Confetti Bush Milk Tart Thumbprint Cookies

1. Preheat the oven to 180°. Line a baking tray with baking paper.
2. For the cookies, combine the flour, baking powder and salt and set aside.
3. Set 2 tablespoons of the sugar aside. Using your fingers, rub the remaining granulated sugar and chopped confetti bush together.
4. Add the butter to the sugar mixture and using a hand mixture, cream until light and fluffy, 6-8 minutes.
5. Mix in the egg and vanilla. Add the flour mixture and mix until a smooth dough forms.
6. Divide the mixture into 30g-sized balls and roll them in the reserved sugar that was set aside earlier.
7. Arrange the cookies on a lined tray and using your thumb, make an indent in each.
8. Bake until golden, 15 minutes. Allow to cool.
9. 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.
10. Whisk the eggs and sugar together.
11. Stir the reserved milk from earlier with the corn flour.
12. 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.
13. Whisk in the nutmeg, vanilla and salt. Allow to cool.
14. 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