From Sekayi Munemo

Ingredients (for 40+ biscuits)

  • 250g butter(cup)
  • 125g sugar
  • 15ml vanilla essence
  • 15ml almond essence
  • 370g flour (plain or combine with wholegrain oatmeal flour)
  • Pinch of salt
  • 200g roasted marula nuts

 Optional: chocolate sauce and marula nut dip

  • 135g dark chocolate
  • 250ml cream
  • 100g roasted and crushed marula nuts

Directions

  1. Preheat oven to 180°C.
  2. In a pan, roast the nuts until golden (15 min). Remove the skins as much as possible.
  3. Mix together the butter and sugar until they are just combined. Add the vanilla and almond essences.
  4. Sift together the flour and salt, then add the butter mixture with 200g of the nuts. Mix until the ingredients come together. Gather into a ball, wrap in plastic and refrigerate for 30 min.
  5. Turn out onto a floured surface and roll out to 2cm thick. Cut into 5cm long fingers (or whatever shape you like!) and lay on a baking tray. Bake for 20-25 min until the edges begin to brown. Leave to cool.

marula-nut-shortbread-1264-x-843

Optional: Melt the chocolate with the cream over a gentle heat. Stir together until blended. Chop up the remainder of the marula nuts as finely as possible (use a food processor or place them in a plastic bag and use a rolling pin).

Dip the biscuits in the chocolate sauce and sprinkle with crushed marula nuts. Alternatively, transfer the chocolate sauce to a tabletop burner and let your guests do the dipping.

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Anna Brazier

Anna Brazier is the editor of Naturally Zimbabwean. She was born in Zambia but has lived most of her life in Zimbabwe. She has a BSc in Ecology and an MSc in Sustainable Development and works as a consultant promoting sustainable agriculture, nutrition, traditional foods and community resilience in Africa and beyond. She lives in Harare with her husband and three children.