biscuits

Recipe By Mogau Seshoene
Photographs By Craig Fraser

Ingredients

500 g margarine
1 ½ cups castor sugar
2 tsp vanilla essence
4 eggs
6 cups flour
3 tsp baking powder
1 tsp bicarbonate of soda
1 tsp cream of tartar

These biscuits have been a staple in my house for years. My mother always makes extra to give as a gift to any visitor that leaves our home. As my father is a pastor we have a lot of visitors, so you can imagine how many of these biscuits we have in the house at any given time. I love the fact that they are delicious and so easy to make. And you can adjust the sugar content to make them a little less sweet.

Cooking Instructions

  1. Preheat oven to 180°C. Cream margarine and castor sugar till smooth. Add vanilla and beat in eggs, one at a time.
  2. In a separate bowl, sift together flour, baking powder, bicarbonate of soda and cream of tartar. Gradually add dry ingredients to wet mixture, stirring with a wooden spoon to combine as you go.
  3. Fill a cookie gun with the dough and turn out cookies 3 – 5 cm apart onto a greased baking pan. Bake for 10 – 15 minutes until light brown.

About the Author

Mogau Seshoene founded The Lazy Makoti in 2014 after leaving the corporate world to focus on her love for food. What began as lessons for a friend, a bride-to-be who was afraid of being labelled “The Lazy Makoti” (the lazy daughter-in-law) because she couldn’t cook, evolved into a business, and inspired its name. Through The Lazy Makoti, Mogau offers a series of cooking classes targeted at young, modern Afropolitans who have a keen interest in learning to navigate the kitchen with ease and flair. In addition to being in demand for her real-live lessons, Mogau has become Instagram-famous, with thousands of foodie followers.

In line with her desire to promote the role of food in maintaining South African culture and heritage, she hosted a season of a TV show entitled Cooks For Life on which she demonstrated easier and healthier ways to prepare African and South African cuisine.

Mogau was on the M&G top 200 Young SA list in 2015, has taken part in the Mandela Washington Fellowship for Young African Leaders at the University of Wisconsin, Stout, in the US and has made the Forbes Africa 30 under 30s list. She is a Brand SA Play your Part Ambassador, and in May 2018 received a USIBA Creative and Cultural Industries Award. Mogau has a diploma in Culinary Arts from the Chefs Training and Innovation Academy in Centurion and completed the industry training under Chef Werner at The Saxon Hotel in Johannesburg. She is a contributing food editor for the weekly newspaper, Sunday World.

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