How easy will that be. I love the store-bought Eet-Sum-Mor but I think mine is better…haha!
3 Ingredient Homemade Eet-Sum-Mor
Maybe I should consider having a cookie blog. I love cookies so much. I think I will do great at photographing and posting cookie recipes everyday. Yes, I am crazy I know…Lol! I have a whole list of biscuit or cookie recipes I still want to try. If only cookie season could last a whole year, that would be enough time to post all my recipes. These are one of those cookie recipes you can use to make a few different cookies. Besides the Eet-Sum-Mor you can try making Sugar Cookies, cookies with nuts or coconut. Add some citrus flavor or add chocolate to it. The possibilities are endless. This is a recipe I use often to make different cookies and I love the way it tastes.
Biscuits/Cookies
Yes we have them both here in South Africa. Unlike the US some of our “cookies” are actually referred to as biscuits here. We consider our more firm textured “cookies” as biscuits. What is referred to as biscuits in the US is known as Scones here in South Africa. Eet-Sum-Mor definitely falls into the category of biscuits and it is a shortbread.
Making the Biscuits
For this 3 Ingredient Homemade Eet-Sum More Biscuits, firstly you beat the butter and sugar. Here we beat until it is light and creamy, at least 2 minutes of beating. It becomes pale in colour. The more you beat the butter and sugar the more air is incorporated into the mixture. This technique makes your cookies or biscuits light. Baking time is also something that affects the texture of biscuits. If you want a more firm textured one you bake for longer. When I first posted my recipe on Instagram I made them a lot paler and they were not as perfect as I wanted them. So I tried again and it worked well this time. Baking for a shorter time gives you softer biscuits. For this 3 Ingredient Homemade Eet-Sum-Mor Biscuits I did bake it for longer so the texture was more firm. It is how the real Eet-Sum-Mor is.
Some people prefer to roll the dough into logs, refrigerate or freeze and cut them into squares. I am a little clumsy so I prefer to cut them with a cutter. Refrigerate the cut out shapes and then bake. This way I am guaranteed to have neat looking cookies. There are no rules to how you shape cookies. It is about personal preference and what works for you. You also need to roll them out at least 1cm thick so they look like the real deal. My first attempt didn’t look bad but when I made them thicker they looked better. There are certain Biscuits/Cookies that need refrigeration. This prevents it from spreading when baking. Some recipes also calls for the addition of Oil in the recipe. Oil also prevents the cookies from spreading. But as you will know by now I don’t like Oil in my cookies.
More Biscuit Recipes to try: Homemade Strawberry Whirls Biscuits Chocolate Coconut Biscuits If you loved this, please share!
