CONFETTI BUSH MILK TART THUMBPRINT COOKIES

The perfect teatime treat for an afternoon in the garden.

MAKES 20

DIFFICULTY: EASY

PREPARATION TIME: 20 MINUTES

COOKING TIME: 30 MINUTES

RECIPE DEVELOPED BY:

Isabel Grobler – ICA 3rd-year student, specialising in Media Communication

STYLING & PHOTOGRAPHY:

Marilé du Plessis – ICA 3rd-year student, specialising in Media Communication

WINE PAIRING:

Jennifer Keenan – ICA 3rd-year student, specialising in Professional Wine Studies & Event Coördination

Tanagra Pinotage Blanc de Noir 2020

COOKIES

500ml (2 cups / 500g) cake flour
5ml (1 tsp) baking powder
5ml (1 tsp) salt
125ml (½ cup) granulated sugar
60g confetti bush, finely chopped
125ml (½ cup / 125g) salted butter, softened
1 large egg
10ml (2 tsp) vanilla essence

MILK TART FILLING

250ml (1 cup) milk
125ml (½ cup / 125g) cream
2 large eggs
65g granulated sugar
50ml (10 tsp / 50g) corn flour
5ml (1 tsp) nutmeg
10ml (2 tsp) vanilla essence
5ml (1 tsp) salt

TO SERVE

Ground cinnamon
Confetti bush sprigs

Preheat the oven to 180°. Line a baking tray with baking paper.
For the cookies, combine the flour, baking powder and salt and set aside.
Set 2 tablespoons of the sugar aside. Using your fingers, rub the remaining granulated sugar and chopped confetti bush together.
Add the butter to the sugar mixture and using a hand mixture, cream until light and fluffy, 6-8 minutes.
Mix in the egg and vanilla. Add the flour mixture and mix until a smooth dough forms.
Divide the mixture into 30g-sized balls and roll them in the reserved sugar that was set aside earlier.
Arrange the cookies on a lined tray and using your thumb, make an indent in each.
Bake until golden, 15 minutes. Allow to cool.
For the milk tart filling, reserve 2 teaspoons of milk and set aside. Combine the remaining milk and cream in a pot and simmer for 5 minutes.
Whisk the eggs and sugar together.
Stir the reserved milk from earlier with the corn flour.
Pour the warm milk mixture over the egg mixture and place it back in the pot. Whisk in the corn flour mixture and allow the filling to simmer until smooth and thickened, 10-15 minutes. Whisk regularly.
Whisk in the nutmeg, vanilla and salt. Allow to cool.
To serve, place a dollop of the cooled filling inside each of the hollows of the cookies and garnish with a dusting of cinnamon and a confetti bush sprig.

TIP: The indents of the cookies might close slightly during baking. Simply press with the back of a teaspoon once they come out of the oven to secure the indent.

WINE PAIRING: Tanagra Pinotage Blanc de Noir 2020

Confetti bush (coleonema pulschellum) is also known as “false buchu”. It is an aromatic, evergreen shrub, covered with masses of starry pink flowers in winter and spring. It is found growing along coastal regions from Knysna to Gqeberha (PE). The plant has a delicate herbal fragrance and notes of lemon and pepper on the tongue. Commonly found in flower bouquets across the country, this plant reminded me of the famous Adderley Street flower market, generally managed by Malay women selling their beautiful blooms to the greater Cape Town population.

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