It sure is !
Johannesburg is in the grip of a heat wave, and with tough water restrictions already in place due to low water supply, it’s all we can do not to jump in the car and head south to the beach.
In fact, Ms S has been asking for a month now, “is it December yet?”
What better way to imagine it is already holiday time, than to create our very own beach scene; bake some cookies, pour some lemonade and lie back on a pool lounger… its summer baby, and almost, almost beach time 🙂
Sand Dollar Cookies
Growing up in Johannesburg, our family would make the annual trip to the coast for the December holidays. My mom ( not much of a baker ) would out do herself, and make 2 massive Tupperware containers full of biscuits. Custard biscuits and another she called “Kids Beach Biscuits” which were a kind of a rock cake biscuit, with raisins and spices, were my favorites!
We would lug picnic baskets, cooler boxes and all manner of beach paraphernalia onto the beach and set up “camp” for the day. All the children would pay on the waters edge building sand castle after sand castle, complete with special moats and “drains” for the incoming water, running back every so often to the adults under the umbrellas for a quick sandwich or biscuit. It was childhood at its best.
With so much modern convenience it hardly seem necessary to do any of this any more. To be honest I don’t even know if I would have the strength to do it all, when I see ALL my 4 year old keeps insisting we should “pack to take to the holiday house”
I might just make these sand dollar cookies though. A lovely crisp biscuit with a touch of cinnamon. The mixture freezes well, and the baked biscuits will keep in a Tupperware , *wink* ( or any other suitable air tight container) for a couple of weeks.
3 cups cake flour, sifted
1 cup / 200g castor sugar
1 tspn vanilla extract
185g soft butter
2-3 tablespoons milk – if required
Almond flakes – optional
- Combine all the ingredients together, except for the milk, in a large bowl and mix with a wooden spoon, or in the bowl of a food mixer and mix with the “K” attachment on low until the mixture combines together, add the milk slowly, spoonfuls at a time if necessary.
The mixture should be firm and pliable but not sloppy.
- Divide the mixture into two and shape into logs.
- Place in the fridge for 30 minutes or freeze wrapped in plastic wrap.
- Preheat oven to 180oC
- To make the biscuits, remove from the fridge, drench a baking tin with cinnamon sugar and roll the logs in the sugar until coated in a cinnamon sugar crust.
- Remove logs and place on a marble slab or cool work surface and slice into disks with a sharp knife. Arrange on a baking tray with space between for spreading. Decorate with almond flakes if using.
- Bake for 8-12 minutes for a soft biscuit and 15 – 20 minutes for a crisp biscuit.
- The biscuits should be a light golden brown colour. Remove and cool on the tray.
- Store in an air tight container ( if they last that long!)
I was thrilled to be asked by the beautiful girls at Nestling to partner with them in styling this Tropical theme for their summer Mini Sessions shoot . It was so cool to pretend we were somewhere exotic with a real beach in studio, giant swan inflatable, imported tropical palm trees ( almost putting our backs out trying to move them!) fun tropical fruit printable, and other sun, and sea goodies.
Roll on beach time…
Styling : Taryne Jakobi, with thanks to Carmen and Natasha for the best brief ever!
Photography: BIG hugs to the lovely Carmen & Natasha at Nestling